Cole Slaw with Apple

1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons celery seed
1 teaspoon sugar
1/4 teaspoon salt
dash black pepper
4 cups shredded cabbage, about 1 pound
3 apples, peeled, cored, and thinly sliced

Combine sour cream, mayonnaise, lemon juice, celery seed, sugar, salt, and pepper; blend well. Add cabbage and apple slices and toss lightly until cabbage is coated.

Serve immediately.

If making an hour or two in advance, add apple slices just before serving.

This cabbage salad serves 6 to 8.

Prepworks by Progressive 16-Slice Thin Apple Slicer and Corer Perfect for Apples or Pears, Attached Safety Cover Protect Fingers while In-Use and Blades while in Storage

Parmesan Salad Dressing

1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Salt to taste

Combine all ingredients together and mix well. Cover and refrigerate overnight.

Great as a salad dressing or dip for vegetable crudites or chips.

Makes 1 1/2 cups dressing.

18 Piece Glass Food Storage Container Set – BPA Free – Use for Home, Kitchen and Restaurant – Snap On Lids Keep Food Fresh with Airtight Seal Safe for Dishwasher

Asparagus and Smoked Salmon Salad

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn
1/2 cup frozen green peas, thawed
1/4 pound smoked salmon, cut into 1 inch chunks
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.

Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.

In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.

In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.

Original recipe yield: 8 servings

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

Amount Per Serving
Calories: 162
Total Fat: 13.1g
Cholesterol: 3mg
Sodium: 290mg
Total Carbs: 7.8g
Dietary Fiber: 3.7g
Protein: 6g

Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowls, 3/4 – 1.5-3 – 4-5 – 8 Quart

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.

[13-Pack] Glass Storage Containers with Lids

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.

NutriBullet 12-Piece High-Speed Blender/Mixer System, Gray

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.

Pyrex Easy Grab Glass Bakeware and Food Storage Set (8-PieceBPA-free)

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