Tex-Mex Bean Salad with Creamy Salsa Dressing
1/3 cup fat free salsa
3 Tbsp sour cream
1 Tbsp apple cider vinegar
3 cups canned black beans drained and rinsed (about 2 15.5 oz cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn or fresh cooked kernels
1/2 cup diced avocado
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
6 cups shredded lettuce
2 oz pepperjack cheese, cubed or shredded
In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro. Serve over shredded lettuce.
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Thursday, March 19, 2009
Saturday, January 31, 2009
Sunday's Best Fruit Salad
Ingredients
1 can pineapple chunks (20 ounce) juice reserved
2 apples, peeled and cored
1 can peach pie filling (21 ounce)
2 bananas, peeled and diced
3 kiwis, sliced
1 pint strawberries, sliced
** I also throw in grapes halved sometimes.
Procedure
1. In a small bowl, toss the chopped apples in reserved pineapple juice
2. Allow to sit for 5 to 10 minutes
3. In a large salad bowl, combine the peach pie filling and pineapple chunks.
4. Remove apples from pineapple juice and add to pie filling and pineapple mixture.
5. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
6. Peel and slice kiwi and 1/2 of strawberries.
7. Chop the other 1/2 of strawberries and set aside.
8. Remove bananas from pineapple juice and add to pie filling mixture.
9. Add chopped strawberries; toss together.
10. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices.
11. Chill and serve.
*** When making at home I don't garnish the bowl with the kiwis or half the strawberries I just throw them all in. When I have grapes I half them and throw them in as well. I have had very good luck when leaving the chopped apples and bananas in the pineapple juice for 10 min with them not turning brown.
1 can pineapple chunks (20 ounce) juice reserved
2 apples, peeled and cored
1 can peach pie filling (21 ounce)
2 bananas, peeled and diced
3 kiwis, sliced
1 pint strawberries, sliced
** I also throw in grapes halved sometimes.
Procedure
1. In a small bowl, toss the chopped apples in reserved pineapple juice
2. Allow to sit for 5 to 10 minutes
3. In a large salad bowl, combine the peach pie filling and pineapple chunks.
4. Remove apples from pineapple juice and add to pie filling and pineapple mixture.
5. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
6. Peel and slice kiwi and 1/2 of strawberries.
7. Chop the other 1/2 of strawberries and set aside.
8. Remove bananas from pineapple juice and add to pie filling mixture.
9. Add chopped strawberries; toss together.
10. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices.
11. Chill and serve.
*** When making at home I don't garnish the bowl with the kiwis or half the strawberries I just throw them all in. When I have grapes I half them and throw them in as well. I have had very good luck when leaving the chopped apples and bananas in the pineapple juice for 10 min with them not turning brown.
Broccoli-Raisin Salad
Ingredients
Small red onion chopped
Large bunch of broccoli cut into florets
1 package sunflower seeds (3.75 oz)
1 cup golden raisins
1 cup mayo
5 slices bacon, cooked and crumbled
3 Tablespoons red wine vinegar
Procedure
Mix all ingredients and chill for at least 2 hours before serving.
*** I've also used a pre-made cole slaw dressing instead of mayo and vinegar.
*** Also, I have used cauliflower with the broccoli.
Small red onion chopped
Large bunch of broccoli cut into florets
1 package sunflower seeds (3.75 oz)
1 cup golden raisins
1 cup mayo
5 slices bacon, cooked and crumbled
3 Tablespoons red wine vinegar
Procedure
Mix all ingredients and chill for at least 2 hours before serving.
*** I've also used a pre-made cole slaw dressing instead of mayo and vinegar.
*** Also, I have used cauliflower with the broccoli.
Ramen Salad (Kari)
Ingredients
Dressing:
1 Cup Oil (canola is good)
1/2 C. sugar
1/3 C. White vinegar
2 pkgs. ramen soup seasoning (we use mushroom beef)
Salad:
1 lb. package cole salad mix
2 packages mushroom beef ramen noodles
1 cup salted sunflower seeds
1 cup slivered toasted slivered almonds
1 cucumber chopped
Procedure
Prepare the dressing a day in advance by combining ingredients for dressing. Refrigerate overnight.
Break up noodles, mix all dry ingredients together, pour dressing over dry ingredients; mix well and chill before serving.
I've known people to add broccoli to this as well.
Dressing:
1 Cup Oil (canola is good)
1/2 C. sugar
1/3 C. White vinegar
2 pkgs. ramen soup seasoning (we use mushroom beef)
Salad:
1 lb. package cole salad mix
2 packages mushroom beef ramen noodles
1 cup salted sunflower seeds
1 cup slivered toasted slivered almonds
1 cucumber chopped
Procedure
Prepare the dressing a day in advance by combining ingredients for dressing. Refrigerate overnight.
Break up noodles, mix all dry ingredients together, pour dressing over dry ingredients; mix well and chill before serving.
I've known people to add broccoli to this as well.
Pink Grapefruit, Avocado and Crabmeat Salad (Carla)
Ingredients
THis is my all time favourite salad, and I don't think I have posted it here before! (I leave out the crabmeat now, but it is still really yummy!)
1 large head of lettuce
1 pink grapefruit
1 ripe avocado
1/2 lb (250 g) crabmeat or 1 pkg artificial crabmeat chopped
Vinaigrette:
1 tbsp red wine vinegar
1 tsp Dijon mustard
3 tbsp olive oil
1 tsp liquid honey
salt and pepper to taste
Procedure
Peel and section grapefruit, remove all pith and peel. Peel and cube avocado. Tear lettuce into bite-size chunks.
Vinaigrette: In large salad bowl whisk ingredients together.
In a bowl, put lettuce, topped with avocado, crabmeat and grapefruite pieces. Pour vinaigrette over top and toss just before serving.
THis is my all time favourite salad, and I don't think I have posted it here before! (I leave out the crabmeat now, but it is still really yummy!)
1 large head of lettuce
1 pink grapefruit
1 ripe avocado
1/2 lb (250 g) crabmeat or 1 pkg artificial crabmeat chopped
Vinaigrette:
1 tbsp red wine vinegar
1 tsp Dijon mustard
3 tbsp olive oil
1 tsp liquid honey
salt and pepper to taste
Procedure
Peel and section grapefruit, remove all pith and peel. Peel and cube avocado. Tear lettuce into bite-size chunks.
Vinaigrette: In large salad bowl whisk ingredients together.
In a bowl, put lettuce, topped with avocado, crabmeat and grapefruite pieces. Pour vinaigrette over top and toss just before serving.
Mommy's favorite salad (Brenda)
Mommy's favorite salad - (we have this alot)
Mix together and refrigerate overnight:
1/2 cup unsalted almonds
1 cup unsalted sunflower seeds
2 pkgs Raman noodles (put them in uncooked and put in seasoning pkts, too)
1 cup veg oil
1/2 cup sugar
1/3 cup vinager
The next day add:
1 pkg broccoli slaw
1 cup diced onion (optional)
1 red pepper (optional)
1 green pepper (optional)
Mix together and refrigerate overnight:
1/2 cup unsalted almonds
1 cup unsalted sunflower seeds
2 pkgs Raman noodles (put them in uncooked and put in seasoning pkts, too)
1 cup veg oil
1/2 cup sugar
1/3 cup vinager
The next day add:
1 pkg broccoli slaw
1 cup diced onion (optional)
1 red pepper (optional)
1 green pepper (optional)
Katey's Salad
Ok, here's my salad....
Lettuce ( I like Baby Romaine)
Tomatoes
Dried Cranberries
Pumpkin seeds
Avocado
Apple slices
Feta Cheese
As far as dressing goes, I like a Balsamic Vinaigrette, but I'm sure any will do.
Lettuce ( I like Baby Romaine)
Tomatoes
Dried Cranberries
Pumpkin seeds
Avocado
Apple slices
Feta Cheese
As far as dressing goes, I like a Balsamic Vinaigrette, but I'm sure any will do.
Greek Salad (Carla)
I usually chop up a green pepper (I like big chunks - like about an inch),
half a purple onion,
2 or 3 tomatoes,
a cucumber (I peel the field cucumbers, but leave the English with skin on)
some kalamata olives,
and a hunk of feta cheese.
I never put lettuce in mine, becaues I always thought traditional Greek salad didn't have lettuce, and restaurants just added lettuce becuase it was cheap filler. But now I'm not so sure that is right because I went to a traditional Greek restaurant and there was lettuce in it... So who knows!
Then the dressing is:
3/4 cup olive oil (I always use less - more like 1/2 cup)
1/4 cup red wine vinegar (I use a little more than that)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
2 or 3 cloves garlic
It makes a lot of dressing, so you can just put on what you'd like and save the rest for another time. I let it sit for a few hrs before serving, if I have the time.
half a purple onion,
2 or 3 tomatoes,
a cucumber (I peel the field cucumbers, but leave the English with skin on)
some kalamata olives,
and a hunk of feta cheese.
I never put lettuce in mine, becaues I always thought traditional Greek salad didn't have lettuce, and restaurants just added lettuce becuase it was cheap filler. But now I'm not so sure that is right because I went to a traditional Greek restaurant and there was lettuce in it... So who knows!
Then the dressing is:
3/4 cup olive oil (I always use less - more like 1/2 cup)
1/4 cup red wine vinegar (I use a little more than that)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
2 or 3 cloves garlic
It makes a lot of dressing, so you can just put on what you'd like and save the rest for another time. I let it sit for a few hrs before serving, if I have the time.
Exquisite Rice Salad (Carla)
Ingredients
1 tbsp olive oil
2 tsp mustard seeds
2 tsp cumin seeds (I just used cumin)
2-4 garlic cloves, minced
1 tsp fresh ginger, grated
1 tsp turmeric
1/8 tsp cayenne pepper
2.5 cups water
1 cinnamon stick
1 cup long-grain brown rice
3 tbsp rice vinegar
2 tbsp dark sesame oil
2 tbsp soy sauce
1/4 cup olive oil
1 medium carrot finely chopped
1/2 cup raisins
4 stalks green onion chopped
1/2 cup peas
Procedure
In a large pot, heat the oil over medium heat. Add the mustard seeds, cumin, garlic, ginger, turmeric, and cayenne. Stir until mustard seeds begin to pop (about 30 seconds), then add water and cinnamon. Cover and bring to a boil.
Add rice to the boiling pot and cover. Reduce heat to low and simmer about 35 - 40 minutes, until rice is done. Remove the pot from heat and let stand 10 minutes. Remove the cinnamon stick.
In a small bowl, whisk together the vinegar, sesame oil, Soy sauce and olive oil until combined. Pour onto the rice, add the carrots, raisins, peas, onions. Stir until well mixed. Transfer to bowl and chill before serving.
1 tbsp olive oil
2 tsp mustard seeds
2 tsp cumin seeds (I just used cumin)
2-4 garlic cloves, minced
1 tsp fresh ginger, grated
1 tsp turmeric
1/8 tsp cayenne pepper
2.5 cups water
1 cinnamon stick
1 cup long-grain brown rice
3 tbsp rice vinegar
2 tbsp dark sesame oil
2 tbsp soy sauce
1/4 cup olive oil
1 medium carrot finely chopped
1/2 cup raisins
4 stalks green onion chopped
1/2 cup peas
Procedure
In a large pot, heat the oil over medium heat. Add the mustard seeds, cumin, garlic, ginger, turmeric, and cayenne. Stir until mustard seeds begin to pop (about 30 seconds), then add water and cinnamon. Cover and bring to a boil.
Add rice to the boiling pot and cover. Reduce heat to low and simmer about 35 - 40 minutes, until rice is done. Remove the pot from heat and let stand 10 minutes. Remove the cinnamon stick.
In a small bowl, whisk together the vinegar, sesame oil, Soy sauce and olive oil until combined. Pour onto the rice, add the carrots, raisins, peas, onions. Stir until well mixed. Transfer to bowl and chill before serving.
Broccoli Salad (Kari)
Ingredients
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
1 small apple (granny smith is good)
Procedure
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss with crumbled bacon and sunflower seeds.
Make a day or so before you wish to serve to meld the ingredients.
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
1 small apple (granny smith is good)
Procedure
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss with crumbled bacon and sunflower seeds.
Make a day or so before you wish to serve to meld the ingredients.
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