Salad:
2 t. sesame seeds, toasted
1/2 c. slivered almonds, toasted
1/2 large head cabbage, shredded (or 1 lb package shredded cabbage)
5 green onions
1 pkg. Top Ramen noodles, uncooked (chicken flavor)
Dressing:
2 t. sugar
1/2 c. oil
3 T. vinegar
1 t. salt
1 t. pepper
1 pkg. seasoning from Ramen Noodles
Combine seeds, almonds, cabbage and onion in a bowl. Store in fridge until serving. Right before serving, break Ramen Noodles in cabbage mixture. Pour on dressing, toss and serve.
Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts
Strawberry Spinach Salad
1/2 c. sugar
1 quart fresh strawberries, sliced
1- 10 oz package washed baby spinach greens
1 c. sliced almonds, toasted
Low-fat Raspberry Vinagrette dressing
Lightly Sprinkle sugar over strawberries and toss with spinach greens just before serving. Top with desired amount of toasted almonds and dressing.
1 quart fresh strawberries, sliced
1- 10 oz package washed baby spinach greens
1 c. sliced almonds, toasted
Low-fat Raspberry Vinagrette dressing
Lightly Sprinkle sugar over strawberries and toss with spinach greens just before serving. Top with desired amount of toasted almonds and dressing.
Taco Bowls with Guac-a-Salsa Salad
Rachael Ray
1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds ground beef
2 jalapeno peppers, seeded and finely chopped
2 medium onions, chopped
3 to 4 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon chili powder
Coarse salt and black pepper
1 cup water
2 firm Haas avocados
3 plum tomatoes, seeded and chopped
Handful cilantro leaves, chopped
Juice of 1 lemon
2 sacks, 10 ounces, 2 cups each shredded Monterey Jack or sharp Cheddar cheese
1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds ground beef
2 jalapeno peppers, seeded and finely chopped
2 medium onions, chopped
3 to 4 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon chili powder
Coarse salt and black pepper
1 cup water
2 firm Haas avocados
3 plum tomatoes, seeded and chopped
Handful cilantro leaves, chopped
Juice of 1 lemon
2 sacks, 10 ounces, 2 cups each shredded Monterey Jack or sharp Cheddar cheese
Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan – careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.
Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil – 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.
Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.
Egg Salad Sandwich
(Makes 3 Sandwiches)
4 Hard Boiled Eggs, chopped
1 Dill Pickle, chopped fine
3 Tbsp Vegannaise or Mayonnaise
1 Tsp Fresh Dill, chopped
Salt
1 Celery Stalk, chopped fine
2 Tsp Lemon Juice
6 Slices of Bread
1. Combine all the ingredients in a bowl.
2. Place filling on top of bread to make sandwiches.
3. Serve.
4 Hard Boiled Eggs, chopped
1 Dill Pickle, chopped fine
3 Tbsp Vegannaise or Mayonnaise
1 Tsp Fresh Dill, chopped
Salt
1 Celery Stalk, chopped fine
2 Tsp Lemon Juice
6 Slices of Bread
1. Combine all the ingredients in a bowl.
2. Place filling on top of bread to make sandwiches.
3. Serve.
Kunde Cousin Chicken Salad
Kim
2 c. chicken (I use canned chicken)
3/4 c. chopped celery
1 c. grapes cut in half
1 c. mandarin oranges (I leave out)
1/2 c. mayo
1/2 c. sour cream
2 Tbls. green onions
1 tsp. Beaumonde Seasoning (by Spice Islands), you can use garlic powder if you don't have this
cashew halves or sliced almonds
1 tsp. lemon juice
Stir together everything but the fruit. When mixed well, softly fold the fruit into the mixture. Serve on large rolls, such as croissant rolls, or on a green salad. I also like to eat it in thick pita bread.
2 c. chicken (I use canned chicken)
3/4 c. chopped celery
1 c. grapes cut in half
1 c. mandarin oranges (I leave out)
1/2 c. mayo
1/2 c. sour cream
2 Tbls. green onions
1 tsp. Beaumonde Seasoning (by Spice Islands), you can use garlic powder if you don't have this
cashew halves or sliced almonds
1 tsp. lemon juice
Stir together everything but the fruit. When mixed well, softly fold the fruit into the mixture. Serve on large rolls, such as croissant rolls, or on a green salad. I also like to eat it in thick pita bread.