1/2 cup white sugar
1/2 cup lemon juice
2 teaspoon diced onion
1 teaspoon Dijon-Style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple
1 pear
| Ingredients: | 2 bunches spinach, torn 1 head iceburg lettuce, torn 1 lb. bacon, cooked & crumbled 1/2 c. cottage cheese 4 hard boiled eggs, chopped 1/2 # mozzarella cheese, grated Optional: 1 can mandarin oranges, sliced mushrooms, avocado- chopped Poppyseed Dressing: 1c. oil 3/4 c. sugar 3/4 c. vinegar 1 tsp. dried mustard 1 tsp. salt Put all ing. into blender until creamy. Add: 1 TBS Poppyseed red onion, sliced Let refrigerate overnight |
| Directions: | Toss all salad ingredients in a LARGE bowl. Add dressing, but not necessarily all of it. |
| Ingredients: | 1 package of grapes (cut in half) 12 oz. cool whip 1 instant vanilla pudding 1 c. milk |
| Directions: | Whip together pudding and milk. Then add cool whip and grapes. |
| Ingredients: | 1 c. mayo 3 tbsp white vinegar 2 tbsp sugar 5 c. raw broccoli-just flowers 10 slices cooked bacon-crumbled 1 c. sunflower seeds |
| Directions: | Mix dressing first, then add broccoli and bacon. |
| Ingredients: | 1 head lettuce 3 strips bacon-cook, drain and crumble 3-4 stalks diced celery 2/3 cup chopped onion 6 eggs - hard boiled, sliced 1 can sliced water chestnuts 10 oz. peas-run hot water over them to thaw 1/4 T. sugar 1/4 T. pepper 1/2 cup shredded swiss cheese 1 cup mayo 1 cup salad dressing |
| Directions: | Layer each in large, clear glass bowl. Mix together 1 cup mayo and 1 cup salad dressing.Put dressing on top of layers. Do not mix. Seal top. Refridgerate over night. Toss before serving. |
| Ingredients: | 1 cup of sugar 2 TB flour 2 1/2 tsp. salt 1 3/4 cup pineapple juice 2 eggs beaten 1 TB lemon juice 1 box Acini De Pepi 3 can mandrine organes 1 20 oz. can pineapple chunks 1 small can crushed pineapple 1 12 oz. cool whip 2 large can fruit cocktail Banana's |
| Directions: | Cook noodles in boiled water. In pan over stove stir in flour, 1/2 salt, sugar, and pineapple juice. Add lemon juice. Pour over pasta and put in fridge over night. The next morning add everything else and serve. |
| Ingredients: | 6 ears corn, husks and silk removed 3 scallions, thinly sliced crosswise (1/2 cup) 2 tablespoons white-wine vinegar 2 tablespoons olive oil Coarse salt and ground pepper |
| Directions: | 1.Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. 2.To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day. |
| Ingredients: | 6 tablespoon oil 4 boneless skinless chicken breats 2 cups water chestnuts 1 1/3 cups mushrooms 6 teaspoons minced garlic 8-10 leaves iceberg lettuce 1/2 cup sugar 1 cup water 4 tablespoons soy sauce 4 tablespoons rice wine vinegar 4 tablespoons ketchup 2 tablespoons lemon juice 1/4 teaspoon sesame oil 2 tablespoons hot mustard 4 teaspoon water 2-4 teaspoons garlic and red chile paste 4 tablespoons soy sauce 4 tablespoons brown sugar 1 teaspoon rice wine vinegar |
| Directions: | 1. Make the special sauce by dissolving in water in a small bowl. 2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3. Mix well and refrigerate this sauce until you are ready to serve. 4. Combine the hot water with the hot mustard and set this aside as well. 5. eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 6. Bring oil to high heat in a wok or large frying pan. 7. Saute chicken breasts for 4 to 5 minutes per side or done. 8. Remove chicken from the pan and cool. 9. Keep oil in the pan, keep hot. 10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 12. When chicken is cool, mince it as the mushrooms and water chestnuts are. 13. With the pan still on high heat, add another Tbsp of vegetable oil. 14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups". 16. Top with "Special Sauce" |
| Ingredients: | 2/3 cup bulgur 2/3 cup boiling water 4 1/2 tablespoons olive oil 4 cups fresh or frozen corn kernels 1 1/2 teaspoons salt 1 small red onion, chopped 1 1/3 pounds boneless, skinless chicken breasts 1/4 teaspoon fresh-ground black pepper 1 tomato, seeded and chopped 1 jalapeno pepper, seeds and ribs removed, minced 1/2 cup chopped cilantro (optional) 4 tablespoons lime juice 1/4 teaspoon cayenne |
| Directions: | In a medium bowl, combine the bulgur and the water. Cover and let sit for 20 minutes. In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderate heat. Add the corn and 1/4 teaspoon of the salt and cook, stirring occasionally, for 5 minutes. Add the onion and continue cooking for 5 minutes longer, stirring occasionally. Transfer to a large glass or stainless-steel bowl and let cool. Add 1 tablespoon of the oil to the frying pan and heat over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the black pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4- inch slices. Add the bulgur, tomato, jalapeno, cilantro, 3 tablespoons of the lime juice, the cayenne, and 3/4 teaspoon of the salt to the bowl with the corn and onion. Toss. In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and 1/4 teaspoon salt. Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil. |
| Ingredients: | 1/4 cup buttermilk 1/4 cup sour cream 1 small shallot, minced 2 teaspoons cider vinegar 3 ounces Roquefort or other blue cheese, crumbled Salt and freshly ground pepper 1/2 pound lean slab bacon, sliced 1/4 inch thick and cut crosswise into thin strips 3/4 pound spinach, large stems discarded 1 small red onion, halved lengthwise and thinly sliced 2 hard-cooked eggs, quartered |
| Directions: | In a medium bowl, whisk the buttermilk with the sour cream, shallot and cider vinegar. Stir in the blue cheese. Season the dressing with salt and pepper. In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. In a very large bowl, toss the spinach with the red onion and bacon, then toss with the dressing. Mound the salad on plates, top with the eggs and serve. |
| Ingredients: | baby spinach hard boiled eggs mushrooms sliced bacon crumbled croutons |
| Directions: | Mix and make with Honey Mustard Dressing |
| Ingredients: | iceberg and romaine tomatoes avocado onion corn grated cheddar black beans olives tortilla strips |
| Directions: | Mix Together Pour Southwest Dressing over top |
| Ingredients: | 3/4 cup pure maple syrup (eyeball it) 1/3 cup Tamari (dark soy sauce) 1/2 cup sweet hot mustard (eyeball it) 1 1/3 pounds chicken breast tenders (the average weight of one package) Salt and pepper 1/2 cup sesame seeds, a mix of black and white or all white 1/4 cup vegetable oil Dressing: 1 1/2 inches fresh ginger root, grated or minced 3 tablespoons rice vinegar (3 generous splashes) 1/4 cup Chinese duck sauce or apricot all fruit spread 1/4 cup vegetable oil (eyeball it) Salad: 1 bag mixed baby greens (5-6 ounces) 1 /4 English (seedless) cucumber, halved lengthwise and then thinly sliced on an angle 1 /2 cup shredded carrots (a couple of handfuls) 4 scallions, thinly sliced on an angle 1/4 pound snow peas, sliced on an angle Fried Chinese noodles, perhaps leftover from take-out, for garnish (optional) |
| Directions: | Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to half of the marinade and coat. Set aside. Reserve the remaining half for dressing. Pre-heat a large nonstick skillet over medium-high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate. To make the dressing: Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing. Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles, if you have any leftover packets from Chinese take-out. |
| Ingredients: | 1/2 cup dried apricots 1 cup hot water 2 cups loosely packed mint leaves 1 teaspoon freshly grated orange zest 1/2 cup orange juice 2 tablespoons honey 4 teaspoons Dijon mustard 4 teaspoons red-wine vinegar 1/2 teaspoon salt, or to taste Freshly ground pepper, to taste 1/4 cup extra-virgin olive oil 1 pound boneless, skinless chicken breast, trimmed of fat 1 large head romaine lettuce, torn into bite-size pieces 6 fresh apricots or plums, pitted and cut into wedges 1 cup loosely packed mint leaves, roughly chopped 1/2 cup sliced almonds, toasted |
| Directions: | Preheat grill. To prepare marinade and dressing: Soak dried apricots in hot water for 10 minutes. Drain and transfer apricots to a food processor. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper. Process until smooth. With the motor running, gradually drizzle in oil. Reserve 1 cup for the dressing. To prepare salad: Transfer the remaining marinade to a large sealable plastic bag. Add chicken, seal and turn to coat. Marinate in the refrigerator for 20 minutes. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side. (Discard the marinade.) Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates. Slice the chicken and arrange over the salads. Sprinkle with almonds and serve. |
| Ingredients: | 1 1/2 cup chopped pretzels 2 Tablespoons sugar 3/4 cup melted butter 1 8 ounce package of creamcheese 1 cup sugar 8 ounce cool whip 1 large package of raspberry Jello 2 cups hot water 2 10 ounce packages of frozen raspberries |
| Directions: | Bottom Layer: Mix 1 1/2 cup chopped pretzels 2 Tablespoons sugar 3/4 cup melted butter Put in 9x13 pan. Bake at 350 for 10 minutes Middle Layer: Mix 1 8 ounce package of creamcheese 1 cup sugar Stir in 8 ounce cool whip Spread on Pretzels and refrigerate for 2 hours. Top Layer: 1 large package of raspberry Jello 2 cups hot water 2 10 ounce packages of frozen raspberries. Refrigerate 2-4 hours. |
| Ingredients: | For Quesadilla: 1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla (sometimes labeled Smart & Delicious Low Carb High Fiber), Original/Soft Taco size (NOT Large) 1/4 cup shredded fat-free cheddar cheese For Salad: 3 cups chopped romaine lettuce 3 oz. cooked boneless skinless lean chicken breast, cut into strips 1/4 cup diced tomatoes 2 tbsp. canned sweet corn kernels, drained 1 tbsp. canned black beans, rinsed 1 tsp. fajita seasoning mix, dry Optional: fresh cilantro For Dressing: 3 tbsp. fat-free balsamic vinaigrette 1 tsp. lemon juice 1 tsp. lime juice 1/2 no-calorie sweetener packet (like Splenda) |
| Directions: | Begin by mixing together the fajita seasoning mix and 2 tsp. water. Toss the chicken in this mixture, and set aside. To make the quesadilla, place tortilla in a pan sprayed lightly with nonstick spray. Sprinkle cheese evenly over one half of the tortilla, and then bring the pan to medium heat. Once cheese begins to melt, use a spatula to fold the plain half of the tortilla over the cheese-topped half, and then press down with the spatula to seal. Flip quesadilla and continue to cook and press until the entire quesadilla is hot and toasty. Set aside. Build your salad by layering the lettuce, tomatoes, corn, and black beans. Top with the chicken (heating it first, if you like). Cut the quesadilla into triangles, and place them around your salad. Then combine all of the dressing ingredients with 1 tsp. water, mix well, and serve on the side. If you like, garnish salad with cilantro. |
| Ingredients: | 6 oz. peach jello 2 Tablespoon sugar 1 small can crushed pineapple 8 oz. carton Cool Whip 2 cups buttermilk 1 cup chopped pecans (optional) |
| Directions: | Mix peach jello, sugar, and pineapple in saucepan and bring to a boil until jello dissolves. Cool syrup. Fold together cooled syrup, cool whip, and buttermilk. Refrigerate at least two hours |
| Ingredients: | Cucumber (1 big one is roughly enough for 2 people) Sour cream (I use about 1/2 of a regular size sour cream for 2 people) Salt Pepper Vinegar Fresh Dill |
| Directions: | Peel the cucumber and slice it on a mandolin. Then just mix in sour cream, salt and pepper to taste, 1/2 tbsp vinegar, finely chopped dill. There are no true measurements to the ingredients, it basically is according to your taste. I like a lot of sour cream, so I put a lot in. You can add a pinch of sugar as well. Be careful with the vinegar, too much could make it taste too much like vinegar. The cucumber will lose water while you're mixing so it will become pretty liquid. The salad tastes better if you leave it in the fridge for a few hours before serving. This is a great summer salad. Very refreshing! |
