3 cups fresh or thawed frozen cranberries, chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
2 cups heavy whipping cream
1/4 cup chopped walnuts
2 cans whole corn, drained
½ cup celery, chopped
½ cup green onions, sliced
¾ cup mayonnaise
¾ cup sour cream
4 cups pepper jack cheese, grated
1 9¾ oz bag of Chili Cheese Fritos®
Additional sour cream for topping, optional
1 cup uncooked orzo
1 cup frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 (15-ounce) can black beans, rinsed and drained
1/4 cup low-fat buttermilk
3 tablespoons chopped fresh cilantro, divided
3 tablespoons fresh lime juice
2 tablespoons light sour cream
2 tablespoons mayonnaise
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 wedges
1 tablespoon chopped fresh parsley
Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.
Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.
Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
Serve immediately, topped with tortilla strips.
1, 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
2, 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked
1 large red bell pepper, finely diced
½ cup finely chopped red onion
½ cup chopped fresh parsley, divided
4 teaspoons capers, rinsed
1½ teaspoons finely chopped fresh rosemary
½ cup lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
¼ teaspoon salt
8 cups mixed salad greens
Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper.
Combine the remaining ¼ cup lemon juice, 2 tablespoons oil and salt in a large bowl.
Add salad greens; toss to coat.
Divide the greens among 4 plates.
Top each with the tuna salad
1 tablespoons freshly squeezed lemon juice (from about 2 lemons)
Kosher salt
8 ounces frozen and thawed artichoke hearts
2 cups yellow and red teardrop tomatoes (or cherry tomatoes), halved
1 cup thinly sliced basil
1/4 cup coarsely chopped Italian parsley leaves
6 medium garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 pound penne pasta
1 cup (4 ounces) crumbled ricotta cheese
Place the lemon juice, artichokes, tomatoes, basil, parsley, garlic, and olive oil in a large serving bowl, season generously with salt and pepper, and stir to combine. Set aside.
Meanwhile, cook the pasta according to the package directions. Drain and rinse under cold running water to stop the cooking process. Transfer the pasta to the bowl with the tomato mixture, add the ricotta, and toss to combine. Taste and season with salt and pepper as desired
Ingredients:
12 ounces elbows pasta
5 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme leaves, for garnish
For the lemon thyme dressing:
3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon sugar
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
Directions:
To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
Serve immediately, garnished with thyme.
Directions:
In a small bowl, whisk together salad oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside. In a large saucepan, bring a large amount of water to boiling. Add the noodles and cook for 2 to 3 minutes or till just tender. Drain and transfer to a large bowl. Pour 1/4 cup of the oil-and-vinegar mixture over ramen noodles and toss to coat.
Add the chicken, cabbage, sliced almonds, chopped onion and sesame seeds to noodle mixture and mix well. Pour the remaining oil-and-vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.
Ingredients:
2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bags coarsely crushed Fritos chili cheese corn chips
Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.
Ingredients:
4 cups blanched green peas
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon-style prepared mustard
1/4 cup chopped fresh dill weed
Ground black pepper to taste
Directions:
Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
In small bowl combine the mayonnaise, sour cream, horseradish, mustard and
3 tablespoons dill weed.
Add to peas and toss to coat.
Sprinkle remaining dill over top.
Cover and chill for at least 2 hours before serving
