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Salads
These recipes will change monthly.
 
WILTED GREENS WITH PASTA
INGREDIENTS
cup tiny ring macaroni (anelli)
or tiny shell macaroni or other tiny pasta
4 cups torn fresh spinach or romaine
cup sliced green onions
2 cloves garlic, minced
2 teaspoons cooking oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon honey
Dash ground red pepper


DIRECTIONS
Cook pasta according to package directions; drain well. Keep warm.

Meanwhile, in a large serving bowl combine spinach and green onions.

For dressing, in a small skillet cook garlic in hot oil for 1 minute. Add lemon juice, soy sauce, honey, and ground red pepper. Heat just to boiling.

Pour hot dressing over greens. Add hot pasta; toss to mix well.

Makes 6 servings.
APPLE-CHEESE MOLD
INGREDIENTS
1 4-serving-size package low-calorie
lemon-flavored gelatin
1 cup boiling water
cup cold water
2/3 cup finely chopped red apple
1/3 cup shredded low-fat cheddar cheese
cup chopped celery


DIRECTIONS
In a medium mixing bowl dissolve gelatin in boiling water. Stir in cold water. Chill till partially set (the consistency of unbeaten egg whites).

Fold apple, cheese, and celery into gelatin.

Pour gelatin mixture into a 3-cup mold. Or, pour into 6 individual molds or 6-ounce custard cups.

Cover and chill till firm. Unmold onto a serving plate or salad plates.

Makes 6 servings.
 American-Italian Pasta Salad
 
  Ingredients: 
      1 (16 ounce) bag fusilli pasta
2 (2.25 ounce) cans sliced black olives, drained
1 cup frozen petite peas, thawed
1 cup Genoa salami, cut into 1/2 inch cubes
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup finely chopped Italian parsley
1 (.6 ounce) package Italian salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
 

 
  Directions:
 
1   In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2   In medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside. In large salad bowl combine cooked and cooled pasta, peas, green onions, celery and parsley. Add dressing last and mix. (You may want to reserve about 1/2 cup of the dressing) Let sit over night in fridge. (Pasta will soak up dressing.) Stir before serving. Add
extra dressing if pasta appears dry.
Makes 20 servings
 
Ambrosia Fruit Salad
 
  Ingredients: 
      1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
2 1/2 cups chopped walnuts or pecans
1 (8.25 ounce) can fruit cocktail, drained (8.25 ounce) can fruit cocktail
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained and optional
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
 
Directions:
  1   In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Makes 6 to 10 servings
SHRIMP AND FRUIT SALAD
INGREDIENTS
12 ounces fresh or frozen peeled and
deveined shrimp
1 15-ounce can pineapple chunks (juice pack)
1 medium orange, peeled and sectioned
1 tablespoon snipped fresh mint
or 1 teaspoon dried mint, crushed
Dash salt
Dash pepper
cup sliced celery
cup lemon low-fat yogurt


DIRECTIONS
In a large saucepan cook shrimp in boiling water about 3 minutes or till shrimp turn pink; drain. Rinse shrimp under cold water; drain well.


Drain pineapple chunks, reserving juice. Combine pineapple chunks and orange sections; cover and chill.

For marinade, in a medium bowl combine cup of the reserved pineapple juice, the mint, salt, and pepper.

Stir in cooked shrimp and the celery. Cover and marinate in the refrigerator for 2 hours. Drain off marinade; discard marinade.

Stir pineapple chunks and orange sections into shrimp mixture.

In a small bowl combine 2 tablespoons of the remaining pineapple juice and the yogurt. Toss with the shrimp mixture.

Divide mixture among 4 small airtight containers. Chill overnight. Store up to 2 days in the refrigerator.

Carry in an insulated lunch box with a frozen ice pack.


Serves 4.