Salad

Ingredients

2
cup
chicken, diced, cooked

2
cup
celery, chopped

1/3
cup
mayonnaise, light

1/4
cup
almonds, slivered

2
tablespoon
lemon juice, fresh

1/4
cup
bell pepper, green, chopped

1/4
cup
onion, finely chopped

2
tablespoon
pimiento, chopped

1/2
teaspoon
salt

1/4
teaspoon
pepper, freshly ground

1/4
cup
swiss cheese, grated

2
cup
potato chips, fat-free or reduced-fat, coarsely crushed

Directions:

Preheat the oven to 350 degrees F.
Spray a 2 quart casserole with non-stick pan spray.
Mix all the ingredients except the cheese and potato chips in a large bowl.
Turn into the casserole.
Top […]

2 lb Smoked thin-skinned potatoes; see oven smoking -recipe, cut in 1/2″ cubes 2 lg Celery stalks; thinly slice
2 Green onions; thinly sliced
1 1/2 tb Drained capers
1/2 c Lemon mayonnaise
Salt and Pepper
LEMON MAYONNAISE
2 tb Lemon juice
2 Cloves garlic
1 lg Egg
1/8 ts Paprika
1 c Salad oil
Salt and pepper LEMON MAYONNAISE INSTRUCTIONS: In a blender of food processor, […]

Butter lettuce leaves 1 T Fresh orange juice
1 Large orange, peeled/sliced
1 t White wine vinegar
1 c Julienne of peeled jicama
Salt & freshly ground pepper 1/2 c Chopped red onion
1 T Minced fresh cilantro
3 T Olive oil
Line plates with lettuce. Tob with orange slices. Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar, salt […]

5 ea Tomatoes; Med., Chopped
1 tb Sugar
1 ts Salt
1 ts Basil; Dried
1/4 ts Thyme; Dried
1/4 ts Pepper; Freshly Ground
1/2 c Vegetable Oil
6 tb Vinegar
1 tb Worcestershire Sauce
1 ea Onion; Large, Diced
Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves.

1/2 Head red cabbage; julienned
1/2 Red onion; finely julienned
1/2 ts Salt
2 ts Ground cumin
2 tb Brown sugar
1/4 c Red wine vinegar
1 ts Colorado chile powder
In a medium bowl place all of the ingredients. Toss them together well. Let the mixture sit for 15 minutes. Note from Executive Chef Bill Donnelly: “Although the recipe says to […]

9 oz Soysprouts
11 oz Carrots
2 oz Almonds, unpeeled
1 Mango
2 tb White wine Vinegar
Salt 5 tb Oil
1 tb Pearjuice,thick
5 ds Tabasco
1 bn Chives
1. Wash soysprouts and drip dry; take off wilted ends. 2. Wash and peel
carrots and cut into fine strips. 3. Cut the almonds into fine strips. 4. Peel mango and cut the fruitmeat in […]

-Big salad bowl (12″ -diameter?) filled with -equal parts escarolle and -romaine 1/2 c Or more roasted red peppers, -bite sized pieces 1/4 -1/2 cup dried tomatoes 2 tb Balsamic vinegar to taste 1 To 2 tablespoons raisins 1 tb LF parmesean, if you can -find some that’s decent! 1 Thin-sliced green onion Toss! Munch! […]

————————-COMBINE AND MIX THOROUGHLY————————- 2/3 c Mayonnaise
2 tb Vegetable oil
2 tb Honey
2 tb Half and half
1 tb Prepared mustard
1 1/2 tb Fresh lemon juice
1/8 ts Dry mustard
1 tb Parsley; chopped
————————OPTIONAL INGREDIENTS TO ADD———————— 1/8 ts Curry
1 Green onion; chopped
1/2 ts Celery seeds
1/2 ts Poppy seeds
1/2 ts Sesame seeds
2 tb Raisins
2 tb Nuts, slivered almonds, etc
2 […]

1 Pineapple, ripe
1 Melon, ripe
1 lg Grapefruit
-(preferably pink) 3 Oranges
11 oz Maraschino cherries
-(1 large jar) 3 Bananas, ripe
3 Kiwi fruits
1 lb Stewed prunes,
-in heavy syrup -(1 standard can) 3 Peaches, sliced
-(or use 1 lb stewed -apricot halves in -heavy syrup) 1 c Apricot nectar
Peel and section the grapefruit and oranges. Remove the seeds and membranes. […]

Ingredients

1
tablespoon
Balsamic vinegar

1
teaspoon
tahini

1/2
teaspoon
dijon mustard

1/4
teaspoon
celery seed

1

worchestershire sauce, dash

1 3/4
cup
mayonnaise, nonfat

1 1/2
cup
cabbage, green, shredded

1/2
cup
cabbage, red, shredded

Directions:

Whisk together vinegar, tahini, mustard, celery seed and worchestershire sauce. Stir in mayonnaise. Add cabbages, toss well.
Per serving: 22 calories, 0.7 g fat (25%)

1 c Alfalfa sprouts
2 Tomato; sliced
1/2 c Green bell pepper; minced
1/8 c Green onions; minced
1/2 tb Fresh cilantro; minced
(or fresh parsley) 1/8 ts Ground cumin
1/8 ts Red pepper; crushed
1 Garlic clove; crushed
1 ts Cider vinegar
Preparation Time: 6:10 Combine the salsa ingredients, stir well, and chill for 3 to 6 hours, if possible. To serve, place […]

6 Eggs
1 tb Light mayonnaise
2 ts Dijon mustard
1/4 ts Dry mustard
2 ts Fresh dill,chopped
1/8 ts Freshly ground black pepper
2 Whole wheat pita pockets OR
4 Slices of whole wheat bread
Boil the eggs for 5 minutes; run them under cold water and peel. Separate the whites from the yolks and discard the yolks. Chop the whites, combine […]

1 md Tomato, chopped
1/2 md Cucumber, chopped
1/2 md Green Pepper, seeded and
-chopped 1 Celery Stalk, finely chopped
1/4 c Onion, chopped
1 tb Parsley, freshly chopped
HERB DRESSING: 3 tb Red Wine Vinegar
2 tb Lemon Juice, freshly
-squeezed 1 tb Olive Oil
1 ts Dijon-Style Mustard
1/2 ts Oregano
1/2 ts Garlic Powder
Instead of blending the vegetables to make the traditional soup, […]

6 md Tomatoes (firm)
1/2 c Chopped coriander leaves
1 sm Hot chili; -OR-
-Freshly ground black pepper 1/2 Lemon; juiced
Salt 1/4 c Olive oil
Peel tomatoes by placing in a bowl and pouring boiling water over them. Pour off water after 10 seconds and peel off skins. Slice tomatoes into a bowl and sprinkle with chopped coriander. If […]

1 1/2 c Chopped raw spinach leaves
1/2 c Watercress
4 Green onions; sliced
1/3 c Cashews
1/2 c Croutons
Vegan salad dressing — (your favorite one) Combine the spinach, watercress, green onions, and cashews in a serving bowl. Spoon the dressing over the salad and toss. Eat immediately while crisp. Source: The Compassionate Cook - by Ingrid Newkirk and […]

2 c Carrots; grated
1/2 c Crushed pineapple (no sugar)
2 tb Raisins
1 tb Lemon juice
1/4 c Low-fat yogurt
2 tb Reduced-calorie mayo
1 pk Equal (sweetener)
2 ts Coconut; shredded
In medium bowl, combine carrots, pineapple, raisin,s and lemon juice. Using a wire whisk-in small bowl combine remaining ingredients except coconut; pour over carrot mixture and toss until well coated. […]

1 Head of cabbage
1 Carrot
1 Green pepper
1 Onion, chopped
1 ts Salt
1 c Vinegar
1 c Sugar
1 ts Celery seed
1 ts Dry mustard
Chop up cabbage, carrot, pepper, onion and add salt. Let stand 1 hour. Boil together vinegar, sugar, celery seed and mustard. Cool and pour over slaw. Put in containers and freeze or use. Randy Rigg

6 Potatoes, medium
1/4 c Onion, chopped
1/2 c Bacon, chopped
2 Eggs
1/4 c White vinegar
Salt to taste Pepper to taste Boil potatoes with salt in water until soft. Fry bacon until crisp. Save 1/4 cup bacon grease. While potatoes are warm cut into cubes Mix potatoes, onions, salt and pepper in a bowl. To the frying pan […]

1/3 c Bulgur
2 c Italian parsley, fine chop
4 Green onions, chopped
1/4 c Fresh mint, finely chopped
4 lg Tomatoes, diced
3 tb Lemon juice
1 ts Salt
1/4 ts Pepper
1/4 c Olive oil
In bowl, pour 2 cups boiling water over bulgur; let stand for 10 minutes or just until softened. Drain well. In bowl, combine bulgur, parsley, onions, mint […]

8 oz 240 g small new potatoes
Scrubbed 3 Spring onions trimmed and
Finely chopped. 1 tb Chopped fresh parsley.
1 ts Lemon juice.
2 ts Tarragon or cider vinegar.
1 ts Olive oil.
2 oz 60 g tuna chunks in brine
Drained Sea salt and black pepper. Lemon wedges to garnish. 1. Cook the potatoes in lightly salted water for about […]