July 28, 2011 at 8:33 a.m.
We are hearing much about "green" these days. So, how about a refreshing...
AMBROSIA GREEN SALAD
5 c. greens (spinach, romaine, boston, etc.) torn into bite size pieces
1/2 c. chopped walnuts
1/4 c. flaked coconut
1-11 oz. can mandarin oranges, drained, chilled
1-8 oz. can pineapple tidbits, drained, chilled
1/3 c. undiluted frozen orange juice, thawed
In a serving bowl, combine all ingredients, except o.j. When ready to serve, drizzle o.j. over salad and toss gently.
Makes 6 servings.
Note: If you wish, you can use a bottled fruit dressing such as a raspberry vinaigrette or a creamy poppy seed dressing. The raspberry dressing is delicious.
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TORTELLINI, BROCCOLI AND BACON SALAD
1 pkg. cheese-filled tortellini (found in the dairy section)
2 c. broccoli flowerets
1 c. cherry tomatoes, cut in half or 1 c. grape tomatoes
1 T. snipped fresh chives
1/2 c. coleslaw dressing
1/2 lb. bacon, crisply cooked, drained and crumbled
2 T. sunflower nuts - optional
Cook and drain tortellini as directed on package. Rinse with cold water and drain.
Mix together tortellini and next 4 ingredients in a large bowl. Cover and refrigerate at least 1 hour to blend flavors. Just before serving, stir in bacon. Sprinkle with nuts.
Makes 4-5 servings.
Note: If you wish, you can use chopped pecans as a garnish.
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VEGETABLE PARMESAN TOSS
1 c. each, broccoli flowerets
2 c. cauliflowerets
1 small sweet onion, thinly sliced and separated into rings
1 c. mayonnaise or salad dressing
3 T. grated Parmesan cheese
2 T. sugar
1/2 t. dried basil leaves
6 c. lettuce, torn into bite size pieces
1 c. onion-and-garlic flavored croutons
1/4 c. sliced almonds
5 strips bacon, cooked crisp, drained and crumbled
Combine broccoli, cauliflower and onion in large bowl. In a small bowl, combine next 4 ingredients; add to veggies. Toss gently to coat. Cover and refrigerate at least 2 hours or overnight. Just before serving, add croutons and almonds, garnish with bacon.
Makes 10 (1 c.) servings.
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TROPICAL FRUIT AND SPINACH SALAD
Candied Almonds (below)
4 c. bite-size pieces baby spinach leaves
1 c. sliced strawberries
1 large mango, peeled and sliced (12 slices)
2 kiwi fruit, peeled and sliced
1/2 c. creamy poppyseed dressing - recipe follows
Make candied almonds; set aside. Divide spinach among 4 plates. Arrange berries, mango and kiwi fruit on spinach. Sprinkle with nuts. Drizzle with dressing.
Makes 4 servings.
CANDIED ALMONDS
1/4 c. slivered almonds, coarsely chopped
1T. + 1 t. sugar
Cook nuts and sugar in a small frying pan over medium-low heat, stirring constantly until sugar is melted and nuts are coated and golden brown. Remove from pan quickly onto waxed paper, separating clumps with two forks. Cool completely.
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CREAMY POPPY SEED DRESSING
3/4 c. mayo or salad dressing
1/3 c. sugar or honey
2 T. cider vinegar
2 t. poppy seed
Mix all ingredients in a small bowl with wire whisk. Store covered in refrigerator. Makes about 1 c. dressing.
Note: This is a very good dressing to serve over any type of fruit or greens.
TFD: The discovery of a new dish does more for human happiness than the discovery of a new star...unless you're into astronomy.
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