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 Post subject: Salads
PostPosted: Sun Dec 18, 2011 9:48 pm 
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Joined: Sun Nov 24, 2002 6:48 pm
Posts: 25234
Location: Templetucky, Georgia, USA
Post your recipes and suggestions in this thread.

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 Post subject: Re: Salads
PostPosted: Mon Dec 19, 2011 12:08 pm 
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Location: The Villages, FL; Playa Linda Beach Resort
Summertime Salad Recipe


2 - 5 oz packages romaine lettuce chopped
(Regular lettuce can be substituted)
1 cup shredded swiss cheese – mozzarella or
any other cheese can be substituted
¼ cup sweetened dried cranberries (Craisins are fine -
I like to add at least 1 cup)
1 cup unsalted cashews (chunky pieces, not crushed)
1 Granny Smith apple peeled and diced
1 Red Delicious Apple peeled and diced
1 Pear peeled and diced

Combine all ingredients in a large serving bowl; toss to mix.

Dressing

½ cup sugar
1/3 cup lemon juice
1 teaspoon salt
2 cups oil (I use canola - do not use a heavy oil)
1 tablespoon poppy seed
2 teaspoons red onion finely chopped (optional)

Combine sugar, lemon juice, onion (optional) and salt in blender and blend well. While blender is running, add oil in a slow, steady stream; blend until thick and smooth. Add poppy seed, mix well.


Pour salad dressing over salad and toss.

Serves 8 to 10

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 Post subject: Re: Salads
PostPosted: Sat Aug 04, 2012 7:07 am 
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Posts: 21637
Location: NS
Cranberry Quinoa Salad

Tip: You must rinse the Quinoa before cooking. As Q grows, it develops a film on the surface called saponin which works as a natural insecticide and why most Q can be grown organically. This is not harmful to you but has a bitter taste which repels birds and insects.

Add rinsed Q to boiling water; simmer about 10 minutes; drain and put in large bowl.

Add remaining ingredients, toss and season with s&p to taste. Chill until serve.

6 tbsp of reg Q
6 tbsp of red Q (I think just to make it colourful; you could use all of one kind)
1/2 cup dried navy beans - cooked until tender (I used 1/2 cup of drained beans from a canned bean salad mix of chick, navy,kidney, etc)
1 cup diced celery
1/2 cup diced red onion
1/2 cup coarsely chopped dried cranberries (mine were orange flavoured)
2 tbsp lemon juice
2 tbsp olive oil
2 tsp dried chives (I forgot those)
s&p to taste


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 Post subject: Re: Salads
PostPosted: Thu Aug 16, 2012 8:42 am 
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Skinny Creamy Caesar Dressing

Skinnytaste.com
Servings: 4 • Size: 3 tbsp • Old Points: 2 pts • Points+: 2 pts
Calories: 77 • Fat: 5.7 g • Protein: 5 g • Carb: 1.7 g • Fiber: 0 g • Sugar: 1 g
Sodium: 169 mg


Ingredients:

1/3 cup grated Parmigiano Reggiano
1/4 cup fresh lemon juice
1 small garlic clove
1/2 tbsp Dijon mustard
2 anchovy fillets
1 tbsp extra virgin olive oil
5 tbsp fat free Greek yogurt

Directions:

In the bowl of a food processor add the cheese, the lemon juice, garlic clove, mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. Add the oil and yogurt and let the machine run for another 15 seconds.

Makes 3/4 cup.

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 Post subject: Re: Salads
PostPosted: Sun Aug 11, 2013 6:55 am 
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Warm German Potato Salad



1 1/2 cups crumbled bacon
1 cup chopped onion
1 cup diced celery
3 tblsp. flour
3 tsp. salt
2/3 cup sugar
2/3 cup cider vinegar
1/4 tsp. pepper
1 1/2 cups water
8 cups sliced cooked potatoes (about 8 potatoes)
2 hard boiled eggs (I use more for the full recipe)

Fry bacon, remove from fat. Drain and crumble and set aside. Use 4 tblsp. bacon fat and add celery, onion, salt and flour. Cook gently and stir. Add vinegar, sugar, pepper and water. Bring to boil. Pour over potatoes which have been mixed with the bacon and sliced eggs. Put mixture into three quart baking dish. Cover and bake in 350 degree oven for 30 minutes. Serves about 8-10 people.
Cut the recipe in half if it's only for a few people.

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Last edited by getaway on Mon Aug 12, 2013 2:04 pm, edited 1 time in total.

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 Post subject: Re: Salads
PostPosted: Sun Aug 11, 2013 10:52 pm 
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Joined: Sun Nov 24, 2002 6:48 pm
Posts: 25234
Location: Templetucky, Georgia, USA
Nancy, that sounds like the one I grew up eating. Will have to try it!! Thanks!

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 Post subject: Re: Salads
PostPosted: Mon Aug 12, 2013 2:04 pm 
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Thanks, Tom. Laura tried it and loved it. I just edited it. It can be cut in half and I do add a couple more eggs.

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 Post subject: Re: Salads
PostPosted: Thu Aug 15, 2013 1:28 pm 
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Saw this on FB... looks good.

Olive Garden Salad Dressing & Salad


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 Post subject: Re: Salads
PostPosted: Mon Sep 09, 2013 9:41 am 
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Asian Cucumber Salad

Ingredients:
3/4 cup seasoned rice vinegar
1/4 cup water
1 tablespoon sugar (I used Nectress instead)
1 tablespoon lite soy sauce (gf if need be)
1 teaspoon salt
1 teaspoon sesame oil
2 large cucumbers, peeled and sliced
2 tablespoons sesame seeds, toasted
2 fresh chili peppers, sliced (optional)
See Creative Game Day Recipes

Directions:
In a large bowl, stir together rice vinegar, water, sugar, soy sauce, salt, and sesame oil.

Add cucumbers, tossing to coat. Cover and chill 1 hour.

Add sesame seeds and peppers, and toss; serve immediately.

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 Post subject: Re: Salads
PostPosted: Wed Mar 05, 2014 12:32 am 
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Location: Salina, Kansas
Cranberry Applesauce

1 lb apples (3 medium size)
1/2 c fresh cranberries
1/2 c water
1 T Stevia

Core and chop apples (peel if you wish). Put in microwave dish with cranberries. Add water. Cover and microwave on high for 4 minutes. Stir in sweetener and mash with fork to desired consistency. Serve warm or cold.

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 Post subject: Re: Salads
PostPosted: Wed Mar 05, 2014 12:33 am 
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Location: Salina, Kansas
Swiss and Cheddar Potato Salad

3 pounds potatoes, cooked and peeled
6 hard boiled eggs, chopped
2 cups shredded Swiss cheese
3/4 cup shredded Cheddar cheese
1/2 cup sliced green onions

2 1/4 cup mayonnaise
3 Tablespoons of milk
1/2 tsp salt
1/4 tsp pepper

Cut potatoes into about 1/2 inch cubes. Combine potatoes, chopped eggs, cheeses and green onion in large bowl. Mix mayo, milk, salt and pepper, pour over potato mixture and toss. Refrigerate several hours for flavors to blend.

If I can't find shredded Swiss and buy chunk, I put it in the freezer for a half hour so. It is soft cheese and shreds better when it's cold. I get asked for this recipe regularly when I serve it. It has a unique flavor everyone seems to love.

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