1/4 cup plus 2 tablespoons pineapple low-fat yogurt
Directions
Drain pineapple, reserving juice. Set pineapple aside. Combine reserved pineapple juice and orange juice in a small saucepan. Sprinkle gelatin over juice mixture; let stand 1 minute. Add sugar; cook over low heat, stirring constantly, until gelatin and sugar dissolve. Chill gelatin mixture until the consistency of unbeaten egg white.
Gentle fold pineaple and carrot into gelatin mixture. Spoon mixture evenly into 6 (1/2 cup) molds coated with cooking spray. Cover and chill until firm.
Unmold salads onto lettuce-lined salad plates, if desired; top each serving with 1 tablespoon yogurt.
Combine vegetable juice and broth in a medium saucepan; stir well.
Sprinkle gelatin over vegetable juice mixture; let stand 1 minute. Cook mixture over low heat, stirring constantly, until gelatin dissolves. Remove from heat; add vinegar and next 4 ingredients to gelatin mixture; stir well. Chill until the consistency of unbeaten egg white.
Combine next 6 ingredients in a large bowl, tossing well. Gently fold tomato mixture into gelatin mixture. Spoon gelatin mixture into a 5-cup mold coated with vegetable cooking spray. Cover and chill until firm.
Unmold salad onto a lettuce-lined serving plate, if desired. If desired, garnish with next 3 ingredients.
Yield: 10 servings
34 calories (8% from fat) per serving.
Protein 2.7g. Carbohydrate 5.6g. Sodium 169mg.
Apple Walnut Salad
with Cranberry Vinaigrette
Ingredients
1/2 cup chopped walnuts
1/4 cup cranberries
1/4 cup balsamic vinegar
1 cup red onion, chopped
1 tablespoon white sugar
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil
salt and pepper to taste
10 cups mixed salad greens, rinsed and dried
2 Red Delicious apples, cored and thinly sliced
Directions
1 Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
2 In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
3 In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
Makes 10 servings
Amount Per Serving
Calories: 278
Broccoli, Orange, and Watercress Salad
"Horseradish gives this salad a bit of a kick and complements the peppery snap of the watercress. Mandarin oranges add a nice contrast of sweetness."
Yields 2 servings.
Ingredients
1 tablespoon orange juice
1 teaspoon vegetable oil
1 teaspoon prepared horseradish
1 teaspoon honey
1/8 teaspoon salt
1 dash pepper
2 cups small broccoli florets
2 cans Mandarin oranges
1/4 cup thinly sliced red onion, separated into rings
2 cups trimmed watercress
Directions
1. Combine the orange juice and next 5 ingredients. Stir well; set aside.
2. Steam the broccoli, covered, until crisp-tender. Rinse broccoli under cold water; drain well.
3. Add the broccoli, Mandarin orange sections, onion rings and watercress to the orange juice mixture, and toss well. Divide the salad evenly between 2 plates.
CALORIES 121 (29% from fat)
Mock Ceasar Salad
Yield: 10 - 12 servings.
Ingredients
2 heads Romaine lettuce
1/4 pound bacon, fried and crumbled
2/3 cup sliced almonds, toasted
2 cups cherry tomatoes, halved
1 cup grated Swiss cheese
1/3 cup grated Parmesan cheese
Dressing
Juice of 1 lemon
3 garlic cloves, crushed
3/4 cup salad oil
1 teaspoon sugar
1/2 teaspoon tarragon
Salt and pepper to taste
Combine dressing ingredients and refrigerate for at least 3 hours.
Tear the Romaine lettuce and add all other salad ingredients.
Make the dressing by blending all the ingredients in a small bowl with an electric mixer. Cover and chill.
Make the Pico de Gallo by combining all the ingredients in a small bowl. Cover and chill.
Marinate chicken in the teriyaki for at least 2 hours. You can use a resealable plastic bag for this. Put the chicken into the bag and pour in the marinade, then toss it into the fridge.
Prepare the barbecue or preheat a stovetop grill. Grill the chicken for 4 to 5 minutes per side or until done.
Toss the lettuce and cabbage together, then divide the greens into 2 large individual-serving salad bowls.
Divide the Pico de Gallo and pour it in 2 even portions over the greens.
Divide the pineapple and sprinkle it on the salads.
Break the tortilla chips into large chunks and sprinkle half on each salad.
Slice the grilled chicken tenders into thin strips, and spread half the strips onto each salad.
Pour the dressing into 2 small bowls and serve with the salads.
Broccoli - Cauliflower Salad
"This can be prepared the day prior to serving, then served chilled or at room temperature. Pecans can be used instead of peanuts. Bacon lovers might want to add a few extra slices."
Yield: 8 servings.
Ingredients
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
3/4 cup peanuts
3/4 cup white raisins
Dressing
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
12 slices bacon
DIRECTIONS
Combine the cauliflower, broccoli, onion, sunflower seeds, peanuts and raisins. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Just before serving, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and sprinkle over salad.
1. Mix all ingredients together by hand in a small bowl until smooth.
2. Cover and chill for 30 minutes before serving.
Makes 1 cup.
Green Pea Salad
Ingredients
2 pkgs. frozen green peas
8 oz. sharp cheddar cheese, cut into tiny squares
1 (4 oz.) jar pimentos
1 cup. celery, finely chopped
1 small sweet onion, chopped
4 eggs, hard boiled and chopped
1/4 cup. sweet relish or
sweet pickles, cut into tiny squares
Cook peas according to package directions. Drain well. Then place on paper towel and
pat with another paper towel to dry completely. Peas must be very dry. Cool. Chop cheese. Drain chopped pimentos. Combine peas, cheese, pimentos, celery, onion and eggs. Toss gently. Do not mash peas.
Dressing
1/2 cup sugar
1 cup mayonnaise
1/3 cup vinegar
1 tsp. salt
1 tsp. paprika
Mix well. Pour just enough dressing over ingredients to coat well. Place pea salad in an air tight container and refrigerate overnight. The remaining dressing can be used
later by storing in air tight container in refrigerator. Serve chilled.
8 cups washed, torn spinach & 1 head Romaine lettuce
1 cup diagonally sliced celery
6 green onions with tops, chopped
2 to 3 (11-ounce) can mandarin oranges, drained
2 tablespoons sugar
2 (2-ounce) package slivered almonds, toasted
6 slices center-cut bacon
Sweet and sour dressing (recipe follows)
Directions
In a large bowl, combine the spinach, romaine lettuce, celery, green onions and oranges; toss gently.
Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
Sweet and Sour Dressing
1/2 cup vegetable oil.....or 1/2 cup olive oil
4 tablespoons vinegar.....or 1/4 cup red wine vinegar
3 tablespoons sugar
1/8 tsp crushed red pepper flakes
2 teaspoon chopped fresh parsley
2 teaspoon salt
dash of pepper
Combine all ingredients in a jar. Cover jar tightly, and shake vigorously. Better if sets for at least one hour. Yield: about 1 cup.
When ready to serve, pour sweet and sour dressing over salad, toss well.
In the microwave, brown bacon crisp. Let cool. Break up into small pieces.
Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds and bacon chips.
1. Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill.
CALORIES 229 (29% from fat);
FAT 7.5g (sat 0.7g, mono 0.3g, poly 2g);
PROTEIN 9.9g;
CARB 28.8g;
FIBER 1.9g;
CHOL 15mg;
IRON 1.8mg;
SODIUM 203mg;
CALC 123mg
Marchino Cherry Gelatin Mold
"Cherry gelatin mold,
with Marchino cherries, pineapple, and pecans.
But the surprise ingredient is Coca Cola."
Yield: 8 - 10 servings.
INGREDIENTS
1 (6 ounce) package cherry flavored gelatin mix
1 (12 fluid ounce) can Coca-Cola
carbonated beverage
4 ounces Less Fat Neufchatel Cream Cheese
1 (16.5 ounce) jar Marchino cherries. Drained.
1 (20 ounce) can crushed pineapple. Drained.
1 cup chopped pecans
1 (16 ounce) tub low fat cottage cheese
DIRECTIONS
Drain pineapple.
Drain the cherries and save juice.
Set aside.
In a saucepan combine the reserved cherry juice with the coke. Heat until boiling, then stir in the gelatin. Mix until gelatin is dissolved.
Add cream cheese and mix well with an electric mixer until smooth.
Stir in the drained pineapple, drained cherries and chopped pecans. Mix well. Fold in the cottage cheese.
Pour mixture into a 9 x 9 square glass baking dish or a mold sprayed with a non-stick cooking spray, then refrigerate for at least 24 hours before serving.
Caesar Salad Supreme
Ingredients
6 cloves garlic
3/4 cup mayonnaise
6 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon-style prepared mustard
salt to taste
ground black pepper to taste
1/4 cup olive oil
4 cups white bread cubes
1 head romaine lettuce- rinsed,
dried and torn into bite
Directions
1 Mince half of the garlic. In a small bowl, combine garlic with mayonnaise, 1/3 of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2 In a large saute pan, heat oil over medium heat. Cut the remaining cloves of garlic into quarters, and add to hot oil. Cook and stir until brown: remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove croutons from oil, and salt and pepper to taste.
3 Place lettuce in a large bowl. Toss with dressing. Add remaining Parmesan cheese and croutons; toss.
Broccoli with Mandarin Oranges
Yield: 6 servings.
Ingredients
2 (11 ounce) cans mandarin oranges,
drained and liquid reserved
2 tablespoons molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 tablespoons sesame seeds
Directions
In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.
Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the molasses mixture, and continue to cook while tossing the broccoli to coat until the broccoli is tender, about 3 minutes.
Remove from heat, and toss broccoli with the remaining can of oranges. Transfer to a serving plate, and sprinkle with sesame seeds.
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