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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/