Quick and Easy Salad Recipes for Busy Cooks and Families

Quick and Easy Salad Recipes for Busy Cooks and Families

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Salad is more than lettuce! Here are a variety of salad recipes that are great ways to feed the busy family. Try Couscous Confetti for a refreshing dish chock full of healthy ingredients. The Easy Orange Pineapple Salad can easily be made for diabetics by using sugar-free whipped topping and orange gelatin. The Treasure Island Salad is an old Tuna Salad recipe. All of these salads can be enjoyed by diabetics, too.

COUSCOUS CONFETTI
1 cup vegetable broth
1 cup uncooked couscous
1 can (15-oz)rinsed and drained black beans
3/4 cup whole kernel corn (canned drained or frozen thawed)
1 medium red bell pepper, diced
5 or 6 chopped green onions
1/4 cup minced fresh cilantro*

DRESSING:
2 tablespoons + 1 teaspoon olive oil
2 tablespoons lime juice
1 1/2 teaspoon red wine vinegar
1/2 teaspoon cumin
1/4 teaspoon salt
dash of fresh ground black pepper
1/4 cup chopped pecans, optional

Bring the vegetable broth t o a boil in a large saucepan. Stir in couscous, remove from heat, cover and allow to set for 5 to 10 minutes or until all the broth is absorbed.

When broth is absorbed, fluff couscous with a fork. Stir in the black beans, corn, bell pepper, green onions, and cilantro.

In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt, and pepper with a wire whisk until well blended. Place couscous mixture into a large bowl and drizzle with the dressing, tossing to coat. Sprinkle the chopped pecans over the top, if using.

EASY ORANGE PINEAPPLE SALAD
1 tub frozen whipped topping, thawed
1 small carton large curd cottage cheese
1 can (11-oz) mandarin oranges, drained and chopped
1 small can crushed pineapple, drained
1 pkg (4-serving size) orange gelatin

In a large mixing bowl, mix together the cottage cheese and the thawed whipped topping. Add the dry gelatin and still until it is totally dissolved. Add the pineapple and oranges; mix w ell. Refrigerate until serving time.

TREASURE ISLAND SALAD
This is from my vintage recipe collection.

2 cans (6 1/2 or 7-oz each) tuna, drained and flaked
1/3 cup mayonnaise
2 teaspoons lemon juice
shredded lettuce
1 large tomato, sliced
4 hard cooked eggs, finely chopped

Combine the tuna, mayonnaise and lemon juice together and chill. Place shredded lettuce on 6 salad plates; top each with tomato slice and a sixth of the tuna salad mixture. Sprinkle chopped egg around the rim of lettuce. Top with Pirate's Dressing; recipe follows.

PIRATE'S DRESSING

1 cup mayonnaise
1/2 cup tomato catsup
1/2 cup chopped celery
1/3 cup chopped green pepper
1 tablespoon sweet pickle relish
dash salt
dash pepper

Combine all the ingredients together well and chill.
Yield: approximately 2 cups dressing. Store in refrigerator.

Enjoy!

You can find more of Linda's quick and easy recipes at http://gran dmasquickfixrecipes.blogspot.com/
Her diabetic recipes and information are available at her diabetic blog at http://diabeticenjoyingfood.blogspot.com/

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How to Make Various Salads for Diabetics That Others Will Enjoy, Too

How to Make Various Salads for Diabetics That Others Will Enjoy, Too

best salads recipes - italian salads recipes - pasta salads recipes

Just because you or someone you cook for is diabetic, that doesn't mean you have to prepare two different types of meals. Diabetics can enjoy food along with the rest of the family with few, if any, adjustments. These salad recipes are perfect examples. While healthy for the diabetic diet, they are also perfect for anyone. Most people would never know these are diabetic-friendly salads! Choose from Diabetics Watergate Salad, or an Apple-Walnut Salad. The Watergate Salad is a perfect example of how you can take your regular recipes and adjust them to the diabetic. The change in taste is so subtle that my grandchildren, who absolutely love this salad, never know if they are eating the original version or my diabetic version. When recipes pass the grandchildren taste test, I know they will work for anyone! If your grocery store doesn't carry the sugar-free frozen whipped topping, ask them to stock it or check with another store. It is made by Cool Whip and should be in every major grocery store but can be hard to find. We as diabetics need to speak up about such matters. Diabetes has reached epidemic status in the United States. Sometimes we need to remind our grocers of that fact!

DIABETICS WATERGATE SALAD
1 can (20-oz)crushed pineapple in juice, drained very well
1 box (3.4-oz) sugar-free pistachio pudding mix
1/2 cup marshmallows*
1 cup chopped pecans
1 tub (8-oz) frozen whipped sugar-free topping, thawed

In a large bowl combine the drained pineapple with the pistachio pudding mix until well combined. Stir in the thawed whipped topping and blend well. Stir in the pecans then gently fold in the marshmallows. Cover and refrigerate for at least an hour before serving.

Note: This salad can be made day ahead and refrigerated overnight making it great for busy cooks.

*Severe diabetics who have trouble controlling their blood sugar should omit the marshmallows.

HEALTHY APPLE-WALNUT SALAD
1/4 cup chopped toasted walnuts
1 tbsp white wine vinegar
2 teaspoons canola or olive oil
1 1/2 tsp honey*
1/4 tsp salt, optional
dash of fresh ground black pepper
2 tbsp crumbled blue cheese
1 head of Bibb lettuce, separate into leaves
1 red apple, thinly sliced
1 Granny Smith apple, thinly sliced

In a small bowl,using a wire whisk, combine the vinegar, oil, honey, salt, and black pepper. Whisk together well. Stir in the cheese.

On four salad plates evenly divide the Bibb lettuce leaves. Divide the apple slices evenly and arrange over the lettuce leaves. Drizzle the dressing over the four salads and sprinkle the toasted chopped walnuts over the top.

Nutritional information per salad: Approximately 147 calories, 8 g (2 sat.)fat, 3 g protein, 18 g carbohydrates, 3 mg cholesterol, 3 g fiber, 207 mg sodium

*Those suffering from severe uncontrolled diabetes should change the amount of honey to 1 teaspoon or omit and sweeten wi th their favorite artificial sweetener.

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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See How Easily You Can Prepare a Homemade Caesar Dressing

See How Easily You Can Prepare a Homemade Caesar Dressing

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The famous Caesar salad and dressing is believed by most historians to have been born in a kitchen with depleted supplies-Caesar Cardini's restaurant kitchen to be exact. A restaurateur in Tijuana, Mexico, Cardini was running short on ingredients one particular Fourth of July weekend in 1924. It was then that he gathered what was left of the basic ingredients, tossed them together in front of patrons at the tableside, and fathered the legendary Caesar salad. It gained popularity reaching even the Hollywood crowd, and from then on the Caesar salad and dressing has never left the world cuisine.

There has been multiple variations of the recipe for the Caesar dressing, but the main ingredients remain the same, more or less: olive oil, lemon juice, Worcestershire sauce, egg, and black pepper. If you've been to the salad dressings lane of grocery stores, you'll surely notice a lot of brands of bottled Caesar dressing, ready to be purchased and poured over your romaine let tuce and croutons. But why not avoid the MSG and other additives by being a home chef and making your own homemade Caesar dressing?

To put together your own homemade Caesar dressing, get a hold of the key ingredients: eggs, olive oil, black pepper, lemon juice and Worcestershire sauce, along with today's commonly added flavor enhancers for the Caesar dressing, such as anchovy fillets or paste, garlic, Dijon mustard and salt. Some even mix in red wine vinegar. If you use anchovy fillets and garlic, mash them with salt in a bowl, then beat the mixture with egg yolks, pepper and mustard until creamy. Stir in lemon juice. To make sure your dressing is emulsified well, add the olive oil into the bowl very slowly, drop by drop, whisking constantly. As the mixture begins to thicken, you can gradually pour in the oil in a slow, steady stream. Continue to beat the dressing until it reaches a thick and creamy consistency.

Plain yogurt also makes an excellent base for homem ade Caesar dressing. Simply add plain yogurt and red wine vinegar to the recipe above for a tasty, creamy and healthy version of this classic dressing. Caesar dressing is typically used on salads topped with croutons, parmesan cheese, shrimp and chicken but it can also be applied as a glaze to chicken or fish when grilling. The pepper and anchovies create a sensational flavor for your white meats that is sure to please even the pickiest of pallets. This is an excellent idea for any leftover dressing that you have.

The Caesar salad and dressing has come a long way from its humble beginnings. Learning to make your own homemade Caesar dressing can be an invaluable kitchen skill, because today its popularity wouldn't make anyone think it was once just a combination of left-over ingredients in a busy restaurant kitchen one Fourth of July weekend.

Before getting ready to prepare your homemade caesar dressing, you need to make sure that you have a strong culinary founda tion. Click on the link below to receive your 17 part, FREE Basic Knife Skills and Vegetable Cuts video lessons and start building your culinary foundation.

Click Here Now [http://basicknifeskills.weekendhomechef.com] to download your 17 part, FREE Basic Knife Skills and Vegetable Cuts video series!

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Tips and Techniques to Making the Perfect Potato Salad

Tips and Techniques to Making the Perfect Potato Salad

best salads recipes - italian salads recipes - pasta salads recipes

Potato salad, hot or cold, is a dish that has been around for a very long time. Although there many variations of this recipe, it is quite easy to make. With a few tips and techniques, potato salad recipes will always come out perfect and full of flavor.

The Potatoes

New, also known as baby or small, potatoes are the best choice for this dish. However, if they are not available then boiling potatoes will also be fine. With over 5,000 types of potatoes growing around the world, many people go by size when selecting potatoes for recipes. Also, in international markets the potatoes are generally not labeled with names like "Yukon Gold".

The reason large varieties are not good choices for potato salad is due to the fact that they have more starch, and they tend to fall apart. Using large potatoes will leave any the dish mushy and visually unappealing. Upon placing potatoes in boiling water, always add salt to enhance and bring out the flavor of the potatoes.

The Dressing

Since potatoes absorb more dressing when hot, marinate them in vinegar and olive oil while they are still warm. This is also the time to add other ingredients like mustard or mayonnaise. Once the potatoes have been fully mixed, chill the salad in the refrigerator until it is cooled completely. This will infuse and add a lot of flavor to the dish. If preparing the German style recipe, all ingredients will be added while potatoes are steaming hot so that it can be served warm.

Extra Ingredients

From bacon and onions to sweet relish and boiled eggs, the additions to potato salad are endless. When adding bacon, the drippings of grease can be combined with the vinegar to add a savory flavor. In the southern states of America, cold potato salads are prepared often. Usually mustard or mayonnaise based, these creamy recipes are packed with additions like sweet pickles and boiled eggs. When choosing to add these ingredients, do so once the salad has cooled.

It is important to note that cold potato salad, especially those with mayonnaise, should not be left out in warm weather for more than 2 hours. Left unrefrigerated, the dish can cause food poisoning. By using the above tips and techniques, potato salad recipes will always be simple to prepare. Once you have mastered some basic techniques and sampled a few recipes you can begin experimenting with your own creations and produce new family favorites.

Potato salad is a favorite dish found in cuisines around the world. Hot or cold, mellow or tangy, creamy or chunky, it is the perfect dish for picnics, patio parties, and potlucks. Browse and select a traditional or contemporary potato salad recipe and find a delicious accompaniment to your favorite entrees.

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Quick and Easy No Lettuce Salad Recipes - Honeymoon Pineapple Hash or Festive Pineapple Lime Molds

Quick and Easy No Lettuce Salad Recipes - Honeymoon Pineapple Hash or Festive Pineapple Lime Molds

best salads recipes - italian salads recipes - pasta salads recipes

When you hear the word salad do you automatically think of a bowl of lettuce and inwardly groan? While lettuce salads are delicious and good for us, sometimes we want something different in a salad. Next time you are told to "bring a salad", give one of these recipes a try. Honeymoon Pineapple Hash, Festive Pineapple Lime Molds, and 24-Hour Bean Salad are all good options! The Pineapple Hash has a graham cracker crumb crust and is frozen before serving. Perfect for hot summer days or any other time. Both of these recipes are from my large collection of old fashion recipes.

HONEYMOON PINEAPPLE HASH

36 large marshmallows
1/2 cup milk
1 tall can evaporated milk
1 can crushed pineapple, drained
28 graham crackers
5 tbsp butter, melted

In a small saucepan over medium-low heat, melt the marshmallows in the milk stirring constantly; do not boil. Remove from the heat, pour into a large bowl and allow to cool. In another large bowl, whip the e vaporated milk until it holds peaks. Once the marshmallow mixture has cooled, add the whipped evaporated milk and the pineapple. Fold in to blend.

Crush the graham crackers into crumbs and add the melted butter. Mix well. Cover the bottom of a lightly greased pan or baking dish with 1/2 of the crumb mixture. Press down. Pour the pineapple mixture over the crumb crust. Put the remaining graham cracker mixture over the top of the pineapple mixture. Put in the freezer for 2 hours before serving.

FESTIVE PINEAPPLE LIME MOLDS

This recipe is from the 1950s at least, probably older. Read to the end. You will enjoy the explanations about lime juice!

1 cup syrup from canned pineapple tidbits
1/2 cup water
1/3 cup white dinner wine
1/4 cup sugar
1 cup pineapple tidbits
1/2 cup chopped walnuts
1 package lime gelatin
2 tablespoons lime juice
dash salt
1 cup finely cut celery
green food coloring

Heat pineapple syrup an d water to simmering; add gelatin and stir until dissolved. Remove from heat. Add wine, lime juice, sugar and salt; stir to dissolve sugar. Tint mixture a deep green with food coloring, if desired. Cool, then chill. When mixture begins to thicken, fold in pineapple, celery, and nuts. Spoon into 6 individual molds that have been rinsed with cold water. Chill until firm. Unmold on crisp salad greens and serve with mayonnaise or a fruit salad dressing. (When fresh limes are not available, use the juice that comes in the plastic lime containers. These are on most produce counters. Lemon juice is also sold the same way.)

It is suggested this is a good salad for holiday meals.
Note: Don't use wine? Substitute water.

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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Spicing With Radishes - Horse, Red, Daikon and Wasabi

Spicing With Radishes - Horse, Red, Daikon and Wasabi

best salads recipes - italian salads recipes - pasta salads recipes

I am most familiar with the red radish, which I grow in my garden. If you want to introduce your children to the miracle of turning a seed into something on your dining room table (a.k.a. gardening), the red radish is your answer. It grows quickly in mediocre soil and is usually the first thing I pick from my garden each spring. Just don't let them plop one in their mouths, or they may never want to garden again.

Alas, the red radish has very little energy value, but it is high in vitamin C compared to other root vegetables. It does perk up a salad or coleslaw, not only with its peppery, pungent flavor, but also with its bright, Christmas red color. The leaves are also edible and have more nutrients than the vegetable itself. That makes it a great little filler when you are low on salad greens. Soak the leaves and radishes in ice water to make them crisp before serving. Another reason to include radishes in your salad is for its crunchy texture.

Both the red r adish and the horseradish are members of the mustard family, which explains their spicy flavor. Because of this bite, a little goes a long way. They are the small and tall of radishes. The horseradish can be five feet in height, while the red radish is the height of most ground cover. The root of the horseradish is bland until you grate it, which releases its pungent mustard oil. Mix it quickly with vinegar or it will lose its bite, darken and become bitter. It is best to use roots soon after you pick them or get them from the grocery store. Horseradish leaves are also edible, unless you are a horse, in which case it is poisonous. But I digress.

Vinegar and lemon juice complement horseradish by adding a sour flavor to it. Vinegar acts as a preservative and keeps the root from loosing flavor. If your jar of prepared horseradish has darkened from its original creamy white color, it is time to replenish it. Cream or mayonnaise improves the taste of horseradish by adding s weetness. Thus, it is often found in the form of a relish, but you may buy the light yellow roots as fresh produce. Fresh is better than dried. Add ¾ teaspoon of salt and 2/3 of a cup of white vinegar for every 1½ cups of grated horseradish root. You'll like it better than the prepared stuff.

Horseradish is often associated with seafood, roast beef and cocktail sauces. It is also great with cream cheese in dips and with hard-boiled eggs. As with many salad fixings, you don't have to cook radishes. A little known fact is that southwestern Illinois grows about 85% of the world's horseradish market.

In Japan horseradish is often dyed green and served as a substitute for the more expensive wasabi radish. Daikon is also a radish used mostly in Japan. It looks like a white carrot and is peeled like one. It is often pickled in soy sauce and sugar.

This is probably more than you ever wanted to know about radishes. All in all they are easy to grow, colorful, spicy , crunchy and full of vitamin C with edible leaves. What else do you need to know?

Copyright 2011 by Linda K. Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, you can turn to a food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are also included. Spices and how to use them are in the front of the book. To learn more go to http://bellwetherbooks.com/

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How To Make Raw Food Salads

How To Make Raw Food Salads

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Raw food salads are always a hit for those pursuing the raw food diet. Not only are they fast and easy to make, but they are also tasty and filling. There really are no rules on how to make them, as just about anything goes, and everyone will have to experiment what they like best. Most people tend to favor fruit salads over leafy green salads, as well as over garden salads. This is mainly due to their sweetness, but leafy greens and garden salads can be just as tasty.

Fruit Salads

Fruit salads are a great pick-me-up in the afternoon due to their natural sugar content. They are also a hit when served as a dessert, even for those who are not raw foodists, as the fruit is naturally sweet.

To make a fruit salad, all one needs is a variety of different fruits such as grapes, mangoes, pineapple, peaches and pears. These foods, when combined in a salad will be naturally sweet. However, if extra sweetness is desired, one can drizzle over a natu ral sweetener such as honey, agave nectar or stevia. Spices such as cinnamon, nutmeg and cloves also add to the great flavor of fruit salads.

Garden and Leafy Green Salads

Garden salads are another easy salad to make. Just about anything that grows in the garden such as tomatoes, cucumber, peppers, radishes and leafy greens go well in a garden salad.

Leafy green salads might not always be the first item on the list for foods to eat. They are nonetheless, one of the healthiest salads to add into the diet. They offer up many essential nutrients such as calcium, amino acids and natural sodium that the body needs. However, due to the bitterness of many leafy greens, the salads might take some getting used to.

With raw food salads, one cannot use the commercial salad dressings that are available for garden and leafy green salads. Therefore, it is important to learn how to make homemade salad dressings from scratch using fresh fruits, oils, and herbs and spices. It may sound daunting, but really, making a salad dressing at home is quite simple, and can taste just as great, if not better than anything that can be purchased in a bottle.

A common way to make a salad dressing is to start off with the basics such as an oil, lemon juice and sea salt. Then from there, one can add other herbs such as dill, rosemary, thyme, garlic and many others. A mashed avocado and fruit juices such as pineapple, mango or apple juices can also serve as a base for the dressing, thus eliminating the need for the oil.

For more information on how to prevent disease and live a long and healthy life, visit LivingFood101. There you will find tasty raw food recipes along with other raw food diet tips. You can also visit http://livingfood101.blogspot.com/ for more articles.

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Old-Fashion Salads to Brighten Up Your Dinner Table or Buffet Salad Selection

Old-Fashion Salads to Brighten Up Your Dinner Table or Buffet Salad Selection

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When we talk about salads we are not necessarily talking about a bowl full of greens! There are many types of salads including greens. But what about gelatin, and beans or other vegetables. These recipes will help you have a selection of tasty, easy salads to offer your family and friends. Mixed Vegetable Bean Salad combines healthy kidney beans with vegetables in a cooked sauce. The Cream Cheese-Lime Salad is from the community where I went to school. Notice I didn't say what type of school. That is because I went from first grade through twelfth grade in the same building! We never heard of kindergarten and pre-K back in those days. My parents went there and so did my oldest child! This tells you just how vintage this recipe is.

MIXED VEGETABLE-BEAN SALAD
1 can (15-oz) kidney beans, drained
1 can (15-oz) mixed vegetables, drained
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery

In a medium bowl, mix the kidne y beans and mixed vegetables together. Add the bell pepper, onion, and celery to the mixture. Make the sauce and pour over the vegetable mixture.

SAUCE:
1/2 cup sugar (or Splenda granular for diabetics)
2 tbsp all-purpose flour
1/2 cup vinegar
1 tsp mustard

Cook the sauce ingredients together in a saucepan, stirring, until the mixture thickens. Allow to cool then add the sauce to the vegetable mixture and toss to coat well.

I like to update this salad for my meals today. I am diabetic so I substitute Splenda for the sugar in the sauce. I also like to substitute a small bag of Chinese-style frozen vegetables for the can of mixed vegetables. I buy them in the steamer pack but only cook them 3 or 4 minutes to just heat them for use in the salad.

CREAM CHEESE-LIME JELLO SALAD
This recipe is from the community where I went to school. (Yes, I didn't say what type of school and that's because I went from first grade through twelfth grade in the same building! My parents went there and so did my oldest child!)

1 regular can of milnot, chilled until ice crystals start to form
8-oz pkg cream cheese, softened
1 cup sugar
2 tsp vanilla
3-oz pkg lime jello
1 cup boiling water

Add the sugar and vanilla to the softened cream cheese. Dissolve the jello in the boiling water, stirring to completely dissolve the jello. Cool until syrupy. Combined the cooled jello and the cream cheese mixture. Whip the milnot until stiff and fold into the other mixture being gentle. Pour into a jello mold that has been wiped with a vegetable oiled paper towel. Chill until firm.

Note: You can use your choice of Jello flavors.

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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Potato Salad Recipe Ideas With a Twist

Potato Salad Recipe Ideas With a Twist

best salads recipes - italian salads recipes - pasta salads recipes

When spring and summer roll around, summer salads like pasta, potato, and fruit bring life to lunch and dinner. Refreshing and bright, a classic potato salad is not only one of the tastiest but also one of the simplest to make. The best condiments for warm or cold potato salad are extra virgin olive oil, fresh herbs, bacon, and onions. This German based recipe is the perfect dish for picnics and barbecues.

Potato salad throughout history has been altered depending on where it is prepared. From additions like mayonnaise and mustard to hard-boiled eggs, the dish has become a very versatile, easy recipe that will certainly feed the masses. There are several variations of this recipe that will make use of leftovers, as well as unique ingredients that most would not consider adding to this summertime favorite.

Like a pasta salad, potato salad tastes great when introduced to Italian flavors. Fresh cherry tomatoes, parsley, basil, and black olives combined with potat oes dressed in olive oil and vinegar will produce a dish that is great when served with grilled chicken. To use barbecue or ham leftovers, cut thin slices and add to potatoes. Along with peas or green beans, parsley, and olive oil, this recipe becomes a one dish dinner. The dish is often served after holidays when there always seems to be a lot of leftovers.

To satisfy summer cravings for something cold and creamy, try potato salad with roasted peppers, prosciutto, plain yogurt, and fresh basil. Another recipe idea with a twist is using fresh ricotta, grilled zucchini, garlic, and black olives in the dish to achieve a Mediterranean flavor. Lastly, for a salad that has a Greek flare, try feta cheese, artichokes, and cherry tomatoes mixed with mayonnaise.

Whether dressed in olive oil, yogurt, mayonnaise, or salad dressing potato salad can be made with many various ingredients. As the seasons change so do the availability of fresh vegetables. Look for your favorite vegetables as they are on sale when freshest and most readily available. Shop smart and deliver fresh, delicious salads throughout the year.

For a successful recipe always have equal amounts of ingredients so that one will not over power the others. Also, when making this salad, either warm or cold, be sure to marinate all ingredients with the potatoes while they are still hot. This helps the salad to become fully infused with flavor. With so many great recipes to choose from, spring and summer meals will surely be bright and deliciously refreshing.

Potato salad is a favorite dish found in cuisines around the world. Hot or cold, mellow or tangy, creamy or chunky, it is the perfect dish for picnics, patio parties, and potlucks. Browse and select a traditional or contemporary potato salad recipe and find a delicious accompaniment to your favorite entrees.

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Homemade Salad Dressings - Tips For Making Your Own

Homemade Salad Dressings - Tips For Making Your Own

best salads recipes - italian salads recipes - pasta salads recipes

When it comes to flavor, homemade salad dressings win over store bough dressings any time. Not only can you enjoy better flavor, but you will find that these dressings are extremely easy to make as well. You can avoid the high sodium and preservatives that come in the bottled options you will find at the store. With a few great tips, you can whip up great additions to healthy salads and they can double as great marinades for poultry, fish, and meats as well.

Have the Essential Ingredients on Hand

Most homemade salad dressings are going to include three basic things - a seasoning, an acid, and a fat. Seasonings can include things like chili peppers, herbs, or spices. The acids can include citrus juice or various types of vinegar. For the fat, usually a dairy product, eggs, or some form or oil is going to be necessary. The homemade dressings for your salad can be complex or very simple. With the three ingredients as the base, you can add other o ptions to change up the flavor of the recipe you want to make.

A Few Important Tips

Having the right tools on hand will be important if you are going to make your own homemade salad dressings. Stick blenders, wire whisks, or immersion blenders are all great tools to have on hand. Dressings can easily separate, so you will need to shake or whisk together again right before you serve it on the salad.

As you are making your dressings, make sure you only make enough for a couple days. Most of the homemade options can go bad quickly, since they do not have preservatives. This means that you will want to only make enough for a meal or two. Otherwise, you will end up throwing away the dressing, which is a real waste.

Do not be afraid to do some experimenting on your own as well. Take a look at some recipes, but branch out and try out some of your own combinations too. This allows you to have some fun and come up with new options that you rea lly enjoy.

Low Fat Ranch Salad Dressing Recipe

When making your dressings at home, you have the ability to cut down on the fat. One example is this low fat ranch salad dressing recipe. Enjoy the creamy flavor of ranch without a huge amount of fat and calories.

What You'll Need:
¼ cup of buttermilk½ half cup of mayonnaise, preferably no fat mayo1 green onion, minced¼ cup of sour cream, low or no fat2 tablespoons of cider vinegar¼ cup of fresh parsley, chopped1 clove of garlic, minced1 teaspoon of ground mustard¼ teaspoon of ground black pepper¼ teaspoon of salt

How to Make It:

In a medium size bowl, combine all the ingredients together. Use a whisk to whisk ingredients together until they are well combined. Serve on salad or serve on the side. Refrigerate any leftovers and make sure you use any extra dressing within three days after you make it.

During the summer, a crisp salad and a nice grilled steak make a great dinner. Turn salad dressings into easy steak marinades or look for a nice flank steak marinade recipe to add great flavor to your steak.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

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Tasty Salad Dressings That Will Not Load Your Salad With Calories

Tasty Salad Dressings That Will Not Load Your Salad With Calories

best salads recipes - italian salads recipes - pasta salads recipes

If you are trying to diet to lose some weight, you probably think that salads are one of the best options when you are counting calories. The problem is that salads may not be saving your diet if you are putting high fat and high calorie dressings on your salads. Have you looked at the bottle before you top off your salad with dressing? Take a look and you may be surprised at what you are dumping on your salad. The good news is that you can easily make some great salad dressings at home that are tasty and they will not load up your salad with extra calories you do not want or need either. Here are a few great salad dressing ideas that you will want to give a try.

Creamed Herb Salad Dressing

One great option to consider when you want a lighter salad dressing is a nice creamed herb salad dressing. This is a dressing you can easily make at home and it is creamy and light. It combines together yogurt, a bit of mayo, sour cream, honey, minced onion , dill, onion salt, white pepper, and even Dijon mustard. A bit of vinegar gives it a nice kick as well. This makes a wonderful dressing for your green salads or you may even want to use it on a potato or a cucumber salad.

Tarragon and Blue Cheese Salad Dressing

Another wonderful low fat and low calories dressing you can start using for a healthier salad is a wonderful tarragon and blue cheese salad dressing. Just a bit of blue cheese is enough to add great flavor to this dressing. A bit of honey also adds some sweetness as well. It includes some tarragon and red wine vinegar, as well as some heart healthy extra virgin olive oil. To make it creamier, some Greek yogurt can be added too.

Roasted Garlic and Soy Salad Dressing

If you enjoy Asian inspired flavors, this roasted garlic and soy salad dressing will be the perfect option, since it has a very rich and nutty flavor that you are sure to enjoy. It includes soy sau ce, sesame oil, some ginger for a nice kick, lime juice, garlic, and more. The combination is full of flavor while being low in calories and fat. However, you may want to go with low sodium soy sauce to reduce the sodium in this dressing.

Sweet and Spicy Mediterranean Salad Dressing Recipe This tasty dressing offers a combination of spicy and sweet for a great dressing that is brightly colored and full of flavor.

Things You'll Need:

¼ teaspoon of ground coriander½ teaspoon of black mustard seeds1/8 teaspoon of ground cumin2 tablespoons of red wine vinegar2 tablespoons of golden raisins½ cup of carrot juice1 tablespoon of plain, nonfat yogurt4 sprigs of cilantro, fresh1 teaspoon of honey¼ teaspoon of salt1½ teaspoons of crushed red pepper flakes¼ cup of olive oil, extra virginGround black pepper to taste

How to Make:

In a dry skillet, heat coriander, mustard seeds, and the cumin on medium for about three minutes. Add the carrot juice and allow to simmer for about 3 minutes, or until reduced. In a blender, put the hot carrot juice mix and the raisins. Allow it to stand for about five minutes until the raisins plump up. Add in the rest of ingredients, except olive oil. Blend until well combined. Add olive oil and then blend until the mixture is smooth.

Green salads are not the only tasty salad option. Consider using great chicken salad recipes for another tasty and cold salad. Look for great grilled chicken recipes, which can be used to top a healthy salad as well.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Yummy Winter Beet and Comte Cheese Salad

Yummy Winter Beet and Comte Cheese Salad

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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 fa milies 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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How to Get More Healthy Walnuts Into Your Diet? Delicious Salad Recipes With Walnuts

How to Get More Healthy Walnuts Into Your Diet? Delicious Salad Recipes With Walnuts

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Walnuts are small nutritional gems and doctors and nutritionists say we don't eat enough of them. Many times people stay away from them because of the fat content. The problem is, they provide the healthy fats that our bodies need to function properly. A cup of raw walnuts contains 18 grams of fat. However, that number contains no trans (bad) fats and only 2 grams of saturated fat. So 16 of those grams are healthy fats. The amount of saturated fat you would get in a serving of either of these salads wouldn't even be enough to count and these nuts have no cholesterol.

Walnuts are equal in carbohydrates and protein and very low in sugar with less than a gram of sugar per cup, making them perfect for diabetics. They also provide iron, calcium, vitamins C and E in small amounts. Everyone should include walnuts in their diet and adding them to salads is a good way to do that. This article has recipes for a Chicken, Peach, and Walnut Salad as well as well as an Apple Waln ut Salad. If you aren't fond enough of walnuts to eat them raw, this is a great way to get them into your diet. For this article, I have included the nutritional information.

CHICKEN, PEACH, AND WALNUT SALAD
This recipe works for diabetics because of the carb to protein ratio and the 3 grams of fiber per serving. Remember there is basically no nutritional value in iceberg lettuce so it is best not to use it as a substitute for the mixed spring greens.

2 cups cubed or shredded cooked chicken breast
2 fresh peaches (medium sized), peeled and chopped coarse
1/4 cup raisins
1/2 cup chopped walnuts
1/2 cup mayonnaise (fat-free preferred)
1 tsp curry powder
8 cups packaged spring salad greens

In a medium mixing bowl combine the chicken, peaches, raisins, walnuts, mayonnaise, and curry powder. Gently toss to combine ingredients until coated.

Place salad greens on salad plates and top with the chicken mixture.

Yield: 4 servin gs

HEALTHY APPLE WALNUT SALAD

1/4 cup chopped toasted walnuts
1 tbsp white wine vinegar
2 teaspoons canola or olive oil
1 1/2 tsp honey
1/4 tsp salt, optional
dash of fresh ground black pepper
2 tbsp crumbled blue cheese
1 head of Bibb lettuce, separate into leaves
1 red apple, thinly sliced
1 Granny Smith apple, thinly sliced

In a small bowl,using a wire whisk, combine the vinegar, oil, honey, salt, and black pepper. Whisk together well. Stir in the cheese.

On four salad plates evenly divide the Bibb lettuce leaves. Divide the apple slices evenly and arrange over the lettuce leaves. Drizzle the dressing over the four salads and sprinkle the toasted chopped walnuts over the top.

Nutritional information per salad: Approximately 147 calories, 8 g (2 sat.)fat, 3 g protein, 18 g carbohydrates, 3 mg cholesterol, 3 g fiber, 207 mg sodium

Per serving with 1/2 cup chicken mixture and 2 cups salad greens: 277 cal ories, 19 g carbs, 26 g protein, 3 g fiber, 12 g (1 g sat)fat, 57 mg cholesterol, 295 mg sodium Note: This analysis figured using fat-free mayonnaise!

Diabetic exchanges: 3 lean meats, 1 1/2 fat, 1 starch

Enjoy!

For more of Linda's recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/
For her diabetic information and recipes visit http://diabeticenjoyingfood.blogspot.com/

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Make Salads for the Crowd Including Diabetics: Spinach Mushroom, Turkey Apple, or Almond Orange

Make Salads for the Crowd Including Diabetics: Spinach Mushroom, Turkey Apple, or Almond Orange

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Whether you want a salad with a meal or a salad as an entree, there is a recipe for you in this article. And the great thing about these salads is that you can use them with the diabetics in the crowd, too. Spinach and Mushroom Salad has the nutritional information included. Sorry but I have to get a new nutritional calculator so the other two do not have the values. However, they are great healthy salads!

SPINACH AND MUSHROOM SALAD
4 cups fresh baby spinach greens
1 carton (1/2-lb) fresh white mushrooms, sliced
1/4 -1/3 (depending on taste)thin red onion slices
1/4 cup fat-free balsamic vinaigrette dressing
2 tbsp shredded Parmesan cheese

Combine all ingredients, except Parmesan cheese, in a large salad bowl and toss together well. Sprinkle the Parmesan over the top.

Per 2 cup serving: Approximately 49 calories, 2 g (1 sat)fat, 6 g carbs, 4 g protein, 1 g fiber, 229 mg sodium.
Diabetic exchanges: Carb choices.5, Fat.5, Vegetable 1.5

ALMOND ORANGE SALAD
3 cups assorted salad greens
2 navel oranges, peeled and sectioned
1/2 cup thin sliced celery
2 tbsp chopped green onion

Combine all the ingredients together in a large salad bowl; set aside.

Dressing:
1/4 cup cider vinegar
1/4 cup Splenda granular
2 tsp canola or olive oil
1/4 cup slivered almonds, toasted

In a small mixing bowl, combine the vinegar, Splenda, and canola or olive oil. Stir with a whisk until mixture is well blended. Drizzle the dressing evenly over the salad and toss gently. Sprinkle the almonds over top of tossed salad.

CURRIED TURKEY APPLE SALAD
1/4 cup diced red onion
1 tbsp canola or olive oil
1 tbsp curry powder
2 tbsp lemon juice
2 tbsp Splenda Granular
1/4 cup low-fat mayonnaise
2 celery stalks, sliced thin
1 medium red apple, cut into small chunks
1 lb roasted turkey breast, chopped
salad greens
1/4 cup chopped toasted wal nuts

Place the oil, curry powder and onion in a small saucepan and heat over medium-high heat. Simmer a couple minutes until the onion is tender. Add the lemon juice and Splenda; simmer about a minute or until sauce begins to thicken. Remove from heat and allow to cool.

When sauce is cooled, stir in the mayonnaise, blending well. Place the celery, apple, and turkey in a large bowl. Add the sauce and toss until salad ingredients are evenly coated.

To serve: Place salad greens on 4 salad plates. Top greens with the turkey salad and sprinkle with the toasted walnuts.

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 Cool Refreshing Salads - Luau Chicken Salad, Veggie-Pineapple Salad, Oriental Chicken

How to Make Cool Refreshing Salads - Luau Chicken Salad, Veggie-Pineapple Salad, Oriental Chicken

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Is there anything easier, especially in the summertime, than to toss together ingredients and come up with a wonderful refreshing salad? You don't have to stand over a hot stove or heat up the kitchen to make delicious salads. Here are some recipes to get your inspirations going. That is the wonderful thing about salads. You can easily substitute ingredients you have on hand, or add a new ingredient to make the recipe your own. You can also try different dressings to make your salad unique or to more suit your taste. Try the fruity Luau-Style Chicken Salad, perfect for hot days and poolside refreshment. The pineapple, oranges, coconut, and macadamia nuts all combine to give you that "Hawaiian" feeling. The Veggie-Pineapple Salad is a refreshing salad for picnics, buffets, etc. The Oriental-Style Tuna Salad uses soy sauce, slivered almonds, and Chinese noodles to turn an ordinary tuna salad into something special.

LUAU-STYLE CHICKEN SALAD

4 cups seasoned cooked chicken, diced
1 can (20-oz) chunk pineapple, well drained
1 can (16-oz) mandarin oranges, well drained
1 cup sliced celery
1/2 cup flaked coconut
1 bottle (8-oz) buttermilk salad dressing
1 firm medium banana
1/2 cup chopped macadamia nuts

In a large bowl, gently toss all ingredients together. Cover and chill for at least an hour. Before serving slice the banana and toss into the salad. Sprinkle the macadamia nuts over the top.

VEGGIE-PINEAPPLE SALAD

1 lb button mushrooms, cleaned and halved
2 cups pineapple chunks, drained
1/2 large green bell pepper, cut into strips
1/2 large red bell pepper, cut into strips
2/3 cup Italian salad dressing
1/2 tsp sugar*

Blend the salad dressing and sugar together in a small bowl.

In a medium bowl that has a lid, combine the mushrooms, pineapple chunks, and the red and green bell peppers. Pour the salad dressing mixture over the vegetable mixture. Toss to coat w ell. Cover and refrigerate for several hours or overnight. Stir a couple of times to keep well coated.

*Splenda granular may be substituted for the sugar.

Yield: 4 cups

ORIENTAL-STYLE TUNA SALAD

1 large can tuna, drained
1 pkg (10-oz) frozen green peas, thawed
1 cup finely sliced celery
1/2 cup chopped onion
3/4 cup mayonnaise
2 tbsp lemon juice
1 tsp curry powder
1/8 tsp garlic powder
1 tsp soy sauce
1/4 cup slivered almonds, optional
1 cup chow mein noodles

Combine all the ingredients, except chow mein noodles, together in a large bowl. Mix well. Chill. Just before serving, add the chow mein noodles.

Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/
For her diabetic recipes and information visit her at http://diabeticenjoyingfood.blogspot.com/

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The History of the Potato and Its Many Varieties

The History of the Potato and Its Many Varieties

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Domesticated several thousands of years ago, potatoes are native to the southern areas of Peru. This South American country is located on the western coast of the continent, and is home to over 5,000 varieties of potatoes. Also known as a tuber, this starchy food was once considered to be eaten solely by Incan gods. For this reason, the potato was an integral part of the Incan Empire's diet. The rest of the world did not become aware of this Peruvian delicacy until the Spanish arrived and conquered the Incan Indians.

The potato was introduced to Europe in the late 1500s, but it was not initially embraced. Once European farmers learned how to propagate the potato, it soon became a very important part of their cuisine. Although the potato was largely responsible for the European population boom in the 19th century, no one could have imagined that it would also be the reason for a country's famine and near destruction. Due to the limited varieties, potatoes became vuln erable to disease. In 1845, late blight, a plant disease, attacked crops across Ireland. Quickly spreading, late blight killed crops and was blamed for the Great Potato Famine.

Fast forward to today, and potatoes are one of the largest crops produced in the world. With thousands of varieties still growing in the Andes of Peru and all over the world, the potato is still an essential food eaten in many households. Over the past decade China has become known as the largest potato growing country. More than 300 million tons of potatoes are harvested worldwide each year, and almost one-third of them come from Asia.

With the average of 70 pounds eaten annually by the global citizen, potatoes are unlikely to fade from the culinary spotlight. Potatoes are full of nutrients like Vitamin B1, B6, C, and minerals like potassium and magnesium. Compared to other tubers and root vegetables, potatoes actually have substantial protein content. Depending on how the potato is prepa red, it can be a healthy carbohydrate choice.

Potatoes are popular around the globe for their versatility, flavor, nutrition and cost. Most supermarkets offer several varieties of potatoes that are perfect for preparing appetizers, salads, soups, side dishes, and main courses. There are tens of thousands of recipes available for using potatoes and an infinite number of ways to prepare them. Potatoes are and will continue to be a prominent staple food for many, no matter where they live.

Potato salad is a favorite dish found in cuisines around the world. Hot or cold, mellow or tangy, creamy or chunky, it is the perfect dish for picnics, patio parties, and potlucks. Browse and select a traditional or contemporary potato salad recipe and find a delicious accompaniment to your favorite entrees.

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