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FRIDAY'S RECIPES: SALADS!; Brenda Hyde
Topic Started: Jan 17 2005, 03:48 AM (38 Views)
ed-gracetoday
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FRIDAY'S RECIPES: SALADS!
All material copyright Brenda Hyde 2001-2005

I remember as a teenager going to the mall and eating lunch at
Big Boy. The salad was 3 or 4 wedges of iceberg lettuce, tomato
and more dressing than a person should be allowed to eat. My,
how salads have changed! They should be part of our daily meals,
and once a week try serving salad with bread or rolls as your
entire meal. Think big! Use a lot of fresh greens and vegetables,
and change the other ingredients for variation. Save leftovers,
and grab a bowl of salad, instead of a bag of chips or some other
snack in the evening.

What I try to do is use romaine or iceberg lettuce as the "base"
for the salad, then add whatever greens are on sale. The spring
mixes or spinach are great mixed in. Add a few herbs-parsley,
dill, cilantro, mint and watercress are usually available in the
produce section if you don't have fresh this time of year. Once
you have your mix of greens, you can vary what you add each
time, depending on the sales and what you like best. Of course,
you need to avoid fat or use small amounts. Drizzle your dressing,
adding more later if you need to. Here are some ideas for things
you can add to your salad:

-Tuna or salmon with just a little salt and pepper or lemon pepper
-Cooked shrimp, crab, or other seafood
-Black beans, rinsed well (or other beans)
-Boiled egg
-Leftover chicken, beef or pork

The vegetables you can add are practically endless: tomatoes, fresh
corn, onions(green, red, sweet), cabbage, carrots, cucumbers, radishes,
green, red or orange peppers, mushrooms, sprouts---etc.

In small amounts you can also add croutons, dried cranberries, cherries,
blueberries or other fruit, cheese or even nuts. But remember, very
small amounts!

I have a basic dressing you can use--experiment till you find a version
that you like best. The other recipes are some unusual salads to try.

Lowfat Herb Dressing

Ingredients:
1/4 cup part skim ricotta cheese or lowfat cottage cheese
3/4 cup plain nonfat yogurt, fat free/light mayonnaise or buttermilk
2 tbsp. lemon juice, herb vinegar or wine vinegar
1/2 clove garlic, minced finely
2 tbsp. minced fresh herbs--2 at a time or 3--see note

Process the cheese in a food processor or blender till smooth, and
yogurt, lemon juice and garlic and blend again. stir in herbs. Notes:
On the herbs you can use fresh dill, chives, basil, mint, cilantro,
oregano, thyme, lemon balm or any lemon herb, parsley or green
onion.

Warm Mushroom Salad

Ingredients:
2 1/2 tbsp. balsamic, herb or wine vinegar
1 1/2 tbsp water
3 tbsp. wine, or substitute water or juice
2 cloves garlic, finely minced
8 ounces fresh mushrooms, sliced
1 tsp. olive oil
1/8 tsp. ground black pepper, or to taste
1 tsp. chopped fresh parsley
4 cups greens-mixed

In a nonstick skillet, heat vinegar, water, wine and garlic over
medium-high until it begins to simmer. Add mushrooms and
stir frequently 8 to 10 minutes, or until all liquid evaporates.
Add olive oil and pepper and stir to coat. Place a cup of greens
on each salad plate. Arrange mushrooms on top and sprinkle
with chopped parsley. Serve warm. Serves 4.

Chickpea Salad With Cumin & Garlic

Ingredients:
16 ounces chickpeas (or black beans), rinsed
2 fresh tomatoes, chopped
1 red onion, very thinly sliced and halved
1 sweet red pepper, diced
1/2 cup olive oil
1/4 cup red wine vinegar
2-3 garlic cloves, crushed
1/2 teaspoon cayenne pepper
1 tsp. cumin or more to taste
1/4 cup freshly minced parsley

Mix all ingredients and serve chilled. Serves: 4-6 Notes:
Serve this alone with meat--a little like a relish is served,
or top fresh greens with a 1/2 a cup or so on a salad plate.
You can use green onion and green bell pepper instead,
and add olives if you wish.

Mango Chicken Salad

Ingredients:
2 pounds chicken breasts, grilled or poached
1/3 cup light mayonnaise
5 tablespoons herb or wine vinegar
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 jalapeno chile, minced
1 teaspoon salt
1/2 teaspoon sugar
1 jar (26 oz.) chilled mango slices, drained and cut into chunks
1 bag (10 oz.) mixed salad greens

Cut the chicken into thin strips or shred. Combine the mayonnaise,
vinegar, onions, cilantro, jalapeno, salt and sugar in medium bowl.
Stir the chicken and mango into mayonnaise mixture. Divide greens
among 6 serving plates; arrange 2/3 cup chicken salad on each. Makes
6 main-dish servings. Notes: You can use fresh mango as well, or
other fruit. Also, mix your own greens and include spinach for a nice
change. Use red onion instead of green, and basil instead of cilantro.
With this version, skip the jalapeno. Any leftover chicken or turkey
will work well in this salad.
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lin1235
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Hallelujah Member
Wow, all of these except the mango one is SBD phase 1 friendly! Thanks CE!
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ed-gracetoday
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Elder
Hey, that is a bonus!
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