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.
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