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Salads |
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Herb Chicken Tortellini Salad
Ingredients:
1 package (9 ounces) Refrigerated Herb Chicken Tortellini, prepared according to pkg. directions, chilled
1 bag (10 ounces) ready-to-use spinach, torn into bite-size pieces
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Tortellini Club Salad
Ingredients:
1 package (9-oz.) Tortellini, cooked according to package directions, chilled
1 cup smoked turkey, cut into thin strips
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Barley Salad with Fresh Mint
Ingredients:
3 cups water
1 cup pearled barley
1/2 cup green onions, chopped
1/2 cup red bell pepper, diced
1/4 cup flat Italian parsley, chopped
1/3 cup fresh basil leaves, chopped
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Grilled Halibut Salad
Ingredients:
Salad
1 package (12 oz) romaine hearts, washed and torn
1 cup radicchio, thinly sliced
1 cup red bell pepper, chopped
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Grated Vegetable Slaw
Ingredients:
4 TB olive oil
11/2 TB lemon juice (1 lemon)
1/2 tsp Dijon mustard
sea salt, to taste
ground pepper, to taste
3 carrots, grated or peeled
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Curried Chicken Salad with Jicama
Ingredients:
1 tsp canola oil
1 lb boneless, skinless chicken breast, cut into 1-inch dice
1 cup 1/4-inch diced yellow onion
11/2 tsp curry powder
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Potato Salad
Ingredients:
3 pounds (9 medium) boiling potatoes, peeled and cut into 1-inch chunks
2 Chicken Bouillon Cubes
1 small onion, finely chopped
1 small green pepper, seeded and finely chopped
2/3 cup extra olive oil
1/3 cup red wine vinegar
3 cloves garlic, finely chopped
1 teaspoon lemon juice
1 (8 1/2-ounce) can sweet green peas, drained
1 (4-ounce) jar sliced pimentos
2 tablespoons Spanish olives, sliced
1 tablespoon diced jalapenos (optional)
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Italian Style Black Bean Salad
Ingredients:
1 (16-ounce) can Black Beans, drained
2 medium zucchini, unpeeled and chopped
1 clove garlic, minced
1/3 to 1/2 cup prepared Italian salad dressing
1 cup tomato, chopped
1 cup (about 4 ounces) mozzarella or Monterey jack cheese, cut into small cubes
Salt and pepper to taste
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Hot Fresh SweetPotato Salad
Ingredients:
5 cups sweetpotato, cooked and sliced
3 slices bacon
3/4 cup chopped fresh onion
1 tablespoon all-purpose flour
1/2 cup water
1/4 cup vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoon prepared mustard
2 cups chopped peeled fresh tomatoes
1/3 cup chopped fresh parsley
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Layered Tuna and Pasta Salad
Ingredients:
1 1/3 cups dry cavatelli or medium shell macaroni
4 cups shredded iceberg lettuce
1 cup chopped, seeded cucumber
1 cup chopped, seeded tomato
1 (9 1/2-ounce) can chunk white tuna, drained and broken into chunks
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Hot Lasagna Salad
Ingredients:
1 (40-ounce) package Lasagna with Meat & Sauce
6 cups (10-ounce package) mixed salad greens
1/2 cup creamy Parmesan salad dressing
1/2 cup sliced ripe olives, drained
1 large tomato, cut into wedges
1 cup salad croutons
1 tablespoon freshly grated Parmesan cheese
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Grilled Vegetable and Ravioli Salad
Ingredients:
1 (9-ounce) package Light Four Cheese Ravioli, cooked and drained
1 pound assorted grilled vegetables, such as onion, zucchini, peppers and eggplant
1 cup lightly packed, torn assorted salad greens
1 (15-ounce) container Garden Vegetable Sauce
2 tablespoons olive oil
2 tablespoons red wine vinegar
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Fettuccine Tomato Basil Salad
Ingredients:
1 (9-ounce) package Fettuccine
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
1 pound fresh tomatoes, chopped
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Colorful Turkey Pasta Salad
Ingredients:
2 1/2 cups tri-colored rotini pasta, cooked, drained
2 cups Honeysuckle White Deli Sliced Oven Rstd. Brst., cubed.
1/2 cup onions, thinly sliced
1/4 cup celery, thinly sliced
1/4 cup parsley, chopped
1 1/2 teaspoons fresh tarragon, chopped or use 1/2 teaspoon tarragon, dried
1 tablespoon olive or canola oil
2 tablespoons tarragon vinegar
1 tablespoon lemon juice
2 tablespoons reduced-calorie mayonnaise
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Ortega Apple and Green Chile Salad
Ingredients:
2 medium red and green apples, cored and chopped
2 stalks celery, sliced
1/2 cup chopped walnuts, toasted
1 (4-ounce) can Diced Green Chiles
1/3 cup prepared ranch-style salad dressing
1/4 cup mayonnaise
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Spiced Cherry Salad
Ingredients:
1 cup dried tart cherries
1 (11-ounce) can mandarin orange sections, drained
2 kiwi, peeled and sliced
1/4 cup orange juice
1/4 cup sifted confectioners' sugar
1/4 teaspoon ground cinnamon
1/4 cup slivered almonds, toasted
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Strawberry Summer Salad
Ingredients:
1 pint basket fresh strawberries, stemmed and halved
1 teaspoon finely chopped fresh mint
1/2 teaspoon honey
1/2 cup light sour cream
1 bunch lettuce leaves
2 cups fresh fruit in season, blueberries, sliced peaches, plums, kiwi
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Turkey and Fruit Pasta Salad
Ingredients:
1 cup dry gemelli pasta or 1 1/3 cups corkscrew macaroni
1 1/2 cups chopped cooked turkey or chicken
2 green onions, sliced
1/3 cup fresh lime or lemon juice
1/4 cup vegetable oil
1 tablespoon honey
2 teaspoons snipped fresh thyme or 1/2 teaspoons dried thyme, crushed
2 medium nectarines or plums, sliced
1 cup halved fresh strawberries
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Very Berry Salad
Ingredients:
1 cup strawberries, hulled and sliced
1 cup red raspberries
1 cup blueberries
1 cup blackberries
1 cup vanilla yogurt
1 teaspoon almond extract
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Fettuccine Tomato Basil Salad
Ingredients:
1 (9-ounce) package Fettuccine
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil, (or 1 tablespoon dried basil, crushed)
1 pound fresh tomatoes, chopped
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Blue Cheese Macaroni Salad
Ingredients:
4 ounces elbow macaroni
1/2 cup coarsely chopped walnuts
1/2 cup reduced-fat mayonnaise
1 1/2 teaspoon mustard
1-2 ounces blue cheese, crumbled
1/2 cup halved seedless grapes
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Chili Pasta Salad
Ingredients:
2 ounces (1/2 cup) uncooked medium dried pasta shells
1 (15-ounce) can vegetarian or turkey chili with beans
1 (11-ounce) can whole kernel corn with red and greenpeppers, drained
4 cups shredded Romaine lettuce
1 ounce (1/4 cup) Cheddar Cheese, shredded
1/4 cup sliced green onions
Sour Cream, if desired
Corn chips, if desired
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Chopped Vegetable and Maine Lobster Salad
Ingredients:
2 garlic cloves, unpeeled
1 cup orange juice, reduced from 4 cups
1/4 cup lime juice
1 piece chipotle chile, canned
1 cup olive oil
To taste granulated sugar, salt and pepper
6 cups romaine lettuce, shredded
6 cups iceberg, shredded
1 pound lobster meat, cooked
1/2 cup mango, 1/4-inch dice
3/4 cup cucumber, peeled, seeded, 1/4-inch dice
3/4 cup red bell pepper, seeded, 1/4-inch dice
3/4 cup jícama, peeled, 1/4-inch dice
1/2 cup radish, thinly sliced
1/4 cup green onion, chopped
1/2 cup avocado, 1/2-inch dice
2 tablespoon cilantro, chopped coarsely
4 lobster claws, cooked, halved lengthwise
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California Harvest Salad
Ingredients:
1/2 cup unflavored nonfat yogurt
3 tablespoons orange juice concentrate, thawed
1/2 teaspoon salt
2 cups green apples, diced
1/2 cup prunes, chopped
1 cup celery, thinly sliced
1/3 cup green onion, sliced
4 each Kale leaves
6 Large Chino Valley fresh eggs, hard-cooked, quartered
2 tablespoons roasted sunflower seeds, garnish
1/2 cup alfalfa sprouts, garnish
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Border Black Bean Chicken Salad
Ingredients:
2 whole broiler-fryer chicken breasts, skinned, boned and cut in 2-inch strips
2 tablespoons olive oil
1 garlic clove, minced
1/2 jalapeno pepper, finely chopped
3/4 teaspoon salt
1 cup peeled and seeded cucumber cubes
1 cup sweet red pepper strips
1 cup chopped fresh tomato
1/2 cup chopped red onion
4 cups chopped Romaine lettuce
1 can (15 ounces) black beans, rinsed
Dressing (recipe follows)
1/2 cup chopped toasted pecans
Tomato rose
Parsley sprigs
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