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Carribean Chicken SaladIngredients:
1 can (10 ounce) chunk white chicken in water, thoroughly drained Preparation: In bowl, mix all ingredients except salt, pepper, fruit halves and lime or lemon wedges. Season with salt and pepper. Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates. Mound chicken salad in fruit halves, dividing equally. Serve with lime or lemon wedges.
Preparation Time: 20 minutes
Confetti Picnic SaladIngredients:
1 can (15 1/4 ounce) corn, drained Preparation: In large bowl, put corn, chick-peas, green beans, tomatoes and carrots. Add dressing and toss to coat. Cover and refrigerate at least 30 minutes. To serve, separate egg yolks and whites. Coarsely chop whites and toss with salad. With your fingers, crumble yolks and sprinkle over top of salad.
Preparation Time: 15 minutes
Herbed Bean and Fresh Tomato SaladIngredients:
1/3 cup extra-virgin olive oil Preparation: In large bowl, whisk oil, vinegar, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in beans, chiles, olives, onion, celery, bell pepper, parsley and oregano. Cover and refrigerate at least 30 minutes, to blend flavors. To serve, halve tomatoes through stem ends and cut out cores. Cut halves crosswise into 1/2-inch-thick slices. Arrange tomatoes on large, deep platter and sprinkle with 1/4 teaspoon each salt and pepper. Spoon bean salad over and serve.
Preparation Time: 25 minutes (allow 30 minutes to chill)
Hominy Melody SaladIngredients:
1 can (15 1/2 ounce) white hominy Preparation: Rinse hominy and drain well. Combine with remaining ingredients and chill well. Serve on lettuce, garnished with tomato wedges and more mayonnaise if desired. To make a main-dish salad, add 1 can drained tuna fish or 1 cup diced ham or 4 chopped hard-cooked eggs.
Preparation Time: 10 minutes (allow 60 minutes to chill)
Mandarin Chicken SaladIngredients:
1 can (8 ounce) pineapple chunks Preparation: Drain pineapple, reserving 1/4 cup juice. Combine pineapple chucks, chicken, raisins and oranges in large serving bowl; set aside. Stir together yogurt, reserved pineapple juice, hoisin sauce, garlic powder and dry mustard in bowl. Spoon over chicken mixture; toss to evenly coat. Cover; chill 1 hour to blend flavors. Add bananas just before serving. Arrange salad on serving platter over lettuce; spoon chicken mixture over salad; toss together. Preparation Time: 15 minutes (allow 60 minutes of chilling time) Servings: 6 bars Nutritional Information Per Serving: 361 calories; 10 g fat; 61 mg cholesterol; 334 mg sodium; 44 g carbohydrate; 4.5 g fiber; 26 g protein.
Refreshing Spinach SaladIngredients:
1 can (15 ounce) lite sliced pears Ingredients for tarragon dressing
Reserved liquid from 1 can of pears Preparation: Drain pears, reserving liquid. Arrange pears, mushrooms, tomatoes, alfalfa sprouts and oranges on spinach bed. Serve with prepared dressing. For Tarragon Dressing: Thoroughly blend all ingredients. Pour over salad, lightly toss.
Preparation Time: 10 minutes | ||||||||||||||||||||
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