Enjoy a great salad with your own homemade dressing of honey and lime. Refreshing and different; try it today! This light and festive salad has a Mexican flair with the black beans, corn, and avocado. It can be made into an entree salad by adding cubed cooked chicken. You could also make it a fried chicken salad by slicing fried chicken breast over the top. The dressing would be good on other salads as well. It has a Tex-Mex appeal with the lime and cilantro. It would be a good dressing to keep sealed in a jar in your refrigerator for use on other salads or for marinating meats.FIESTA SALAD WITH HOMEMADE HONEY AND LIME DRESSING1 pkg (10-oz) romaine lettuce blend (or your favorite salad blend of greens)1 can black beans, rinsed and drained1 pint tiny tomatoes, halved1 pkg (10-oz)frozen whole kernel corn, microwaved and cooled3/4 cup thinly sliced radishes1/2 small red onion, peeled and sliced1 ripe avocado, peeled, cored, chopped1 cup chopped red bell pepper1/2 cup crumbled feta cheeseFreshly ground black pepperPut frozen corn in a microwave-safe bowl, cover and cook about 10 minutes stirring halfway through cooking. Toss corn with remaining ingredients in a large bowl just before serving. Pour Honey-Lime Dressing over the salad and serve.HOMEMADE HONEY AND LIME DRESSING1/4 cup fresh lime juice1/4 cup Canola oil 1/4 cup red wine vinegar2 tbsp honey2 tbsp finely chopped fresh cilantro2 tsp minced garlicUsing a wire whisk, mix all ingredients together in a small chilled bowl until well combined. Pour over salad at serving time.This recipe serves 8 to 10 people. Enjoy!
By Free Vegetable Recipes
Remember the pretty molded gelatin salads your mother or aunts used to bring to the big family meals? Sometimes they looked almost too pretty to eat. Here are three recipes for gelatin salads from family recipe files. The Lime Cucumber Gelatin Salad has a bit of a kick from horseradish. The 70s Cheery Fruit Mold pairs fruit with lemon and lime gelatins and the Applesauce Gelatin Mold uses the old cinnamon "red hot" candies.
LIME CUCUMBER GELATIN SALAD
This recipe is from an old childhood acquaintance.
1 pkg (2.75-oz) lime gelatin1 cup hot water1 tbsp vinegar1 tbsp horseradish 1 cup salad dressing (mayo-type)1 cup grated cucumber1 tbsp grated onion
Dissolve gelatin in hot water, allow to cool and add vinegar, salad dressing and horseradish. Refrigerate and when slightly thickened, stir in the cucumber and onion. Chill until set.
THE 70s CHEERY FRUIT MOLD
8 1/4-oz can pineapple chunks3-oz pkg lime flavored gelatin1 cup boiling water
Drain pineapple, reserving syrup. Dissolve lime gelatin in the boiling water. Add syrup and enough cold water to measure 1/2 cup. Chill until partially thickened. Fold in the pineapple chunks. Pour mixture into a 2-quart serving bowl; chill until almost set.
3-oz pkg lemon gelatin1 cup boiling water1 cup whipped cream or topping1/2 cup Kraft real mayonnaise
Dissolve lemon gelatin in boiling water; cool. Combine the whipped cream and mayonnaise; gradually add in the lemon gelatin mixture. Chill until partially thickened. Pour over the lime layer. Chill until almost set.
APPLESAUCE GELATIN MOLD
1/2 cup red hot cinnamon candies1 cup water6-oz pkg raspberry gelatin15-oz can applesauce2 tbsp cider vinegar
In a small saucepan, cook the candies in water, stirring frequently, until melted. Empty gelatin into a bowl and add the candy water; stir until gelatin is completely dissolved. Stir in the applesauce and vinegar. Pour mixture into a 6-cup gelatin mold and refrigerate until firm. To serve, remove from mold onto a serving plate and top with mayonnaise type salad dressing, if desired.
Option: Sprinkle chopped pecans over the top of the salad dressing.
Enjoy!
By Free Vegetable Recipes
Broccoli salad is a very versatile dish that can take place in an endless variety of ways. Here is a breakdown of the mainly accepted ingredients and dressings.
1-Ingredients:
The primary ingredient is of course fresh broccoli. 2 heads will be enough for an ordinary sized salad. Chop the stem off and slice the flowerets into bite sized pieces.
Next add some chopped vegetables. The favorites are onion, celery, carrots and cauliflower. Just add as much as you like until it looks like a good mix.
Some people like to add bacon. Fry up 6-8 strips until crispy, drain grease and set aside. Fall to pieces bacon as soon as it's cooled and add to salad immediately earlier than serving.
Any type of cheese can be used. It can be cubed, crumbled, shredded, or creamed as part of a dressing.
Fruit is often added to these salads, mostly raisins. Furthermore accepted are grapes, cranberries, chopped apple, mandarin orange pieces, or some dried fruit.
Adding up sunflower seeds or nuts to the mix gives the salad a little extra crunch. Almonds, walnuts, cashews and hazelnuts are excellent examples. Try not to chop the nuts too undersized. Keeping the pieces bigger helps the flavor of the nut stand out a little. Toasting the nuts with a little flavor is an option as well.
If you would preferably not chop up some fruit or nuts just add selected trail mix to the salad as an alternative.
2-Dressings:
A. The standard dressing for broccoli salad is a simple mayonnaise/vinegar/sugar mix:
1 cup mayonnaise
1/4 cup vinegar
1/4 cup sugar
Mayonnaise can be mixed with yogurt to lighten it up.
Flavored vinegar can be used or substituted with lemon or lime juice.
Artificial sweetener can be used instead of sugar.
B. An oil/vinegar dressing can also be used:
1/2 cup salad oil
1/4 cup vinegar
1/4 cup sugar (optional)
1/2 tsp. Salt
Flavored cider or wine vinegar is recommended.
Spices such as celery seed, onion powder, basil, and oregano can be added.
C. Your favorite bottled dressing can be used as well. Any creamy or Italian style dressing will work fine on a broccoli salad. A good one to try is 3-cheese ranch.
Here are a few various items that may possibly be added to make your salad something original:
Any canned vegetable such as peas, corn or beans (black, kidney, garbanzo, waxed, etc.).
You can use fresh vegetables such as mushrooms, chives, bean sprouts, green beans, cucumber and bell peppers.
Seafood can make it attention-grabbing: Shrimp, scallops, salmon, and calamari are good additions.
Add broccoli flowerets and some other ingredients you are using to your salad bowl. If you are using crumbled bacon or bacon bits you have to add them in a minute before serving.
Add your dressing, mix and keep cold 2-4 hours or overnight.
Stir salad again earlier than serving.
By Free Vegetable Recipes
Pago Pago pasta salad is a shrimp-pasta salad that is perfect for lunch or a light dinner. Add this old-fashion recipe for cloverleaf potato rolls for a delightful touch.
PAGO-PAGO PASTA SALAD
1 can (20-oz) pineapple chunks in own juice, drained (reserve juice)1 can (10 1/2-oz) manadrin oranges in light syrup, drained (reserve juice)8 oz cooked macaroni1/2 lb medium shrimp, shelled, deveined and cooked1 medium red or green bell pepper, julienned1/2 cup sliced green onionsDressing:1/3 cup salad oil3 tbsp fresh lime juice2 tsp balsamic or red wine vinegar1 1/2 tsps grated fresh ginger3/4 tsp salt1/8 tsp ground red pepper1/8 tsp freshly ground black pepperIn a large mixing bowl, combine pineapple chunks, oranges,macaroni, shrimp, bell pepper, and green onions. To make dressing:In a jar with a tight fitting lid, combine oil, 2 tablespoons of the reserved pineapple juice, 1/4 cup reserved orange syrup, lime juice, vinegar, ginger, salt and peppers. Cover and shake. Pour dressing on the pasta mixture while the pasta is still warm. Serve at room temperature.Makes 8 servings of about 265 calories each.
CLOVERLEAF POTATO ROLLS
1 cup sugar1 cup margarine1 cup mashed potatoes2 eggs11 cups flour1 cup powdered milk2 tbsp salt3 cups warm water4 pkgs dry yeast, softened in 1/2 cup warm waterPreheat oven 375 degrees.Mix together sugar, margarine, mashed potatoes, and eggs. In a seperate bowl, combine flour, milk and salt. Mix both mixtures together as though making a pie crust. Add water and softened yeast. Mix thoroughly and knead for 5 minutes. Cover and let rise in a warm place until doubled in bulk. Work down and form into cloverleaf rolls. Let rise again until doubled and then bake at 375 degrees until golden brown, approximately 15 to 20 minutes. When you shape dough into cloverleaf rolls, put them in muffin pans to bake.
Easy!
By Free Vegetable Recipes
If you are a salad person but you want a little more than just lettuce and vegetables, here is a recipe for you. This black bean chicken salad with lime vinaigrette dressing combines healthy black beans, fresh tomatoes, bell peppers, onion, cheese, salad greens, and chicken. This gives you a meal in one dish. You have meat, vegetables, and dairy. Combine all that with this tasty lime vinaigrette dressing and you add citrus and heart-healthy olive oil. Not only do you have a complete healthy meal, you have a tasty one. And this salad is perfect for diabetics too. Give it a try and you will no doubt add this new recipe to your file.
BLACK BEAN CHICKEN SALAD WITH LIME VINAIGRETTE DRESSING
SALAD:
6 cups mixed salad greens
1 1/2 cups cubed grilled or sauted chicken breast
1 can (15 oz) black beans, rinse well and drain
1 cup chopped fresh tomatoes
1 cup chopped green bell pepper
1/2 cup sliced, halved red onion
1/2 cup low-fat mexican-blend shredded cheese
DRESSING:
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped tomato
1 tbsp vinegar (I prefer cider vinegar)
1 tbsp olive oil
1 tbsp lime juice
1/2 tsp lime zest
1 garlic cloved, minced
dash of salt
1/4 tsp freshly ground black pepper
1/4 tsp chili powder
In a large salad bowl, combine the salad ingredients. In a food processor or blender, combine the dressing ingredients. Place lid on container and process until you have a smooth dressing. Pour dressing over salad and toss to coat.
Makes 4 servings. Each serving: 298 calories, 26 g carbs, 28 g protein
Note: I adapted this recipe from one I saw in a Light & Tasty magazine a few years ago.
Enjoy!
By Free Vegetable Recipes
Entree Salads can become a meal when you add a crusty bread, whole-grain crackers or even fresh fruit. If you love salads, need a quick meal s, and want something different for a change, give this entree salad recipe a try. This Shrimp, Potato, Romaine Salad is probably something different than the usual you serve and the flaxseed oil adds an even healthier touch. This recipe is only for two servings. To serve four, double the recipe, etc.SHRIMP, ROMAINE LETTUCE, AND POTATO SALAD1 potato cut into 1-inch cubes1/2 tsp dried oregano6 tsp lemon juice2 tbsp olive oil1/2 tsp flaxseed oil1 clove garlic, minced1/2 lb peeled, deveined large shrimp, cooked1/2 small cucumber, diced1 cup grape or cherry tomatoes, halved1/2 small red onion, thinly sliced3 cups shredded romaine lettucePreheat oven to 425 degrees. Place potato pieces on a baking sheet that has sides. Sprinkle the oregano and 1 teaspoon of the lemon juice over the potatoes. Mist with a canola oil cooking spray and toss to coat. Bake at 425 degrees for 15 to 20 minutes or until tender, turning once.In a bowl, whisk together olive oil, flaxseed oil, garlic, remaining oregano and the remaining lemon juice. Pour half of the dressing into another bowl. Add the shrimp to one bowl and toss to coat. In the other bowl, add the cucumber, tomatoes, and onion; toss to coat. Let stand for about 10 minutes. Divide the lettuce, evenly onto two salad serving plates. Top with the shrimp, vegetable mixture and the potatoes.Yield: 2 servings
Enjoy!
By Free Vegetable Recipes
If you are a long term diabetic or are newly diagnosed and you are looking for something different, try these carrot salad recipes. The Tennessee Hills Marinated Carrot Salad has a potpourri of ingredients but they blend together well for some delicious carrots. If you are not diabetic and want to use sugar, just substitute the same amount of sugar for the Splenda granular. The combination of carrots and grapes makes for a very tasty dish. With both of these recipes, keep in mind that a diabetic needs to have a protein with any salad so serve with pork chops, chicken, steak, etc. TENNESSEE HILLS MARINATED CARROT SALAD2 lb carrots, cut into 1-inch pieces1 can tomato soup, undiluted3/4 cup Splenda granular1/2 cup vinegar1 tbsp Worcestershire sauce1/2 cup olive or canola oil1 medium purple onion, sliced and separted into rings1 green bell pepper, cored, seeded and sliced into thin rings1 tsp prepared mustard
Cook carrots in salted water until tender. Drain in a colander. In a 2-qt saucepan, mix together tomato soup, Splenda, vinegar, Worcestershire sauce, oil and mustard. Bring to a boil. Remove from heat. In a mixing bowl or casserole dish with a lid, place the carrots, onions, and bell pepper. Pour sauce over the vegetables. Sprinkle with a little fresh ground pepper, if desired. Toss to coat all vegetables. Refrigerate overnight to marinate well. Serve cold.Yield: 8 to 10 servings.CARROT-GRAPE SALAD24 large seedless green grapes, halved2 cups shredded carrot2 tsp low-calorie mayonnaise1/2 tsp poppy seeds1/4 tsp salt5 lettuce leaves, optionalCombine grapes and carrot in a large bowl, stirring well. Combine mayonnaise, poppy seeds, and salt; add to carrot mixture, stirring well to coat. Cover and refrigerate at least 2 hours. Serve salad on individual lettuce leaves, if desired.Enjoy!
By Free Vegetable Recipes
I love old fashion recipes as I really enjoy going back to the basics sometimes. Here are some recipes for old fashion macaroni salads that are very good. These are from the days when we never heard of "pasta salad". We had good old fashion macaroni salad. It is still worth having today. The first recipe below is what I can AF Macaroni Salad. The AF stands for Air Force as in the United States Air Force. When I married back in the 60s, during the Viet Nam War, my husband was in the Air Force. Money was tight and we learned to eat, and I learned to cook, on a very small grocery budget. In fact, all my husband's friends were very envious of him. You see, I don't like steak so he was able to have one once in awhile even on a tight budget. This salad recipe was given to me during those tight budget days. It is still a good recipe for those on tight budgets during our current economic downturn.
AF MACARONI SALAD
I call this recipe my Air Force Macaroni Salad since the recipe was given to me by a lady who worked in a restaurant in New Mexico when I first went there as a young Air Force bride in the 1960s.
2 cups cooked macaroni1/2 cup diced cheddar cheese1/3 cup diced green bell pepper3 tbsps finely chopped onion1/2 cup mayonnaise or salad dressing1/4 cup chopped sweet pickle (or sweet pickle relish)1/4 tsp salt
Mix all the ingredients together. Cover and chill in the refrigerator for at least a couple of hours before serving.
CLASSIC MAYO MACARONI SALAD
1 cup mayonnaise2 tbsp vinegar1 tbsp prepared mustard1 tsp sugar1 tsp salt1/4 tsp pepper8-oz elbow macaroni, cooked, drained1 cup sliced celery 1 cup chopped green bell pepper1/4 cup chopped onion
In a large bowl, combine mayonnaise, vinegar, prepared mustard,sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.
Enjoy!
By Free Vegetable Recipes
Are you looking for a salad recipe that is quick, easy, and impressive as well as delicious? If so, you have come to the right place! This Bacon and Egg Layered Salad is perfect for taking to a work luncheon, church pitch-in, family reunion or holiday meal because it serves twelve. It is also perfect for such occasions as it needs to set for at least 8 hours before serving, making it the perfect make-ahead dish. Prepare it in an oblong glass baking dish for a lovely presentation on the serving table.
BACON AND EGG LAYERED SALAD
1 small head of romaine lettuce, torn into bite sized pieces
6 eggs, hard-cooked and sliced
1 cup shredded Swiss cheese
5-oz pkg fresh baby spinach
10-oz pkg frozen sweet peas, thawed and drained
1 small purple onion, thinly sliced into rings
1 lb bacon, cooked, drained, crumbled
1 cup mayonnaise (may use low-fat but not fat-free)
8-oz sour cream
1 tsp Splenda
1 cup shredded Cheddar cheese
Arrange romaine lettuce in a 9 x 13-inch glass baking dish. Layer the following atop the lettuce in the following order: sliced eggs, 1/4 cup Swiss cheese, spinach, 1/4 cup Swiss cheese, peas, 1/4 cup Swiss cheese, onion, the remaining Swiss cheese, and the bacon. Combine the mayonnaise, sour cream and Splenda. Spread mixture over the top of the salad. Seal to the edges of the dish. Sprinkle with Cheddar cheese. Cover and chill for at least 8 hours. To serve, cut the salad into squares.
Yield: 12 servings
Note: This is a great salad for diabetics as it has bacon, eggs, cheeses, and sour cream to add protein.
Enjoy!
By Free Vegetable Recipes
The egg salad recipe is one of the very easy recipes that one can try. After a tiring day at work, you look for easy recipes so you can whip up a meal nice and easy and quick. Egg salad is very flexible and serves as a side dish at any time no matter whether it is breakfast, lunch or dinner. You can even use it to make sandwiches. Besides it uses ingredients that you will almost always already have in your kitchen. All you need is some diced hard boiled eggs, some chopped celery and some mayonnaise which you mix together.Another of the easy recipes I have come across is the fruit and nut salad recipe. Cut two bananas and two oranges into slices and mix them together with juice of half a lemon, some walnuts and French dressing. You can dish this on lettuce leaves if you like.Another hot favorite in our home is the seven layer salad recipe which again comes under the category of easy recipes. It is great for barbeques and potluck dinners. The best thing about this dish is that everyone has their own variation. You never really know what it is going to be made of until you serve yourself. If you’d like to try out this salad recipe place some lettuce leaves at the bottom of the bowl for the first layer followed by green peas for the second. Next comes a layer of onion chopped fine followed by diced hard boiled eggs and some grated Cheddar cheese. Then some diced tomatoes and finally some mayonnaise for the top layer. Refrigerate and toss it before serving. Now won’t this be one of your easy recipes? You can replace some layers with mushrooms, ham, bacon, boiled prawns or chick peas; the choice is yours, let your imagine run wild.If you are looking for a mixed fruit salad recipe, you can use grapefruit, bananas, oranges, pineapple and apples. In case any of these fruits are unavailable, you can use canned ones or simply replace with some other fruit that is available. The juice from the canned fruit can serve as a fruit salad dressing. You can either mix all the diced fruit with the salad dressing or just pour it on the top while serving. There are plenty of easy recipes on the Net that you can choose from for fruit salads. If you are looking for more easy recipes, the Russian fruit salad recipe tells you to peel, pit and slice peaches and pineapples and add them to some raspberries, strawberries and apricots. Put together a pound of sugar, a cup of water, juice from two oranges and two lemons, a half teaspoon of cinnamon powder, some grated lemon rind, a cup of rum and a cup of red wine and boil it for some five minutes. Pour it over the fruit mixture and serve cold. You can keep it on ice so that it chills faster.
By Free Vegetable Recipes
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