*HONEY LIME FRUIT SALAD*

‎

easy and refreshing. :))

1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons

1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 Tbsp. honey
1 tsp. poppy seeds (optional)

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss.
Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

*GREEK GRILLED CHICKEN SALAD*

 very good

3 tbsp. red wine vinegar
6 tbsp. extra virgin olive oil
2 tbsp. chopped fresh oregano
1 tbsp. minced garlic
1 tsp. salt, divided
1/4 tsp. ground black pepper, divided
3 boneless skinless chicken breasts
10 ounces (6 cups) romaine lettuce, torn into bite-size pieces
1/2 English cucumber, quartered lengthwise and sliced
1 cup grape tomatoes, halved lengthwise
1/4 small red onion, sliced lengthwise
1/4 cup pitted kalamata olives, halved lengthwise (I didn’t put those because I just don’t like olives)
1/2 cup crumbled feta cheese
4 lemon wedges

Preheat grill to medium. Pour vinegar into a large bowl. Slowly whisk in oil until incorporated and thickened. Whisk in oregano, garlic, 1/2 teaspoon salt and 1/8 teaspoon of pepper.

Coat chicken with cooking spray; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill until browned on both sides and juices run clear (155ºF internal temperature), 5 to 6 minutes per side.

Immediately transfer hot grilled chicken to a bowl and toss to coat in the vinegar mixture. Let cool for 5 minutes. Slice chicken on a slight diagonal and return to the bowl to coat. Remove coated chicken to a plate.

Add lettuce, cucumber, tomatoes, onion, olives, and feta to the bowl with the vinegar mixture and toss to coat. Remove the salad to a platter or plates. Arrange the sliced chicken over the top and serve with lemon wedges for squeezing.

COBB SALAD

Yummy is the word for this salad.... easy to make and very filling.

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled (I omit this, don't like blue cheese)
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates.
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
Drizzle with your favorite dressing and enjoy.

ROMAINE WITH MANDARINS AND PECANS

 

 

(RECIPE POSTED BY CAROLE WESTLAKE)

 

2 Heads of Romaine Lettuce (washed and tear into bite size pieces)
3/4 - 1 cup pecan halves, toasted
1 (8-oz) can mandarins
1/4 cup vinegar
1/2 cup sugar
1/2  cup oil
1 tsp salt
1 tsp dry mustard
2 tbsp water
1/2 small red onion, chopped

 Place lettuce, mandarins and pecans in salad bowl.

Combine vinegar, oil, sugar, salt, mustard and water in blender.

Blend till well mixed. Make ahead and refrigerate until ready to toss.

Don’t use All the dressing, set aside to use as a dip for fresh fruit!

SIMPLE AMBROSIAL SALAD

 

(RECIPE POSTED BY CAROLE WESTLAKE)

 

2 c mini marshmallows
1/2 cup fruit juice
2 1/2 cup chopped fruit or l can – 796 ml fruit cocktail
3/4 cup shredded coconut
1 envelope dream whip
1/c c cold milk
1/2 tsp almond extract

Combine marshmallows, coconut and fruit cocktail.

Prepare dream whip with milk and almond extract (omit vanilla)

Add fruit mixture and blend.

Cover and chill for 2 hours.

TACO SALAD

(one of my favorite salad)

Baked Tortilla Bowls

Whole grain tortillas
1 to 2 tbsp olive oil
taco seasoning

Mix 1 to 2 tbsp olive oil with ¼ to ½ tsp taco seasoning mix.
Using a pastry brush, coat both sides of whole grain tortillas with oil mixture. Press tortillas into deep disposable tin bowls.
Bake at 400ºF for 8 minutes. Remove from oven and let cool.
Tortillas will crisp as they cool.
If not using immediately, cover with plastic wrap and store at room temperature for up to 1 day.
Note: Tortillas must be very fresh (soft) in order for this to work. They can be microwaved for a few seconds to soften if necessary.

Salad

1 pd. lean ground turkey or ground beef (you can also use grilled chicken if you want)
1 env. taco seasoning
bed of lettuce
1 cup tomatoes, chopped
1 cup green peppers, chopped
1 cups red onion, chopped
Any favorite vegetables or beans can be added at this time
1/3 cup shredded cheddar cheese
guacamole, sour cream and salsa.
1 green onion, chopped up (opt)

In a fryingpan, brown the turkey or beef over medium heat. Add the taco seasoning and cook according to the package directions.
Place generous servings of lettuce on each tortilla bowls.
Layer with turkey or beef mixture, tomatoes, green peppers, red onions and cheese.
Served with sides of guacamole, sour cream and salsa.
I always put some cut up green onion over salsa and sour cream. Enjoy!!! :))

HONEY SALAD DRESSING

(RECIPE POSTED BY MANON VEILLEUX)

Mix together in mason jar:

1 Tbs of vegetable oil
1/2 cup of honey
5 Tbs of Hellman's mayonaise (don't substitute for miracle whip)
Cooked real bacon bits
green onions
1/2 red pepper cut in small pieces

Mix in a green salad

CABBAGE SALAD

(RECIPE FROM MANON VEILLEUX - recipe from my mom)

1 pkg. cabbage mix
5 green onion, cut up
1 cup sunflower seeds
1 cup slivered almonds
1/2 cup oil
1/3 cup vinegar
1/2 cup white sugar
flavor packet from Chicken ramen noodles

Mix cabbage mix, green onion, sunflower seeds and almonds together, set aside.
In a pot, add oil, vinegar, sugar and the chicken flavor package that comes with the Ramen Oriental Noodle soup, stir until sugar dissolve.
Add vinaigrette to cabbage ingredients, mix well and add the crushed soup noodle. ENJOY!!!

SHREDDED CARROTS SALAD

(RECIPE POSTED BY MANON VEILLEUX)

1/2 cup oil
1/2 cup sugar
1/2 cup mayonnaise
1/2 cup vinegar
1 tsp. salt
1 tsp. paprika
1 tsp. dry mustard
1 tsp. onion salt
3/4 tsp. celery salt
Pinch of pepper
1 garlic clove, minced
Carrots, shredded (about 4 cups)

Mix it all together and serve

FANCY COLESLAW

(RECIPE POSTED BY PATTI MACINTYRE)

Its quick and easy

1 Bag of Precut Coleslaw
1 Pkg of Mr Noodles Oriental Flavour
Salted Sunflower Seeds
1/2 cup Oil
3 tbsp vinegar
2 tbsp white sugar
Salt and pepper

1) crush noodles from Oriental Mr Noodles
2) mix together: soup seasoning, oil, vinegar, sugar, salt and pepper
3) Just before serving, mix coleslaw with dressing then top with crushed noodles and add the salted sunflower seeds

ORIENTAL SALAD

(RECIPE POSTED BY STACEY GRAHAM)
 
1/2 cabbage - chopped
Sunflower seeds
Green onions
Noodles (oriental works best - Mr. Noodles)

Adjust sunflower seeds & green onions to your liking.

Dressing:
3 tbsp. soya sauce
3 tbsp. vinegar
3 tbsp. sugar
1/2 cup oil

Mix packet of seasoning from noodles into dressing. Chill.
Add dressing to main ingredients just before serving. Toss & serve.
Enjoy!!

SWEET AND SPICY COLESLAW

(RECIPE POSTED BY JENNA HUDSON)

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

Cut cabbage in quarters and remove core.
Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor.
Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate.
In a large bowl, toss vegetables together.

In another medium bowl, whisk together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste.
Cover with plastic wrap and chill for at least 2 hours before serving.

BEEF AND GORGONZOLA SALAD

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Dressing:
3 tbls. balsamic vinegar
2 tbls. olive oil
1 lg. clove of garlic , minced
1/2 tsp. salt
1/2 tsp. pepper

12 oz. top sirloin steak
1 tbls. snipped fresh thyme
2 tsp. fresh rosemary

Mixed spring salad greens
1 red onion

Mix up dressing, brush steak on both sides, let sit for about 3 hrs. in fridge.
I bought mixed spring salad greens, washed and dried, put on plate.
Just before grilling steak, rub with fresh thyme, and fresh rosemary.
Slice red onion about in 1/4 inch slices, brush with dressing and grill with steaks.
Separate rings of onion after they are grilled, put on salads, put sliced grilled steak on top, drizzle with remaining dressing and top with crumbled gorgonzola cheese and some tomatoe wedges!! Yum!!
 

BROCCOLI SALAD

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

2 heads broccoli, chopped
2 cups mozza cheese, shredded
1 lb of bacon, fried and crumbled
1 small red onion, chopped

 Dressing:
1 cup mayo
2 tbs. vinegar
2 tbs. white sugar
 Salt and pepper to taste

Refrigerate for several hours or overnight.

GREEK SALAD



(RECIPE POSTED BY SHEILA BELL MCKAY)

 
1 head of Romaine lettuce washed & cut bite size
2 Tomatoes cut bite size or use a container of cherry tomatoes
1 Red onion cut in thin rings
1/2 cup black olives
1 cucumber sliced thin
3/4 cup Feta cheese cubed

DRESSING:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon oregano
3 cloves grated/chopped garlic

Layer lettuce in large salad bowl
Spread with onions, tomatoes, cucumbers & olives then.

Mix dressing & pour on salad.

COUNTRY POTATO SALAD

Love potato salad especially with BBQ'd food, it's so good in the summer time or with a good sandwich, but it has to have mustard to give it the right flavor. :))

2 pounds potatoes (about 6 medium)
1 ½ cups of mayonnaise (I use Hellmann's)
1 tbsp. white vinegar
1 tbsp. yellow mustard
3-4 tbsp. of chicken stock or broth
Salt & pepper to taste
2 stalks of celery, finely chopped (about 1 cup)
1 medium onion, finely chopped (about ½ cup)
4 hard boiled eggs, chopped
4 sliced bacon, cooked and crumbled up (opt.)

Peel and dice potatoes into cubes. Place potatoes into a large pot of water. Boil for about 20 minutes (or until fork tender). Take care not to overcook your potatoes – you don’t want them overly mushy.
Mix mayonnaise, vinegar, mustard, chicken stock and salt & pepper in a large bowl. Add potatoes, celery, onion and stir gently. Stir in eggs.
Cover and refrigerate at least 4 hours to blend flavors and chill.

***NOTE: Potatoes love to soak up all the mayonnaise, so if you noticed your salad is just a little dry when you are ready to serve, add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad.

ZESTY ROTINI SALAD

3 cups rotini pasta, cooked and cooled
1 cup fresh mushrooms, sliced
1/2 purple onion, diced
2 green onions, chopped
2 medium tomatoes, chopped
2 stalks celery, diced
1 cup fresh broccoli, cut into florets
1 cup fresh cauliflower, cut into florets
1/2-1 cup crumble Feta cheese
1 cup zesty Italian dressing

In large bowl, mix cooled rotini with vegetables. Sprinkle with Feta cheese and toss with Italian dressing to serve. Refrigerate 1 hour.
NOTE: You can use whatever vegetables you like in this recipe and change to mozzarella cheese if you don't like Feta cheese.
Very easy and very good. :))

FUSILLI CREAMY GREEK PASTA SALAD

(RECIPE POSTED BY MELISSA MOASE)

Ingredients:
2 1/2 cups ( 625 ml ) CATELLI® HEALTHY HARVEST® Multigrain Fusilli
1/2 cup ( 125 ml ) 1 % plain yogurt
1/3 cup ( 75 ml ) crumbled low fat feta cheese
2 tbsp ( 30 ml ) chopped fresh oregano leaves
2 tbsp ( 30 ml ) red wine vinegar
1 tbsp ( 15 ml ) finely grated lemon zest
4 finely chopped kalamata olives
2 cloves garlic, minced
1/4 tsp ( 1 ml ) each salt and pepper
2 cups ( 500 ml ) each chopped tomatoes and cucumbers
1 cup ( 250 ml ) chopped orange pepper
1/2 cup ( 125 ml ) thinly sliced red onion

Step 1 :
Cook the fusilli according to package directions. Drain and rinse under cold, running water until cool. Drain well and set aside.
Step 2 :
Stir the yogurt with the feta, oregano, vinegar, lemon zest, olives, garlic, salt and pepper.
Step 3 :
Toss the rotini with the cucumber, tomatoes, pepper, onion and yogurt mixture until evenly coated.

BROCCOLI AND CAULIFLOWER SALAD

(RECIPE POSTED BY DIANE LIZOTTE GRENIER)

Broccoli
Cauliflower
Red onion
Bacon

Dressing:
1/4 cup sugar
1 cup mayonnaise
2 tbsp. vinegar

Mix dressing together and stir with vegetables and bacon.

CHINESE SALAD

(RECIPE POSTED BY DIANE LIZOTTE GRENIER)

1 Napa cabbage, chopped fine
5-6 shallots, chopped fine
1 cup of fresh mushrooms, chopped fine
1 pkg. Chinese noodles (Chow Mein)
1 cup slivered almonds (you can roast them in the oven)
1/4 to 1/2 cup of sunflower seeds (depending on the size of the cabbage)
1/4 to 1/2 cup sesame seeds (depending on the size of the cabbage)

Mix cabbage, the shallots and mushroom. Add the noodle and the rest of the ingredients. Mix with vinaigrette:

Vinaigrette:
1 cup sugar
1/2 cup vinegar
1/2 cup oil
4 tbsp. Soya sauce

Heat sugar and vinegar on low heat, stirring to melt sugar. Let cool. Add oil and Soya sauce, mix and add to salad.