Pineapple Chicken Salad Lettuce Wraps
- container (6 oz) Yoplait® Fruitful™ pineapple yogurt
- teaspoon salt
- teaspoon pepper
- 1 1/2
- cups chopped cooked chicken
- cup shredded carrot
- tablespoons sliced green onion (2 medium)
- tablespoons chopped red bell pepper
- tablespoons chopped celery
- leaves Bibb lettuce
- In medium bowl, mix yogurt, salt and pepper. Stir in all remaining ingredients except lettuce until combined.
- Divide chicken mixture evenly among lettuce leaves (about 1/3 cup per leaf). Serve immediately.
Credit: recipe from Betty Crocker.
- 1/2 cups sugar
- 1-1/2 teaspoons cornstarch
- 1 teaspoon ground mustard
- 1/4 cup white vinegar
- 1/4 cup water
- 1 egg plus 1 egg yolk, lightly beaten
- 1/2 cup mayonnaise
- 3 tablespoons butter, softened
- 4 cups fresh broccoli florets, 1-inch cuts
- 2 cups sliced fresh mushrooms
- 1/2 medium red onion, sliced in 1/8-inch-thick rings
- 1 can (11 ounces) mandarin oranges, drained
- 6 slices bacon, cooked and crumbled
- 1/2 cup slivered almonds, toasted
- 1/2 cup golden raisins
Originally published as Fresh Broccoli/Mandarin Salad in Country Woman May/June 1989, p29
- In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
- Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill.
- In a large salad bowl, combine the broccoli, mushrooms, onion, oranges, bacon, almonds and raisins. Pour dressing over salad; toss to coat. Store in refrigerator. Yield: 10-12 servings.
1 bag (32 ounce) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired
1. In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
2. Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
3. Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
4. Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.
©2016 ®/TM General Mills All Rights Reserved
TOTAL TIME: Prep/Total Time: 30 min.
- 1 pork tenderloin (1 pound), cut into 1-inch cubes
- 1 teaspoon barbecue seasoning
- 1/8 teaspoon salt
- 2 teaspoons olive oil
- 1 bunch romaine, torn
- 1 cup cherry tomatoes, quartered
- 3/4 cup canned black beans
- 1/2 cup cider vinegar
- 1/4 cup olive oil
- 2 green onions, sliced
- 1 teaspoon barbecue seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon pepper.
- Toss pork with barbecue seasoning and salt. In a large skillet, saute pork in oil until no longer pink; set aside.
- In a large bowl, combine the romaine, tomatoes, black beans and pork. In a small bowl, combine vinaigrette ingredients; drizzle over salad and toss to coat. Yield: 4 servings.
From EatingWell: May/June 2011, July/August 2012
This sesame chicken and noodle salad couldn’t be simpler to make. It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve. Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm (Kyle Books, 2010).
12 servings, about 1 1/3 cups each | Active Time: 45 minutes | Total Time: 45 minutes
- 8 ounces Chinese egg noodles or other thin noodles or pasta, fresh or dried
- 1 cup creamy peanut butter
- 3/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons Shaoxing wine or dry sherry (see Notes)
- 1 cup thinly sliced scallions
- 1/4 cup chopped fresh cilantro (optional)
- 2 tablespoons naturally brewed reduced-sodium soy sauce
- 1 tablespoon Asian chile sauce, such as sambal oelek or Sriracha (see Notes)
- 2 heads baby romaine or 1 head regular romaine lettuce
- 1 1/2 pounds cooked boneless, skinless chicken breasts (see Tip), sliced crosswise into 1/4-inch slices and chilled
- 2 medium red bell peppers, cut into 1/4-inch dice
- 1 large English cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices
- Salt to taste
- Freshly ground pepper to taste
- Toasted sesame seeds for garnish (see Notes)
- Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.
- Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend.
- If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2-inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups.
- Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.
- Transfer the salad to a serving bowl. Serve garnished with sesame seeds.
Per serving : 242 Calories; 11 g Fat; 2 g Sat; 5 g Mono; 34 mg Cholesterol; 17 g Carbohydrates; 18 g Protein; 3 g Fiber; 312 mg Sodium; 386 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat, 2 fat
Credit: 2015, Meredith Corporation. All Rights Reserved
|1.||Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.|
|2.||Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.|
|3.||In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.|
|4.||In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.|
|ALL RIGHTS RESERVED © 2015 Allrecipes.com||Printed from Allrecipes.com 5/6/2015|
Lazy Chef Salad
2 cups mixed salad greens
2 ounces water packed can tuna or salmon, drained
1/4 cup cooked chickpeas
2 Tablespoons reduced fat cheese, shredded
2 Tablespoons reduced fat ranch dressing
Cold Spaghetti Salad
1 med. red onion
2 green pepper
16 oz. bottle of dressing ( your preference ) * May use less dressing I prefer 7 oz. of Ranch.
1/2 or 2/3 bottle McCormick’s Salad Supreme
Add dressing and Salad Supreme, mix well.
Then add all chopped vegetables. Refrigerate.
Chilled Vegetable Salad
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, do not drain
1 (15 1/4-ounce) can small sweet green peas, drained
1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white corn, drained
1/2 teaspoon salt
1/4 teaspoon pepper
Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves.
Remove dressing from heat, and cool 30 minutes.
Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing.
Cover and chill salad for 8 hours. Serve with a slotted spoon.
NOTE: Salad may be stored in an airtight container in the refrigerator for several days.
Credit: Sidney Ann Allen, Shreveport, Louisiana, Southern Living magazine
November 2000. Photo Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.
Original recipe makes 12 servings
2 pounds clean, scrubbed new red potatoes
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste.
Chill for an hour before serving.
Credit: ALL RIGHTS RESERVED Copyright 2014 Allrecipes.com