tri-colored rotini
chopped celery
sliced black olives
cooked salad shrimp
Old Bay seasoning
black pepper
light mayo
Super yummy. Mix it all up to your liking and enjoy!
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Thursday, August 26, 2010
Wednesday, August 4, 2010
Apple & Tuna Salad
Recipe from Cherise
Serves 2
3 tbsp plain nonfat yogurt
1 tbsp lime juice
1 small apple, diced
1/2 cup celery, diced
1/4 cup green onions, chopped
1 can water-packed tuna
Mix together and serve on top of lettuce. I usually just splash some red wine vinegar over the top of it all, but you can use some low cal dressing if you need it.
Serves 2
3 tbsp plain nonfat yogurt
1 tbsp lime juice
1 small apple, diced
1/2 cup celery, diced
1/4 cup green onions, chopped
1 can water-packed tuna
Mix together and serve on top of lettuce. I usually just splash some red wine vinegar over the top of it all, but you can use some low cal dressing if you need it.
Bean Salad
Recipe from Leah
Serves LOTS
2 15oz cans of black beans drained
2 15oz cans diced tomatoes with green chilies and spices, drained
1 15 oz can kidney beans, drained
1 15oz can piquitos beans with spices, drained
1 2.25oz can black olives, drained and finely chopped
1 bunch of green onion, sliced finely
2 cups finely chopped celery
5 teaspoons garlic, finely chopped
2 Tablespoons lime juice
2 Tablespoons good quality balsamic vinegar
2 cups purple onion, finely chopped
1 Tablespoon each dried parsley, oregano, and basil
1.5 Tablespoons cayenne pepper powder
This is best if made the night before. Prepare ingredients as described and mix in a big bowl. Cover and refrigerate. About 100 calories for 1 cup.
Leah prefers to eat it like salsa with wheat cracker or tortilla chips because it has a bit of a spicy kick to it, but it is also great as a side to a meal.
(Variation: Added chopped red and green bell peppers and a jalapeno. Make this recipe your own; add or take out what you want!)
Serves LOTS
2 15oz cans of black beans drained
2 15oz cans diced tomatoes with green chilies and spices, drained
1 15 oz can kidney beans, drained
1 15oz can piquitos beans with spices, drained
1 2.25oz can black olives, drained and finely chopped
1 bunch of green onion, sliced finely
2 cups finely chopped celery
5 teaspoons garlic, finely chopped
2 Tablespoons lime juice
2 Tablespoons good quality balsamic vinegar
2 cups purple onion, finely chopped
1 Tablespoon each dried parsley, oregano, and basil
1.5 Tablespoons cayenne pepper powder
This is best if made the night before. Prepare ingredients as described and mix in a big bowl. Cover and refrigerate. About 100 calories for 1 cup.
Leah prefers to eat it like salsa with wheat cracker or tortilla chips because it has a bit of a spicy kick to it, but it is also great as a side to a meal.
(Variation: Added chopped red and green bell peppers and a jalapeno. Make this recipe your own; add or take out what you want!)
Strawberry Chicken Salad
Recipe from Sarah from Melyssa
Serves however many you want it to
Bed of lettuce, baby spinach, spring mix, green leaf, romaine, whatever you want (I prefer spinach)
Strawberries, washed, de-stemmed, & sliced (or frozen ones thawed out)
Chicken breasts, boneless, skinless, cut into bite-size cubes
Dressing (makes at least 8 servings):
1 c olive oil
3/4 c truvia (original recipe calls for sugar, so let conscience be your guide :) )
1 small onion, minced
1/3 c vinegar
1 tbsp dry mustard
3/4 tsp salt
1 Tablespoon poppy seeds
Cook the chicken thoroughly in a skillet or bake in oven. Mix all the dressing ingredients together. Put lettuce on plates, put chicken on top of lettuce, put strawberries on top, drizzle on dressing (a little goes a long way & if you're using thawed frozen strawberries, can use that red juice as part of the dressing).
(Yummy w/ Far East brand Rice Pilaf. You could also add mandarin oranges or pecans if you wanted to the salad.)
Serves however many you want it to
Bed of lettuce, baby spinach, spring mix, green leaf, romaine, whatever you want (I prefer spinach)
Strawberries, washed, de-stemmed, & sliced (or frozen ones thawed out)
Chicken breasts, boneless, skinless, cut into bite-size cubes
Dressing (makes at least 8 servings):
1 c olive oil
3/4 c truvia (original recipe calls for sugar, so let conscience be your guide :) )
1 small onion, minced
1/3 c vinegar
1 tbsp dry mustard
3/4 tsp salt
1 Tablespoon poppy seeds
Cook the chicken thoroughly in a skillet or bake in oven. Mix all the dressing ingredients together. Put lettuce on plates, put chicken on top of lettuce, put strawberries on top, drizzle on dressing (a little goes a long way & if you're using thawed frozen strawberries, can use that red juice as part of the dressing).
(Yummy w/ Far East brand Rice Pilaf. You could also add mandarin oranges or pecans if you wanted to the salad.)
Whole Wheat Pasta Salad
Serves as many as you want it to
Recipe from Sarah from Fitness Magazine
Corn on the cob
Arugula
Whole wheat pasta
Olive oil
Balsamic vinegar
Salt
Pepper
Crumbled bleu cheese
Slice the kernels from a cob or two of sweet corn. Prepare whole wheat pasta; when it's almost done, add corn, cook for 20 seconds, then drain pasta and corn and briefly run under cold water. Drain well. Place arugula in a large salad bowl, add pasta and corn, and coat lightly with olive oil and a drizzle of balsamic vinegar. Season with salt and pepper; toss well. Crumble some blue cheese over the top.
Recipe from Sarah from Fitness Magazine
Corn on the cob
Arugula
Whole wheat pasta
Olive oil
Balsamic vinegar
Salt
Pepper
Crumbled bleu cheese
Slice the kernels from a cob or two of sweet corn. Prepare whole wheat pasta; when it's almost done, add corn, cook for 20 seconds, then drain pasta and corn and briefly run under cold water. Drain well. Place arugula in a large salad bowl, add pasta and corn, and coat lightly with olive oil and a drizzle of balsamic vinegar. Season with salt and pepper; toss well. Crumble some blue cheese over the top.
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