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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/13/07 5:25 P

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This is the most unique salad I've ever had. But, I just love it! It's very filling! I highly suggest it with some kind of German or Sweedish main dish. I love it with JoAnna's Sweedish Meatloaf!

Winter Garden Salad
JoAnna M. Lund

Serves 6

1 (4 serving) pkg lime gelatin
1 cup boiling water
1/2 cup fat free mayonnaise
1 1/2 cups fat free cottage cheese
3/4 cup finely chopped celery
1/2 cup finely chopped carrots
1/4 cup finely chopped onion

In large bowl combine dry gelatin and boiling water. Mix well until gelatin dissolves. Cool 5 minutes. Blend in mayonnaise and cottage cheese. Add celery, carrots and onion. Mix gently to combine. Pour into 8x8 dish. Chill until set.

Each serving equals:
HE: 1/2 Vegetable, 1/2 Protein, 16 Optional Calories

68 Calories, 0gm Fat, 9gm Protein,
8gm Carbohydrate, 439mg Sodium

DIABETIC: 1 Vegetable, 1/2 Protein

"Healthy Exchanges Food Newsletter January 1994, pg. 12."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/13/07 5:18 P

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This is such a comforting salad! I would suggest it for a fall picnic, or at dinner after a day of apple picking or at the pumpkin patch. It just says FALL!

Calico Cucumber Salad
JoAnna M. Lund

Evelyn Sharpi, Pittsburge, PA, sent a cucumber salad to "lighten up". The cucumber and corn combination is not one I would have thought of putting together, but the flavor combination is wonderful. Don't turn your nose up at this one because it sounds strange. This light and refreshing salad has quickly become a favorite of mine.
Serves 6 (3/4 cup)

2 cups Frozen whole-kernel corn, thawed
2 3/4 cup thinkly-sliced cucumber
1/4 cup finely-chopped onion
1/2 cup fat-free mayonnaise
2 tablespoons white vinegar
1 tablespoon granular Splenda
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes

In a large bowl combine corn, cucumber and onion. In a small bowl combine mayonnaise, vinegar, Splenda, black pepper and parsley flakes. Add mayonnaise mixture to vegetable mixture. Toss gently to combine. Cover and refrigerate at least 30 minutes.

Each serving equals:
HE: 1 Vegetable, 2/3 Bread, 14 Optional Calories

76 Calories, 1gm Fat, 2gm Protein,
15gm Carbohydrate, 150mg Sodium

DIABETIC: 1 Starch

"Healthy Exchanges Food Newsletter, October 1994, pg. 4."

Edited by: MAGNOLIAHONEY at: 10/13/2007 (17:29)

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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/13/07 1:44 P

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hehe I already posted this in the Veggie thread, but I will repost it here!

Thanks for starting this thread, I had thought about doing this too! (a salad thread!)

This is my ALL time favorite Salad to take to Potlucks. I grew up with the full "fat" version of this, and since trying to lose weight had tried and tried to get the "dressing" part correct, as the full "fat" version is just Maricle Whip, but if you try to use fat free Maricle Whip by it self on this, it doesn't spread at all well, and it just doesn't taste the same! But, smarty pants JoAnna figured out how to do it! Mixing the fat free mayo, with fat free sour cream and splenda did the trick! It taste JUST like the real one I grew up with! In fact I took it to a TOPS meeting, and one of the women knew the exact salad I spoke of when I explained this one. And she begged me NO don't bring the "fat free" version, bring the real one. I said no, it's a TOPS meeting and I'm bringing the healthy one! She said it wouldn't taste the same with the fat free stuff. Well, let's just say she loved it and ate a few helpings and couldn't tell the difference!

I also do a few adjustments to this to make it my own! lol I ALWAYS add a can of sliced water chestnuts as that was in my families original recipe, and I just love the extra crunch, and again this adds hardly any calories!

I sometimes add cucs and tomatoes too. However, if you add cucs and tomatoes make this the day of the potluck, NOT before.

It will hold up fine making it the day before if you do NOT use cucs or tomatoes. And make as the recipe says, (and even add water chestnuts! lol).

My other trick I did at the last family picnic was "fried" my own turkey bacon for the bacon bits. As my family almost always for "special" occassions made our own bacon bits for this salad and only used premade ones for when we made this salad for every day family meals. I also made my own last time because there was going to be family there that don't eat pork, and there is no turkey bacon bits on the market! lol Well, I loved it so much, I think this will be the only way I make this salad from now on! With Turkey bacon made into "bits".

A couple of more tips just from making this through the years, since I was like 6 years old.

IF you do use tomatoes and cucs, be sure to decorate the top with Tomato roses made from tomato skins, and leaves made from cuc skins. The people will love it! (I find seedless cucs, and roma tomatoes easiest to makes these decors with!)

And if you have a extra large crowd to feed, add more of the lettuce and veggies, and serve this in a HUGE brandy glass. You will get lots of oohs and awes...

For my mom and step dad's wedding they served the family's version of this in individual small brandy glasses as well and it was very pretty! Would be great for showers as well!

Layered Party Pea Salad
JoAnna M. Lund

Peas have their special sweetness before anything is added to serve them. Maybe that's why I chose to combine them with piquant bits of tangy Swiss cheese and bacon, to make what's already good glorious!
Serves 6

2 1/2 cups finely shredded lettuce
1/4 cup finely chopped onion
1 1/2 cups frozen peas, thawed
1/4 cup purchased real bacon bits
1/2 cup fat-free mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons SPLENDA Granular
6 tablespoons shredded reduced-fat Chedder cheese
6 tablespoons shredded reduced-fat mozzarella cheese

Evenly arrange lettuce in an 8-by-8-inch glass dish. Layer onion, peas, and bacon bits evenly over lettuce. In a medium bowl, combine mayonnaise, sour cream, and SPLENDA. Carefully spread dressing mixture over top. Evenly sprinkle shredded Chedder and mozzarella cheese over dressing mixture. Cover and refrigerate at least 2 hours or overnight. Divide into 6 servings.

Each serving equals:
HE: 1/2 Protein, 1/2 Vegetable, 1/2 Bread, 1/4 Slider, 17 Optional Calories

108 Calories, 4gm Fat, 8gm Protein, 10gm Carbohydrate,
464mg Sodium, 115mg Calcium, 2gm fiber

DIABETIC: 1 Starch, 1/2 Protein, 1/2 Vegetable

"Cooking Healthy with Splenda, pg. 59."



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JMLFOLLOWER Posts: 8
10/13/07 12:55 P

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I am always on the lookout for delicious, simple salads. This is one of my favorites from Cooking Healthy Across America.

Wilted-Lettuce Salad

1/2 cup finely chopped onion
1/3 cup cider vinegar
1/3 cup Hormel Bacon Bits
4 cups leaf lettuce, torn into small pieces
2 hard-boiled eggs, chopped

In a large skillet sprayed with butter-flavored cooking spray, saute onion for 5 minutes. Add vinegar and bacon bits. Mix well to combine. Bring mixture to a boil. Lower heat and simmer for 5 minutes, stirring occasionally. In a large bowl, combine lettuce and chopped eggs. Drizzle hot vinegar mixture over top. Toss lightly to coat. Serve at once.

HINT: If you want the look and feel of egg without the cholesterol, toss out the yolk and dice the white.



jmlfollower/Carole&Toby


 
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