Salads can be everything from a side to a complete meal. When you
are short on time or just want something lite, a salad is often the
answer. Why not add these quick and easy salad recipes to your recipe
box? The Rice and Black Bean Salad is complete enough to be a lite meal
or to serve along side another dish. You have protein, grain, veggies,
dairy, etc all in this one dish. The Creamy Pecan Chicken Salad can be
used in a variety of ways from stuffed tomatoes to sandwiches. The other
recipe is for a tasty greens salad with a homemade raspberry dressing;
so good!
RICE AND BLACK BEAN SALAD
2 cups cooked rice, cooled to room temperature
1 can black beans, drained
1 medium tomato, chopped
1/2 cup shredded Mexican-Blend cheese
1 tbsp snipped fresh parsley
1/4 cup Italian salad dressing
1 tbsp lime juice
In a large bowl combine the rice, beans, tomato, cheese, and parsley. Pour the Italian dressing and the lime juice overall. Toss mixture to coat well.
Yield: 4 servings
CREAMY PECAN CHICKEN SALAD
2 cups chopped cooked chicken (great use for leftover chicken)
1/2 cup finely chopped celery
1/4 cup chopped pecans
1/2 cup (more if desired) mayonnaise
1/4 cup whipping cream, whipped
salt to taste, optional
1 1/2 tsp lemon juice
In a mixing bowl combine the chicken, celery, and pecans. Add the mayonnaise, whipped cream, and salt, if using; mix together well (adding more mayo if needed). Drizzle with the lemon juice and mix gently. Chill until serving time.
Yield: 2 1/2 cups
This salad is great to use as stuffing for tomatoes, on breads for a sandwich, or on a lettuce leaf with tiny breads or crackers.
WINTER SALAD WITH TOASTED ALMONDS AND RASPBERRY DRESSING
DRESSING:
2 cups frozen raspberries, thawed
2 cups wine vinegar
2/3 cup olive oil
1 tsp honey
2 garlic cloves, crushed
Puree raspberries in blender or food processor; strain through a sieve and discard seeds. Pour into a jar. In a jar with a tight filling lid combine 1/3 cup of the raspberry vinegar with the olive oil, honey and garlic; shake vigorously until well mixed.
SALAD:
8 cups mixed salad greens
1/2 large red bell pepper, julienned
1/2 cup finely diced carrot
1/2 cup seedless grape halves
1/4 cup toasted almonds
Arrange the salad ingredients on individual salad plates or in a large salad bowl. Serve with the above raspberry dressing.
Yield: 8 to 10 servings
Enjoy!
RICE AND BLACK BEAN SALAD
2 cups cooked rice, cooled to room temperature
1 can black beans, drained
1 medium tomato, chopped
1/2 cup shredded Mexican-Blend cheese
1 tbsp snipped fresh parsley
1/4 cup Italian salad dressing
1 tbsp lime juice
In a large bowl combine the rice, beans, tomato, cheese, and parsley. Pour the Italian dressing and the lime juice overall. Toss mixture to coat well.
Yield: 4 servings
CREAMY PECAN CHICKEN SALAD
2 cups chopped cooked chicken (great use for leftover chicken)
1/2 cup finely chopped celery
1/4 cup chopped pecans
1/2 cup (more if desired) mayonnaise
1/4 cup whipping cream, whipped
salt to taste, optional
1 1/2 tsp lemon juice
In a mixing bowl combine the chicken, celery, and pecans. Add the mayonnaise, whipped cream, and salt, if using; mix together well (adding more mayo if needed). Drizzle with the lemon juice and mix gently. Chill until serving time.
Yield: 2 1/2 cups
This salad is great to use as stuffing for tomatoes, on breads for a sandwich, or on a lettuce leaf with tiny breads or crackers.
WINTER SALAD WITH TOASTED ALMONDS AND RASPBERRY DRESSING
DRESSING:
2 cups frozen raspberries, thawed
2 cups wine vinegar
2/3 cup olive oil
1 tsp honey
2 garlic cloves, crushed
Puree raspberries in blender or food processor; strain through a sieve and discard seeds. Pour into a jar. In a jar with a tight filling lid combine 1/3 cup of the raspberry vinegar with the olive oil, honey and garlic; shake vigorously until well mixed.
SALAD:
8 cups mixed salad greens
1/2 large red bell pepper, julienned
1/2 cup finely diced carrot
1/2 cup seedless grape halves
1/4 cup toasted almonds
Arrange the salad ingredients on individual salad plates or in a large salad bowl. Serve with the above raspberry dressing.
Yield: 8 to 10 servings
Enjoy!
No comments:
Post a Comment