Salads

[Liketobake]

It is from the Company’s Coming Low Fat Cooking cookbook (page 121) by Jean Pare.

Here is the recipe as it is in the cookbook.

Spicy Noodle Salad

Broken low-fat Chinese noodles 1 cup 250 ml
Boiling water 3 cups 750 ml

Finely shredded Chinese cabbage 3 cups 750 ml
Green onions, thinly sliced 4 4
Medium red pepper, finely diced 1 1
Thinly sliced carrot 1 cup 250 ml
Toasted Sesame seeds 1 tsp 15 ml

Canola oil 1 tsp 15 ml
Freshly grated gingerroot 2 tsp 10 ml
Garlic clove minced 1 1
Water ½ cup 125 ml
Chicken bouillon powder 1 tsp 1 tsp
Dried crushed chilies ¼ tsp 1 ml
Liquid honey 2 tbsp 30 ml

Low sodium soy sauce 2 tbsp 30 ml
Balsamic vinegar 1 tbsp 15 ml
Cornstarch 2 tsp 10 ml

Put noodles in a large bowl. Pour boiling water over noodles. Let stand for 5 minutes. Drain. Rinse with cold water. Return to bowl.

Add next 5 ingredients and toss together.

Heat oil in a small skillet or sauce pan. Sauté gingerroot and garlic for 1 minute. Add water bouillon powder, chilies, and honey. Bring to a boil.

Stir soy sauce, vinegar, and cornstarch together in a small cup until smooth. Pour into chili mixture. Stir until boiling and thickened. Pour over noodle mixture. Toss. Makes 7 cups.

I made this, it is super yummy:p:p

[fahriye]

It is from the Company’s Coming Low Fat Cooking cookbook (page 121) by Jean Pare.

Here is the recipe as it is in the cookbook.

Spicy Noodle Salad

Broken low-fat Chinese noodles 1 cup 250 ml
Boiling water 3 cups 750 ml

Finely shredded Chinese cabbage 3 cups 750 ml
Green onions, thinly sliced 4 4
Medium red pepper, finely diced 1 1
Thinly sliced carrot 1 cup 250 ml
Toasted Sesame seeds 1 tsp 15 ml

Canola oil 1 tsp 15 ml
Freshly grated gingerroot 2 tsp 10 ml
Garlic clove minced 1 1
Water ½ cup 125 ml
Chicken bouillon powder 1 tsp 1 tsp
Dried crushed chilies ¼ tsp 1 ml
Liquid honey 2 tbsp 30 ml

Low sodium soy sauce 2 tbsp 30 ml
Balsamic vinegar 1 tbsp 15 ml
Cornstarch 2 tsp 10 ml

Put noodles in a large bowl. Pour boiling water over noodles. Let stand for 5 minutes. Drain. Rinse with cold water. Return to bowl.

Add next 5 ingredients and toss together.

Heat oil in a small skillet or sauce pan. Sauté gingerroot and garlic for 1 minute. Add water bouillon powder, chilies, and honey. Bring to a boil.

Stir soy sauce, vinegar, and cornstarch together in a small cup until smooth. Pour into chili mixture. Stir until boiling and thickened. Pour over noodle mixture. Toss. Makes 7 cups.

I made this, it is super yummy:p:p

That looks tasty,LIKE TO BAKE. I am going to make it today.My husband an I love salads and I am always looking out for new recipes.

[Semigourmet]

LiketoBake. that does sound good. Will try that maybe with some whole wheat pasta. Hubby is diabetic, so it will be easier for him if he has the whole wheat.

I am glad you started this thread. I love salads too. And look forward to more posts from you and everyone else for more recipes. I will add a few of my own too.

[Semigourmet]

Antipasto Salad (this is a bit expensive but is quite a salad/meal) my family loves it

Servings 8 (1 1/3 cup)

Ingredients

8 cups romaine lettuce chopped to small bite size pieces
6 ounces Provolone cheese, cut into ½ inch cubes
6 ounces Mozzarella cheese, cut into ½ inch cubes
4 ounces Hard salami, cut into ½ inch cubes
4 ounces Genoa salami, cut into ½ inch cubes
½ cup celery, chopped
½ cup red onion, chopped
2 medium (1 cup) tomatoes, seeded, chopped
1 (6 to 7.5 oz.) jar marinated artichoke hearts, well drained, chopped
1 (2.25 to 3.8 oz.) can (1 cup) sliced black olives, drained
1/3 cup thinly sliced fresh basil leaves
1/3 cup Italian vinaigrette salad dressing
Fresh Ground pepper
Shredded fresh Parmesan cheese, if desired


Directions

1. Just before serving, combine lettuce, provolone cheese, salami, and vegetables and basil in large bowl.

2. To serve, pour dressing over salad; toss lightly. Season to taste with pepper. Sprinkle with Parmesan cheese, if desired.

[Semigourmet]

White Bean and Tomato Salad (this is a GREAT replacement for Potato Salad) And is better if it is left to marinate overnight. just stir every once in a while.

Servings 4 (1/2 cup)

Ingredients

1 tablespoon olive oil or vegetable oil
1 teaspoon red wine vinegar
1/8 teaspoon salt
¼ teaspoon coarse ground black pepper
1 medium tomato, chopped
¼ cup sliced green onions
1 (15.5 oz.) can great northern beans, rinsed and drained


Directions

1. In medium bowl, combine oil, vinegar, salt and pepper; blend well. Add tomato, onions, and beans; stir gently until well mixed.

[Semigourmet]

Marinated Vegetable Salad

Servings 4-6

Ingredients

1 medium red onion, cut in half, then into thin slices
1 medium to large tomato, cut in half, then cut into ¼ inch slices
1 small to medium cucumber sliced into ¼ inch slices.
¼ cup vegetable oil
¼ cup white distilled vinegar
1 pinch salt
Pepper to taste



Directions

1. In a glass bowl combine the vegetables and pour the vinegar and oil over them. Add pepper and stir to coat vegetables taste for seasonings. Add salt at the last minute as it will render the vegetables to mush in a couple of days.

2. These vegetables are very tasty and very easy, the keep in the refrigerator for a few days. After that they get a bit soggy.

[Semigourmet]

My Italian/Greek salad.

1 head Chopped romaine or Iceberg lettuce
1/2 medium red onion, chopped
1/4 cup chopped Pepperonccini peppers
1/4 cup sliced black olives
1/2 cup diced tomatoes

toss together all ingredients above in a large bowl. dress at the last minute with Italian dressing. Garnish with Parmesan cheese, and fresh cracked black pepper

[fahriye]

TAHINI CHICKEN SALAD
Diced chicken combined with onion, pepper, tahini paste, sesame seeds, coconut, lemon juice and fresh chopped mint makes this dish ideal for barbecues and summer outdoor eating.

[Semigourmet]

Spicy orzo and black bean salad Serves 4

Ingredients

2 tablespoons olive oil
2 tablespoons jalapeno chile peppers. Minced
1 teaspoon chili powder
6 cups water
¾ cup orzo uncooked
1 cup frozen mixed vegetables, carrots, peas, green beans
1 can black beans, rinsed and drained
1 medium red onion, finely chopped
¼ cup fresh cilantro, chopped
¼ cup lime juice
¼ cup lemon juice
4 cups fresh spinach leaves, washed and torn
2 tablespoons blue cheese, crumbled


Directions

1. Combine oil, 1 tablespoon jalapeno and chili powder in medium bowl; set aside.

2. Bring water and remaining 1 tablespoon jalapeno to a boil in large saucepan. Add orzo. Cook 10 minutes or until tender; drain. Rinse in cold water; drain.

3. Place frozen vegetables in small microwavable dish. Cover and microwave on high 3 minutes or until hot. Cover and let stand 5 minutes.

4. Add orzo, vegetables, black beans, onion, cilantro, lime juice, and lemon juice to olive oil mixture in bowl. Divide spinach evenly among serving plates. Top with orzo and bean mixture. Sprinkle with Blue cheese. Garnish with fresh cilantro, if desired.

[Semigourmet]

Chicken Pasta Primavera Serves 4

Ingredients

6 ounces (2 cups) dried rotini or bow tie pasta
2 boneless skinless chicken breast halves, cut into strips
1 cup sliced green yellow sweet pepper
½ of a medium onion, thinly sliced
1 tablespoon olive oil
1 can (14.5 ounces) diced tomatoes with basil, garlic & oregano
1 can (2 ½ ounces) sliced black olives, drained




Directions

1. Cook the pasta according to package directions; drain.
2. Meanwhile, season chicken with garlic powder, salt and pepper.
3. Cook chicken, sweet pepper and onion in oil in large skillet over medium high heat 5 minutes or until chicken is no longer pink. Add undrained tomatoes; simmer, uncovered, 5 minutes or until slightly thickened. Add olives, if desired.
4. Toss with hot pasta. Serve with shredded Parmesan cheese, if desired.

[Semigourmet]

Tried a new one the other day. I love this dressing. I didn't have the Horseradish sauce so I used something my sister sent to me (Wasabi Horseradish) cut the amount in half. it was WONDERFUL

Hearty Beef Salad Makes enough for 4

Ingredients

8 ounces green beans (I used leftover fresh steamed Asparagus)
1 ½ cups packaged, peeled baby carrots
12 ounces boneless beef top sirloin steak, cut 1 inch thick (I used leftover rare tenderloin steak thinly sliced)
4 cups torn Boston or bib lettuce (I used Iceberg as that is what I had)
1 16 ounce can julienne beets, rinsed and drained
Horseradish Dressing
Cracked pepper (optional)


Directions

1. Wash green beans; remove ends and strings. Cut beans in half crosswise. In a covered medium saucepan cook the green beans in boiling water for 5 minutes. Add the baby carrots and cook for 10 to 15 minutes more or until vegetables are tender; drain. Cover and chill for 4 to 24 hours

2. Trim fat from meat. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (allow 15 to 17 minutes for medium rare (145 degrees) or 20 to 22 minutes for medium (160 degrees) Thinly slice across the grain into bite strips.

3. Divide torn lettuce among dinner plates. Arrange green beans, baby carrots, meat slices, and beets on lettuce. Spoon horseradish dressing over salad. If desired, sprinkle each salad with pepper

Horseradish Dressing: In small bowl beat together 1 ½ ounces softened cream cheese, and two tablespoons horseradish sauce. Stir in enough milk (3 to 4 tablespoons) to make a dressing of drizzling consistency. Cover and chill until serving time. (Dressing will thicken slightly if made ahead and chilled.)

Note: I used 1 tablespoon Wasabi Horseradish and added a bit of salt and fresh cracked pepper.

[Liketobake]

Mexican Salad

Meat Mixture
Several stalks fresh chives
One white onion
1/8 tsp coriander
½ tsp cumin
½ tsp garlic powder
¼ tsp paprika
A few shakes black pepper
½ tsp chipotle Chile pepper
2 tsp taco seasoning
127 ml Chopped green chilies
One 15 oz can red kidney beans drained
One medium sized package extra lean ground beef

Dressing
6 tbsp skim milk
3 tsp lime juice
1 cup no fat sour cream
A few shakes Tabasco sauce
3 tsp taco seasoning

Other Ingredients
Lettuce (I used romaine) (a couple heads depends on the size)
Tomato
Red pepper
Tortilla chips
Graded cheddar cheese

Directions

Meat Mixture
In a large frying pan brown the ground beef. Then add all the spices. While they are cooking prepare the onion, chives, beans and chilies. Add to the ground beef mixture and cook for several minutes.

Dressing
Combine all the dressing ingredients together and mix well. Set aside.

Other Ingredients
Prepare all the vegetables. Place the lettuce on plates for serving. Then top with red pepper and tomatoes. Scoop dressing over each plate of vegetables. Place a little bit of the grated cheddar cheese on top. Place a few scoops of the ground beef mixture on each plate (there may be leftovers of the ground beef mixture). Place cheddar cheese on top. Arrange tortilla chips around the outside of each plate. Serve warm.

[Semigourmet]

Mexican Salad

Meat Mixture
Several stalks fresh chives
One white onion
1/8 tsp coriander
½ tsp cumin
½ tsp garlic powder
¼ tsp paprika
A few shakes black pepper
½ tsp chipotle Chile pepper
2 tsp taco seasoning
127 ml Chopped green chilies
One 15 oz can red kidney beans drained
One medium sized package extra lean ground beef

Dressing
6 tbsp skim milk
3 tsp lime juice
1 cup no fat sour cream
A few shakes Tabasco sauce
3 tsp taco seasoning

Other Ingredients
Lettuce (I used romaine) (a couple heads depends on the size)
Tomato
Red pepper
Tortilla chips
Graded cheddar cheese

Directions

Meat Mixture
In a large frying pan brown the ground beef. Then add all the spices. While they are cooking prepare the onion, chives, beans and chilies. Add to the ground beef mixture and cook for several minutes.

Dressing
Combine all the dressing ingredients together and mix well. Set aside.

Other Ingredients
Prepare all the vegetables. Place the lettuce on plates for serving. Then top with red pepper and tomatoes. Scoop dressing over each plate of vegetables. Place a little bit of the grated cheddar cheese on top. Place a few scoops of the ground beef mixture on each plate (there may be leftovers of the ground beef mixture). Place cheddar cheese on top. Arrange tortilla chips around the outside of each plate. Serve warm.




that sounds pretty interesting. I like to use taco sauce for the dressing on my taco salads. and sometimes some crushed tortilla chips as garnish, sour cream, and occasionally guacomole.

Oh in Edit: I like to use black beans or fat free refried beans too. I have not used kidney beans. I will have to give that a try.

[nicoleSmith08]

Chicken Pop Salad with Grapes and Cheese

Ingredients

1 bag frozen chicken popcorn, cooked according to package direction
1 bag mixed greens
1 cup grapes, halved
1 pack cream cheese, cubed


for Honey Mustard Dressing

1/2 cup mayonnaise
1 tablespoon mustard
2 tablespoons cream
sugar, salt, and black pepper ground to taste


Procedure

Open a bag of mixed greens and arrange in a shallow bowl
Arrange chicken popcorn, some halved grapes, and cubed cream cheese over the greens
Drizzle honey mustard dressing on top and serve
Honey Mustard Dressing: Whisk all ingredients in a bowl and season to taste

[Drama Queen]

Antipasto Salad (this is a bit expensive but is quite a salad/meal) my family loves it

Servings 8 (1 1/3 cup)

Ingredients

8 cups romaine lettuce chopped to small bite size pieces
6 ounces Provolone cheese, cut into ½ inch cubes
6 ounces Mozzarella cheese, cut into ½ inch cubes
4 ounces Hard salami, cut into ½ inch cubes
4 ounces Genoa salami, cut into ½ inch cubes
½ cup celery, chopped
½ cup red onion, chopped
2 medium (1 cup) tomatoes, seeded, chopped
1 (6 to 7.5 oz.) jar marinated artichoke hearts, well drained, chopped
1 (2.25 to 3.8 oz.) can (1 cup) sliced black olives, drained
1/3 cup thinly sliced fresh basil leaves
1/3 cup Italian vinaigrette salad dressing
Fresh Ground pepper
Shredded fresh Parmesan cheese, if desired


Directions

1. Just before serving, combine lettuce, provolone cheese, salami, and vegetables and basil in large bowl.

2. To serve, pour dressing over salad; toss lightly. Season to taste with pepper. Sprinkle with Parmesan cheese, if desired.

Just want to add a note here for those who have never made this antipasto salad:
I make it exactly this way except without the celery. My family and I LOVE this. If you want a very special salad with a light Italian meal this is it. Actually it is a meal in itself. With just a bowl of soup and this salad you've got it made. Worth every cent and every minute it takes to make it.

[nicoleSmith08]

Aromatic Eggplant Salad

1 lb Eggplant
Salt
1/4 c Olive Oil
1 lg Onion; Finely Chopped
2 Cloves Garlic; Crushed
4 Ripe Tomatoes; Peeled And Chopped
Chopped Parsley
Chopped Basil
1/2 Lemon; Juice Of
Pepper to taste

Cut eggplant into 1/2 inch cubes. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry with paper towels. Heat oil in a heavy-based pan and cook onion and eggplant until golden. Reduce heat to low and cook 10-15 minutes, stirring often. Add garlic and tomato; cook 2-3 minutes. Place in a serving dish and set aside to cool. Remove excess oil. Add herbs and lemon juice. Season with salt and pepper.

[cezz]

Baked Potato Salad

INGREDIENTS (Nutrition)

* 8 medium potatoes, sliced
* 1/2 pound sliced bacon
* 1 pound processed American cheese, sliced
* 1/2 onion, chopped
* 1 cup mayonnaise
* salt and pepper to taste
* 1/4 cup black olives, sliced

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
2. Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
3. At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
4. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
5. Bake for 1 hour in the preheated oven, until golden brown.


Roast Beef and Potato Salad

INGREDIENTS

* 2 cups cubed cooked roast beef
* 2 cups cubed peeled potatoes, cooked
* 1/2 cup chopped green pepper
* 1/2 cup thinly sliced celery
* 1/4 cup chopped onion
* 2 tablespoons chopped pimientos
* 1/3 cup vegetable oil
* 2 tablespoons vinegar
* 2 teaspoons prepared horseradish
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* Lettuce Leaves
* 2 tablespoons chopped fresh parsley

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next five ingredients; mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; sprinkle with parsley.

[MOMMAK]

Hi, I am a newbie and wanted to share this salad. It is not a typical tuna salad but a favorite of many who have tried it.

Main Dish Tuna Salad

1-2 cans of drained tuna
mayo, enough to make a slightly creamy sauce
1 head of iceberg lettuce, chopped or sliced
1 small can of black olives cut in slices
sliced green onions (no set amount)
1 can sliced water chestnuts
1 1/2 cups of shredded cheddar cheese
can of Chinese Noodles

Mix the tuna with enough mayo to make it a little saucy, set it aside. Put all ingredients into a large bowl except the Chinese Noodles. Toss and mix well. Add Chinese Noodles right before serving and enjoy.

This salad is so easy to vary the ingredients and amounts to taste. It is best when eaten
that day otherwise the noodles get soggy.

[lesley]

All these salads sound wonderful and I'm going to try them all...so thank you for sharing,
here's my offering:

Potato and Avocado Salad

Serves 2

http://i296.photobucket.com/albums/mm162/bazmj_1/Potato-Salad-a1.jpg

Prep Time 5 mins
Cooking Time 15-20 mins
Ingredients

* 500g/1lb New potatoes
* 150g/5oz French beans
* 1 Avocado
* 3 Finely chopped spring onions
* 75g/2 ½ oz Low fat crème fraiche
* 1 ½ tsp Olive oil
* Juice of half a lemon
* Salt and freshly ground black pepper

Method

* Cut the potatoes in half
* Top and tail the French beans
* Cook until tender
* Drain and set aside
* Meanwhile scoop out the flesh of the avocado and puree with the crème fraiche
* Add the olive oil and lemon juice
* Season to taste
* Stir into the potatoes and beans
* Sprinkle the chopped spring onions on top

Equipment

* Medium size saucepan
* Blender

Cooks tip

* This works well with Asparagus instead of French beans

Shopping list

* New potatoes
* French beans
* Avocado
* Spring onions
* Low fat crème fraiche
* Lemon

[Frankie75]

All these great salads are making me hungery Think will try one today

[Atomizer]

I am going to try the Marinated Vegetable Salad, it reminds me of a salad my mother used to make and I loved it. Never knew the ratio of oil to viniger for this. Thanks

[pattsywattsy]

A Veggie Marinated Salad recipe I've made a few times:

MARINATED VEGGIE SALAD
1 lb. can French style green beans
1 lb. can small peas
1 lb. can white corn
1 - 4oz. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. salt
1 tsp. pepper

1.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)

[lucyp]

Potato salad

Ingredients

* 5 pounds Russet Potatoes (about 8 Medium Russets)
* 1-½ cup Real Mayonnaise (NOT Miracle Whip)
* 4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)
* 5 whole Green Onions (sliced Up To The Darkest Green Part)
* 8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)
* 1 teaspoon Kosher Salt (more To Taste)
* ½ teaspoons Paprika
* ½ teaspoons Black Pepper
* 4 whole Hard Boiled Eggs

Preparation Instructions

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

Serve with baked beans, coleslaw, pasta salad, burgers … and two pieces of pie.

[saltworks]

i like the salads on here but i'm just starting to feel under the weather and was wondering if anyone knows of any superfood salad recipes or where i can find them? thanks!