Zucchini Toss

ZUCCHINI  TOSS

 1 head lettuce, washed and chilled

1 sm. head Romaine, washed and chilled

1/4 c. olive oil or salad oil

2 med. zucchini, thinly sliced

1 c. sliced radishes

3 green onions, sliced

3 tbsp. crumbled blue cheese

2 tbsp. tarragon or wine vinegar

3/4 tsp. salt

1 sm. clove garlic, crushed

Dash of pepper (or to taste)

 Into large salad bowl, tear greens into bite-size pieces (about 10 cups).  Toss with oil; add zucchini, radishes, onions, and cheese.  Combine vinegar, salt, garlic and pepper; pour over salad and toss.  6 to 8 servings.  This also tastes great with any type of garlic bread!   

Overnight Cabbage

OVERNIGHT  CABBAGE

 1 lg. cabbage head, shredded

1 lg. onion, grated

1 sm. jar pimentos, chopped

1/2 green pepper, grated

1 1/2 c. white vinegar

2 c. sugar

1 tbsp. celery seed

1 tbsp. mustard seed

1 tbsp. salt

 Stir sugar and vinegar together until dissolved.  Mix all ingredients together and refrigerate overnight.  

Palatable Spinach

PALATABLE  SPINACH

 2 bunches spinach, well rinsed &

   dried, torn

1/2 lb. bacon, cut in pieces, fried &

   crumbled

2 red apples, cut in pieces

1/2 c. golden raisins

1/2 c. dry roasted peanuts, unsalted

1 sm. jicama, cut in pieces

--SALAD DRESSING:--

 1 1/4 c. vegetable oil

1/2 c. confectioners sugar

1/4 c. apple cider vinegar

1 tbsp. fresh lemon juice

1 1/2 tsp. dry mustard

1 1/2 tsp. paprika

1/2 tsp. salt

1/2 tsp. ground ginger

 Adapted from California fresh. 

Fresh Cucumbers

 FRESH  CUCUMBERS

 6 c. fresh cucumbers

1 c. sweet pepper, sliced thin

2 onions (into rings)

1 tsp. salt

1 tsp. celery seed

2 c. sugar (I use 1 1/2) works fine

1 c. white vinegar

 Mix well.  Put in refrigerator, let stand overnight.   

Minestrone Salad

MINESTRONE  SALAD

 1 (8 oz.) pkg. elbow macaroni, cooked

   and drained

3 med. carrots, shredded

1 (16 oz.) can of navy beans, drained

1 1/2 c. chopped celery 

1/4 c. chopped fresh parsley

3/4 c. mayonnaise

1/2 c. vegetable oil

2 tbsp. cider vinegar

1/2 tsp. seasoning salt

1/4 tsp. cayenne

Romaine lettuce tomato slices

 Combine macaroni, navy beans, vegetables; stir well.  Combine mayonnaise and next four ingredients.  Stir well to mix.  Pour over macaroni mixture.  Mix well to coat.  Cover and chill.  Line salad bowl with Romaine leaves.  Spoon salad into bowl.  Arrange tomato slices on top.  Makes 8 servings.  

Healthy Cole Slaw

Healthy Cole Slaw

1 package of cole slaw mixture
zest of 1/2 lemon
1/4 c. lemon juice
1/4 c. olive oil
1 Tbsp. honey
1 tsp. salt
1/4 tsp. pepper

Add-Ins:
mustard, caraway seed, celery seed, cider vinegar

Put the cole slaw mixture into a large bowl.  Mix the remaining ingredients and pour over slaw mixture. Chill.

BLT Pasta Salad

BLT Pasta Salad

1 c. mayonnaise
1/4 c. lemon juice
2 tsp. sugar
2 tsp. instant chicken bouillon
7 oz. pasta, cooked, drained and cooled
8 slices bacon, cooked and crumbled
1 large tomato, seeded and chopped
1/4 c. green onion, chopped
4 c. lettuce, torn into bite-sized pieces

Combine mayonnaise, lemon juice, sugar and bouillon for dressing.

Combine pasta, bacon, tomato and onion. Mix in dressing. Chill until ready to serve.
Add lettuce just before serving.

Tuna Salad Wraps

Tuna Salad Wrap

 

Use vegetables in wraps, which hold better than sandwiches if

you keep the wrapper flexible and don't overstuff them. The

following recipe uses cream cheese and a lettuce leaf to prevent

the moist filling from turning the wrapper soggy. Cold wraps

usually improve in flavor by sitting in the refrigerator overnight.

 

Makes 4 wraps.

View Online: http://diabeticgourmet.com/recipes/html/231.shtml

 

Ingredients

 

-  1 can (6.5 oz.) water-packed white tuna, drained

-  1 small carrot, shredded

-  1/4 cup finely chopped celery

-  1/4 cup finely chopped green pepper

-  1/2 Tbsp. dried chives or chervil

-  2-4 Tbsp. nonfat mayonnaise

-  Salt and freshly ground black pepper, to taste

-  4 8-inch flour tortillas

-  4 Tbsp. nonfat cream cheese

-  4 well-dried leaves of leafy green lettuce slightly smaller than a

tortilla

-  1/2 cup shredded reduced-fat cheddar cheese

-  4 sprigs fresh mint, cilantro, or flat-leaf parsley

 

Directions

 

In small bowl, combine tuna, carrot, celery, green pepper,

chives and enough mayonnaise to make a moist (but not

wet) salad. Add salt and freshly ground pepper to taste.

 

On each tortilla, spread a thin layer of cream cheese

(about 1 tablespoon) across the center two-thirds of

tortilla's surface, leaving a 2-inch margin along edges.

Center 1 lettuce leaf on top of each tortilla. Press leaf into

cream cheese. Spread one-fourth of the tuna salad firmly

over each lettuce leaf, leaving a 2-inch margin at top and

bottom of each tortilla. Sprinkle one-fourth of cheese over

each tortilla and top with sprig of fresh mint or other fresh herb.

 

Fold the bottom of the tortilla up to cover the top of the

filling. Fold in the two sides a quarter-inch. Roll tortilla up,

holding side folds in. Roll wraps tightly and as firmly as

possible to ensure packets stays closed. Tightly seal each

in plastic wrap and refrigerate until ready to serve or pack.

Wraps made without wet ingredients can keep for 24 hours

or more without getting soggy.

 

Nutritional Information Per Serving

Calories: 238 ; Protein: 20 g ; Fat: 6 g ;

Sodium: 534 mg; Carbohydrates: 24 g

Exchanges: 2 Low-Fat Meat; 1 Bread/Starch; 1-1/2 Vegetable

Asparagus Chef Salad

Asparagus Chef Salad

 

Yield: 4-1/2 (1 cup) servings

Source: Cooking Healthy and Fast

View Online: http://diabeticgourmet.com/recipes/html/227.shtml

 

Ingredients

 

-  2-1/2 lb. asparagus, trimmed

-  8 oz. mushrooms, sliced

-  2 oz. part-skim julienne Swiss cheese

-  2 oz. lean julienne ham

-  1 Tbsp.finely chopped onion

-  1 orange, peeled and cubed

 

Dressing:

 

-  1 pkg. lemon and herb salad dressing mix

-  2 Tbsp. water

-  1/4 cup vinegar

-  1/4 cup vegetable oil

 

Directions

 

Chop asparagus into bite-sized pieces and place in a

microwave-proof casserole dish. Add 2 Tbsp. water, cover,

and Microwave for 2 minutes. Drain. Measure remaining

ingredients into a salad bowl. Add asparagus when completely cool.

 

Prepare dressing in a shaker container and add approximately

1/3 of it to the salad. Save remaining dressing for greens

and fresh vegetables.

 

Nutritional Information Per Serving

Calories: 151 ; Fat: 5 g ; Sodium: 347 mg; Cholesterol: 25 mg

Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat

Tomato, Basil & Mozzarella Salad

Tomato, Basil and Mozzarella Salad

 

Servings: 4

View Online: http://diabeticgourmet.com/recipes/html/189.shtml

 

Ingredients

 

-  1 pound ripe tomatoes (2-3)

-  5-6 fresh mozzarella balls (small size)

-  2-3 fresh basil leaves, diced

-  2 teaspoons olive oil

-  Dash of salt (optional)

 

Directions

 

Slice tomatoes into 1/2-inch thick slices.

Arrange 2-3 tomato slices on each salad plate.

Cut fresh mozzarella ball into halves.

Top each tomato slice with sliced mozzarella.

Drizzle olive oil over the tomatoes.

Top each mozzarella half with fresh basil.

Sprinkle dash of salt over dish. (optional)

 

Nutritional Information Per Serving

Calories: 70 ; Protein: 5 g ; Fat: 4 g ; Sodium: 140 mg;

Cholesterol: 6 mg ; Carbohydrates: 6 g

Exchanges: 1 Vegetable, 1 Medium-Fat

Fresh Peach Salad

Fresh Peach Salad

 

Servings: 4

View Online: http://diabeticgourmet.com/recipes/html/112.shtml

 

Ingredients

 

-  1 cup plain nonfat yogurt

-  2 tsp fresh lemon juice

-  2 tsp honey

-  1 tsp Dijon mustard

-  2 large fresh peaches, peeled and chopped

-  1 celery stalk, chopped

-  2 tsp sesame seeds

-  1 Tbsp fresh parsley, minced

-  1 Tbsp fresh cilantro, minced

-  2 Tbsp raw onions, minced

-  4 dried apricots, minced

 

Directions

 

In a small bowl or measuring cup, combine the yogurt,

lemon juice, honey and mustard. In a large mixing bowl,

toss together the peaches, celery, sesame seeds, parsley,

cilantro, onions and apricots. Add the yogurt mixture and

toss again. Chill for at least 3 hours before serving.

 

Nutritional Information Per Serving

Calories: 95 ; Protein: 5 g ; Fat: 1 g ; Sodium: 61 mg;

Cholesterol: 0 mg ; Carbohydrates: 18 g

Exchanges: 1/2 Milk; 1/2 Fruit

Cucumber Salad

Cucumber Salad

 

Servings: 4

View Online: http://diabeticgourmet.com/recipes/html/24.shtml

 

Ingredients

 

-  3 medium sized cucumbers

-  1 cup plain low-fat yogurt

-  1 tablespoon fresh lemon juice

-  1 teaspoon ground cumin

-  1 teaspoon dried mint leaves

 

Directions

 

Peel cucumber, cut in half, discard seeds and slice thinly.

 

Mix remaining ingredients together, add cucumbers and stir together.

 

Nutritional Information Per Serving

Calories: 37 ; Protein: 3 g ; Sodium: 46 mg; Carbohydrates: 1 g

Exchanges: 1 Vegetable

Marinated Cucumber Salad

Marinated Cucumber Salad

 

Servings: 5

View Online: http://diabeticgourmet.com/recipes/html/4.shtml

 

Ingredients

 

-  1/2 cup Italian dressing (low-calorie)

-  1/8 teaspoon pepper

-  1 medium cucumber, peeled and thinly sliced

-  1/4 cup radishes, thinly sliced

-  2 tablespoons fresh parsley, chopped

 

Directions

 

Combine Italian dressing and pepper in a medium bowl; stir well.

 

Add cucumber, onion, radishes, and parsley.

Toss gently to coat.

 

Cover and marinate in refrigerator for at least 4 hours.

Serve salad and enjoy.

 

Nutritional Information Per Serving

Calories: 21 ; Protein: Trace g ; Fat: Trace g ; Sodium: 5 mg;

Cholesterol: 0 mg ; Carbohydrates: 4 g

Red Cabbage & Green Apple Salad

Red Cabbage and Green Apple Salad

Metric Ingredient Imperial 1.5 L red cabbage, finely shredded 6 cup 3 green apples, finely chopped 3 125 ml raisins 1/2 cup 75 ml toasted pecans, chopped 1/3 cup 50 ml vinegar 1/4 cup 25 ml olive oil 2 tbsp 15 ml grainy mustard 1 tbsp 10 ml sugar 2 tsp - salt & pepper to taste -

In large bowl; combine cabbage, apples, raisins and pecans. In measuring cup; whisk together vinegar, oil, mustard, sugar, salt and pepper. Toss with salad. Cover and refrigerate for at least 1 hour or up to 4 hours.Serves 8

Greek Salad

Greek Salad

Metric Ingredient Imperial 4 fresh ripe tomatoes, peeled & sliced 4 56 g feta cheese, crumbled 2 oz 1/2 red onion, thinly sliced 1/2 1/2 cucumber, thinly sliced 1/2 45 ml fresh lemon juice 3 tbsp 25 ml olive oil 2 tbsp 50 ml pitted kalamata olives 1/4 cup

Layer tomato, onion and cucumber slices on a platter. Combine lemon juice and olive oil. Pour over vegetables. Sprinkle with feta cheese. Garnish with olives.Serves 4

Cucumber & Onion Salad

Cucumber and Onion Salad

Metric Ingredient Imperial 2 cucumbers, peeled & diced 2 1 large tomato, chopped 1 45 ml lemon juice 3 tbsp 250 ml plain yogurt 1 cup 4 scallions, minced 4 125 ml fresh mint leaves, chopped fine 1/2 cup 125 ml fresh parsley leaves, chopped fine 1/2 cup 2 ml garlic powder 1/2 tsp - black pepper to taste -

Combine cucumbers and tomato in a salad bowl. In another bowl; mix together lemon juice, yogurt, scallions, mint, parsley, garlic powder and black pepper. Pour over cucumbers and tomato. Mix gently. Serve within an hour.Serves 4

Caesar Salad

Caesar Salad

Metric Ingredient Imperial - thick slices of french bread, cubed - 1 head romaine lettuce 1 30 ml parmesan cheese, grated 2 tbsp - DRESSING - 50 ml lemon juice 1/4 cup 8 ml olive oil 1 1/2 tsp 5 ml anchovy paste 1 tsp 1 garlic clove, minced 1 1 ml black ground pepper 1/4 tsp

Sprinkle bread cubes on greased baking sheet and bake in preheated 350 F (180 C) oven for 10 minutes. Remove and allow to cool.DRESSING: Stir together lemon juice, olive oil, anchovy paste, garlic and pepper. Tear romaine lettuce into small pieces, mix with parmesan cheese and baked bread cubes together in a salad bowl. Drizzle with dressing and toss well. Serves 4

Lemon Pepper Shrimp Scampi

 

Ingredients

• 1 cup uncooked orzo
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 7 teaspoons unsalted butter, divided 
• 1 1/2 pounds peeled and deveined jumbo shrimp 
• 2 teaspoons minced fresh garlic 
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. 2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. 3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Fiesta Taco Salad

Fiesta Taco Salad

http://www.southernplate.com/2013/08/fiesta-taco-salad.html
Ingredients
1 lb ground beef (or ground turkey) 
1 packet taco seasoning 
Water (whatever the back of your packet of taco seasoning requires) 
1 bag of Doritos 
1 can dark red kidney beans (rinsed and drained) 
1/2 head lettuce, shredded 
1 block of medium Cheddar Cheese, shredded 
3 tomatoes, diced 
1 container of Sour cream 
1 bottle of Catalina dressing 

Instructions
Brown and drain beef of excess fat. Add packet of taco seasoning (whichever one is your favorite or if you make your own). Add necessary water (following directions on back of package). Let water reduce until the beef mixture is thick and the flavors melded. Turn off heat. Crush a handful (or more) of Doritos and place on plate. Next layer with a little taco beef mixture.
Then add whatever toppings you prefer; kidney beans, shredded lettuce, cheese, tomatoes, sour cream and then lightly drizzle with Catalina dressing.
This is great to double to feed a larger crowd. Have a taco salad bar!
Cook’s Note: Some other toppings include: salsa, pinto beans, olives or jalapenos. 

Peking Pork Pasta Salad

Peking Pork Pasta Salad

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     3/4         pound  Armour boneless pork -- cut into 1/4-inch cubes

  1           teaspoon  vegetable oil

                        Oriental Dressing (recipe below)

  6             ounces  corkscrew or other small-shaped pasta -- cooked and drained

  1              pound  fresh spinach leaves -- washed and drained

                        

                        ORIENTAL DRESSING

  4        tablespoons  soy sauce

  4        tablespoons  sherry

  1         tablespoon  sesame oil

In large skillet over high heat, stir-fry pork in oil just until lightly browned. Toss pork strips with Oriental Dressing. Toss pasta with spinach, top with pork strips. Garnish with chopped green onion and almond slices, if desired. 

++++++++++++++++++++

ORIENTAL DRESSING: Mix and set aside.