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Marinated Summer Garden Salad

April 23, 2010 By The Recipe Mom Leave a Comment
tomscukespep

What You Need:

2 Tbsp vinegar
2 Tbsp salad oil
1/2 tsp sugar
1/2 tsp salt
1/4 tsp celery seeds
1 cucumber, peeled, halved and sliced thin
1 sweet onion, sliced thin
1 C cherry tomatoes, halved
1 green bell pepper, cut into strips

How to Make It:

Place the vinegar, oil, sugar, salt and celery seed into a bowl and whisk until combined.
Gently stir in the cucumber and onion slices.
Add the tomatoes and bell pepper strips and stir gently to coat.
Cover and chill 4 hours or longer being sure to stir occasionally to evenly marinate.

Makes 6 servings

By using those extra vegetables from the garden this salad will keep well under your budget. Use red, yellow or orange bell peppers if you want to give your salad a little color. Make this salad ahead of time as it can be chilled for up to 24 hours before serving.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 4 hours
Total Time: approximately 4 hours 15 minutes

Nutritional Information: (approximate values per serving)
Calories 54; Fat 5g; Saturated fat 1g; Carbohydrates 3g; Fiber 1g; Protein 0g;
Cholesterol 0 mg; Sodium 195 mg

Filed Under: Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , ,

Floret Salad with Raisins and Walnuts

April 20, 2010 By The Recipe Mom Leave a Comment
florets

What You Need:

6 C broccoli florets, steamed until tender
3 C cauliflower florets, steamed until tender
1/2 C of raisins
1/3 C walnuts, broken
1/4 C salad oil
1/4 C cider vinegar
1 tsp honey
1 tsp salt
1/2 tsp dried basil
1/2 tsp pepper

How to Make It:

Place half of the broccoli in a large salad bowl.
Layer half of the cauliflower over the broccoli.
Sprinkle half of the raisins and walnuts over the top.
Repeat the layers again.
Cover the bowl and chill for at least 2 hours.
Whisk the oil, vinegar and honey together in a mixing bowl.
Add the salt, basil and pepper and whisk until blended in well.
Pour the dressing over the salad just before serving.

Makes 10 servings

What a yummy budget friendly salad to serve at those potluck dinners or large families get together. It’s colorful and healthy but most importantly it tastes great. After adding the dressings serve the salad within 2 hours to keep it from losing its crisp fresh taste.

Preparation Time: approximately 25 minutes
Cooking Time: approximately 4 minutes
Chilling Time: approximately 2 hours
Total Time: approximately 2 hours 29 minutes

Nutritional Information: (approximate value per serving)
Calories 128; Fat 8g; Saturated Fat 1g; Carbohydrates 13g; Fiber 3g; Protein 3g; Cholesterol 0 mg; Sodium 261 mg

Filed Under: Kid Friendly, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , ,

Cucumber Chicken Salad with Fresh Mint

March 22, 2010 By The Recipe Mom 2 Comments

freshmintWhat You Need:

2 C cooked chicken, shredded
2 C seedless red grapes, halved
1 C cucumber, chopped
1/3 C of orange juice
3 T of salad oil
1 T fresh mint, snipped
4 C lettuce, shredded

How to Make It:

Toss the chicken, grapes and cucumbers together in a large mixing bowl.
Pour the orange juice into a jar with a screw on lid.
Add the oil and mint and screw the lid on the jar.
Shake until all the ingredients are blended together well.
Pour over the chicken mixture and stir until blended in well.
Place the lettuce on 4 serving plates.
Spoon the chicken salad onto the lettuce before serving.

Makes 4 servings

Add chopped tomatoes if you like to give your salad some color. Switch up your salad each time you make it by substituting chopped cantaloupe or honeydew melon for the grapes.

Preparation Time: approximately 25 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)
Calories 269; Fat 16g; Saturated Fat 3g; Carbohydrates 11g; Fiber 1g;
Protein 22g; Cholesterol 62 mg; Sodium 114 mg

Filed Under: Chicken, Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , ,