chicken gazpacho salad
Chicken Gazpacho Salad
1 (14 ounce) package uncooked fusilli pasta
2 cups cubed cooked chicken
1 cup chopped cucumber (about 1 small)
1 cup chopped yellow or red bell pepper (about 1 medium)
1 cup chopped tomato (about 1 large)
3/4 cup spicy V-8 juice
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
1 clove garlic, finely chopped
Cook pasta as directed on package; drain. Mix pasta and remaining ingredients. Serve immediately.
Yield: 6 servings.
Per Serving: 351 Calories; 3g Fat (8.6% calories from fat); 24g Protein; 55g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 242mg Sodium
Exchanges: 3 1/2 Grain
The Yale president must be a Yale man. Not too far to the right, too far to the left or a middle-of-the-roader. Ready to give the ultimate word on every subject under the sun from how to handle the Russians to why undergraduates riot in the spring. Profound with a wit that bubbles up and brims over in a cascade of brilliance. You may have guessed who the leading candidate is, but there is a question about him Is God a Yale man — Wilmarth S. Lewis
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asian style chicken salad
Asian Style Chicken Salad
Serves 4.
4 (4 ounce) skinless, boneless chicken breasts halves, cut into thin strips
3/4 cup Oriental-style peanut sauce or black bean sauce
1 medium cucumber, thinly sliced (about 2 cup)
2/3 cup sliced green onions
2 dried red chile peppers, chopped
1/2 cup unsalted dry-roasted peanuts (optional)
Green leaf or romaine lettuce leaves
In a shallow glass dish, combine chicken and peanut sauce. Toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
Spray a large nonstick skillet with vegetable cooking spray. Add chicken to skillet. Discard marinade in dish. Saut? chicken over medium heat until no longer pink, about 3 to 4 minutes. Stir in cucumber, green onions, chili peppers, and peanuts. Saut? for 1 minute longer. Remove from heat.
Arrange lettuce leaves in a single layer on a serving platter. Spoon chicken mixture over lettuce. Serve immediately.
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bean salad with shrimp
Bean Salad with Shrimp
Posted by Don from NJ at recipegoldmine.com 9/25/2001 7:35 am
Source: Asbury Park Press
1 1/2 cups dried Great Northern or cannellini beans
2 quarts water
3 teaspoons salt
1/3 cup plus 1/2 cup extra-virgin olive oil, plus more for saut?ing and drizzling
3 to 4 tablespoons fresh lemon juice or a mild wine vinegar, or to taste
1/2 teaspoon freshly ground black pepper, plus pepper to taste
1 cup finely chopped red onion
1 cup chopped vine-ripened tomatoes
4 tablespoons chopped fresh herbs, such as basil, mint or flat-leaf parsley
24 large- or medium-size shrimp, peeled and deveined
To prepare the beans, pick them over, rinse well, place them in a bowl with water to cover generously and soak overnight. The next day, drain the beans and place them in a sauce pan with the 2 quarts water. Bring to a boil over medium-high heat, reduce the heat to low, cover and simmer until tender but not soft, about 40 to 45 minutes. Add 2 teaspoons of salt during the last 15 minutes of cooking. Remove from heat. You should have about 3 cups of cooked beans. (I prepared the beans ahead of time, drained, then refrigerated them, and warmed them with a little olive oil on the stove top before proceeding with the recipe.)
Transfer the warmed beans to a bowl and toss them with the 1/3 cup olive oil, 3 to 4 tablespoons lemon juice or vinegar, 1 teaspoon salt and the 1/2 teaspoon pepper. Let the beans cool and absorb the flavor of the dressing. When cool, add the remaining 1/2 cup olive oil, the onion, tomatoes and 2 tablespoons of the herbs. Mix well, then taste and adjust the seasonings with salt and pepper. You may want to add more lemon juice or vinegar, too.
Pour enough olive oil into a saut? pan to form a light film on the bottom and place over high heat. When it is hot, add the shrimp and saut? quickly until pink and cooked through, about 3 minutes.
To serve, spoon beans into an attractive serving dish. Arrange the shrimp on the top, sprinkle with a little salt and drizzle with a bit of olive oil or with lemon juice or vinegar and oil. Top with the remaining chopped herbs.
Serves 6.
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taco salad
February 7, 2010, 1:21 am
Filed under:
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Taco Salad
1 pound ground chuck
1 cup Cheddar cheese, grated
1 head lettuce, torn into pieces
2 tomatoes, chopped
1 cup olives, chopped
1 onion, chopped
1 package tortilla chips
1 to 2 avocados
Brown and drain meat. Mix with all ingredients except avocado. Garnish with avocado. Serve with salsa of your choice.
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farmers market chicken salad
Farmers Market Chicken Salad
Recipe and photo courtesy of the National Honey Board - used with permission.
Chicken
No-stick cooking spray
1 1/2 cups toasted wheat germ
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 egg whites
2 tablespoons water
1 pound boneless skinless chicken breasts, cut
into 1-inch wide strips
Salad
6 cups mixed salad greens, torn into bite-size pieces
2 cups red or yellow cherry tomatoes, halved
1 1/2 cups small thin green beans, blanched snow or
sugar snap peas, sliced bell peppers or cucumbers
or any combination
Honey-Dijon Dressing
1/4 cup honey
1/4 cup balsamic vinegar
3 tablespoons Dijon-style mustard
1 tablespoon chopped fresh thyme
1 tablespoon vegetable oil
1/4 teaspoon freshly ground black pepper |
 |
Honey-Dijon Dressing: Combine all ingredients in a small bowl; mix well. Set aside.
Heat oven to 400 degrees F. Spray a large baking sheet with cooking spray.
For chicken, combine wheat germ, garlic powder, salt and pepper in a shallow dish; mix well. In another shallow dish, beat egg whites and water until frothy. Dip chicken strips into egg mixture then in wheat germ mixture. Dip and coat chicken again, coating thoroughly; place on baking sheet. Lightly spray with cooking spray. Bake 12 to 15 minutes or until chicken is no longer pink in center.
To assemble salad, arrange greens, tomatoes and green beans on serving platter; top with warm chicken. Drizzle Honey-Dijon Dressing over salad.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 450 Sodium: 980mg Calories from Fat: 100 Carbohydrates: 52g Fat: 11g Fiber: 9g Saturated Fat: 2g Protein: 42g Cholesterol: 65mg
I know where we
e going, I just don know where that IS — Las
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raspberry slaw
Raspberry Slaw
1 small box raspberry jello
1 cup boiling water
1 tablespoon vinegar
1 cup shredded cabbage
1/4 cup chopped celery
2 tablespoons chopped green bell pepper
1 tablespoon grated onion
Dissolve jello in hot water. Add cold water and vinegar. When slightly thickened, fold in remaining ingredients. Pour into mold or 8-inch pan until firm.
The best measure of a mans honesty isn his income tax return. Its the zero adjust on his bathroom scale. — Arthur C. Clarke
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cashew shrimp salad in tomato cups
Cashew Shrimp Salad in Tomato Cups
1 pound cooked shrimp meat
1/3 cup chopped roasted and salted cashews
1/3 cup minced red bell pepper
1/4 cup chopped green onion
1 tablespoon chopped fresh parsley
3 tablespoons virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
6 ripe tomatoes
In a medium bowl, combine shrimp meat, cashews, bell pepper, green onion and parsley; stir to combine and set aside.
In a small bowl combine lemon juice, mustard, salt, pepper and garlic; whisk in oil. Pour dressing over shrimp and toss to coat. Refrigerate until well chilled.
Meanwhile, cut a small circle out of the tops of the tomatoes and carefully scoop out seeds inside. Place tomatoes on individual plates and fill with chilled salad, placing any remaining salad on plate around tomatoes.
Makes 6 servings.
The winner of the hoop race will be the first to realize her dream, not societys dream, her own personal dream. — Barbara Bush
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best ever tuna salad
Best Ever Tuna Salad
4 (6 ounce) cans tuna, drained
1 lemon, juiced
2 cups mayonnaise
4 stalks celery, diced
1/2 cup sweet pickle relish
In a mixing bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve.
The best way to keep children home is to make the home atmosphere pleasant–and let the air out of the tires. — Dorothy Parker
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california shrimp bowl
California Shrimp Bowl
1 1/2 pounds unshelled medium shrimp
1 tablespoon pickling spice
2 celery tops (or more)
Salad greens
2 tomatoes, cut into wedges
2 tablespoons capers
2 hard-cooked eggs, sliced
3 tablespoons oil and vinegar dressing (bottled or homemade)
Drop shrimp into boiling salted water to cover and add pickling spice and celery tops. Bring again to boil and cook, uncovered, 2 to 3 minutes.
Drain, peel and devein shrimp. Place in bowl, cover tightly and chill several hours.
Line serving bowl with greens. Arrange shrimp and tomato wedges in bowl. Sprinkle with capers and garnish with sliced eggs. Sprinkle with dressing and serve at once. Pass more dressing, if desired.
Yield: 6 servings
We cannot control the evil tongues of others but a good life enables us to disregard them. — Cato the Elder
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molded fish salad
Molded Fish Salad
1 envelope Knox gelatine
1 can tomato soup
8 ounces cream cheese
1 cup mayonnaise
1 small green bell pepper, finely chopped
1 1/2 cups celery
1 small onion, chopped
1 can tuna fish, crab or shrimp
Stuffed olives
Pecans
Dissolve gelatine in 1/4 cup cold water. Heat soup and add cheese and gelatine. Stir until well blended. Cool, then add remaining ingredients. Pour into a fish mold. Refrigerate. Unmold and decorate as desired.
The best inheritance a parent can give to his children is a few minutes of their time each day. — M. Grundler
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