Shrimp Rice Salad

3 cups cold cooked rice
1 teaspoon curry powder
1 tablespoon snipped parsley
1/4 cup Italian dressing
1/2 cup sliced ripe olives
1/2 cup slivered almonds
2 cups chopped shrimp
1/4 cup Miracle Whip or mayonnaise
1 small can drained crushed pineapple

Toss rice, curry powder, parsley and Italian dressing in large bowl. Fold in olives, nuts, shrimp, and Miracle Whip or mayonnaise.

Refrigerate several hours. Stir in pineapple just before serving. Serve on lettuce leaf.

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Cucumber and Sour Cream Dressing

1/2 cucumber, peeled, seeded and grated
1/4 teaspoon salt
Dijon style mustard
1 tablespoon vinegar
salt and pepper to taste
1/2 cup sour cream
1/4 cup plain yogurt
1 tablespoon snipped fresh dill

In a small sieve set over a bowl, toss cucumber with salt and let drain 10 minutes.

In a blender, blend mustard, salt and pepper to taste. Add sour cream, yogurt and fresh dill. Blend the mixture, scraping down the sides until it is smooth. Add the cucumber and blend until combined.

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Layer Salad

1 package lemon jello — (8-serving size)
1 tablespoon white vinegar
2 bananas — sliced
1 15 1/4 oz. can pineapple tidbits — drain, reserve juice
1 1/2 cups miniature marshmallows

2 tablespoons flour — rounded
1 egg
dash of salt
1/2 cup sugar
2 tablespoons butter
1 package Dream Whip

Prepare lemon jello according to package directions, then add the vinegar, bananas, pineapple and marshmallows to the jello. Pour into 9 X 13-inch dish and refrigerate until set.

Topping: Add enough water to pineapple juice to make 1 cup. Add flour, egg, salt and sugar to juice. Cook until thick, then add butter.

Let cool completely, then prepare 1 package of Dream whip, as directed and add it to the cooked topping. Spread the mixture over the jello layer and refrigerate.

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Dilled Crab Salad

2 packages (8 ounces each) flaked imitation crabmeat
3 cups fresh sugar snap peas, halved widthwise
2 medium cucumbers, sliced
1 medium sweet red pepper, julienned
1/2 cup thinly sliced red onion
1/2 cup snipped fresh dill
1/3 cup prepared ranch dressing
1/3 cup sour cream
1 teaspoon lemon juice
Boston lettuce

In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill.

Combine the dressing, sour cream and lemon juice; mix well. Pour over crab mixture and toss to coat.

Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce.

Yield: 10 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts One serving: One 1-cup serving (prepared with fat-free ranch dressing and reduced-fat sour cream) Calories: 94 Fat: 1 g Saturated Fat: 0 g Cholesterol: 12 mg Sodium: 481 mg Carbohydrate: 13 g Fiber: 2 g Protein: 7 g
Diabetic Exch: 1 lean meat, 1/2 starch.

Pyrex Smart Essentials 2.5-Quart Glass Mixing Bowl

Cranberry Salad

1 pkg. fresh cranberries, picked over and washed (10 oz)
4 cups water
1/4 teaspoon baking soda
2 cups sugar
3 boxes strawberry gelatin (3 oz. each)
4 cups miniature marshmallows
2 cups apple, peeled and diced
1 cup chopped nuts, optional
1 can crushed pineapple, drained (9 oz)
2 navel oranges, peeled and sectioned
1 or 2 cups seedless green or red grapes, halved

Cook cranberries in the 4 cups water to a boil. Add soda and stir. Simmer 10 minutes. Stir in sugar, gelatin, and marshmallows. Stir until melted. Let mixture cool.

Add apples, nuts, pineapple, orange sections and grapes.

Pour into one 9 x 13″ pan and one 8 x 8″ pan. Chill until firm.

Will serve 20 or more.

Pyrex Easy Grab Glass Bakeware and Food Container Set (14-Piece)

Beet Salad on Greens

1 bunch each red and golden beets, trimmed

1/2 cup olive oil
1/4 cup cider vinegar
1 tablespoon grated lemon peel
1/4 cup lemon juice
2 teaspoons mustard
1 tablespoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt

1/2 cup dill leaves, chopped
12 cups torn salad greens
1 head Belgian endive, cut lengthwise in strips
1 cup toasted walnuts

Heat oven to 375 degrees. Line a 13X9 inch pan with foil, coat foil with nonstick spray. Place red beets on one side, wrap golden beets in foil, place on other side. Cover pan with foil.

Bake 1 1/2 hours or until beets are tender. When cool enough to handle, hold under running water, rub off skins and slice. Place red and yellow beets in separate bowls.

Shake dressing ingredients in a covered jar or whisk in a bowl to blend. Stir 1/4 cup dressing and 1/4 cup dill into each bowl of beets. Mix greens, endive and nuts in a bowl with rest of dressing.

Arrange with beets on salad plates or serving platter.

Makes 8 servings.

Cooking with Walnuts: 51 Recipes using Walnuts

Baked Caprese Salad

1 baguette, sliced 1/2 inch thick (30 to 36 slices)
1/4 cup extra virgin olive oil
5 Roma tomatoes, sliced
Freshly ground black pepper
1 1/4 pounds fresh mozzarella cheese, sliced
Leaves from 1 bunch of fresh basil

Preheat oven to 450.

Arrange the baguette slices on a baking sheet, brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes.

Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper and serve.

Be careful not to overheat the crostini; the cheese and tomatoes should be just warmed through and softened but not melted or falling apart. It’s perfect if you have slightly underripe tomatoes.

Serves 4 to 6

Cooking with Basil

Cooking with Basil

Oriental Ramen Salad

2 tablespoons butter or margarine
1 pkg. (3 oz.) dry oriental-flavor ramen noodle soup, noodles crumbled and seasoning packet reserved
1/2 cup sliced almonds
2/3 cup (5 fl.-oz. can) evaporated fat free milk
2/3 cup vegetable oil
3 tablespoons white vinegar
2 tablespoons granulated sugar
2 pkgs. (10 oz. each) romaine-radicchio salad greens
4 green onions, sliced diagonally

Melt butter in large skillet. Add crumbled ramen noodles and nuts; cook, stirring constantly, until noodles are golden. Remove from pan; cool.

Place evaporated milk, oil, ramen seasoning packet, vinegar and sugar in blender; cover. Blend until smooth.

Combine salad greens, noodle mixture, green onions and dressing in large bowl; toss to coat well. Serve immediately.

Serving Size: 8

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Chopped Salad with Buttermilk Poppy Seed Dressing

1 cup buttermilk
1 tablespoon cornstarch
1/4 teaspoon Splenda® No Calorie Sweetener, Granulated
2 tablespoons Dijon-style mustard
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon salt
2 teaspoons poppy seeds

8 cups chopped romaine lettuce
1 avocado, slightly ripe and slightly firm to the touch
1 cup coarsely chopped jicama
4 ounces sliced turkey breast
1 turkey bacon, cooked
2 tablespoons crumbled blue cheese
1/2 cup chopped red pepper
1/3 cup frozen yellow corn kernels, thawed

Prepare Dressing. Pour half of the buttermilk into a small saucepan. Add the cornstarch and stir well, using a wire whisk. Stir until the cornstarch is fully incorporated and there are no lumps. Cook over medium heat until thickened and bubbling (about 3-4 minutes). Remove from heat.

Pour buttermilk mixture into a medium bowl. Add remaining buttermilk, Splenda® Granulated Sweetener, Dijon Style Mustard, reduced-fat mayonnaise and salt. Stir well. Add poppy seeds and stir well. Cover and refrigerate at least one hour or until ready to use.

Prepare salad just before serving. Place romaine in a large mixing bowl and set aside. Slice avocado in half. Remove pit. Peel avocado or scoop avocado out of the skin with a large spoon. Chop avocado into approximately 1/2 inch chunks. Place in the bowl with the romaine lettuce. Add chopped jicama and toss. Refrigerate romaine salad blend until ready to use. Set aside.

Cut the sliced turkey breast into small strips. Toss with about 2 tablespoons of the chilled dressing and refrigerate until ready to use.

Chop the red pepper into thin, one-inch long strips. Set aside.

Chop the cooked bacon into short crosswise strips. Set aside.

Assemble salad. Toss 2/3 cup dressing with the romaine salad blend. Place on a serving platter. Place turkey in the center of the salad. Sprinkle over the entire salad the strips of bacon, blue cheese, corn and red pepper strips.

Serve immediately. Serve any remaining dressing on the side.

Serves: 6

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Info (per serving)
Calories 160 | Calories from Fat 90 | Fat 10g (sat 2g) | Cholesterol 15mg | Sodium 600mg | Carbohydrate 14g | Fiber 5g | Sugar 4g | Protein 8g

Note Exchanges per Serving: 1 Lean Meat, 1 Fat, 1 Vegetable, 1/2 Starch

Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece

Chicken Salad Chapala

4 flour tortillas (8-inch)
16 ounces chicken breast, cooked, shredded or cubed
1 can (15 ounces) pinto or red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup peeled, cubed mango
1 medium zucchini, cut in half, sliced
1/2 cup chopped red pepper
1/4 cup chopped green onion and tops
Honey-cumin vinaigrette (see recipe below)
6 cups torn salad greens

Preheat oven to 375 degrees.

Prepare honey-cumin vinaigrette. Set aside.

Cut each tortilla into 6 wedges; coat tops with vegetable oil spray. Place on a cookie sheet and bake in preheated oven until browned and crisp, about 5 to 8 minutes; cool and reserve.

Combine chicken, beans, mango, zucchini, pepper and onions in a bowl; pour honey-cumin vinaigrette over and toss.

Arrange salad greens on serving plates and spoon salad over; garnish with reserved tortilla wedges.

Makes 6 servings.

Honey-Cumin Vinaigrette:
1/2 cup orange juice
1 to 2 tablespoons olive oil
1 tablespoon honey
2 to 3 teaspoons lime juice
1/4 teaspoon ground cumin

Combine all ingredients.

Makes 2/3 cup.

Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece