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PERSISTENCEMIMI Posts: 11,416
12/11/14 11:28 P

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DELICIOUS KALE SALAD FOR THOSE WHO HATE KALE

If you do not like Kale, or any other dark leaves greens, I hope you will like this recipe.

I'm one who hate kale, but liked this salad very much. The other ingredients disguise the taste of the kale.

******************************

CONFETTI KALE SLAW (From the wonderful book of Moosewood restaurant favorites)
Yield 8 cups

Note!
Anything I can shred in the food processor I go for it

INGREDIENTS FOR THE DRESSING (make the dressing first)

1/2 cup orange juice
1/4 cup fresh lemon juice
1 tablespoon apple cider vinegar
1/4 cup olive oil (or less)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

INGREDIENTS FOR SLAW

1 large apple, shredded (1 to 2 cups)
1 cup shredded green or red cabbage
1 cup shredded carrots
1 cup minced celery
1/4 cup minced scallions
3 cups shredded kale, packed (I use the knife and not the food processor)

METHOD

In a large bowl, mix all dressing ingredients
Shred all slaw ingredients ( I shredded the apple last)

Mix slaw and dressing and refrigerate: The sweetness intensifies as it seats. Will keep 2-3 days in the refrigerator. (I kept it for 4 days and it was fine)

Enjoy




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PERSISTENCEMIMI Posts: 11,416
11/12/14 7:18 P

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NOT YOUR USUALL CHICKEN SALAD

I made it today and I like it very much, mostly because of the fine mix of spices. It is not the usual chicken salad. I'll definitely make it often.
This recipe is from an excellent cookbook called No reservation required by superb chef Bev Shaffer.

*** NOTES!
1. Instead of cooking 2 split breasts, skinned, boned and cubes, I used the chicken meat from a rotisserie grilled chicken, store bought. I only sautéed the onions, as marked.
2. Instead of using fresh pineapple, I used canned crushed pineapple in its own juice. I'm sure that the chicken salad will be even better , using FRESH pineapple
3. This recipe works well also as a filling for a sandwich. I tried it and it was great.

INGREDIENTS

2 teaspoons sugar'1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
*** 2 split chicken breasts, skinned, boned and cubed ( see note above)
1 tablespoon peanut oil
1/4 cup finely chopped onion ( I used more)
1 ounce fully cooked ham, chopped (optional)
1/2 cup chopped fresh pineapple
1 cup seeded and finely chopped tomato ( I used the food processor for that)
1/4 cup sour cream (use the REAL thing. When the amount is so small, I do not use low fat sour cream, and definitely not fat free sour cream.

DIRECTIONS

Stir together sugar, thyme, cinnamon, white pepper, salt, cayenne, nutmeg, and cloves in a small/medium bowl. Add chicken to spice mixture: toss to coat well.
*** see note # 1
Heat oil in a 10" skillet. Add chicken and onion: cook over medium high heat until chicken is no longer pink. Remove from skillet. Chill mixture until cool.
To the cooled chicken mixture, add ham, pineapple, tomato and sour cream. Toss to mix well.

Enjoy





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PERSISTENCEMIMI Posts: 11,416
10/17/14 3:32 P

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Delicious Salad with Goat Cheese and Grapes

I just came back from a lunch and this salad was wonderful!

* The goat cheese and grapes make this salad so delicious


Lettuce
Dried cranberries
Red Grapes, cut in half
Crumbled goat cheese (yummy!) The goat cheese and grapes make this salad so delicious
Cucumbers
Tomatoes

Balsamic vinegar on the side, or any dressing you like.

So good!!!




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PERSISTENCEMIMI Posts: 11,416
10/10/14 3:51 P

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BROCCOLI SALAD

5 stalks broccoli (2 heads of fresh broccoli)
3/4 small red onion, finely chopped
3/4 cup raisins (preferably golden)
1/2 cup shelled sunflower seeds
Optional: Silvered almonds
Optional: dried cranberries

dressing

1 cup mayonnaise (I'll use as little as possible)
1/4 cup sugar, to taste
2 tablespoons cider vinegar

Directions:

1. Cut the broccoli heads into bite-sized pieces.

2. Peel the stems and cut them up also.

3. Put the broccoli into a bowl together with the onion and the raisins.

4. Combine the dressing ingredients two hours before serving and pour over the broccoli.

5. Sprinkle the sunflower seeds over just before serving.


******************************


Thank you Irish


I found some recipes. Eatingwell.com has a good one. In the video I can hear the ingredients and portion sizes.


www.eatingwell.com/videos/v/84941540
/p
otluck-recipe-broccoli-bacon-salad.htm



In this recipe, I can use low fat mayo and low fat sour cream


www.alaskafromscratch.com/2012/07/16
/b
roccoli-salad-with-sunflower-seeds-cR>ranberries/



This recipe from taste of home, provides full nutrition information


www.tasteofhome.com/recipes/cranberr
y-
broccoli-salad




From MyRecipes.com Yogurt instead of the mayo


www.myrecipes.com/recipe/healthy-bro
cc
oli-cranberry-almond-salad-214455/









Edited by: PERSISTENCEMIMI at: 10/10/2014 (20:18)
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PERSISTENCEMIMI Posts: 11,416
8/8/14 9:09 P

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Two Delicious Dressings You Can Make Yourself

From a great cookbook called: Fresh food nation by Martha Holmberg


Dressing # 1 emoticon

Asian Dressing

2 Tablespoons Olive oil
2 Tablespoons soy sauce, reduced sodium
2 teaspoons honey or brown sugar
1/2 teaspoon grated fresh ginger
Dash of hot sauce (optional)
1/3 cup chopped peanuts, or 2 Tablespoons sesame seeds, toasted

Mix all and refrigerate

********************************


Dressing # 2 emoticon

Honey Mustard Dressing

2 Tablespoons Olive oil
2 Tablespoons apple cider vinegar
2 Tablespoons honey
1/2 teaspoon Dijon mustard
1/3 cup sunflower seeds, toasted (optional)

Mix all and refrigerate
Enjoy





Edited by: PERSISTENCEMIMI at: 8/8/2014 (21:16)
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PERSISTENCEMIMI Posts: 11,416
7/3/14 6:50 P

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CHOPPED SALAD

I went to a restaurant and had a delicious chopped salad.
I asked them what greens they have used. A very easy salad to make at home.

Here are the ingredients:

Iceberg lettuce, chopped
Romaine lettuce, chopped
Mixed greens
Diced tomatoes
Kalamata olives (or other olives)
Sliced cucumbers
Sliced avocado, about 4-5 slices
Green onions, chopped
Dressing on the side -Any dressing you like

Mix all

Enjoy




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PERSISTENCEMIMI Posts: 11,416
3/21/14 9:13 P

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FARRO SALAD

I bought in the grocery store the faro salad in the salad bar.
Amazing!
The best ingredient was small pieces of DREID APPLES. So Yummy.
The recipe in the link below resemble the one I had. Mine had fewer ingredients. I'll ask to give me the ingredient's list of the faro salad. I hope they will.
The best ingredient was small pieces of DREID APPLES. So Yummy.
The ingredients I was able to see are red pepper, scallion, silvered almonds and dried apples.


www.shutterbean.com/2011/farro-salad
-c
ranberries/



This one is also similar, but without the garbanzo beans.

wholegrainscouncil.org/recipes/salad
s-
sides/farro-dried-fruit-garbanzo-salad







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WORKNPROGRESS49's Photo WORKNPROGRESS49 SparkPoints: (68,627)
Fitness Minutes: (16,980)
Posts: 7,248
1/29/14 8:09 P

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Thanks for the ideas on salads/dressings!!

Edited by: WORKNPROGRESS49 at: 1/29/2014 (20:10)
As each new day dawns, I make a healthy new start
PERSISTENCEMIMI Posts: 11,416
1/26/14 11:34 A

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Healthy WW salads w/ Point Values
From Pinterest


www.pinterest.com/fas/weight-watcher
s-
salads/


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PERSISTENCEMIMI Posts: 11,416
1/26/14 11:28 A

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Healthy Salad Recipes from Cooking Light



www.cookinglight.com/food/recipe-fin
de
r/healthy-salad-recipes-00412000076913/


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PERSISTENCEMIMI Posts: 11,416
1/26/14 11:27 A

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This salad sounds yummy

Spiced Roast Sweet Potato with feta and olives
Serves 2

INGREDIENTS

1 packet of washed salad leaves
2 medium sweet potatoes
1 tsp ground cumin
1/2 tsp cayenne pepper
sea salt
freshly ground black pepper
olive oil
100g feta cheese, crumbled
*couple of handfuls of kalamata olives, pitted

DRESSING

1 tblsp red wine vinegar
60 ml extra virgin olive oil
1 shallot finely sliced

Cut the sweet potato into roughly 2 inch cubes and place in a bowl. Add the cumin, cayenne pepper, a good slug of olive oil, sea salt and freshly ground black pepper and mix to coat all of the sweet potato. Tip the sweet potato out onto a roasting tray or tin and spread out. Bake at 220 degrees centigrade for about 30 minutes or until slightly golden on the outside and nice and soft in the middle.To make the dressing simply whisk together all the ingredients. Assemble the salad on a plate and drizzle over the dressing. Enjoy!




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PERSISTENCEMIMI Posts: 11,416
12/23/13 8:48 P

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Christmas Kale Salad

This salad sounds fantastic. I'll make it.


www.nourishingmeals.com/2013/12/chri
st
mas-kale-salad.html#more





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JANE1216's Photo JANE1216 Posts: 5,663
10/15/13 11:10 P

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emoticon emoticon emoticon

Some of these recipes sound sooooo good to me ---- thanks for sharing! I plan to try several this weekend!



Good, Better, Best. Never let it rest. Until your Good is Better and your Better is Best!


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PERSISTENCEMIMI Posts: 11,416
10/13/13 2:17 P

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WHEAT BERRIES SALAD Recipes

I Love Wheat Berries. Here are some recipes that I will try.

*** Wheat berries salad # 1
Courtesy of Ellie Krieger, the food network

www.foodnetwork.com/recipes/ellie-kr
ie
ger/wheat-berry-salad-recipe2/index.R>html



*** How to cook wheat berries on the stove # 2

www.thekitchn.com/how-to-cook-tender
-c
hewy-wheat-berries-and-farro-cookingR>-lessons-from-the-kitchn-189553


*** Sweet potatoes and wheat berries and egg # 3

naturallyella.com/2012/11/21/sweet-p
ot
atoes-wheat-berries-and-eggs/


*** Sweet berries salad with dried fruits # 4
Courtesy of Cooling light

*** Wheat berries salad # 5
www.cookinglight.com/food/top-rated-
re
cipes/top-rated-fruit-recipe-0041200R>0069522/page21.html


*** Wheat berries bowl breakfast # 6
Courtesy 101 cookbooks

www.101cookbooks.com/archives/wheat-
be
rry-breakfast-bowl-recipe.html


*** Wheat berries salad with red fruit #7
Courtesy of eating well

www.eatingwell.com/recipes/wheat_ber
ry
_salad_with_red_fruit.html



*** Wheat berries winter salad # 8
Courtesy of the kitchen

www.thekitchn.com/recipe-sweet-crisp
y-
winter-whe-134103


*** Warm wheat berries salad # 9
Courtesy of health

www.health.com/health/recipe/0,,5040
00
00107648,00.html


*** Wheat berries salad # 10
Courtesy of cooking light

www.myrecipes.com/recipe/wheat-berry
-s
alad-with-dried-fruit-10000000671003/


*** Wheat berries salad with dried fruits and chocolate. Rich. Great for company # 11

www.lidiasitaly.com/recipes/detail/2
12


*** Wheat berries salad with dried fruit # 12
Courtesy of yummy.com

www.yummly.com/recipe/Wheat-Berry-Sa
la
d-With-Dried-Fruit-My-Recipes?columnR>s=3&position=1%2F56







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PERSISTENCEMIMI Posts: 11,416
9/8/13 10:16 A

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Courtesy of cooking.com
Enjoy


www.cookingchanneltv.com/recipes/lun
ch
-salad-recipes.html


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PERSISTENCEMIMI Posts: 11,416
8/26/13 5:58 P

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CURRIED CHICKEN SALAD WRAPS

10 servings
10 Points Plus per serving. (My points are probably 6 per serving)

Notes!
1. I reduced the amount of mayonnaise, so I assume one serving will be about 8 Points Plus
2. I used low carb tortillas, and that also lower the Points Plus to maybe only 6 Points Plus
3. I used rotisserie chicken meat. Less work, but more Sodium....sigh

INGREDIENTS

3 cups cubed cooked chicken
1 cup chopped celery
1 cup half seedless red or green grapes (I used re grapes) 1/2 cup toasted slivered almonds
1 tablespoon lemon juice
3/4 teaspoon curry powder
2/3 cup light mayonnaise (I used about 4 tablespoons)
Salt and pepper to taste
10 large (10 - inch) flour tortillas ( I used large tortillas, 90 calories per one)
10 lettuce leaves

DIRECTIONS

1. In a large bowl, stir together chicken, celery, grapes, almonds, lemon juice, curry powder, mayonnaise and salt and pepper to taste.
2. Place one lettuce leaf on each tortilla. Divide chicken mixture evenly to 10 portions. Put one portion in the center of each lettuce leaf.
Fold up bottom and roll up tortilla.

Enjoy

Nutrition information per one serving:

Calories: 366 (less if you follow my notes)
Protein: 18.8
Fat: 15.4g (less, if you follow my notes)
Carbohydrates: 37.9gg (much, much less, if you follow my notes)
Fiber: 2.8g
Sodium: 425 mg







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PERSISTENCEMIMI Posts: 11,416
7/11/13 5:45 P

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Bulgar Wheat Salad (also Bulghur or Burghul)

The coarser the bulgar wheat the better.
I mid eastern groceries bulgar # 4 is the most coarse.

INGREDIENTS

2 large sweet onions, chopped in the food processor
Lots of garlic, minced (as much as you like)
Salt and pepper to taste
1 cup coarse Bulgar
3-4 ripe tomatoes, peeled and chopped

METHOD

Saute the onions in olive oil. Add garlic and continue to sauté until onions are gold color.
Add the tomatoes, Bulgar, spices r and water to cover the bulgar.
Bring to a boil. Lower heat and simmer until Bulgar is cooked.
You may need to add more water during cooking.
You may add more spices to your taste.
Refrigerate.
Serve warm or room temperature.







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PERSISTENCEMIMI Posts: 11,416
7/11/13 5:32 P

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Kale Salad with a Surprising Ingredient

The secret ingredient is ricotta cheese.

I ate this salad in a restaurant, and the chef was kind to give me the recipe. The kale did not taste bitter at all.
The ricotta cheese was a great addition to the salad.

INGREDIENTS

Bunch of kale, washed and chopped
Roasted peppers, chopped
ricotta cheese
canned artichoke
* Note! Marinate the artichokes in a little of olive oil and minced garlic for about 20 minutes. That will give the artichokes better flavor.
Salt and pepper

METHOD

Steam the kale in a little water.
Add all ingredients and refrigerate.
Eat this salad at room temperature.





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PERSISTENCEMIMI Posts: 11,416
7/2/13 4:59 P

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I would like to make the wild rice salad
Food network
Barefoot contesa
Great for company. Can be made the day before.
Shawn as a video


www.foodnetwork.com/videos/inas-clas
si
c-wild-rice-salad/104206.html


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WENDYW596's Photo WENDYW596 Posts: 1,692
6/30/13 4:31 P

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JOHN DEERE SALAD 12 servings, 4 Points+

3 boxes of SF/FF lime jello,
3 cups of boiling water,
1 CAN of lemon pie filling,
1 cup cold water
Mix together jello into the hot water, and slowly add the jello mixture into the Lemon Pie Filling, with a whisk. Add 1 cup of cold water and pour in a 9/13 dish and let set. When it is set, place the topping over the top of set jello.

Topping:
1 (Dry) box Instant SF/FF vanilla pudding
1 large can UN-DRAINED crushed pineapple,in its own juice.
1 carton of Lite Cool Whip

Mix the dry pudding into the crushed pineapple, juice and all. Then fold in 1 carton of Lite cool whip. Place topping over the jello mixture.

So it is green on the bottom and yellow on the top. emoticon Thus John Deere Salad!!

This is really refreshing. I have taken it to many co-ops and made it for company. Everyone likes it. You can also use Red Jello and a can of Cherry Pie Filling. I have also used Orange Jello with the Lemon pie fulling. All of it is yummy.

Trust in the Lord with all your heart, and lean not on your own understanding. Acknowledge Him in all your ways, and He will direct your path!
What you eat in private, You wear in public.


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PERSISTENCEMIMI Posts: 11,416
6/29/13 8:30 P

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HEALTHY & TASTY RAW CAULIFLOWER SALAD

A friend made this salad for a party and we liked it a lot.
It was crunchy. I'll keep making it.
Here is the recipe

INGREDIENTS

Small Cauliflower or half of a large one, sliced in the food processor with the same slicer used for cabbage.
Fresh baby dill, chopped fine in the food processor ( As much as you like, to your taste ( I LOVE dill, so I use a lot)
Sliced almonds, toasted lightly in a pan, for decoration on top of the salad (to your taste and to how many points/ calories you're willing to "spend")

DRESSING
2 - 3 tablespoons light Mayonnaise (Trader Joe's has a good one, called reduced fat... 32 ounce jar)
1 tablespoon olive oil (optional)
2 - 3 tablespoons sour cream, light or regular
Juice from one lemon
One teaspoon of Dijon Mustard
1 teaspoon, or to taste, a spice jar made by Trader's Joe called: 21 spices
Everyday seasoning by Trader's Joe is also good.
Salt and pepper to taste

DIRECTIONS

1. Slice the cauliflower with the same one you slice cabbage in your food processor.
2. Mix all the ingredients, except some sliced toasted almonds to decorate on top of the salad.
3. Refrigerate.

Yummy!


***************************************

emoticon

We made this salad. emoticon Great results!
This is a very filling salad and great to take to parties/lunches...etc... and for us and also for company at home.

I have only one slicer blade for the food processor.
It was very easy to slice the cauliflower with the slicer (especially because my husband did it...smile...)
It makes unified slices and looks very pretty with the chopped fine fresh baby dill (cut with a knife)
The almonds added a good crunch. I used raw almonds because that's what we eat, but I'll get from Trader Joe's their silvered roasted almonds.
I'll NOT use the S blade!
We decided to add 2 extra tablespoons of light sour cream. Good idea.
The cauliflower was about medium size.
We like this salad and will definitely continue to make it.
It's a good solution for times when we are hungry. This salad will hold well in the refrigerator.


***************************************

emoticon

We made this salad. emoticon Great results!
This is a very filling salad and great to take to parties/lunches...etc... and for us and also for company at home.

I have only one slicer blade for the food processor.
It was very easy to slice the cauliflower with the slicer (especially because my husband did it...smile...)
It makes unified slices and looks very pretty with the chopped fine fresh baby dill (cut with a knife)
The almonds added a good crunch. I used raw almonds because that's what we eat, but I'll get from Trader Joe's their silvered roasted almonds.
I'll NOT use the S blade!
We decided to add 2 extra tablespoons of light sour cream. Good idea.
The cauliflower was about medium size.
We like this salad and will definitely continue to make it.
It's a good solution for times when we are hungry. This salad will hold well in the refrigerator.





Edited by: PERSISTENCEMIMI at: 7/22/2013 (11:29)
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WENDYW596's Photo WENDYW596 Posts: 1,692
6/21/13 4:12 P

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SPRING FLUFF SALAD (Fast & Easy)

12 servings 1 serving 3/.4 cup=3pt+

1 Pkg White Chocolate Sugar Free/Fat Free instant pudding (or any flavor you want)
1 8oz container vanilla yogurt Fat Free.
1 sm. can Mandarin oranges---light syrup, drained
1 sm. can Crushed Pineapple in it's own juice, un-drained
1 8oz container Cool Whip Lite

In a large bowl, mix the yogurt and pudding together; add the fruit, then fold in the Cool Whip. Mix well.
Chill for 1 hour before serving

You can use variations of pudding, and fruit. I save some of the juice from the oranges in case I want to thin it a little before adding the cool whip.

I have made this many times and always get compliments on it.....

Trust in the Lord with all your heart, and lean not on your own understanding. Acknowledge Him in all your ways, and He will direct your path!
What you eat in private, You wear in public.


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PERSISTENCEMIMI Posts: 11,416
6/8/13 8:19 P

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Fran's Sweet Wheat Salad - Fantastic!

I love Jane Brody's two cookbooks: Good Food book and Good Food Gourmet. This recipe is from Good Food Gourmet.
Her recipes are wholesome, easy to make and taste great. In purpose, Jane does not add nutrition information to each recipe.

Notes!
1. I added extra chopped parsley
2. I added 2 tabelspoons of Splenda brown sugar blend. I like this salad sweet.
3. I also added the juice from one orange, and I used the whole orange rind
4. I'll try it also with wheat berries (hard) and wheat berries (soft) and also with Quinoa.
I'm sure it will be great.
5. Can be eaten as breakfast, lunch or dinner. Just add protein.
Can be eaten as a snack and as dessert (sweet)
6. I added the walnuts (used, instead of pecans) with the dressing. It was still crunchy.

INGREDIENTS

SALAD

2 cups boiling water
1 cup coarse bulgar (preferably whole-grain) In middle-eastern stores buy Bulgar # 4
1/2 cup currants
1/4 cup minced Italian parsley

1/2 cup chopped pecans

DRESSING

2 teaspoons grated orange rind
1 1/2 teaspoons olive oil1/4 teaspoon fresh ly ground black pepper

DIRECTIONS

1. In a medium-sized bowl, combine the boiling water and bulgar, and let the bulgar stand for 45 minutes or until it is tender but crunchy. Drain any remaining liquid.
2. Combine the bulgar with the currants and parsley.
3. In a small bowl, combine the dressing ingredients, and add them to the bulgar mixture. Chill the bulgar until 1 hour before serving it.
4. Before serving the salad, stir in the pecans. Serve the salad at room temperature ( eating it cold was also great).

Enjoy




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6/7/13 5:50 P

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APPLE SALAD
12 servings @ 3 PT+

1 1/2 Cups Skim milk
3 cups Apples, cut up
4 oz cool whip fat free
1 pkg instant sugar free fat free butterscotch pudding (3oz)
1 cup mini marshmallows
8 oz crushed pineapple in its own juice
1/2 cup grapes-cut in half
1/2 cup walnuts, chopped (opt)

Make the pudding with the milk until thick; set aside. Chop the apples into bite size pieces and add the pineapple and juice on top of apples-this helps the apples from browning. Add grapes, nuts and mini marshmallows to the apple mixture. Combine the cool whip with the pudding mixture and add all this to the apple mixture. Chill at least 1 hour before serving.
(can also use instant sugar free fat free vanilla in place of butterscotch pudding.)
3/4 cup=1 serving




Trust in the Lord with all your heart, and lean not on your own understanding. Acknowledge Him in all your ways, and He will direct your path!
What you eat in private, You wear in public.


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2/25/13 6:08 P

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Thank you, Amy, for posting this recipe.

CABBAGE, CUCUMBER and SHRIMP SALAD


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2407936








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6/5/12 5:19 P

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Kale smoothies that wil blast your cravings away


www.smoothie-handbook.com/kale-recip
es
.html



*****************************

Kale salad


www.cookusinterruptus.com/index.php?
vi
deo_id=124




**********************

Kale salad, better than trader joe's Bistro salad..........

I would add:
Cashew nuts, fresh bluberries, red onion, sunflower seeds, cranberries

www.shockinglydelicious.com/better-t
ha
n-trader-joes-kale-and-edamame-bistrR>o-salad/



*****************************

Kale with Cranberries

2 bunches kale
¼ cup pine nuts
¼ cup dried cranberries
3 tablespoons olive oil

1.Steam the kale until it is bright green
2.Meanwhile, in a cast iron skillet, toast the pine nuts
3.Allow kale and pine nuts five minutes to cool, then toss together in a large bowl
4.Add dried cranberries and olive oil
5.Toss and serve

Serves 8



emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

Fantastic, Not so Ordinary Picnic Salad

I went today to a picnic party, and someone made a wonderful salad. Not so ordinary.

Everything in the salad was RAW. No Dressing!!!

INGREDIENTS

Broccoli
Carrots
Cauliflower
Cucumbers
Mushrooms
Radishes
Spinach

raw almonds

Apples
Pineapple
Strawberries

NO DRESSING! And it was delicious!

DIRECTIONS

Mix all and serve. Refrigerate leftovers.



Edited by: PERSISTENCEMIMI at: 10/17/2012 (21:04)
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3/23/12 6:16 P

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Remember this song?
Oh, what a beautiful morning
Oh, what a beautiful day......

* This salad is so gooooooooooooood. We now eat it every day in addition to another salad (with more vegetables)
* So easy to make.
* Prepared in minutes
* Great for company and of course for you, every day
* Serve in a clear nice bowl to show the beautiful colors

It is from cooking light book called:"The best of Cooking Lighr everyday favorites"
Over 500 of their all-time greatest recipes
2007, Oxmoor house publishing

Notes!

1. I'm using Earthbound farm organic half and half: Half spring mix and half baby spinach.
It comes in a big plastic container - 1 lb. weight.
2. I do use the walnut oil because the flavor is better. If you change it to olive oil, you'll get milder results.
3. According to Cooking Light nutrition information, each serving is 2 PointsPlus. But because the apple (or pear) are 0 points, I think this salad is only 1 PointPlus per serving
4. I substitute sometimes a pear for the apple. Great taste!
5. I use any sweet apple I like
6. Make your salad your main meal by adding protein to your likening and a stachy vegetable

GREEN SALAD WITH APPLES AND MAPLE-WALNUT DRESSING

Yield 4 serving
1 PointPlus per serving Please read note # 3)

Ingredients

6 cups gourmet salad greens (please read note # 1)
1 cup (2") julienne-cut Braeburn apple. I diced it. (Please read note # 5)
2 tablespoons cider vinegar ( I use apple cider vinegar)
2 tablespoons maple syrup ( the pure one! no imitations)
2 teaspoons whole-grain Dijon mustard (I didn't use whole grain one. Have to look for it)
1 1/2 teaspoons walnut oil ( I do not sunstitute with olive oil)
1/8 teaspoon salt ( I omit the salt)
1/8 teaspoon ground red pepper

Method

1. Combine salad greens and applein a large bowl (a beautiful bowl will make the salad tastes better....smile)
2. Combine vinegar and next 5 ingredients, stirring with a whisk. Drizzle over salad; toss gently to coat.

Yield 4 serving
1 PointPlus per serving (please read note # 3)

Nutrition information per serving
73 calories
2.2 fat g (sat 0.2 g ,mono 0.5 g, poli 1.3 g)
Protein 1.6 g
Carbs 13.7
Fiber 2.5
Chol 0 mg
Iron 1.4
Sodium 159 mg
Calc 58 mg

Enjoy!



****************************************
**

Here is the 2nd salad I eat every day
I chopp everything in a manual chopper

Tomatoes
Cucumbers
Purple onion
Purpl cabage
Red pepper
Yellow pepper
Green pepper
Olives (it is very inexpensive to buy olives in a mediterranian store, especially if you buy them with the pit, and take the pits out at home. $2.99 per pound, compare to $8.99 per pound. I like black olives)
Feta cheese
Lemon juice
Olive oil

Mix all and enjoy.







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2/18/12 11:56 P

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My friend brought this salad and we had such a nice dinner.

COLORFUL HEALTHY SALAD

Red cabbage, diced
lettuce, chopped
Red, orange, red peppers, diced
Black olives
Feta cheese
Purple onion, diced
Tomatoes, diced
Cucumbers, sliced

Serve in a nice bowl.
Add olive oil
Fresh lemon juice

No salt

Mix well and enjoy



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1/17/12 7:07 P

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SPRING MIX & BABY SPINACH SALAD

I'm not so fond of salads made with greens, but this dressing really helped me start eating lots of leafy greens (which are so important to incorporate into our meals).

You can now find at Costco, Sam's BJ's and other groceries, a pre-washed, net 1 lb (454g) by Earthbound Farm Organic Half & Half:

Half Spring Mix and Half Baby Spinach.

Put as much dressing as you would like so all leaves are coated gently with the dressing.
Start with very small amount!


THE DRESSING: mix all ingredients.

* 1 teaspoon Robert Rothschild Rasberry Honey Mustard (or any flavored mustard) 20 calories, 0 fat, 30 mg sodium, 4g carbs, 0 protein.

* Pure maple syrup (I did not try it with sugar free, fat free pancakes surup).
1 tablespoon: 50 calories,0 fat, 13 g carbs,13 g sugar, 0 protein

Fruity balsamic vinegar: rasberry, strawberry.....I used Roland Strawbery balsamic vinegar
I used about 6 teaspoons = 2 tablespoons.
1 tablespoon: 10 calories, o fat, o sodium, 3g carbs, 0 protein
1 teaspoon olive oil (I don't have nutrition information.

so, the 4 ingredients are:

1. Honey mustard
2. maple syrup
3. Rasberry balsamic vinegar
4. Olive oil

You can change the amounts to fit your own taste while counting points or calories.

You can add to the salad:

* Crumbled blue cheese
* Toasted almonds or pine nuts (pine nuts are very expensive. Almonds are good too)
* Dried cranberries

Now you can understand why I started to like eating leafy greens.

A small portion of this dressing is good for many cups of greens.

Enjoy!




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PERSISTENCEMIMI Posts: 11,416
11/14/11 5:49 P

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Carrot-Raisin Salad - Yum!
From allrecipes.com

My son sent me the recipe link. He is also on a healthy DIET and lost 15 pounds so far. (I'm also on a healthy DIET!)

Notes!

*** The trick is to leave it couple of hours in the fridge or overnight to let all ingredients blend well.
* I've made it without the mayo and it is still good.
* Low fat mayo can be used too.
* I quadrupple the recipe( times 4) so we can eat it all week
* I used my S blade of the food processor to shread the carrots
* The baby carrots were on sale, so I bought two packages, one pound each.
* They come already peeled. Time savings.
* I added Stevia to make it even sweetener

Enjoy!


allrecipes.com:80/Recipe/carrot-rais
in
-salad/detail.aspx






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8/16/11 7:07 P

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McDonald's Asian salad is a winner!!!

Dr. Onish invented this salad for MacDonald's

Yesterday was the first time I tried the Asian salad at MacDonald.
Low calories,low carbs and even low sodium.
DELICIOUS!

You can make it at home VERY EASILY.

Buy Paul Newman's bottle of low fat Ginger dressing. Wonderful! Keep refrigirated after opening.
small can of madarine oranges, drained
silvered almonds (I think they were raw, not toasted)
Grill chicken pieces (about 3-4 ounces or less....not sure)
Lots of lettuce (you can use any lettuce or leaf greens )
Carrot slices
Cooked shelled adamame (soy beans)
fresh peapods
roasted red peppers

Dressing on the side. Dip your fork with the low fat dressing when eating.

I lost two pounds!! emoticon

I'm making it today again, making it at home for me and my husband.
I'll continue to make this salad on a regular basis.

Enjoy!



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8/11/11 9:46 P

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Cold wheatberry salad. Wonderful!

This salad can be made with either soft wheatberries or hard ones (winter).
The hard wheatberries are more nutritious.

I bought about 2 cups of hard wheatberries. It took one full hour to soften them.
Cool them.

Add:

currants, dried cranberries, chopped walnuts, orange juice (about a cup), cinnamon, mint, (fresh is better, but not necessary), soybean oil ( I used a little olive oil)
I added a little stevia to make it sweeter (optional)
Cool in the refrigirator.

YUMMY!



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5/11/11 2:47 P

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This Greek Salad sounds so good, by barefoot Contessa.
I'll make it this week.


www.foodnetwork.com/food/cda/recipe_
pr
int/0,1946,FOOD_9936_386314_RECIPE-PR>RINT-FULL-PAGE-FORMATTER,00.html





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2/7/11 5:38 P

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From the cooking Channel, Indian - Spice goddess, Bal Amerson

Indian Papaya and soy bean salad


www.cookingchanneltv.com/recipes/pap
ay
a-and-soybean-salad-recipe/index.html






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7/24/10 8:13 P

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Watercress/butternut squash/ apples salad

I ate it today and it was heavenly.
The chef was kind to let me know all of the ingredients.

I have no idea how much of each, but we can experience and be creative while counting points/calories.

Ingredients

* small cubes of cooked butternut squash
* small cubes of cooked apples (I don't know which one they've used)
* watercress, washed, large amount
* Cinnamon to taste
* Roasted small pecan pieces (probably can be done with very little oil, or try without roasting the pecans).
* Fresh thyme, chopped very fine, to taste
* Brown sugar to taste (the new Splenda brown sugar blend can be replaced)
* Vegetqbles oil (I'm looking for a good healthy replacement to the vegetable oil).
Need small amount of oil.

Mix all and refrigirate

So yummy! Enjoy!

*** Costco sells now a big bag of frozen butternut squash, cubed and probably also frozen cooked apples.
Trader's joe sells a 1 pound bag, refreigirated fo cubed butternut squash.



Edited by: PERSISTENCEMIMI at: 10/10/2010 (16:13)
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1/27/10 6:07 A

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FRUIT SALAD WITH FRESH MINT
What a wonderful combination!
Use your creativity....Use any fruits you like.

I used:
3 Peaches, peeled, sliced
1 Mango, peeled, sliced
3 Pears, pealed, sliced
3 Apples, peeled, sliced
5 leaves of fresh mint, washed well and chopped very fine.
I added stevia to taste (or splenda)

Mix it all together and refrigirate.

Enjoy!



Edited by: PERSISTENCEMIMI at: 8/11/2010 (20:49)
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12/7/09 7:07 P

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BLACK BEANS AND BARLEY SALAD
From nubella.com


www.nubella.com/component/option,com
_r
ecipes/Itemid,94/task,detail/rid,599R>7/s,1/r,bean/






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10/21/09 8:14 A

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MINTY GRAPEFRUIT AND PEAR SALAD
from nubella.com

www.nubella.com:80/component/option,
co
m_recipes/Itemid,94/task,detail/rid,R>4548/s,1/r,pear%20salad/





Edited by: PERSISTENCEMIMI at: 11/11/2009 (08:07)
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5/28/09 1:51 P

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Chicken & Black Eyed Pea Salad (serves 6)
Posted by anninsdca

2 cans, (approx. 16 oz each) black eyed peas, rinsed and drained
2 cups cooked chopped chicken breast
1/2 cup chopped green onion
3/4 cup chopped sweet red bell pepper
3/4 cup chopped celery
1/3 cup minced fresh cilantro leaves
1/4 cup commercial oil free or light Italian dressing
2 tabl. country style Dijon mustard
6 red leaf lettuce leaves

In a large bowl, mix mustard with Italian dressing until well combined. Add remaining ingredients except lettuce leaves, and toss to combine. Cover and chill. Before serving, toss again. To serve, place a lettuce leaf on each plate and spoon one cup of salad mixture on top.

Per 1 cup serv: 220 cal, 3.1g fat, 24g carb, 3g fiber



Edited by: PERSISTENCEMIMI at: 8/11/2009 (21:45)
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2/26/09 8:00 P

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Classic Layered Salad
Posted by NCBEACHES ww.com

1/2 cup light mayonnaise
2 tablespoons grated Parmesan cheese
2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 large ripe tomato, cut into 8 wedges
4 cups torn iceberg lettuce
2 cups small cauliflower florets
1/2 cup thinly sliced red onion
1 tablespoon bottled real bacon bits

Combine first 5 ingredients; stir well with a whisk. Arrange tomato wedges in bottom of a 2-quart serving bowl. Top with lettuce and cauliflower. Spread the mayonnaise mixture over cauliflower. Top with onion and bacon bits. Cover with plastic wrap, and chill 8 hours or over-night. Toss gently before serving.

Yield: 7 servings (serving size: 1 cup)

CALORIES 65 FAT 2.4g FIBER 1.3g



Edited by: PERSISTENCEMIMI at: 2/26/2009 (22:36)
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2/9/09 12:34 P

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does anybody have the recipe for the salad dressing at olive garden

 
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Our healthy guidelines workshop inspired me to go back to this wonderful salad.

It took me 12 minutes to prepare a HUGE amount for the whole week for me and my husband (with my wonderful hand manual chopper)

* I make a HUGE amount in advance for the whole week
* I eat as much as I want every day (I'be never gained weight by eating too many vegetables...)
* If I want, I add to the salad 2 teaspoons of olive oil when serving
* I like to eat it in room temperature (I keep the salad in the refrigirator
* Try it first with much smaller amounts, and if you like it, make it with these quantities

Ingredients

15 small firm roman tomates, chopped fine
3 large english cucumbers (or 15 picled cucumbers), chopped fine
1 bunch of green onions, chopped fine
1 bunch of parsley, chopped fine
1 bunch of baby dill, chopped fine
2-3 red peppers, chopped (adds lot of fiber), chopped fine
Juice from 3 lemons
(olive oil, optional, add when serving, if desired and count points/calories. The salad is great without olive oil but tastes even better with it)

I chop everything in my manual hand chopper. Unbelievable invention!

Mix all and refirgirate

Enjoy!

I can't say enough about this wonderful chopper

Mine is item # 16690

Kitchen King Pro 11- Piece Food Preparation Station

www.qvc.com/qic/qvcapp.aspx/view.2/a
pp
.detail/params.item.K16690.desc.KitcR>hen-King-Pro-11piece-Food-Preparatio
n-Station



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12/26/08 5:29 P

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Title: Cranberry Fruit Salad
Posted by TURNAROUNDSUE
Categories: Salad/Dressing
Yield: 8 Servings

1 c Pineapple Tidbits,In Own
-Juice, Drain Save Juice
1 c Mandarin Oranges,In Light
-Juice, Drain Save Juice
1 lg Banana
1 c Fruit Cocktail,In Light
-Juice, Drain Save Juice
2 sm Apples
1 c Grapes
1/2 c Cranberry Sauce
1/2 c Marshmallows Mini

Open all cans of fruit and drain and save the juice. Cut up apple
and
banana and dip them in fruit juice to keep them from turning brown.
Place all ingredients in a bowl (discard juice at this point) and
gently mix. Chill. You may want to add more or less cranberry sauce to
taste.

Per Serving: 111 Cal (2% from Fat, 3% from Protein, 95% from Carb); 1 g
Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 29 g
Carb; 2 g Fiber; 21 g Sugar; 15 mg Calcium; 0 mg Iron; 11 mg Sodium; 0
mg Cholesterol;



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10/24/08 12:19 P

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My favorite dressing is:

House recipe greek dressing

Delicious!
www.farmerboygreekdressing.com
Tl. (727)447-1733
D+C Brothers Co.
2129 Drew Street
Clearwater, FL 33765

Ingredients: spices,vinegar,water,sugar,olive oil, soy oil.

2 TABLESPOONS:

Calories: 25
Fat: 2 g
Saturated fat: 0g
Trans.fat: 0g
Cholesterol: 0g
Carbohydrates: 3g
Fiber: 0g
Sugar: 3g
Sodium: 10 mg
Protein: 0g



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10/19/08 10:43 A

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4,910 recipes that include quinoa, black beans and tofu


www.recipezaar.com/recipes.php?s_typ
e=
%2Frecipes.php&q=quinoa+balck+beans+R>tofu+salads&Search=Search


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10/19/08 10:22 A

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Black-bean Quinoa salad with lemon-basil dressing


www.thedailyplate.com/nutrition-calo
ri
es/food/generic/black-bean-quinoa-saR>lad-with-basil-lemon-dressing_35989


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10/11/08 6:47 P

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Mexican Salad with Pomegranate-Lime Dressing
Posted by NCBEACHES

2 tablespoons fresh lime juice
2 tablespoons fresh pomegranate juice
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cumin
1 small garlic clove, minced
1 teaspoon olive oil
2 cups arugula leaves
1 1/2 cups (3-inch) julienne-cut peeled jicama
1/2 cup vertically sliced red onion
1/2 cup diced peeled avocado
2 tablespoons chopped fresh cilantro
1/4 cup fresh pomegranate seeds
4 teaspoons pine nuts, toasted

Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add arugula and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts. Serve immediately.

Yield: 4 servings

CALORIES 126 FAT 6.1g FIBER 4g




Edited by: PERSISTENCEMIMI at: 10/11/2008 (18:44)
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PERSISTENCEMIMI Posts: 11,416
9/30/08 9:28 A

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Couscous-Quinoa Tabouli Recipe


www.molliekatzen.com/recipes/recipe.
ph
p?recipe=quinoa_tabouli


Edited by: PERSISTENCEMIMI at: 9/30/2008 (09:26)
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9/21/08 7:42 P

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WATERCRESS SALAD
Posted by Barbara (BBTHOM1)
Thank you!

eatingwell.com/recipes/watercress_sa
la
d.html


Edited by: PERSISTENCEMIMI at: 9/21/2008 (19:39)
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7/24/08 12:56 P

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Think you can't have pasta salad, think again. Load it up with vegetables.

Macaroni Salad with Creamy Dijon Dressing *

Recipe By: Sherry G
Serving Size : 12
Categories : Broccoli, Celery, Cucumber Green Bell Pepper, Green Onions, Red Onion
Whole Wheat Pasta WW points 2
Yellow Bell Pepper

***DRESSING***
4 ounces Philadelphia Light Cream Cheese
2 green onions -- cut in 2" pieces
1/4 cup low-fat mayonnaise
2 tablespoons skim milk
1 1/2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
pinch tarragon
pinch garlic powder
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt

***SALAD***
8 ounces whole wheat macaroni, elbow
1 cup broccoli florets
1/2 cup frozen peas -- thawed
1/2 red bell pepper -- finely diced
1/2 yellow bell pepper -- finely chopped
1/2 cup celerry -- finely diced
1 medium red onion -- finely chopped
1/2 English cucumber -- finely diced
4 green onions -- thinly sliced
1/2 carrot -- grated
1/2 cup fresh parsley -- chopped
3 tablespoons bacon bits

Dressing: Combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.

To prepare salad, cook pasta according to package directions (do not add salt or oil) then add brocolli and peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain.

Combine pasta mixture with the remaining ingredients except the bacon bits in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with bacon bits; serve immediately.

(serving size: 1 cup salad and about 1 teaspoon bacon)


Per Serving (excluding unknown items): 129 Calories; 4g Fat (24.9% calories from fat); 6g Protein; 20g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 235mg Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



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PERSISTENCEMIMI Posts: 11,416
7/4/08 3:48 P

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GRAPE PECAN SALAD (probably not for every day..... (...smile...) but what a treat! Delicious!

8 servings
9 points per serving using the original recipe
3 points per serving using the modified version (in parenthesis)

Note!
I've used 4 pounds of only red seedless grapes. Costco and Sam's club sell 4 pounds package for much better price than the grocery stores, unless they're on sale.

I had this salad in a party and it was a hit!
Everyone loved it! (and asked for the recipe)
Best if made a day before (a big plus!)
Here it is:

Toppings:
1 cup Splenda brown sugar (or 1/2 cup Splenda brown sugar blend and 1/2 cup brown sugar substitute, or all brown sugar substitute))
1 cup chopped pecans or walnuts (1/2 cup)

Cream togheter:

8 oz. reduced fat cream cheese (fat free)
8 oz. reduced fat sour cream (fat free)
1/2 cup Splenda
1 teaspoon vanilla

Blend in 2 lbs. red and 2 lbs. green seedless grapes until well coated.

Pour 1/2 grape mixture in serving bowl and top with 1/2 of the topping.
Add remaining grape mixture and sprinkle with remaining topping.
Best if chilled several hours or overnight.

Bon Appetite!

p.s.
I use only 1/2 a cup of peacns because of the following:

www.calorie-count.com/calories/item/
12
142.html


Edited by: PERSISTENCEMIMI at: 7/6/2008 (08:56)
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PHARMOM1 Posts: 79
6/28/08 10:40 P

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I am dying to find the recipe for the Spinach & Shrimp Salad made by Tyler Florence, featured at Applebees. Anyone have a clue? Knows an Applebees employee? I would love to know the actual nutritional info (not posted by Applebees) as well how to duplicate it and make the dressing not as fattening.
The description is :
An irresistible mix of tender spinach, fresh diced tomatoes, roasted red peppers, red onions, toasted sliced almonds and hot bacon vinaigrette - all topped with succulent grilled shrimp.


I really like it, would prefer to control the amount of dressing, and if the kids give it a thumbs up then I must find the recipe!!! Help !


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PERSISTENCEMIMI Posts: 11,416
6/28/08 7:19 P

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QUINOA TOMATO SALAD

1 cup uncooked quinoa
2 cup grape tomatoes, or cherry tomatoes, red and/or yellow*
1 Tbsp olive oil
1 Tbsp white wine vinegar, or more to taste
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
2 Tbsp chives, fresh, minced

Instructions:

Put quinoa in a fine-mesh sieve or fine strainer. Place under cold running water until water runs clear (this eliminates the bitter taste contained in quinoa's coating); drain well. (Or you can buy certain brands of quinoa that are pre-rinsed.)


Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer until the grains are translucent and the germ has come out of each grain, about 15 minutes. Cover and remove from heat; let sit for 5 minutes.


Spoon quinoa into a large bowl and set aside to cool. Meanwhile, finely chop tomatoes, reserving 2 tablespoons of the tomato juice; set tomatoes aside.


In a cup, combine tomato juice, oil, vinegar, salt, pepper and chives; stir well.


When quinoa is at room temperature, stir in chopped tomatoes; add tomato vinaigrette and toss again. Yields about 1 1/4 cups per serving.
Notes
*If desired, substitute 2 large tomatoes for the grape tomatoes.

The simple ingredients in this recipe make it a perfect complement to spicy main dishes.

Vary this recipe by using fresh basil, thyme, cilantro or oregano instead of the chives.



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MECORKERY Posts: 12,098
6/24/08 2:40 P

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Alicia, This dressing sounds great.

Mary


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PERSISTENCEMIMI Posts: 11,416
6/23/08 6:54 P

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TROPICAL CHICKEN SALAD
Posted by MEPOOHBEAR16

Serving size is 1 cup NI: 156 / 3 / 2

2 cups diced cooked chicken breast
½ cup diced celery
¼ cup chopped water chestnuts
2 cups diced pineapple, canned and drained
1 cup mandarin oranges, own juice packed, drained
¼ cup low fat sour cream
1 tsp. coconut extract
Combine all ingredients and refrigerate for 2 hours before serving.



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PERSISTENCEMIMI Posts: 11,416
5/27/08 12:36 P

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Fruit-and-Honey Spinach Salad

8 cups fresh spinach leaves
2 cups cantaloupe balls
1 1/2 cups halved strawberries
Combine above ingredients in a large bowl.
Toss gently.

2T seedless raspberry jam
2T raspberry wine vinegar
1T honey
2t olive oil
Stir the dressing ingredients together with a whisk until well blended.

1/4 cup chopped macadamia nuts
Drizzle dressing over salad; toss well. Sprinkle with chopped nuts.

Makes 6 servings at 2 PTs each
from WW Simple Goodness Cookbook



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5/27/08 6:40 A

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Asian Noodle Salad
adapted from Jamie Oliver
SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—(I used one bunch)
1 can whole cashews, lightly toasted in skillet (I omitted the cashews)

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—(I used 1/2 of a bunch)

Mix together salad ingredients. Whisk (I put mine in the blender) together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.


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5/14/08 8:50 P

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Four-Bean Salad
Posted by NCBEACHES, WW reipe board

You can substitute dark red kidney beans for the chickpeas, if desired. If yellow wax beans are unavailable, make the recipe with 1 1/2 pounds green beans instead.


3/4 pound green beans, trimmed
3/4 pound yellow wax beans, trimmed
1 1/2 cups frozen baby lima beans, thawed
1 (15-ounce) can chickpeas, rinsed and drained
2 small red onions, thinly sliced into rings
1/4 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard

Steam the green, wax, and lima beans 10 minutes, or just until crisp-tender. Plunge into cold water and drain. Place in a bowl with chickpeas and onions. Whisk together the oil, vinegar, and mustard, and add salt and freshly ground pepper to taste. Drizzle over the beans and onions and toss to coat. Salad can be served at room temperature or chilled.

Yield: (serving size: serves 6 to 8)

CALORIES 217 FAT 9g FIBER 8g


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5/14/08 8:32 P

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Marinated Lentil Salad
Posted by NCBEACHES, WW recipe board

Vinaigrette:
1/4 cup fresh lemon juice
1/4 cup red-wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper

Salad:
1/2 cup chopped parsnip
1/2 cup chopped carrot
6 cups boiling water
1 1/2 cups dried lentils
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onions
3 tablespoons minced fresh parsley

To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk. Set aside.
To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon. Add lentils; bring to a boil. Reduce heat, and simmer for 15 minutes or until tender; drain in a colander. Cool.

Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette. Marinate at room temperature for at least 20 minutes.

Yield: 8 servings (serving size: 2/3 cup)

CALORIES 186 FAT 5.5g FIBER 12g




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5/14/08 8:28 P

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All-Purpose Southwestern Corn and Black Bean Salad
Posted by NCBEACHES (Linda) , WW review board

All Core except 2 tsp. honey

This recipe makes 12 servings and keeps in the refrigerator up to 5 days

Salad:
1 pound dried black beans
11 1/2 cups water, divided
1 teaspoon olive oil
2 teaspoons cumin seeds
2 garlic cloves, minced
2 cups fresh corn kernels
2 cups chopped seeded tomato
1 cup finely chopped Vidalia or other sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper

Dressing:
1/2 cup fresh lime juice (about 3 limes)
1 tablespoon chili powder
3 tablespoons olive oil
2 teaspoons salt
1 1/2 teaspoons ground cumin
2 teaspoons honey
3 garlic cloves, minced
2 jalapeño peppers, seeded and minced
1/3 cup chopped fresh cilantro

To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool.
Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.

To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

Yield: 12 servings (serving size: 1 cup)

CALORIES 216 FAT 5g FIBER 8g





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4/23/08 8:51 A

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From WW recipe review

Thai Dressing

Mix together:
2 tbs Peanut butter
1/4 c Rice Wine Vinegar
1 tsp Chili Paste (more or less to taste)
1 tsp Grated Gresh Ginger
3 tsp Splenda (or 3 packets)


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4/23/08 8:47 A

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Korean-Style Honey Marinade

1/2 cup dry white wine
1/2 cup honey
1/2 cup soy sauce
2 green onions -- chopped
2 tablespoons sesame oil
1 tablespoon grated fresh gingerroot
1 clove garlic -- minced

Combine all ingredients in small bowl; mix thoroughly. Use to marinate steak or chicken.

Yield: 1-1/2 cups
Serves: 8

Per Serving: 106 Calories; 3g Fat (27.3% calories from fat); 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1030mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.


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