Broccoli, Ham & Pasta Salad

Broccoli, Ham & Pasta Salad
Servings: 5 (2 cups each),
Prep time: 20 mins; refrigeration time: 30 mins
Nutrition/serving: 306 calories,
7g fat (2g sat, 2g mono), 6g fiber
46g carbohydrates, 19g protein

 

 

 

 

 

 

 

 

INGREDIENTS

CREAMY HERBED DRESSING

  • 1/2 cup low-fat mayonnaise
  • 1/3 cup nonfat plain yogurt
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons rice vinegar or white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey, or more to taste
  • 1 1/2 teaspoons dried minced onion or dried chopped chives
  • 1 1/4 teaspoons dried tarragon or dill
  • 1/2 teaspoon onion salt or celery salt or 1/4 teaspoon of each
  • White pepper to taste

SALAD

  • 3 cups cooked whole-wheat fusilli or similar pasta (about 6 ounces dry)
  • 4 cups chopped broccoli florets (about 1 1/2 large heads)
  • 1 1/2 cups diced ham (8 ounces), preferably reduced-sodium
  • 1 large red or yellow bell pepper (or a combination), diced ...

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Posted Monday, May 19, 2014 by Michael Gonzales in Recipes, Appetizers

 
 
 

Tomato Cucumber Salad

Tomato Cucumber Salad
Servings: 4
Prep Time:  10 minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1/2 medium onion
  • 3 small cucumbers
  • 3 tomatoes
  • 1 handful parsley
  • 2 tablespoons lemon juice
  • 1 1/4 teaspoons salt

Instructions

  1. As far as a day in advance, cut the onion into bite-size squares. Soak them in a bowl of water in the refrigerator for up to a day, changing the water a few times in between.
  2. When you're ready to make the salad, drain and dry the onions with paper towels.
  3. Chop the cucumbers and tomatoes into bite size pieces and add them into a bowl along with the onions, parsley, lemon juice and salt.
  4. Toss to distribute everything evenly and serve immediately.

 

Sourced from http://norecipes.com/

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Posted Wednesday, April 23, 2014 by Christa Gonzales in Recipes, Salads

 
 
 

BLT Chopped Salad with Corn, Feta & Avocado

BLT Chopped Salad with Corn, Feta & Avocado
YIELD: 4 servings
Calories: 311; Carbs: 19g
Protein: 10.5g; Fat: 23g
COOK TIME: 25 min

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 2 cups butter lettuce, chopped
  • 2 cups fresh arugala, chopped
  • 1 pint grape tomatoes, quartered
  • 4 slices thick-cut bacon, fried and crumbled
  • 1 cup sweet corn
  • 1 avocado, chopped
  • 4 ounces feta, crumbled
  • 1½ tablespoons olive oil
  • 1 lime, juiced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.

  1. In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve! 

 

Sourced from www.keyingredient.com

                

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Posted Thursday, April 17, 2014 by Christa Gonzales in Recipes, Salads

 
 
 

Sonoma Brussels Sprouts Salad with Creamy Cashew Dressing

Sonoma Brussels Sprouts Salad with Creamy Cashew Dressing

 

 

 

 

 

 

 

 

 

Sonoma Brussels Sprouts Salad

Ingredients:

  • 1 lb baby Brussels sprouts, cleaned and quartered 
  • 1 cup chopped roasted pecans 
  • 1 cup sliced grapes (preferably organic) 
  • 2 slices Benton’s Bacon 
  • Salt and pepper to taste 
  • Creamy Cashew Dressing (recipe as follows) 

 

Instructions

  1. Heat a heavy, nonstick skillet to medium heat. Add bacon slices and allow to sizzle, flipping every few minutes, until almost crisp throughout. Transfer to paper towel to drip-dry. Once dry. Dice into small pieces (1/4 x 1/4 inch) 
  2. Add brussels sprouts quarters to a food processor. Pulse until finely shredded, similar to coleslaw texture. 
  3. Combine all ingredients in a medium-sized mixing bowl. Stir to coat with dressing. Season to taste. 
  4. Refrigerate for at least 1 hour, preferably overnight, before serving. 

 

Creamy Cashew Dressing:

Ingredients

  • 1 cup raw cashew pieces, soaked 
  • 1 clove garlic, roughly chopped 
  • 1 tablespoon apple cider vinegar 
  • 2 tablespoons fresh-squeezed lemon juice 
  • 1 ...

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Posted Friday, Oct. 4, 2013 by Christa Gonzales in Recipes, Salads, Side Dish