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8/4/2019 Salads & Dressings 2010 Edition
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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
8/4/2019 Salads & Dressings 2010 Edition
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8/4/2019 Salads & Dressings 2010 Edition
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Spinach Poppy Seed Salad
IN G R E D I E N T S :
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)
8/4/2019 Salads & Dressings 2010 Edition
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Mediterranean Salad with Artichokes,Penne, and Sun-dried Tomatoes
Prep: 35 min Yield: 4 servings
IN G R E D I E N T S :
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.
8/4/2019 Salads & Dressings 2010 Edition
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Broccoli-Raisin SaladYield: 6 servings
IN G R E D I E N T S :
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.
8/4/2019 Salads & Dressings 2010 Edition
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Caribbean Cobb SaladPrep: 28 min Yield: 4 servings
IN G R E D I E N T S :
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.
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Orange-Soy VinaigrettePrep: 5 min Yield: 2/3 c.
IN G R E D I E N T S :
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.
8/4/2019 Salads & Dressings 2010 Edition
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Seafood Basil Pasta SaladPrep: 25 min Yield: 8 servings
IN G R E D I E N T S :
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.
8/4/2019 Salads & Dressings 2010 Edition
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Lime ChickenPrep: 20 min Yield: marinade for 1.5 lb chicken
IN G R E D I E N T S :
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.
8/4/2019 Salads & Dressings 2010 Edition
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Southwest SaladYield: 4 servings
IN G R E D I E N T S :
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.
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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
IN G R E D I E N T S :
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
8/4/2019 Salads & Dressings 2010 Edition
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Cornmeal Crusted
Flounder Salad
IN G R E D I E N T S :
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.
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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.
8/4/2019 Salads & Dressings 2010 Edition
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Tartar SaucePrep: 5 min chill 1 hour Yield: 1 c. sauce
IN G R E D I E N T S :
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.
8/4/2019 Salads & Dressings 2010 Edition
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Chicken Chop Salad
IN G R E D I E N T S :
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.
8/4/2019 Salads & Dressings 2010 Edition
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Green Bean Salad AmandineYield: 5, 1 cup servings
IN G R E D I E N T S :
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.