Ingredients:
8 ounces bowtie pasta
4 cups spinach leaves
½ cup craisins
⅓ cup cashews or pine nuts
1 4-ounce can mandarin oranges, drained
¼ cup cilantro leaves, roughly chopped
Dressing
⅓ cup teriyaki sauce (the thicker, the better!)
⅓ cup rice wine vinegar (may sub apple cider vinegar)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sugar
½ cup oil (such as vegetable oil, canola oil, olive oil)
Directions:
Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.
Ingredients:
¼ pound prosciutto, cut into thin strips
1 tbsp chopped fresh basil
3 tbsp white balsamic vinegar
1/8 tsp paprika
1/3 cup olive oil
3 cups seeded and cubed watermelon
16 oz Arugula
½ tsp freshly ground pepper
Directions:
Brown prosciutto in a small nonstick skillet over medium heat 5 minutes.
Set aside.
Whisk together basil, vinegar and paprika; gradually whisk in oil until blended.
Arrange watermelon cubes over Arugula.
Sprinkle with prosciutto and pepper, drizzle with vinaigrette.
Serve immediately.
Ingredients:
1 pound cooked ground beef , drained and rinsed and seasoned with1 pkg taco seasoning
1 large bag Taco flavored Doritos, slightly crushed
Catalina style French dressing, one large bottle
1 head Iceberg lettuce, shredded
4 cups shredded cheddar cheese
1 small red onion, diced
2 large tomato, diced
2 (15 oz) cans light red kidney beans, drained and rinsed
Directions:
Allow meat to cool.
Toss all ingredients together.
Do not add French dressing more than an hour before serving.
This makes enough for about 15, 3 oz servings.
Ingredients:
1 pound bow tie (farfalle) pasta
1 Tbsp olive oil
¾ cup sour cream
¾ cup mayonnaise
¼ cup lemon juice
1 Tbsp lemon zest
1 Tbsp dill weed
1 pinch cayenne pepper
Salt and pepper to taste
½ cup diced red onion
8 oz frozen peas, thawed
8 oz fully cooked ham, diced
8 oz sharp cheddar cheese, cubed
2 sprigs of fresh dill for garnish
Directions:
Cook pasta according to package directions.
Drain and rinse well with cold water. Toss with olive oil and set aside.
Stir the sour cream, mayonnaise, lemon juice, lemon zest, dill, cayenne, and salt and pepper until smooth. Fold in the onion, peas, ham and cheese.
Add past and toss.
Garnish with fresh dill if desired.
Serve chilled
Ingredients:
12 slices bacon, cooked and crumbled
2 head broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onion
1 cup seedless green grapes
1 cup seedless red grapes
½ cup raisins
½ cup slivered almonds
1 cup mayonnaise
1 Tbsp apple cider vinegar
¼ cup white sugar
Directions:
In a large salad bowl, toss together the bacon, broccoli, celery, green onions, grapes, raisins and almonds.
Whisk together the mayonnaise, vinegar and sugar.
Pour dressing over salad and toss to coat. Refrigerate
Ingredients:
1 tablespoon olive oil
½ small red onion, diced
2 medium carrots, halved lengthwise and thinly sliced
1 medium red bell pepper, ribs and seeds removed, diced
1 garlic clove, slivered
1 can (19 ounces) cannellini beans, drained and rinsed
1 teaspoon grated lemon zest
Coarse salt and ground pepper
2 teaspoons fresh lemon juice
1 cup water
Directions:
In a small saucepan, heat oil over medium heat.
Add onion and carrots; cook stirring frequently, until onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes.
Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes.
Stir in lemon juice; season again with salt and pepper.
Serve warm.
Ingredients:
1 Tbsp vegetable oil
2 Tbsp fresh lime juice
1 tsp soy sauce
1 tsp peeled and grated fresh ginger
Course salt and ground pepper
4 oz thinly sliced cooked chicken breast (1 cup)
½ red bell pepper (ribs and seeds removed), sliced lengthwise into 2-inch strips
2 oz snow peas, ends trimmed and thinly sliced (1/2 cup)
1 medium carrot, thinly sliced crosswise
Directions:
In a small bowl, combine oil, lime juice, soy sauce, and ginger; season with salt and pepper. Transfer to small container, set aside.
Combine chicken, bell peppers, snow peas, and carrot in a separate container.
Refrigerate separately until just ready to serve, up to overnight.
Just before serving, toss salad with dressing.
Ingredients:
4 Cups chopped romaine lettuce
16 Oz. fresh strawberries, rinsed and sliced into quarters
1/4 cup feta cheese
2 TBS. sliced almonds
Dressing:
1/3 Cup Balsamic Vinegar
2/3 Cup Extra Virgin Olive Oil
2 tsp. dried oregano
1 tsp. sugar
Salt and pepper
Directions:
In a large salad bowl, place the lettuce first and top with the strawberries, feta and almonds. In a separate bowl, add the vinegar, salt, pepper, sugar and oregano, and whisk or blend in the oil until it is a creamy brown color. Drizzle over the salad and enjoy!
Ingredients:
1 cup water
1 pound fresh asparagus, trimmed
¼ cup sugar
¼ cup vegetable oil
2 tablespoons cider vinegar
1½ teaspoon sesame seeds
1 teaspoon poppy seeds
1 teaspoon grated onion
¼ teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon Worcestershire sauce
2 cups sliced fresh strawberries
¼ cup crumbled blue cheese, optional
Directions:
In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, sesame seeds, poppy seeds, onion, salt, paprika and Worcestershire sauce; shake well. Cover and refrigerate for 1 hour.
In a bowl, combine the asparagus and strawberries. Drizzle with dressing; and toss to coat. Sprinkle with blue cheese if desired.
Ingredients:
½ Cup sweetened shredded coconut
¾ cup plain low-fat yogurt
½ cup chopped fresh cilantro
2 Tbsp fresh lime juice
2 Tbsp mango chutney
1 Tbsp Dijon mustard
1 tsp turmeric
¼ tsp cayenne pepper
Course salt and ground pepper
4 cups shredded cooked chicken
1 mango, peeled, seeded and diced
10 oz baby spinach
Directions:
Preheat oven to 350°. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden brown, 8 to 10 minutes; cool.
In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango, toss. Serve on spinach, sprinkled with coconut.
