Raw Kale Salad

Name: Raw Kale Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: Raw Kale Salad; 1 large head of any kind of kale, stemmed and chopped; Shredded carrot; 1/2 cup of currants; 1/4 cup raw sunflower seeds; 1/4 cup raw pumpkins seeds; juice of one-half lemon; drizzle of olive oil; sprinkling of kosher salt

March 27, 2020 BeckieLeave a comment

Raw Kale Salad

Save to BigOven

Yum

Cuisine American

Category Salads

Persons

Serving Size

Prep Time

10 minutes

Total Time

10 minutes

Rate this recipe

0 ratings

Ingredients

Raw Kale Salad

1 large head of any kind of kale, stemmed and chopped
Shredded carrot
1/2 cup of currants
1/4 cup raw sunflower seeds
1/4 cup raw pumpkins seeds
juice of one-half lemon
drizzle of olive oil
sprinkling of kosher salt

Instructions

Dressing

Equal parts olive oil, lemon juice, and agave syrup
Salt and pepper to taste
In large serving bowl, add the kale, juice of one half of a lemon, a drizzle of oil and a little kosher salt. Massage the kale until the kale starts to soften and wilt, 2 to 3 minutes. The kale will reduce by about a third. Add the currants, carrots, sunflower seeds and pumpkin seeds and anything else you want to put in the salad. (Thinly sliced apples and very thinly sliced red onions make a great salad too.)
Prepare the dressing by combining the juice from the remaining half of lemon with equal parts olive oil and agave syrup, and salt and pepper to taste. Whisk together until emulsified. Pour all or part over the salad.
Refrigerate until ready to serve. If you want it to be completely fat-free, simply use your own favorite fat-free dressing.

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

Amount Per Serving: 4
Calories		144.81 kcal
% Daily Value*
Total Fat 6.96 g		10.7%
	Saturated Fat 1.02 g	5.1%
	Trans Fat 0.01 g
Cholesterol 0.0 mg		0
Sodium 184.0 mg		7.7%
Total Carbohydrate 19.11 g		6.4%
	Dietary Fiber 3.67 g	14.7%
	Sugars 13.43 g
Protein 5.64 g

Vitamin A 23.37 %		Vitamin C 61.26 %
Calcium 8.62 %		Iron 11.75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

agave syrup,

carrots,

currants,

kale,

pumpkins seeds,

sunflower seeds

Angel Hair Pasta Salad

March 26, 2020September 27, 2020 BeckieLeave a comment

Angel Hair Pasta Salad

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Yum

Cuisine Italian, American

Category Pasta Salads

Persons

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes

Rate this recipe

0 ratings

Ingredients

1 lb angel hair pasta
1 tablespoon Lawry's Seasoned Salt
1 tablespoon Accent seasoning
4 tablespoons salad oil
1 1/2 teaspoons lemon juice
1 cup mayonnaise
1 cup chopped green bell pepper
1/2 cup chopped white onion
1 cup chopped celery
1/4 cup diced pimento (2 ounce jar)
3/4 cup sliced black olives
black pepper

Instructions

Chop/dice all vegetables and place in large bowl.
Mix remaining ingredients for the dressing in with the vegetables.
Boil angel hair pasta and drain very well.
Mix pasta in with vegetables and dressing.
Refrigerate for at least 2 hours prior to serving.

Notes

Total Time: does not include any cooling, chilling, or wait times.

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

Amount Per Serving:
Calories		400.8 kcal
% Daily Value*
Total Fat 25.26 g		38.9%
	Saturated Fat 3.38 g	16.9%
	Trans Fat 0.02 g
Cholesterol 9.01 mg		3%
Sodium 289.26 mg		12.1%
Total Carbohydrate 37.11 g		12.4%
	Dietary Fiber 2.58 g	10.3%
	Sugars 2.23 g
Protein 6.43 g

Vitamin A 1.68 %		Vitamin C 20.15 %
Calcium 3.22 %		Iron 7.21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

angel hair pasta,

black olives,

celery,

diced pimento,

green bell pepper

Tahini Dressing

March 5, 2020April 11, 2020 BeckieLeave a comment

Tahini Dressing

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Yum

Cuisine Eastern Mediterranean, Middle East, Asian

Category Salad Dressings

Persons

Serving Size

Prep Time

10 minutes

Total Time

10 minutes

Rate this recipe

0 ratings

Ingredients

Tahini Dressing

1 garlic clove
1 teaspoon salt
1 cup tahini
1/2 cup water
1/2 cup freshly squeezed lemon juice
To garnish: -- paprika or cumin

Instructions

Use a mortar and pestle or small food processor to make the garlic and salt into a paste. Add the tahini; the mixture will be very thick. Add the water, followed by the lemon juice. If the mixture is thicker than you'd like, add more water.
Check for salt and serve, topped with a little paprika or cumin.
Makes about 2 cups (8 one-quarter cup servings)

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

Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat

Amount Per Serving: 8
Calories		182.41 kcal
% Daily Value*
Total Fat 16.17 g		24.9%
	Saturated Fat 2.27 g	11.4%
	Trans Fat
Cholesterol		0
Sodium 140.55 mg		5.9%
Total Carbohydrate 7.53 g		2.5%
	Dietary Fiber 2.84 g	11.4%
	Sugars 0.54 g
Protein 5.18 g

Vitamin A 0.1 %		Vitamin C 6.69 %
Calcium 12.99 %		Iron 15.02 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cumin,

garlic clove,

lemon juice,

paprika,

tahini

Smashed Potato Salad with Escarole

March 3, 2020April 11, 2020 BeckieLeave a comment

Smashed Potato Salad with Escarole

Save to BigOven

Yum

Cuisine American

Category Potato Salads

Persons

Serving Size

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Rate this recipe

0 ratings

Ingredients

Smashed Potato Salad with Escarole

2 large potatoes -- (about 1 pound), baking or all-purpose, peeled and cut into quarters
Salt
1 pound escarole -- or other greens, thick stems chopped
1/4 cup olive oil -- to 1/2
Grated zest and juice of 1 lemon
Black pepper

Instructions

Put the potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain.
Add the escarole to the water and cook until it wilts, a minute or 2. Rinse under cold water. Drain well, then chop.
Roughly crush the drained potatoes in a bowl with a fork or potato masher, leaving lots of lumps; add 1/4 cup oil and the lemon zest and juice. Mash in the escarole, adding more oil and sprinkling with salt and pepper as needed.
Serve immediately (or cover and refrigerate for up to 12 hours; bring to room temperature before serving).
Makes: 4 servings

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

Exchanges: 1/2 Grain (Starch); 1 Vegetable; 2 1/2 Fat.

Amount Per Serving: 4
Calories		210.23 kcal
% Daily Value*
Total Fat 13.76 g		21.2%
	Saturated Fat 1.93 g	9.7%
	Trans Fat
Cholesterol		0
Sodium 594.3 mg		24.8%
Total Carbohydrate 21.23 g		7.1%
	Dietary Fiber 5.99 g	24%
	Sugars 1.03 g
Protein 2.98 g

Vitamin A 0.17 %		Vitamin C 30.68 %
Calcium 3.94 %		Iron 6.54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Escarole,

lemon,

potatoes

Source: Unknown

Chicken, Fruit and Curry Salad

February 12, 2020April 13, 2020 BeckieLeave a comment

Chicken, Fruit and Curry Salad

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Yum

Cuisine American

Category Chicken Salads

Persons

Serving Size

Prep Time

20 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

Chicken, Fruit and Curry Salad

Salad:

4 cups diced cooked chicken
2 cups grated coconut
One 5 1/2-ounce can pineapple chunks, cut in half
2 cups halved grapes (seeds removed if necessary)
1 cup sliced water chestnuts
1 small can cashews (optional)
1 small can smoked almonds, cut in half

Dressing:

1 1/2 cups mayonnaise
1 teaspoon curry powder (or more to taste)
1 tablespoon lemon juice
1 tablespoon soy sauce

Instructions

To make the salad, put the chicken, coconut, pineapple chunks, grapes, and water chestnuts in a large bowl. Toss to mix well.
To make the dressing, mix together the mayonnaise, curry powder, lemon juice, and soy sauce in a small bowl and stir until well blended.
Just before serving, stir the dressing into the salad to blend evenly. Add the cashews, if using them, and the almonds, and mix.
Serves 8

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

Amount Per Serving: 8
Calories		569.7 kcal
% Daily Value*
Total Fat 47.59 g		73.2%
	Saturated Fat 14.6 g	73%
	Trans Fat 0.0 g
Cholesterol 69.39 mg		23.1%
Sodium 421.14 mg		17.5%
Total Carbohydrate 17.76 g		5.9%
	Dietary Fiber 3.77 g	15.1%
	Sugars 10.32 g
Protein 19.27 g

Vitamin A 1.12 %		Vitamin C 14.16 %
Calcium 2.28 %		Iron 10.07 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

almonds,

cashews,

coconut,

cooked chicken,

grapes,

pineapple chunks,

water chestnuts

Source: Multiple Resources

Strawberry Pretzel Salad

December 1, 2019June 1, 2020 BeckieLeave a comment

Strawberry Pretzel Salad

Save to BigOven

Yum

Cuisine American

Category Fruit Salads

Persons

Prep Time

35 minutes

Cook Time

10 minutes

Total Time

45 minutes

Rate this recipe

0 ratings

Ingredients

Strawberry Pretzel Salad

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Instructions

Preheat oven to 400°F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping.
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		417.4 kcal
% Daily Value*
Total Fat 23.35 g		35.9%
	Saturated Fat 13.7 g	68.5%
	Trans Fat 0.47 g
Cholesterol 65.66 mg		21.9%
Sodium 546.88 mg		22.8%
Total Carbohydrate 44.43 g		14.8%
	Dietary Fiber 2.41 g	9.6%
	Sugars 11.44 g
Protein 9.86 g

Vitamin A 22.54 %		Vitamin C 24.05 %
Calcium 6.51 %		Iron 12.67 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cream cheese,

crushed pineapple,

frozen strawberries,

pretzels,

strawberry gelatin,

whipped topping

Citrus Salad Dressing

November 29, 2019May 27, 2020 BeckieLeave a comment

Citrus Salad Dressing

Save to BigOven

Yum

Cuisine American

Category Salad Dressings

Persons

Prep Time

5 minutes

Total Time

5 minutes

Rate this recipe

0 ratings

Ingredients

Citrus Salad Dressing

1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste

Instructions

Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.
4 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		46.42 kcal
% Daily Value*
Total Fat 3.42 g		5.3%
	Saturated Fat 0.47 g	2.4%
	Trans Fat
Cholesterol		0
Sodium 74.74 mg		3.1%
Total Carbohydrate 3.57 g		1.2%
	Dietary Fiber 0.07 g	0.3%
	Sugars 2.93 g
Protein 0.19 g

Vitamin A 0.23 %		Vitamin C 11.48 %
Calcium 0.49 %		Iron 0.71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

5 ingredients,

balsamic vinegar,

orange juice

Tangy Sweet Potato and California Raisin Salad

September 27, 2019July 27, 2020 BeckieLeave a comment

Tangy Sweet Potato and California Raisin Salad

Save to BigOven

Yum

Cuisine American

Category Grilling Salads Vegetables

Persons

Prep Time

1 hour, 25 minutes

Cook Time

20 minutes

Total Time

1 hour, 45 minutes

Rate this recipe

0 ratings

Ingredients

Golden Raisin Vinaigrette

1/2 cup California golden raisins
1/2 cup water
1/3 cup fresh lime juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Freshly ground pepper

Salad

3 pounds small orange or yam-type sweet potatoes (about 2 inches in diameter)
1 tablespoon extra virgin olive oil
1/2 cup California golden raisins
2 tablespoons snipped fresh chives
Fresh arugula leaves

Instructions

For vinaigrette, measure raisins and water into a small saucepan and bring to boil; reduce heat and simmer, uncovered, for 15 minutes or until most of the water has evaporated. Let cool, then purée in a blender or small food processor. Whisk in remaining dressing ingredients; cover and refrigerate until ready to serve.
To prepare salad, peel and cut sweet potatoes crosswise into 1/4-inch slices; toss with olive oil in a medium bowl.
Grill over low heat for about 15 to 20 minutes, turning frequently, until tender and lightly charred. Remove from grill and return to bowl; let cool. Add raisins and chives to bowl and pour dressing over all; stir lightly with a rubber spatula until evenly coated with dressing.
Let chill for at least 1 hour before serving on arugula leaves.

Notes

Prep time includes chill time.

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

Amount Per Serving:
Calories		250.24 kcal
% Daily Value*
Total Fat 5.27 g		8.1%
	Saturated Fat 0.77 g	3.9%
	Trans Fat
Cholesterol		0
Sodium 242.19 mg		10.1%
Total Carbohydrate 49.95 g		16.7%
	Dietary Fiber 6.06 g	24.2%
	Sugars 18.03 g
Protein 3.43 g

Vitamin A 134.26 %		Vitamin C 9.07 %
Calcium 6.66 %		Iron 8.22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

arugula,

grill,

raisins,

sweet potatoes

Source: California Raisins

Watergate Salad

June 21, 2019April 20, 2020 BeckieLeave a comment

Watergate Salad

Save to BigOven

Yum

Cuisine American

Category Fruit Salads

Persons

Serving Size

Prep Time

1 hour, 5 minutes

Total Time

1 hour, 5 minutes

Rate this recipe

0 ratings

Ingredients

Watergate Salad

1 cup miniature marshmallows
1 pkg. (4-serving size) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple, in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip Whipped Topping

Instructions

Combine marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended.
Add whipped topping; stir gently until well blended. Cover.
Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.
Makes: 8 servings, about 1/2 cup each
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 8
Calories		191.62 kcal
% Daily Value*
Total Fat 7.49 g		11.5%
	Saturated Fat 1.99 g	10%
	Trans Fat
Cholesterol 8.55 mg		2.9%
Sodium 56.12 mg		2.3%
Total Carbohydrate 31.36 g		10.5%
	Dietary Fiber 1.23 g	4.9%
	Sugars 25.89 g
Protein 2.17 g

Vitamin A 2.45 %		Vitamin C 5.91 %
Calcium 2.66 %		Iron 2.64 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

pecans,

pineapple,

Pistachio pudding

Cole Slaw with Apple

February 23, 2019May 2, 2020 BeckieLeave a comment

Cole Slaw with Apple

Save to BigOven

Yum

Cuisine American

Category Cole Slaw Salads

Persons

Serving Size

1/2 cup

Prep Time

15 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

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

Instructions

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

Amount Per Serving: 1/2 cup
Calories		176.3 kcal
% Daily Value*
Total Fat 14.24 g		21.9%
	Saturated Fat 3.36 g	16.8%
	Trans Fat
Cholesterol 13.11 mg		4.4%
Sodium 170.54 mg		7.1%
Total Carbohydrate 12.73 g		4.2%
	Dietary Fiber 2.58 g	10.3%
	Sugars 9.2 g
Protein 1.02 g

Vitamin A 3.24 %		Vitamin C 18.71 %
Calcium 4.3 %		Iron 2.77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

apples,

Cabbage,

mayonnaise,

sour cream

Raw Kale Salad

Ingredients

Raw Kale Salad

Instructions

Dressing

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

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Angel Hair Pasta Salad

Ingredients

Instructions

Notes

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Tahini Dressing

Ingredients

Tahini Dressing

Instructions

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

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Smashed Potato Salad with Escarole

Ingredients

Smashed Potato Salad with Escarole

Instructions

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

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Chicken, Fruit and Curry Salad

Ingredients

Chicken, Fruit and Curry Salad

Salad:

Dressing:

Instructions

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

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Like this:

Strawberry Pretzel Salad

Ingredients

Strawberry Pretzel Salad

Instructions

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Like this:

Citrus Salad Dressing

Ingredients

Citrus Salad Dressing

Instructions

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Like this:

Tangy Sweet Potato and California Raisin Salad

Ingredients

Golden Raisin Vinaigrette

Salad

Instructions

Notes

Tags

Like this:

Watergate Salad

Ingredients

Watergate Salad

Instructions

Tags

Like this:

Cole Slaw with Apple

Ingredients

Cole Slaw with Apple

Instructions

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Like this: