Waldorf Salad. Ingredients. Directions

Transcription

1 Waldorf Salad 2 C diced unpeeled apples 1 C diced celery 1 C sliced red grapes 1 banana, halved lengthwise & thinly sliced 1 C miniature marshmallow 1/2 C chopped walnuts 1 T lemon juice 1 C mayonnaise 1 T sugar 2 T cream or 2 T half-and-half Combine first six ingredients; sprinkle lemon juice on top. Combine gently--best to use your hands to mix. Mix mayonnaise with sugar and cream and stir until sugar is dissolved. Dress the salad with this. Chill before serving. Can be prepared several hours ahead of time if necessary. from food.com

2 Company Fruit Salad 4 medium golden Delicious apples, diced 4 medium Red Delicious apples, diced 2 C seedless green grapes, halved 2 C seedless red grapes, halved 1 can (20 ounces) pineapple chunks, drained 1 can (11 ounces) mandarin oranges, drained Dressing: Makes 20 servings 3 ounces cream cheese, softened 1/2 C sour cream 1/2 C mayonnaise 1/2 C sugar In a large bowl, combine the first six ingredients. In a small bowl, beat dressing ingredients until smooth. Pour over fruit; toss gently to coat

3 Fruit Salad with Vanilla Dressing 1/2 C plain yogurt 1/4 C mayonnaise 1 t lemon juice 1 t honey 1 t pure vanilla extract 1/4 t kosher salt Freshly ground black pepper 1 Granny Smith apple, cored and diced 4-6 servings Prep: 25 mins 1 C seedless grapes, halved 1 pear, peeled, cored and diced 10 to 12 medium size strawberries, halved 1 mango, peeled and diced 1 banana, sliced 1/3 C chopped walnuts, toasted 1. In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. 2. Set aside. 3. Place all the fruit and the nuts into a large mixing bowl and toss to combine. 4. Add the dressing, toss and serve.

4 Watermelon Feta Salad : 1 C Uncooked Orzo 1 T Olive Oil 2 C Watermelon, cut into 1/2 inch cubes 4 ounces Feta, Cut into small cubes 2 T Mint, Sliced Thin 2 T Basil, Sliced Thin 1. Cook the orzo in heavily salted boiling water until al dente, about 6-8 minutes, drain completely and immediately toss with olive oil to keep the pasta from sticking. 2. Once the orzo is cool, toss with the remaining ingredients in a medium serving bowl and enjoy!

5 CREAMY GRAPE SALAD RECIPE 1 package (8 oz) cream cheese, softened 1 C (8 ounces) sour cream 1/3 C sugar 2 t vanilla extract 2 pounds seedless red grapes 2 pounds seedless green grapes 3 T brown sugar 3 T chopped pecans Makes servings 1. In a large mixing bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. 2. Add grapes and toss to coat. 3. Transfer to a serving bowl. Cover and refrigerate until serving. 4. Sprinkle with brown sugar and pecans just before serving. Test Kitchen Tips In many recipes, thick and tangy Greek yogurt stands in beautifully for sour cream and lightens things up. Mix in chopped candy bars. Crunchy Snickers and Heath bars play particularly well with the juicy grapes.

6 Melon Skewers with Orange-Lime Marinade Watermelon, cantaloupe and honeydew are all good picks for these fruit kebabs. If available, add some fresh pineapple or kiwi chunks to the mix. 12 servings Prep: 20 mins (plus cooling) Cook: 15 mins 1/3 cup granulated sugar Juice of 3 to 4 oranges (1 cup) Juice of 2 limes (3 tablespoons, or more to taste) 3 pounds assorted melon, cut into 1-inch cubes 1. In a small saucepan, bring 1/2 cup water and the sugar to a boil and stir until the sugar dissolves, about 1 minute. Remove the syrup from the heat and let cool. Add the cooled syrup to the orange juice; stir in 3 tablespoons of lime juice (or more to taste). 2. Thread about 6 melon cubes onto each of twelve 10-inch skewers, alternating colors. 3. Pack the skewers in a flat, sealable container and pour the marinade over them. Keep cool until serving.

7 Oriental Coleslaw 1 pound Coleslaw mix 2 packages Ramen noodle soup, beef flavor 1 cup sunflower seeds 1 cup slivered almonds (original recipe was toasted) 1/3 cup green onions, chopped Dressing: (can make days ahead) 1 cup vegetable oil 1/3 cup vinegar, (I use cider vinegar) 1/2 cup sugar 2 beef seasoning packets from the Ramen noodles Crush dry noodles and mix with coleslaw mix, sunflower seeds and green onions. Just before serving, pour dressing over all and toss together. Notes.. * Add the Ramen noodles just before the dressing. If you make the dry salad part ahead, do not add the noodles (they will not be as cruchy when you serve the salad. * I don t use all the dressing It keeps well in the fridge, so when you want to make yourself a small bowl the dressing is ready just mix the salad and toss!

8 Berry Delicious Summer Salad 8 cups mixed salad greens 2 cups fresh blueberries 1/2 cup crumbled Gorgonzola or blue cheese 1/4 cup chopped and toasted walnuts or pecans Bottled vinaigrette Yield: Makes 6 to 8 servings 1. Toss together first 4 ingredients 2. Drizzle with desired amount of vinaigrette 3. Tossing gently to coat.

9 Spinach-Chopped Grape Salad 2 T pine nuts 1 (6-oz.) package fresh baby spinach o thoroughly washed 1 C seedless red grapes, sliced 1/4 C crumbled reduced-fat feta cheese 1/4 C light raspberry-walnut vinaigrette Yield: Makes 4 servings 1. Heat pine nuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant. 2. Coarsely chop spinach. 3. Toss together spinach, grapes, feta cheese, and vinaigrette in a serving bowl. 4. Sprinkle with pine nuts, and serve immediately.

10 Blueberry Yogurt Chicken Salad 2 C cooked chicken breast, cooled & diced 1 T mayonnaise 1/3 C Greek yogurt 1 T honey 1 T apple cider vinegar Salt 1/2 T poppy seeds 1/2 C celery, diced 1/4 C red onion, diced 1 C fresh blueberries 1/2 C toasted pecans, chopped 1. Combine the mayonnaise, greek yogurt, honey, apple cider vinegar, salt and poppy seeds in a small bowl and whisk together. 2. In a separate bowl, toss in the chicken, celery, red onion, blueberries and pecans. 3. Pour the poppy seed dressing on top and toss gently to coat. For best results, refrigerate for 30 minutes to allow flavors to blend together. Serve on butter lettuce, crackers or wholegrain bread

11 Greek Yogurt Chicken Salad 1 pound chicken, cooked & shredded 1/2 C red onion, diced 2/3 C grapes, halved 1/2 C apples, diced 1/3 C cranberries, dried 1/4 C almonds, sliced 1/2 C Greek yogurt 1/2 t garlic powder Salt and pepper Makes 18 servings (about 4 cups) Lemon juice (1/2-1 lemon) 1. Mix ingredients through salt and pepper 2. Squeeze lemon juice into mixture Serve with lettuce or as a sandwich.