Salads & Dressings 2010 Edition

8/4/2019 Salads & Dressings 2010 Edition

1/16

Asian SaladPrep: 25 min Yield: 4 servings

IN G R E D I E N T S :

1-11 oz Mandarin oranges

8 c. Cabbage or lettuce

c. Cashews or peanuts

1 package Crushed Ramen noodles, uncooked

c. Chopped green onion

1 Red bell pepper, sliced2 c. Broccoli florets

Toasted Asian Sesame dressing

DIRECTIONS:

1. Chop green onion, bell pepper, and broccoli.

2. Crush nuts and ramen noodles.

3. Combine lettuce, green onion, bell pepper, broccoli,

ramen, and nuts in large bowl. Add mandarin oranges

4. Serve with Asian dressing


2/16


3/16

Spinach Poppy Seed Salad


1 Tbsp Poppy seeds

c. Red or white wine vinegar

c. Canola oil

c. Sugar

1 tsp Salt

tsp Dry mustard

1 Onion, thinly sliced

c. Sliced mushrooms

1 package Bagged fresh spinach

1 head Romaine lettuce

c. Toasted almonds

3 Hard-boiled eggs, sliced1 c. Sliced strawberries

c. Cubed cooked chicken (optional)

DIRECTIONS:

1. Dressing: (make at least 4 hours in advanced) Mix first 8

ingredients (poppy seeds through mushrooms) together

in a container and chill.

2. Wash and chop lettuce; place in a bowl; add spinach

3. Before serving, drain onion and mushrooms from

dressing and place on top of lettuce

4. Sprinkle with egg, strawberries, almonds, and chicken

(optional)


4/16

Mediterranean Salad with Artichokes,Penne, and Sun-dried Tomatoes

Prep: 35 min Yield: 4 servings


Ground Pepper

1 c. Penne pasta

c. Sun-dried tomatoes, thinly sliced lengthwise

2 Tbsp Italian Dressing

1 Tbsp Dijon mustard

1 head Romaine lettuce, torn into bit-sized pieces

1 can Cannellini beans, rinsed and drained

1 can Artichoke hearts (water packed), drained and

4 oz (1 c.) Feta, crumbled

DIRECTIONS:

1. In a large saucepan of boiling water, cook pasta until 1minute short of al dente.

2. Add sun-dried tomatoes, and cook until tender and

pasta is al dente, 1 minute more

3. Drain pasta and tomatoes, rinse under cold water, and

drain again; transfer to a large bowl.

4. Dressing : In a large bowl, whisk together vinegar, oil,mustard, and 1 Tbsp water, season with pepper.

5. Add pasta and tomatoes, romaine, beans, artichoke

hearts, and feta; toss until combined, and serve

immediately.


5/16

Broccoli-Raisin SaladYield: 6 servings


1 large Broccoli, washed and trimmed

c. Onion, chopped

1/3 c. Raisins

c. Chopped walnuts, toasted

c. Light miracle whip

2 Tbsp Vinegar c. sugar

DIRECTIONS:

1. Cut broccoli into small florets, peel the stem and cut into pieces.

2. Combine broccoli, onions, raisins, and nuts.

3. In a small separate bowl, make dressing of miracle whip,

vinegar, and sugar.

4. Refrigerate until ready to serve.

5. Toss before serving.


6/16

Caribbean Cobb SaladPrep: 28 min Yield: 4 servings


4 c. Romaine lettuce, torn and washed

1 lb Medium shrimp, cooked and peeled

1 c. Papaya, peeled and cubed

1 c. Pineapple, cubed

c. Avocado, chopped

c. Red or green bell pepper, chopped

1 can Black beans, rinsed and drained

c. (2oz) Shredded Monterey-Jack cheese

2/3 c. Orange Soy Vinaigrette (see recipe)

c. Cashews, chopped and toasted

DIRECTIONS:

1. Arrange lettuce on a serving platter.

2. Spoon shrimp down center of platter; arrange papaya,

pineapple, avocado, bell pepper, black beans, and

cheese in rows on either side of shrimp.

3. Drizzle Orange-Soy vinaigrette over salad; sprinkle with

cashews.


7/16

Orange-Soy VinaigrettePrep: 5 min Yield: 2/3 c.


c. Orange juice

c. Pineapple juice

1 Tbsp Minced fresh parsley

1 Tbsp Lime juice

1 Tbsp Soy Sauce

1 Tbsp Italian dressing

1 tsp Dark sesame oil

1 tsp Lemon pepper

DIRECTIONS:

1. Combineall ingredients in a small bowl; cover and chill.


8/16

Seafood Basil Pasta SaladPrep: 25 min Yield: 8 servings


1 lb Seafood (crab, shrimp, or both)

2 c. Cooked whole wheat pasta (rotini, wide noodles,

2 c. (1 Cherry/grape tomatoes, halved (or chopped

c. Green bell pepper, chopped

c. Celery, chopped

c. Lemon juice

c. Chopped onion, sauted or c. chopped green

4 tsp Dried basil ( or c. chopped fresh)

2 Tbsp Italian dressing

tsp Black pepper

1 clove Garlic, minced

DIRECTIONS:

1. Combine all ingredients in a large bowl. Cover and chill

at least 8 hours.


9/16

Lime ChickenPrep: 20 min Yield: marinade for 1.5 lb chicken


1.5 lb Uncooked boneless, skinless chicken breast

2 Tbsp Lime juice

2 Tbsp Caesar or Italian dressing

tsp Garlic powder

DIRECTIONS:

1. Mix all ingredients together. Tenderize chicken andpierce. Pour marinade over chicken and refrigerate 24

hours.

2. Place chicken and marinade in skillet over medium heat.

Cook about 7 minutes. Shred chicken with two forks

and continue to cook until no pink color remains.


10/16

Southwest SaladYield: 4 servings


1 c. Frozen corn kernels

1 c. Black beans

1 Large tomato

1 head Romaine lettuce, torn

1 Red bell pepper, chopped

Avocado, chopped

1 Mango, chopped

c. Olives, sliced

1 can Refried beans

4 c. Tortilla chips, crushed (or Tortilla bowls-see

Lime chicken (see recipe)Ranch dressing

DIRECTIONS:

1. Marinate chicken in lime chicken marinade and followlime chicken recipe.

2. Chop all fruit and vegetables and combine in a large

bowl.

3. Make tortilla bowls if desired.

4. Combine refried beans with cup water. Heat over

medium heat until warm.


11/16

5. Line each tortilla bowls with cup refried beans. Top

with crushed tortilla chops. Fill bowl with 2 cups salad

mixture.

6. Top with hot chicken.

7. Drizzle with ranch dressing and crushed tortilla chips, if

desired.

Tortilla BowlsPrep: 2 min bake 10 min


Soft tortilla shells

Cooking spray

DIRECTIONS:

1. Place each tortilla over an inverted 10-oz. custard cupcoated with cooking

spray. Bake at 400o for

10 minutes or until crisp

2. Cool tortilla cups

completely on wire

racks


12/16

Cornmeal Crusted

Flounder Salad


4 Whole wheat tortillas, cut into strips

Cooking spray

1 tsp Chili powder, divided

1 Tbsp Whole wheat flour

c. Yellow cornmeal

1 tsp Onion powder

4 (6 oz) Tilapia fillets

2 Tbsp Miracle whip

6 c. Romaine lettuce, chopped1 large Red bell pepper, chopped

1 Tomato, chopped

c. Red onion, thinly sliced

2 Tbsp Fresh parsley, chopped

Tartar sauce for dressing (see recipe)

DIRECTIONS:

1. Preheat oven to 425o

2. Place tortilla strips on a baking sheet, lined with foil.

Lightly coat tortilla strips with cooking spray. Sprinkle

strips with tsp chili powder. Bake for 10 minutes or

until crisp. BE CAREFUL NOT TO BURN. Set aside.

3. Combine flour, cornmeal, onion powder, and remaining

tsp chili powder in shallow dish. Brush fillets with

miracle whip. Dredge fish in cornmeal mixture.


13/16

Cornmeal Crusted Flounder Salad

4. Broil fish in oven for about 7 minutes. Fish are done

when flake easily with a fork.

5. Combine romaine, bell pepper, tomato, onion, and

parsley in a large bowl.

6. Place 1 cups salad mixture on each of 4 plates. Place1 fish fillet on each salad; top with tortilla strips and

tartar sauce.


14/16

Tartar SaucePrep: 5 min chill 1 hour Yield: 1 c. sauce


1 c. Miracle whip

2 Tbsp Dill pickle, finely chopped

2 Tbsp Fresh parsley, chopped

1 Tbsp Onion, grated

DIRECTIONS:

1. In small bowl, mix all ingredients.

2. Cover and refrigerate about 1 hour or until chilled.


15/16

Chicken Chop Salad


lb Chicken breast

2 Hard boiled eggs

1 large Tomato

1 Cucumber1 c. Black olives

Croutons

1 head Romaine lettuce

Ranch dressing

DIRECTIONS:

1. Mix all ingredients.


16/16

Green Bean Salad AmandineYield: 5, 1 cup servings


1 lbs Green beans

1 Tbsp Apple Cider Vinegar

2 tsp Italian dressing

1 tsp Dijon mustard

1 Tbsp Sliced almonds, toasted

DIRECTIONS:

1. Grease skillet with cooking spray. Toast almonds in panover medium-high heat.

2. Steam green beans 8 minutes.

3. Combine vinegar, dressing, mustard, and pepper in a

medium bowl. Stir with a whisk until well blended. Add

beans to vinegar mixture; toss well to coat. Sprinkle

with almonds.

Salads & Dressings 2010 Edition

Documents