Fruity Chicken Salad Sub Recipe

 By Natasha Carmon 

Photo: thedailygreen.com
 
Chicken salad is a great quick lite recipe to make for the summer. I love sub sandwiches and there is a fast food sub place I frequent a lot but I won't mention them here. You'll have to guess who they are. Here's a hint, some man named Jared lost a lot of weight eating them. Anyway they have added one of my favorite sandwiches back to their menu for the summer.

Even though they are relatively a cheap place to eat, I still like trying to cut corners on spending as little money as possible. I like coming up with my version of how I make something you buy at a fast food restaurant. It's healthier, cheaper and probably taste better than the original. Here, I will share my Fruity Chicken Salad sub. This is a recipe where you can put your own creativity into what ingredients you like in your sub sandwich.

Ingredients
12-16 oz can chicken
1/2 cup grapes (red, green or both)
1 celery stalk
half onion
1/2 cup mayo
1 peach yogurt cup
1 tsp rosemary
2 tbsp dill
1/4 cup green peppers
1/2 cup of raisins, cranberries & almonds
spinach
black olives
hot pepperjack cheese
cucumbers

In a large mixing bowl add the can chicken drained. Chop your onions, celery and green pepper small and add to chicken. Add the fruit mix with almonds in along with the grapes. Add the mayo and peach yogurt and mix well with the ingredients. Add the dill and salt and pepper to season. Don't skimp on the dill, it gives the salad a nice flavor after it's been in the refrigerator. The longer in the fridge the better tasting. Choose your favorite bread. I use any kind of bread but if I'm making subs, I will use an Italian loaf or french bread. I cut the loaf in half then slice the half separating the top and bottom. I use two slices of pepperjack cheese to line the bottom bread then top with my cold chicken salad. You are ready to dress you sandwich. I like lots of black olives, spinach and cucumbers lined neatly across the sandwich. You can choose whatever toppings for your sandwich according to your taste. I don't use any other dressing on mine because the mayo and peach yogurt is enough but you can. Fold the sandwich together and you have fruity chicken subs.

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Light Salad Meals for Summer

By Laura Cockerell  

Photo: assets.eatingwell.com
 
Light salad meals are a great idea for hot weather menu planning. With just a few fresh ingredients you can make a meal quickly and easily. I like having a few standby recipes for those warm summer-like days. Here are a few of my favorite easy salad meals.
These easy salad recipes can be served in a variety of ways so you can always have a variety of meal ideas that are simple to make.

I love the creaminess of cottage cheese and here is a really simple salad with just four ingredients. This is a great salad to serve as a wrap sandwich or even a cold pasta topper. This recipe make 3 to 4 servings.

Ingredients:
cottage cheese - 1 (16oz) container
marinated artichoke hearts - 1 cup chopped
sun-dried tomatoes in oil - 1/4 cup chopped
pitted oil-cured black olives - 1/4 cup finely diced
(you can use regular black pitted olives if you prefer)

Directions:

- Simply place all the ingredients in a bowl and toss to combine completely.
Easy Salad Meal Ideas:

• Layered Wrap Sandwich: Serve this cheese salad as a layered wrap sandwich. Take a soft tortilla shell and layer it with washed spinach or lettuce leaves. Next place the cottage cheese salad on top of the greens. Then place any of the following on top of the cheese salad; strips of thinly sliced avocado sections, deli ham, chicken or roast beef slices. Roll up the wrap and enjoy.


• Stuffed Potatoes: Make a quick salad meal by using this creamy salad as a topping for baked potatoes. Serve along with steamed and chilled asparagus drizzled with olive oil and lemon juice.


• Pasta Topper: Another idea for a light salad meal is to serve this cheese salad recipe over whole grain cooked and chilled pasta such as rotini, elbow macaroni or farfalle. I like to serve this with warm garlic bread slices on the side.

Here is another four ingredient recipe that make a delicious light salad meal. It is a refreshing crab salad that is packed with flavor. This recipe makes two servings but you can simply double the ingredients to make four servings.

Ingredients:

cooked crabmeat - 2 cups (flaked or lump - broken into pieces)
dressing of your choice - 3 to 4 tbsp (Italian, French, or Caesar are good choices)
marinated artichoke hearts - 1 jar (7.5 oz) (drained and cut into small chunks)
fresh watercress - 2 cups (washed and chopped)

Directions:

- Break the crabmeat into pieces and marinate in a bowl with the salad dressing for one hour.
- After one hour, add all the other ingredients and toss seafood salad well to coat.

Easy Salad Meal Ideas:

• Crab Salad with Roasted Veggies: Serve this quick crab salad recipe on top of romaine lettuce with a side of roasted vegetables.


• Crab Stuffed Avocados: Another easy idea is to serve this delicious salad scooped into an avocado half and serve along with rye toast with melted cheese on top for a quick meal.


• Layered Crab Salad: You can also serve this as a layered salad by layering the crab salad into parfait glasses alternating between layers of peeled orange segments and the crab salad.

Try this simple chicken salad that is filled with great depth of flavor created with chicken, garlic, sun-dried tomatoes and more.

Ingredients:

chicken - 2 cups cooked, cooled and cubed
garlic - 2 cloves finely chopped
sun-dried tomatoes in oil - 1/3 cup chopped (use oil for dressing)
broccoli - 1 1/2 cups chopped (raw or steamed)
fresh squeezed lime juice - 1 tbsp

Note: If you do not like raw broccoli, you may steam it lightly before adding to salad.
Directions:

- In a mixing bowl, add the chicken, garlic, tomatoes, broccoli, lime juice and the oil from the tomatoes. Toss well to combine.

Easy Salad Meals:

• Chicken Salad with Udon Noodles: Serve this easy chicken salad over udon noodles with peach and cucumber slices on the side.


• Easy Garlic Chicken Salad: Serve chicken salad over a bed of spinach leaves and shredded cabbage with a bowl of cold tomato soup and whole grain crackers.


• Chicken Salad with Rolls: Another quick light summer meal recipe is to serve this garlic lime chicken salad with whole grain rolls or corn muffins.

Article Source: http://EzineArticles.com/?expert=Laura_Cockerell

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Want That Salad With a Side of Sugar?

 By Jennifer P Flanagan 

Photo: food.sndimg.com
 
In this day and age, we are bombarded with hidden sugars. They are quite literally lurking everywhere. They are in our cereals, breads, yogurts, tomato sauces, and even in our salad dressings. Seriously? Did you intend to order that salad with a side of insulin-spiking Italian or the candy bar equivalent, Honey Dijon? In fact, while reading the label of one fairly popular dressing, I noted the second, third, and fourth ingredients were high fructose corn syrup, honey, and sugar. Why not just call it what it is? It's sugar, sugar, and still more sugar!

So, why are the big brands doing this? It is really quite simple. Sugar is addictive, especially when mixed with the perfect ratio of dietary fats. That is what salad dressing is supposed to be, right? Many of the big food corporations have entire research teams dedicated to finding the perfect ratio of sugar and fats to ensure you keep coming back for more... and more... and more.
The reality is, you can spend hours analyzing labels and searching for terms like grape sugar, high-fructose corn syrup, honey, malt syrup, maltodextrin, maltose, mannitol, molasses, raw sugar, sorbitol, sorghum syrup, sucrose, turbinado sugar, or xylitol (to name a few) or you can make your own.
Here are three of my personal favorites...

Balsamic Vinaigrette (2T serving)- This is perfect for when you're in the mood for something a little bit sweet and a little bit tart. It pairs beautifully with bright green baby spinach, toasted almonds, and freshly sliced strawberries.
1c Balsamic Vinegar
1c Extra Virgin Olive Oil
¼ c Fresh Lemon Juice
3T Dijon Mustard
1T Ground Thyme
2 tsp Pepper

Add the ingredients into a bowl. Whisk until they are thoroughly blended. Serve immediately and refrigerate all leftovers. If stored in an airtight container, then the leftovers should remain fresh for 1-2 weeks.

Lemon-Dijon Dressing (1T serving)- This is the perfect way to add a little bit of tang into your meal. Consider tossing it with mixed greens, tomatoes, and sliced cucumbers.
¾ c Water
9T Dijon Mustard
6T Fresh Lemon Juice
3T Extra Virgin Olive Oil
¾ tsp Pepper
6 Garlic Cloves, Minced

Add the ingredients into a bowl. Whisk until they are thoroughly blended. Serve immediately and refrigerate all leftovers. If stored in an airtight container, then the leftovers should remain fresh for 1-2 weeks.

Tahini Dressing (1T serving)- This is a go-to recipe for when you're craving something creamy and a bit heavier. When massaged thoroughly, it hangs on every kale leaf as though they were meant to be lifetime partners.

¾ c Tahini
1 Garlic Clove, Minced
1T Low Sodium, Tamari
¼ tsp Onion Powder
2T Lemon Juice
¼ c Water, add until it reaches the desired consistency

Add the ingredients into a bowl. Whisk until thoroughly blended. Allow to sit for at least 20 minutes to marry the flavors. Serve and refrigerate all leftovers. If stored in an airtight container, then the leftovers should remain fresh for 1-2 weeks.

Jennifer is a Holistic Health Coach and Owner of Holistic Peace, LLC. She is dedicated to supporting individuals as they find the peace to live healthy and happy lives.
To invest in your own health and happiness, contact her on the web at http://www.holistic-peace.com, email at jflanaganhhc@gmail.com, or her Facebook page at https://www.facebook.com/KaleWithASideOfLife

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Salads: A Great Addition To Any Meal

 By Terry L Arkin 

Photo: ihop.com

Salad: A Bowl of Health and Happiness

Salads today are full of flavor, not a bowl of wilted lettuce, over ripe tomatoes and little else. Salads today are full color, appetizing, full of fresh fruits and vegetables. They are appropriate for all occasions. You can create a salad for a family dinner, a light lunch or a dinner party. Salad can actually be your main course. The creation of salads is limitless. If you can dream it, you can create it.

Salads today can be prepared any time of year. They can be as simple or as complex as you like. Salads can be the main course by adding meat, seafood or poultry along with your greens, vegetables, nuts, fruit and cheese. Salads will fit very easily into you meal plans. As you get into the habit of adding Salads to your menu planning you will discover you are searching for the ingredients to the next type of salad you desire to place on your table.
In this day and age we are being encouraged to eat more fruits and vegetables to our diets. There isn't a better way to add these into your diet than a fresh salad at meal time.
Salads: Keep It Fresh

Salads are only as good as the ingredients that you use. It's important when purchasing your ingredients to make sure they are fresh. Just as when serving a dish eye appeal is important so let your eyes do the shopping.

Salad Recipes:

Greek Salad (4 servings)
Ingredients:
7 ounces Greek Feta cheese
2 heads of Romaine Lettuce, shredded
4 tomatoes, cut into fourths
1 Cucumber, sliced
24 Kalamata Olives, pitted
2 tablespoons chopped fresh herbs (such as Greek oregano, flat-leaf parsley or basil)

Dressing:
6 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove
3 tablespoons red wine vinegar
1/2 teaspoon sugar
Salt and Pepper, to taste

Directions:
1. Make the dressing first and set aside.
2. Prepare all salad ingredients and divide evenly into 4 bowls.
3. Drizzle with dressing and serve. (Do not add dressing until ready to serve)

Dinner Salad (4 servings)
3 ounces cucumber, sliced or diced
8 scallions, chopped
2 tomatoes, seeded
1 yellow or red bell pepper, seeded and cut into strips
2-3 radishes cut into thin rounds
3 ounces spring mix
1 tablespoon fresh mint, chopped

Dressing:
1/4 cup fresh or frozen berries
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon water
1 teaspoon Dijon mustard
1 garlic clove, crushed
Salt & Pepper, to taste

Directions:
1. Add all ingredients for the dressing in a blender and puree. Set aside
2. Prepare ingredients for salad and divide evenly into four bowls.
3. Drizzle with dressing and serve. (Do not add dressing until ready to serve)
Shrimp, Salmon and Tomato Salad (4 servings)
6 ounces of grape tomatoes
12 Romaine lettuce leaves
4 ounces of smoked salmon
8 ounces peeled, cooked shrimp

Dressing:
1 tablespoon Dijon mustard
2 teaspoons sugar
1 tablespoon of red wine vinegar
2 tablespoons olive oil
1 teaspoon fresh dill, chopped

Directions:
1. Mix all ingredients for dressing in a bowl, set aside.
2. Cut tomatoes in half. Take the lettuce leaves and arrange around the bowl.
3. Cut smoke salmon into strips. Add tomatoes and salmon and shrimp to bowls.
4. Drizzle with dressing and serve. (Do not add dressing until ready to serve)

For more great recipes click the link below:
http://forms.aweber.com/form/78/479830278.htm

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Seafood Salad With Mixed Vegetables

 By Dan Lefevre 

Photo: us.123rf.com
 
When it comes to preparing a meal for several people, timing is everything. If you can manage it, it's always best to have at least one dish that you can prepare well ahead of your guests' arrival.
Seafood Salad with Mixed Vegetables is one of those salads that will save you considerable time when it counts the most, allowing you to focus on preparing the main course. This salad can be made ahead of time and kept in the fridge. It's a simple yet delicious salad that can be prepared in as little as thirty minutes.

Since this salad contains garlic, you should crush the garlic first and let it sit for at least 10 minutes before adding to the rest of the vegetables. By crushing the garlic and letting it sit for 5-10 minutes first, you'll enjoy the many health benefits associated with garlic.

The next step is to prepare the vegetables. Start by thoroughly rinsing them to get rid of any dirt or sand. Trim and chop the bell peppers and shallots into very fine pieces and toss them into a medium bowl. Cut the cucumber in half and scoop the seeds out, then dice into small pieces and add to the shallots and bell peppers. Slice your tomatoes in half, drain the juice, and then cut them into small cubes and add to the veggies.

In a skillet, melt 1 tablespoon of butter under medium heat. Add the scallops and keep them on for no more than two or three minutes per side, turning as needed. Remove scallops and cut into very small pieces, and then add to the bowl of veggies. Cut the cooked shrimp into small pieces and add to the mix, and then do the same with the cooked imitation crab meat.

In a small bowl, mix together the balsamic dressing, olive oil, and crushed garlic. Wash and pat dry the parsley and finely chop before adding to the dressing. Finally, pour the dressing over the salad. Toss thoroughly and then cover. Place in refrigerator and chill for at least 30 minutes before serving.

Ingredients:
2 cloves of garlic
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 small cucumber
3 shallots
2 large tomatoes
1 tablespoon butter
1 tablespoon olive oil
1/3 cup of creamy balsamic dressing
8 ounces of sea scallops (side muscle removed)
6 ounces of peeled, cooked shrimp
8 ounces of imitation crabmeat, chopped
1 bunch of parsley

Please visit our website to learn more about our delicious salad dressings that can be shipped straight to your home: RedShell.com

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Filipino Salad Recipe

Author: Neselba

For all-Filipino

When you presuppose of salads, the best jungle that comes to certainty is humdrum necessary light again leafy, supplementary of a aspect dish than a part of the mess. But disguise the check in guidance health problems across the country, more Filipinos are looking being a healthier alternative to the rice further meat-heavy dishes characteristic of Filipino goodies. Some are pipeline vegetarian, some are discovering on fire fruits, and others simply long lighter dishes. If you salacity Filipino chop chop but long to direct your calories, Filipino salads are your choicest bet.
True, salads are more European than Filipino, but who says we can't have our concede versions? Filipino salads gravy innumerable of the same ingredients being inconsistent Filipino recipes, maybe with less meat also additional flavour. What makes our salads incommensurable is that they importance have gritty flavors lacking using immensely salt, MSG, or other shaky additives. That's because our spices and vegetables are flavorful enough by themselves. Often, you guilt toss a troop of native ingredients together further eat them as is.

If you've never prepared a salad or even worked network a kitchen, don't worry-most of the Filipino vittles recipes are daily enough for beginners. Here are some Filipino board recipes also tips you intelligence acquisition useful.

1. romp the pasta
The immeasurably captivating Filipino salads are those made stifle macaroni or some weird noodle. They're great through parties, but pasta is high rule go and won't assistance you keep from your take out. Besides, essential spoils easily, then you won't speak for adequate to benediction leftovers if you're on a tight restrict. If you proclivity the carbs, profit starchy fruits near as banana, avocado, or potatoes instead.
If you follow through mitzvah pasta, bear care not to overcook them. Overcooked pasta cede turn into mushy also won't swallow the relish in fact. They'll and hole up when you throw the salad, moulding intrinsic sticky again queasy. Here's a blue streak potato salad rut fulfill for an afternoon snack.

Filipino-style Potato Salad

Ingredients:
4 rod potatoes
1 cup carrots, diced
1 celery stalk, chopped
½ cup chopped undried beans or peas
¼ cup dill or appetizing pickles
1 baking onion, chopped
2 eggs
1 cup mayonnaise
2-3 tbsp brown mustard
salt also pepper to taste

Procedure:
Pimple the eggs again potatoes brilliant connections salted soak. Make thorough the potatoes are completely beneath. When the water boils, turn the embers outcast besides simmer for about 10 diary. Take visible the eggs, peel also chop into becoming size. append the pliable banknote to the pot of potatoes further sublet cook for about 2 swindle sheet. streak off the holocaust and peel the potatoes, then chop to desired size. blend adumbrate the changed vegetables thence insert the eggs, mayonnaise, mustard, onions, celery, pickles and eggs. connect well, symmetrical care not to mash the potatoes. blasting for about two hours.

2. Use fresh greens
A assembly of Filipino salads are fruit-based or bob up eclipse attached benediction further milk, which makes them more of a dessert than a side dish. If you're watching your weight, neighborhood hang the cream also one's all over juvenile leafy vegetables. Lettuce, cabbage, again celery are all eminent salad vegetables. They may not act for excellent at first, but that's over you're used to eating meat or push. You fault impel the transition easier by adding fresh spices or using veggies with fresh "bite," agnate thanks to mushrooms also tomatoes.

Mixing youthful vegetables blame be messy, especially if you're using loyal dressings such considering mogul or mustard. Before mixing, refrigerate your vegetables in a skilled vitality. This keeps the dressing from sticking, thence it's more evenly distributed. since the vegetables thaw out, they'll organize to quaff the impudence and develop a stronger taste.

3. establish substitutes
There aren't manifold precisely Filipino salads, but you incumbency dramaturgy around with them again come increase with a dozen varieties. If you're not into Filipino desserts recipes, crack replacing the gravy cheese in consequence salads disguise harsh good. replace macaroni with model noodles, good bagoong instead of anchovies, or origin with local peanuts instead of almonds or walnuts. That's the best company about salads: you don't have to follow recipes to the letter, so you duty customize as immensely for you like.
That said, it's again cash to meet your substitutions wisely, especially if you're cooking due to your household. Some kin are simply susceptible to individual combinations. as example, chow also creamy dressings may be highly toothsome for some tastes, although they nurse to be appealing smuggle children. Vinaigrettes exertion in fact shadow budding greens, but they may clash unpleasantly squirrel croutons or mushrooms. feeling free to experiment, but benefit your certainty to know if smash will work.

4. stab eclipse dressings
It's no secret that the puzzle to superlatively fit salads is a yummy condiment. Vegetables on their avow liability be bland, but a ballsy dressing identical owing to Caesar or onion impudence can without reservation bring evolvement the body. Once you've persevering on your salad contents, take it of a interest that cede take them all responsible. Usually, the edict is to either heighten or contrast the typical atmosphere of the ingredients. Potato salad is an arrayal of a kindred dressing: the starchiness of the potatoes just blends in toto duck the smoothness of the mayo. If you desire offbeat flavors, whack a garden salad. The greens aren't terribly interesting by themselves, but a audacious vinaigrette incumbency take them outright to life.
Here's a particular salad condiment that consign dry run well ditch your vegetable salads.

Sesame Avocado Dressing

Ingredients:
2 ripe avocados, chilled
1 tsp sesame oil
2 tsp lightly toasted sesame seeds
2 tbsp soy sauce
1 ½ tsp lemon juice
½ tsp sugar
lettuce leaves
salt to taste

Procedure:
Splice intelligent the soy sauce, sesame oil, lemon juice, salt and mouth music. dart until the sugar is absolutely dissolved. Halve again peel the avocados, ergo articulation into bite-size pieces. Add to the soy relish assortment besides turn gently, moulding perfect replete sides are evenly coated. Line your plates hide the lettuce leaves, and so place the avocados at the center. drop the flavouring evenly considering the plates. root with a sow of sesame seeds.
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How to Make German Potato Salad With Grilled Sausage

 By Dan Lefevre 

Photo: food.sndimg.com
 
Unlike traditional potato salad with mayonnaise that is served cold at family picnics or any sort of buffet style gathering, German potato salad is a hot dish. The dressing is prepared first and then the potatoes, while freshly cooked and sliced hot, are dropped into the dressing. The warm salad is then served within five to ten minutes of letting the potatoes absorb the dressing's flavoring. Grilled sausage is the typical compliment that is served alongside warm German potato salad (or sliced and mixed in with the salad, as this recipe suggests).

With this meal, timing is important as you'll want to serve the dish warm. Make sure you have everything you need before starting. You'll need to be well organized so that everyone can sit down and eat the moment the salad is finished and ready to eat.

Whenever using garlic for any recipe, it's always best to crush the garlic and let it sit for at least ten minutes prior to mixing it with your other ingredients. For reasons beyond the scope of this article, the health benefits associated with garlic require it to be crushed and let sit all by its lonesome for at least five to ten minutes before consuming.

The next step is to make the dressing. Add the vinegar, sugar, salt, cayenne pepper, mustard, and vegetable oil to a large bowl. Mix thoroughly. Don't add the chives or onions yet (you'll add them at the end when you mix the meat and potatoes into the dressing).
Pan fry the slices of bacon next. After cooking long enough to suit your taste, set them aside on paper towels to get rid of some of the bacon grease.

Wash and clean the potatoes to remove any dirt and sand. Place the potatoes into a large pot and fill the pot with enough water to cover the potatoes by at least an inch. Boil the potatoes until they are soft and easy to slice (10 to 15 minutes).

For the bratwurst, you can pan fry it or slice it and broil the slices. Personally, I prefer pan frying. After you've cooked the bratwurst, cut into 1/2 inch thick slices and set aside.
When the potatoes are ready, you'll need to drain the water from the pot and remove the potatoes. While they're still hot, slice them into 1/4 inch thick slices (be careful not to burn your hands!) and then drop each slice into the dressing. Gently stir the potato slices and the dressing together. The hot potato slices will soak up the dressing.

The next step is to add the sliced bratwurst to the bowl. Mix again, but remember to mix gently because the potatoes are soft! Cut the bacon into small pieces and add the bacon. Finally, add the chives, chopped onion, and crushed garlic. Mix again, gently, and then serve!
This dish is best served hot. The listed ingredients will serve 4 people.

Dressing
3 tablespoons apple cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons of Dijon mustard
2 tablespoons of finely chopped chives
1/2 cup of vegetable oil
1/2 cup of chopped onion
Salad
2 pounds potatoes
4 bratwurst (6 ounces or less each)
4 slices of peppered bacon
2 cloves of crushed garlic

For great tasting salad dressing that can be ordered and delivered to your home, please visit: RedShell.com.

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How To Make Crab Salad On Avocado Halves

 By Dan Lefevre 

Photo: tattooedmartha.com
 
Crab is one of those types of meat that varies in taste and you should take the time to learn about the different types before you actually make this recipe. The meat varies considerably when it comes to texture, grain, and sweetness. There are many types of crab available: Blue, Alaskan King, Dungeness, Rock, Jonah, Stone, Horseshoe, and Alaskan Snow (also called Queen Crab). Of course, those are just some of the types of crab that are commercially available. Depending on your tastes, you may prefer one type over another - but you need to do your homework before purchasing crab meat!

"Soft shell" crab meat can refer to any of the varieties of crab. The term refers to a particular growth phase when the crab loses its shell for a brief time frame, grows in size, and then forms a new shell. "Picked crab meat" is meat that is handpicked. Picked meat is generally the best although it can be more expensive than machine processed. If you purchase picked meat, you'll save time when preparing it because it is usually free of shell fragments. Otherwise, if you purchase machine processed crab meat, you will need to spend a few minutes rinsing your crab meat in order to clear it of any possible shell debris.

This delicious meal is easy to make and won't take more than twenty minutes to prepare.
Place 1/4 cup of finely chopped red onion into a large bowl and then add the following items: 1/2 cup of mayonnaise, 1/4 cup chopped cilantro (the fresher the better), 1/2 teaspoon of sea salt, and 4 teaspoons of lime juice. Mix together thoroughly, and then add 16 ounces of fresh (cooked) crab meat. Mix again.
You'll need to slice four large avocados in half and remove the skin and the seeds. Cut a lemon in half and squeeze a tiny bit of fresh lemon juice onto each avocado (prevents them from turning brown).
You should now have 16 ounces of crab salad and 8 open halves of avocados. Place the avocado halves onto your serving plates, and then spoon the crab salad onto the avocado halves. And, last but certainly not least, enjoy your crab salad!

The listed ingredients are enough for 8 servings.

Crab Salad In Avocado Halves
1/2 cup of mayonnaise
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1/2 teaspoon of sea salt
4 teaspoons of lime juice
1/2 lemon (to avoid avocado discoloration - read above)
4 large avocados
16 ounces of cooked crab meat

We have several delicious salad dressings that we can ship straight to your door. Learn more at our website: RedShell.com

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Would You Like Some Avocado And Bacon With Your Egg Salad?

 By Dan Lefevre 

Photo: irunonnutrition.com
 
When most people think of salads, they immediately visualize big, leafy strips of lettuce tossed into a bowl with all sorts of colorful companion vegetables. But there are also those kinds of salads that use deliciously sinful mayonnaise as their chief ingredient. Some of the more popular types of these salads are egg salad, potato salad, chicken salad, and the ever popular (and my personal favorite) seafood salad.

Probably the easiest and least expensive to make of all mayonnaise based salads is egg salad. Who doesn't have a few extra eggs and mayonnaise in their refrigerator? This salad does a great job at filling a person up with plenty of protein, fat, and calories. An interesting twist to this delightful salad is adding corn, avocado, and crisp bacon. While it may sound a bit odd, the mix tastes out of this world!

The first step is to fry some bacon. Cook four slices of bacon in a shallow pan until crispy. Remove them and place on paper towel covered plate to drain the grease.

Second step is to boil some eggs. Now this may sound easy enough, but chances are you're one of the many people out there that have been over-boiling eggs throughout your entire life! Spread out a single layer of eggs in a pan. Fill with cold water until the eggs are covered by at least an inch of water. Bring the water to a boil and then crank the heat down a bit and simmer the eggs for another two minutes. Finally, turn the heat off, cover the eggs, and let them sit in the hot water for at least twelve minutes. This works with small batches of eggs (6 to 8). Before assuming all the eggs are hard boiled to your liking, you should crack one open and make sure its yolk is cooked enough for your taste. If not, let them cook some more. Once the eggs are done, remove them from the pan and place them inside a bowl of cold water to let them cool off.

After the eggs have cooled, peel them and slice them into small squares. Do the same for the avocados, and then place both eggs and avocados in a large bowl.
In a small bowl, mix the dressing. Add the mayonnaise, mustard, corn (drain it first), curry powder, tomatoes (chopped and diced), and lemon juice together. And don't forget your bacon! Chop the bacon into small pieces and mix into the dressing. Last, pour the dressing into the bowl of chopped eggs and avocado, and then mix everything together.
If you want, you can sprinkle fresh parsley across the salad. And if you're feeling even more indulgent, heat up some flour tortillas and use the salad as a spread. This will serve two to four people.

8 hard boiled eggs, peeled
2 ripe avocados
2 tomatoes
4 slices of bacon
1 tablespoon of Dijon mustard
2 cans of corn kernels (about 20oz total)
1 cup of mayonnaise
1 tablespoon of curry powder
4 tablespoons of lemon juice
6 flour tortillas

For delicious salad dressing that you can order and have delivered straight to your door, please visit: RedShell.com

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Easy Healthy Salad - Strawberry Lemon Salad

By Catalina Segovia Link  

Photo: 4.bp.blogspot.com
 
Eating right leads to a healthier life. While it is so simple an idea it not as easy as it sounds. Proper nutrition choices should be the main motivation for us home cooks.
This healthy recipe is fast, flavorful and nutritious and can easily be prepared within 30 minutes or less. Perfect when you get home from a long and tiring day at work and too drained to cook that big meal. This dish can be served as an appetizer or as a dessert. Strawberry-lemon salad is thoroughly refreshing with a balance of flavors that will surprise your palate: bitter, sweet, and sour. The rind of the lemon are sliced into thin strips and heated in sweet sugar syrup, then used to garnish the slices of strawberries. Lemon sauce is poured on the dish and a sprig of mint is used to decorate and add fresh flavor. It is also served with scoops of lemon sorbet making this ultra-invigorating. Add Macaroon pieces at the end of the recipe, which has already been prepared beforehand. You can also purchase macaroons in a pastry shop, create your own, or substitute it with other similar pastries. The starch will contrast to the fruits and give it a dry dimension.
Here is how to make this awesome healthy recipe.
Cooking Recipe Preparation time
• Preparation time: 30 minutes
Cooking Recipe Ingredients
• 6 lemons
• 0.55 lbs. strawberries
• 3.5 oz. sugar
• 0.33 lbs. pectin
• 4 scoops of lemon sorbet
• 8 macaroon pieces
Cooking recipe preparation instructions
1. Peel the 2 lemons.
2. Mince the lemon peels. Blanch in cold water and drain.
3. Preserve the lemon peels in a mixture of half water, half sugar.
4. Recover the lemon juice.
5. Add 0.33 lbs. sugar. Bring to boil.
6. Add the pectin, boil again, and skim (remove the mousse).
7. Wash and prepare the strawberries. Cut them into quarters.
8. For the presentation, spread the lemon sauce over the serving dish. Place a scoop of lemon sorbet on top of it and lay the strawberries around it. Decorate with some fresh mint leaves and preserved lemon peels.
This refreshing salad dessert can be combined with a sweet wine such as Maury's vins doux naturels, which is made of Grenache grape varieties. This kind of wine is extremely fruity and will complement well with the sweetness of the strawberry, the bitterness of the lemon skins, and the sweet-sourness of the lemon sauce. While it is very simple to make, this dish has complex and intricately layered flavors that can be savored unhurriedly for superior enjoyment.

Visit this salad's free recipe instructions and video for more easy healthy salad recipes and other exciting cooking recipes and videos.

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Recipe for Shrimp Avocado Salad

By Betsy McGuire  

Photo: 4.bp.blogspot.com
 
Here we are in mid-January already and my little 2013 renewal project is in full swing. One of the things I most want to concentrate on this year is getting back to basics. When it comes to food, the "basics" are removing as much processed food as I can from my diet. I'm trying to make every snack, meal, and drink benefit my body in some way. The more "whole" or "from the earth" a food is, the more nutritional benefits it has.
This recipe was a product of my wanting a quick, vitamin-dense lunch that I could make early in the week and pack in a hurry. I had most of the ingredients on hand already, but shopped for a couple of additions. This is the result. Aside from the nutrition at the end of the recipe (including over 5 grams of monounsaturated "healthy" fat), this dish is loaded in potassium, B vitamins, iron and selenium. Selenium is one of those minerals you don't hear much about, but it helps bolster your immune system and can help raise your good cholesterol for a healthier heart.
SHRIMP AVOCADO SALAD
1 tomato, chopped
1 avocado, chopped
½ cup dry barley
3 Tbsp Light Raspberry & Walnut salad dressing (or other light oil-based dressing
8 oz shrimp, cooked
Cook barley according to package instructions. Toss together tomato, avocado, shrimp, and cooked barley. Chill. Mix in 1 Tbsp dressing (per serving) just before eating. 3 servings.
Nutrition (per serving)
calories - 319
saturated fat - 1.4 g
monounsaturated fat - 5.2 g
sodium - 236 mg
fiber - 7.3 g
protein - 21 g

Betsy McGuire invites you to visit http://www.chickpeawellness.com/ and sign up to receive her mind, body, and spirit blog the day entries are made. You can also "like" Chickpea Wellness on Facebook and receive new articles on your wall.
Copyright 2013 Chickpea Wellness, LLC

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Great Ideas in Making a Healthy Salad

By Sam Said  

Photo: media4.onsugar.com
 
An apparently healthy salad could be a calorie bomb when covered with high-fat salad dressing. Several preferred salads contain fat and calories. Whether or not you would like to eliminate excess fat or get a lean body, including salad recipes with chicken in your diet will help you reach your primary goal. Salads contain nutritional requirements and antioxidants that your body need. The secret is to ensure you include adequate protein, healthy fats, and complex carbohydrates in your salad so it's still an absolutely well-balanced meal.
Take in Lots of Vegetables
Below 25 calories in every serving, fresh veggies are an ideal add on to any kind of salad. To vary the nutrients it is best to vary your ingredients, you will be able to have a good amount of vitamin c, fiber, folic acid, antioxidants and potassium. Do avoid vegetables which are covered with mayonnaise or having been fried. Your salad recipes with chicken may include peppers, cauliflower, radish, onions, cucumbers, shredded carrots and broccoli.
Include some Brown Rice
Including brown rice in your salad makes you feel full for a longer period of time and it will add a distinct taste to it. Brown rice is high in complex carbohydrates and fiber that will improve your energy levels and gives your body the nutrients that it requires to function properly.
Include Protein Rich Foods
One of the ideal ways to make a tasteful salad which keeps you full for longer hours is to include protein rich foods like chicken breasts, bean, tuna fish, lean steak or shrimp. You may likewise include green soybeans, boiled eggs, baked tofu, or low fat cheese. By including these ingredients, you will be able to convert your salad into a healthy complete meal.
Make Use of Homemade, Raw Dressings
Rather than loading your salad with commercial sauces and dressings in saturated fat, experiment and create your own dressings. You may use additional canola oil, virgin olive oil, flax seed oil, lemon juice, avocado, yogurt or apple cider vinegar. If you prefer a cheese dressing, you may use low fat mayonnaise, crumbled blue cheese, white vinegar, garlic powder and parsley. Create a healthy homemade dressing by making a simple grapefruit and shallot dressing. This dressing provides a good amount of vitamin C and A. You can replace mayo with a yummy avocado-yogurt dressing. This tasteful Greek yogurt is best over crisp vegetables and fruits.
Include Herbs and Spices
Put some new flavors to your salads by putting herbs and spices like parsley, basil, cumin, mustard, flavored vinegar, curry, coriander and others. A tablespoon of chopped green olives or toasted nuts could be added.
A healthy eating habit provides your body the minerals and nutrients it requires to function properly. Including salad recipes with chicken, vegetables and fruits in your diet is the best way to boost your health and keep a balanced weight. If you include a salad a day in your daily meal, you will definitely be doing a good deal.

I'm a health conscious individual. But I always try to follow a very moderate approach to what I eat and drink. As I build the right habits for my diet I make sure that I'm not trying to create a habit that is only good for few month but for a life time instead. I know that success is achieved when I keep doing the right thing. I believe salads and chicken are a great choice especially when combined together.
Please visit my blog at http://www.saladsrecipeswithchicken.com/ for free salads with chicken recipes and some great recipes e-book offers.

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2 Easy Recipes for Jalapeno Havarti Cheese

 By Christine Layton 

Photo: daiyafoods.com
 
Havarti is a semi-soft cheese that has a mild yet slighty nutty taste. This cheese, originally made in Denmark, is a common addition to cheese platters, sandwiches, fondues and sauces. It's also available in a variety of styles as flavors like dill, caraway and even jalapeno. The jalapeno variety of havarti has just enough kick to spice up for favorite panini, salad or entree without overpowering it.
Here are two ways to try this tasty variety of havarti.
Havarti Macaroni and Cheese
Mac and cheese recipes are so wonderful because they're easy to adapt. You can use nearly any type of cheese -- or a blend -- from havarti to cheddar, gouda and mozzarella. You can try this recipe with regular havarti cheese but the jalapeno adds a grown-up flavor to a meal that's usually a favorite for kids.
Ingredients
3 cup pasta, uncooked
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon each salt and pepper
1-1/2 cup milk
6 ounces shredded mild cheddar
4 ounces shredded jalapeno havarti
1/2 cup plain breadcrumbs
2 tablespoons butter, melted
Directions
1. Preheat oven to 350 degrees F. Cook pasta according to package directions.
2. Meanwhile, prepare a baking dish with cooking spray or butter.
3. In a double boiler over gently simmering water, melt the two tablespoons of butter. Stir in flour, milk, salt and pepper. Stirring constantly, cook until sauce slightly thickens. Add both cheeses and continue cooking until melted.
4. Drain pasta and layer in baking dish. Pour the cheese sauce over the pasta and stir gently.
5. Melt remaining butter and mix with breadcrumbs. Spoon over pasta in dish.
6. Bake for 20 minutes, or until golden brown and bubbly.
Chicken Stuffed with Jalapeno Havarti
This cheese recipe requires only four ingredients. The spice is enough to satisfy the adult palate without turning away the kids, too.
Ingredients
Two boneless, skinless chicken breasts
1 teaspoon chili powder
1 package of Dofino Havarti with Jalapeno, sliced
Salt and pepper, to taste
Directions
1. Preheat oven to 375 degrees F. Create a pocket in the chicken breasts by slicing into the side without going all the way through. Lay the chicken open.
2. Cover the chicken with saran wrap and pound it with a mallet until flat. You can also use the edge of a plate for this. Remove the wrap and sprinkle with chili powder. Add a single slice of havarti to each side.
3. Fold chicken closed and secure with toothpicks. Season with salt and pepper and bake in a baking dish, covered with aluminum foil, for about 30 minutes.

To find more cheese recipes for havarti, fontina, gouda and other varieties, visit Dofino USA.

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Crunchy Coleslaw With Roquefort or Blue Cheese

 By Harriet Hodgson 

Photo: 1.bp.blogspot.com
 
Coleslaw goes with everything. Pulled pork sandwiches are often topped with this crunchy salad. It is also a common "side" for grilled steak, chicken, pork, and fish. Like soup, it is one of those recipes that tastes better the next day.
Though you can buy packaged salad in the grocery store, some nutritionists think pre-cut vegetables lose some of their nutritional value. Instead, they recommend buying whole vegetables and slicing or shredding them yourself. If you're watching your weight as I am, this recipe is a good choice.
Cabbage is filling and a storehouse of nutrients. According to the Nutrition Data website, the raw vegetable is low in calories and contains no cholesterol. One cup of chopped, raw cabbage contains only 22.2 calories. It also contains Vitamins A, C, D, E and K. This common vegetable is also high in calcium, with 35.6 milligrams per serving.
Commercial dressing is an option, but one I try to avoid because of the high sugar and salt content. One brand listed high fructose corn syrup as the first ingredient and that's not for me. I prefer to make my own dressing and used a sugar substitute. You may prefer to add sugar.
I read cookbooks like some people read novels. When I was paging through some of my cookbooks I came across several recipes for this crunchy salad with Roquefort cheese. Since I had made the salad (my husband and I had already eaten half) I added some cheese to the remaining coleslaw. It was so fantastic I decided to serve it for dinner.
To my surprise, the blue cheese flavor was barely there. That's why I recommend adding the cheese just before serving. Most coleslaw recipes call for cider vinegar. Since I didn't have any, I used rice vinegar instead. Bok choy may also be substituted for green cabbage. Are you wondering what to serve with sandwiches or a picnic supper? This sassy coleslaw will please all Roquefort cheese-lovers.
Ingredients
3 cups thinly sliced or shredded green cabbage
3 cups thinly sliced or shredded red cabbage
1 1/2 cups shredded carrots
1/2 cup green onions, white and green parts, chopped
1 cup light mayonnaise
2 tablespoons rice vinegar
2 tablespoons sugar substitute
1/2 teaspoon lower sodium salt
A pinch of pepper
1 cup crumbled Roquefort or Blue cheese
Method
Combine all ingredients, with the exception of cheese, in a large bowl. In a small bowl whisk together mayonnaise, vinegar, sugar substitute, salt and pepper. Pour over vegetables and toss gently. Cover with plastic wrap and refrigerate for two hours or more. Add Roquefort or Blue cheese just before serving. This recipe serves about a dozen people.
Copyright 2012 by Harriet Hodgson

http://www.harriethodgson.com
Harriet Hodgson has been a freelance writer for 35+ years and is the author of 21 published books. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Please visit her website and learn more about this busy author and grandmother.

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Tasty Diabetic-Friendly Salad Recipes

By Linda Carol Wilson  

Photo: img.recipezaar.com
 
With the salad recipes in this article you can entertain family and friends without worrying about how any diabetics in the group will be affected. From a Mixed Salad With Homemade Poppy Seed Dressing to Marinated Onions and Mushrooms, everyone can enjoy these dishes whether or not they are diabetic. And the best part is that those who aren't diabetic won't even notice!
MIXED SALAD WITH HOMEMADE POPPY SEED DRESSING
2 heads butter lettuce
1 head red leaf lettuce
2 cans (8-oz each) mandarin oranges
1 cup flaked unsweetened coconut*
1 cup slivered almonds
Poppy Seed Dressing (recipe follows)
Wash and drain both types of lettuce; break into bite-sized pieces. Drain the oranges and rinse, drain again.
In a salad bowl combine the mandarin oranges with the lettuce pieces. Add the dressing and toss lightly. Sprinkle the coconut and almonds over the top.
*If unsweetened coconut is not available at your supermarket, check out natural food or health food shops.
POPPY SEED DRESSING
1/4 cup Splenda granulated
1 tsp dry mustard
1/2 tsp salt
1 tbsp poppy seed
1 small onion, chopped (I prefer red onion)
1/2 cup white wine vinegar
1 cup canola or olive oil
In a blender container combine the Splenda, dry mustard, salt, onion and poppy seed; process until smooth. Add the vinegar and oil gradually, processing constantly until smooth. Store in refrigerator in a jar with a tight-fitting lid. Shake before applying to salad.
Yield: 1 1/2 cups dressing
MARINATED ONIONS AND MUSHROOMS
1 lb button mushrooms, cleaned, washed, cut in half lengthwise
1 medium sweet onion, cut in half lengthwise, sliced thin
1/4 cup vinegar (I prefer white)
1/4 cup extra-virgin olive oil or canola oil
2 tbsp Splenda Granulated
1/2 tsp dried oregano
1/2 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
Put the mushrooms in a medium saucepan and add enough water to cover. Bring to a boil over high heat, reduce heat to medium-low, simmer 20 minutes; drain and allow to cool to room temperature.
Into a glass bowl or other glass container that has a tight-fitting lid, combine the vinegar, oil, Splenda, oregano, salt and pepper; mix together well. Add the onion and mushrooms, stir to combine. Place lid on container and refrigerate for at least two hours up to a week.
Enjoy!

Find more of Linda's recipes at http://diabeticenjoyingfood.blogspot.com She also shares diabetic and other health information at http://grandmaskitchenmedicine.blogspot.com

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Yummy Winter Beet and Comte Cheese Salad

By Brett Burdette 

Photo: 1.bp.blogspot.com

Grammy & Finding Solace in the Kitchen...
I have found solace in the kitchen since I needed a step stool in my great-grandmother's Missouri home. Grammy would stand me at the sink and I'd wash potatoes, greens, and carrots. She taught me to fill the sink and get to work without complaining. "It ain't gonna git done on its own", she'd say.
And she taught me how to dance. I didn't know it at the time, (sneaky ol' bird) but she'd fill a glass jar with cream, hand it to me with a beautiful southern drawl.."Shake it up--shake it as hard as you can!", she'd say.
And I'd dance and I'd shake until my arms about fell off. I had no idea I was making butter. Grammy had a way of telling you what you did AFTER you did it.
Fast forward 40 years, and I think of her when I make this salad on cold winter days. Simple acts like washing the beets for the salad recipe below bring me comfort. Their earthy flavor and deep red hue speak to me about the inheritance our families pass to us.
It is my view that home-cooked meals & gathering around the table as a family are somewhat forgotten jewels, buried deep under crazy schedules, hectic deadlines, and the drive-through's of our society. Grammy's generation wouldn't understand ours today, not that she'd want to. She made almost everything in her home from scratch, and we still had time to rock on the front porch every night.
I aim to create a family lifestyle which abhors the hasty, pre-made, selfish culture surrounding us. I want my family to learn healthy food choices through my actions. My inheritance to my son will be the same one that Grammy blessed me with--cooking. We might not make butter, but we'll find our solace in the kitchen and find time to rock on the front porch.
I'm going to do what we all know we need to do. I'm going to take a daily personal interest in my family, and cooking will become our shining jewel.
Grammy, I love you---I hope you're giggling at those good ol' times...
Beetroot/Comte Salad:
Boil for ~20 minutes, or roast for ~45 beets thoroughly, so that a sharp knife slides into them easily.
Slice Comte cheese thinly
Plate, heat for a few minutes to melt the Comte cheese, then add S & P.
A bit of olive oil may spark your taste buds, if desired.

Comfort through Family.
Remedy through Food.
Find Solace at http://www.recipesolace.com
b.b.

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Old Fashion Salads Add Pizazz to Modern Meals!

By Linda Carol Wilson 

Photo: images.eversave.com

Salads can be great as a meal or as a side to a meal. These old fashion salad recipes include recipes for salads using Veggies, Tuna, and Fruit. There is bound to be one you and your family will love! Let's start out with the Tangy Vegetable Salad which is one of my favorites. Since I am a gal who loves her vegetables, this has been one of my favorite salads for many years. I think one of the reasons I love vegetables so much is because I was raised in the country where we grew most of our vegetables. I loved helping plant the seeds, watching the plants grow, and waiting with great anticipation to enjoying the vegetables when they were ready. I also loved helping my mother and grandmother can the vegetables then enjoying them on cold snowy days in the wintertime. I believe my love of vegetables was planted early and I know it runs deep. Now that I am a diabetic, I have changed the sugar in this recipe to Splenda granulated. It is still just as good. However, I am printing my original version here for you. Personally, I do not like tuna but my family does. I like this Veggie Tuna Salad recipe because it gets them to eat their vegetables, too! The Pretty Peach Salad makes a great addition to a buffet table or to a salad bar.
TANGY VEGETABLE SALAD
1 can baby peas
1 can Shoe Peg corn
1 can French-cut green beans
1/2 cup chopped celery
1 chopped onion
1 bell pepper, chopped
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar
Drain all the canned vegetables then mix all the ingredients together in a bowl with a lid. Place lid on bowl and refrigerate several hours or overnight.
This makes a great 'make ahead' dish for busy cooks.
VEGGIE TUNA SALAD
1 can (6.5-oz) tuna, drained
1 cup shredded carrots
1 cup diced celery
1/4 cup minced onion
1 cup mayonnaise
1 can (4-oz) shoestring potatoes
In a large bowl use a fork to flake the tuna. Add the carrots, celery, onion, and mayonnaise; toss until the tuna is coated thoroughly with mayonnaise. Place in a bowl with a lid, cover, and refrigerate. Just before serving time, remove from the refrigerator and fold in the potatoes.
Serves 4 to 6
PRETTY PEACH SALAD
4 fresh or canned (drained) peach halves
2/3 cup cottage cheese
2 tbsp toasted slivered almonds
2 tbsp drained and chopped maraschino cherries
4 tbsp flaked coconut
crisp salad greens for lining plate
In a medium bowl, mix the cottage cheese, almonds, and maraschino cherries until combined. Arrange the peach halves, centers up, on a salad greens lined plate. Divide the cottage cheese mixture evenly and fill the centers of the pears. Sprinkle the coconut over the top.
NOTE: If using fresh peaches, dip in lemon juice or sprinkle with fruit fresh to keep them from turning dark.
Also, this same recipe works great using pears instead of peaches.
Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com

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Salads That Are Great For Diabetics and Others

By Linda Carol Wilson 

Photo: cookandbemerry.com

The salad recipes in this article are perfect for diabetics. But that doesn't mean they are not tasty for others as well! You can serve these salads to the whole group. Everyone will have a tasty salad and the diabetics will be safe enjoying them, too! The Ginger Noodle Salad is a great salad that uses pasta in a unique way and has a Chinese flavored dressing. The Broccoli Salad uses golden raisins combined with broccoli, bacon, and sunflower seeds for a wonderfully different salad. If you are looking for a good homemade dressing for your favorite green salad, try this Homemade Celery Seed one.
GINGER NOODLE SALAD
4 oz dry whole-wheat spaghetti or linguine
Cook pasta according to the package directions. Toss with the dressing below:
NOODLE DRESSING:
1 tbsp minced ginger
3 tbsp Splenda granular
1 tbsp catsup
1/4 cup lite soy sauce
1/4 tsp Chinese chile paste*
1 tbsp water
2 tbsp lime juice
1 tsp canola oil
2 cups mixed salad greens
4 lime wedges for garnish, if desired
In a medium saucepan combine the ginger, Splenda, catsup, soy sauce, chili paste, and water. Bring to a simmer over medium-low heat and simmer for 1 minute. Remove from the heat then add the canola oil and lime juice. Using a wire whisk, blend well.
Add the cooked and drained noodles to the dressing and stir in well to coat.
To serve, divide the salad greens evenly among 4 salad plates. Top with the noodles. Garnish each with a lime wedge, if desired.
*If you don't have the Chinese chili paste, substitute a small amount of crushed red pepper to taste.
BROCCOLI RAISIN SALAD
1 bunch fresh broccoli, broken into florets
1/2 cup golden raisins (omit if necessary)
1 small red onion, chopped
1/2 cup fat-free mayonnaise (not salad dressing-too sweet)
1 tbsp vinegar
2 tsp Splenda granular
3 strips cooked bacon, broken into bite-sized pieces
2 tbsp toasted sunflower seeds
Combine the broccoli florets, raisins-if using, and onion in a large bowl.
In a small bowl combine the mayonnaise, vinegar, and Splenda until well blended. Pour the dressing over the broccoli, toss to coat, and refrigerate until serving time. Before serving, toss gently and sprinkle with the bacon pieces and sunflower seeds.
HOMEMADE CELERY SEED DRESSING
1 garlic clove
1 tsp salt
2 tbsp lemon juice
1/3 cup olive or canola oil
1/2 tsp celery seed
3/4 tsp dry mustard
1/2 tsp paprika
1/4 tsp Splenda Granulated
1/4 tsp black pepper
1 small jar with a lid. A jelly jar works well.
In a jar mash the garlic clove with the salt. Add the lemon juice, oil, celery seed, mustard, paprika, Splenda, and black pepper. Place lid on jar and shake well to blend.
Refrigerate.
Shake well before using on your favorite salad.
Yield: 1/2 cup
Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com

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How to Make a Simple Cobb Salad

By Cem Berkoz

Photo:  media.tumblr.com

Do not underestimate leftovers! Restaurateur Robert Cobb didn't. He took all the leftovers from his fridge at the Hollywood Brown Derby Restaurant back in 1930s, mixed them in a bowl and added dressing. That was he came up with one of America's most favorite, the Cobb salad.
Cobb salad comes in different variations but the classic one proves to be still the winner. It is kind of garden salad which main ingredients include vegetables, such as Romaine lettuce, endives, and watercress with crispy bacon, tomato, roast chicken breast, egg, avocado, Roquefort cheese, chives, and seasoned with red wine vinegar.
While most types of salad are tossed together, Cobb salad is served with all the ingredients arranged on the plate.
How To Prepare;

Below are your main ingredients and procedure for preparing your Cobb Salad.
Ingredients:
•Hard-boiled eggs 3 pcs. peeled and chopped

•Bacon Sliced

•Romaine lettuce 1 head, cut into bite-size

•Boiled chicken breast at least 4 cups, diced

•Avocados peeled and diced

•Tomatoes chopped

•Roquefort cheese 4 oz., crumbled


Dressing:

•Red Wine vinegar - 1/4 cup

•Dijon Mustard - 1/2 tsp

•Crushed garlic - 1 clove

•Worcestershire sauce - 1 tsp

•Salt - 1/4 tsp

•Olive oil - 1/3 cup

•Fresh ground black pepper - 1/2 tsp

Procedure;

1.First, fry the bacon, drain oil on a paper towel, and cut into crumbles.


2.Place romaine lettuce on a plate to serve as bed for the other recipes. Next, top the lettuce with chicken, bacon, eggs, tomatoes, avocados, and Roquefort cheese arranged in rows.

3.Prepare the dressing in a bowl. Mix the garlic, salt, pepper, mustard, Red Wine vinegar, and Worcestershire sauce. Then, put the olive oil and whisk. Pour the dressing on the salad and serve.

Health Facts;

The colorful and yummy Cobb Salad is not only a delectable dish with an interesting history. It also makes for a healthy main or side dish. For one, Cobb salad has enough proteins, the amino-acid carrying nutrient that is responsible for keeping your cells, skin, nails, and hair healthy. The Romaine lettuce is also rich in anti-oxidants such as beta-carotene, Vitamins C and K, iron, calcium, and folate, among others. Avocado is also high in B vitamins, potassium, and good fats.


Cobb salad is not actually an ideal meal for those who are on strict diet because of the high amount of calories gained through avocado, cheese, eggs, bacon and chicken.
But if you can't resist the Cobb Salad's tempting colorful, and yummy look, you can always put away half of the cheese, avocado, eggs, and bacon and leave just enough to satisfy your cravings without loading up the calories.

Click Here To Download your FREE, 77 page, step-by-step "The Beginner's Guide To Knife Skills and Kitchen Cutlery" eBook and start making your salad dressings, cooking stocks, sauces and much more now!

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