Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Tuesday, August 17, 2010
BLT Salad by Susan Shaw
Ingredients
1-2 heads Romaine lettuce
Small grape tomatoes
Shredded Parmesan cheese
3 strips cooked & crumbled bacon
3 slices Swiss cheese diced into small pieces
Toasted slivered almonds
Dressing Ingredients:
Juice from 1 fresh squeezed lemon
3/4 C veg oil
1 tsp crushed garlic
1/4 tsp salt
1/4 tsp black pepper
Directions:1. Mix all salad ingredients into a bowl2. Mix all dressing ingredients together and then pour dressing over salad or serve on side.
1-2 heads Romaine lettuce
Small grape tomatoes
Shredded Parmesan cheese
3 strips cooked & crumbled bacon
3 slices Swiss cheese diced into small pieces
Toasted slivered almonds
Dressing Ingredients:
Juice from 1 fresh squeezed lemon
3/4 C veg oil
1 tsp crushed garlic
1/4 tsp salt
1/4 tsp black pepper
Directions:1. Mix all salad ingredients into a bowl2. Mix all dressing ingredients together and then pour dressing over salad or serve on side.
Fresh Vegetable Pasta Salad courtesy of Beth Prueitt
Serves 8
1/2 c. reduced-fat mayonnaise
1/2 c. reduced-fat sour cream
2 T lemon juice
1/8 t. cayenne pepper
1 t. salt
1/2 t. freshly ground black pepper
8 oz. whole-wheat elbow macaroni (or other small shape)
1 c. grated carrots
1 c. thinly sliced celery
1 c. cherry tomatoes, halved
1 medium red bell pepper, seeded and diced
1/2 c. chopped scallions
To make the dressing:In a medium bowl whisk together the mayo, sour cream, lemon juice, cayenne pepper, salt, and black pepper. Set aside. Bring a large saucepan of lightly salted water to a boil.Cook pasta according to package directions, then rinse under cold water and drain thoroughly. Transfer the pasta to a large bowl and add the carrots, celery, tomatoes, bell pepper, and scallions. Add the reserved dressing and mix thoroughly to coat. Serve immediately or cover and refrigerate until ready to serve.
1/2 c. reduced-fat mayonnaise
1/2 c. reduced-fat sour cream
2 T lemon juice
1/8 t. cayenne pepper
1 t. salt
1/2 t. freshly ground black pepper
8 oz. whole-wheat elbow macaroni (or other small shape)
1 c. grated carrots
1 c. thinly sliced celery
1 c. cherry tomatoes, halved
1 medium red bell pepper, seeded and diced
1/2 c. chopped scallions
To make the dressing:In a medium bowl whisk together the mayo, sour cream, lemon juice, cayenne pepper, salt, and black pepper. Set aside. Bring a large saucepan of lightly salted water to a boil.Cook pasta according to package directions, then rinse under cold water and drain thoroughly. Transfer the pasta to a large bowl and add the carrots, celery, tomatoes, bell pepper, and scallions. Add the reserved dressing and mix thoroughly to coat. Serve immediately or cover and refrigerate until ready to serve.
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