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Old March 14th, 2008, 04:17 PM   #21
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Goat Cheese and Lemon Dressing over Salad

Ingredients
Grated zest of two lemons
2 tablespoons of fresh lemon juice (try a Meyer's lemon if you can)
4 ounces of goat cheese, mild chevre
1/2 cup of heavy cream
1/2 cup of milk
1 teaspoon of poppy seeds

Directions
Using a blender or a mini food processor, blend the chevre with the milk and the heavy cream until very smooth.
Stir in lemon juice and rind, along with the poppy seeds.
Cover and refrigerate.
Serve over mixed greens, with croutons, cucumbers and cherry tomatoes.
Or drizzle over chopped pitted dates, sliced pears and chopped walnuts on a bed of greens.
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Old March 14th, 2008, 04:18 PM   #22
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Passionfare Dressing
1 cup Passion Fruit pulp concentrate (prepare it with fresh passion fruit in the processor food and a little bit of water)
1/2 cup Sugar (or Splenda as your taste))
1/4 cup Canola Oil
Salt and pepper
1 Tbsp. Dijon Mustard
4 Tbsp. Cider vinegar
1/4 tsp. dried Dill
1/2 tsp. dried ginger

Directions
Mix all ingredients in the blender and use like a salad dressing. You can keep it in the freezer for about 2 weeks.
If you want, Add sesame seeds over the salad .
* Don't use Olive oil for this recipe, it doesn't taste good.
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Old March 14th, 2008, 04:19 PM   #23
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Herbed Dressing
Ingredients
1-1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon ground black pepper
1 teaspoon dill weed
6 tablespoons chopped parsley
2 tablespoons Dijon mustard
2 tablespoons sugar
3 minced garlic cloves
1/2 cup vinegar
3/4 cup salad oil

Directions
Combine all ingredients in blender and blend until smooth.
Serve on top of salad or greens.
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Old March 14th, 2008, 04:19 PM   #24
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Ginger Salad Dressing

Ingredients
3 tablespoons each honey and lime juice
2 tablespoons olive oil
2 teaspoons Dijon-style mustard
1/2 teaspoons each of dried basil, mint, and ginger
1/4 teaspoon each salt and black pepper

Directions
Whisk together all ingredients
Makes about 1/2 cup of dressing
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Old March 15th, 2008, 03:45 PM   #25
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APPLE & MANGO SALAD
SERVES 6
Ingredients

1 mango - peeled, seeded and cubed
1 Granny Smith apple - peeled, cored and diced
3/4 cup toasted cashews
1 tablespoon balsamic vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch salt
Cooking Instructions
In a medium bowl, toss together mango, Granny Smith apple, cashews, balsamic vinegar, cinnamon, ginger, and salt.
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Old March 15th, 2008, 03:47 PM   #26
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GRILLED SALMON SALAD

Ingredients
Salmon:


2 tablespoons (30 mL) soy sauce
1 tablespoon (15 mL) honey
1 tablespoon (15 mL) lemon juice
Zest of 1 lemon
1/4 teaspoon (1 mL) ground ginger (optional)
4 5 ounce (150 g) skinless salmon fillets
Lemon Dressing:

1 tablespoon (15 mL) lemon juice
1 tablespoon (15 mL) olive oil
1 tablespoon (15 mL) white wine vinegar
1/8 teaspoon (.5 mL) sugar
Salt and pepper to taste
Salad:

3 cups (750 mL) baby spinach
1 ripe avocado, peeled, pitted, diced
1 ripe mango, peeled, pitted, diced
2 tablespoons (30 mL) finely chopped red onion
2 tablespoons (30 mL) capers
Cooking Instructions
Mix the soy sauce, honey, lemon juice, lemon zest and ginger (if using); set aside.
Barbecue the salmon fillets on a greased grill until firm and opaque, 5 to 7 minutes per side, depending on thickness of fillets. Brush generously with the soy mixture near end of barbecuing time. Remove the salmon from grill.
Mix together the Lemon Dressing ingredients; set aside.
In a salad bowl toss together spinach, avocado, mango, red onion and capers. Break salmon into large chunks and gently mix into salad. Serve Lemon Dressing on the side.
Servings: 4
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Old March 29th, 2008, 02:30 AM   #27
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from Oregon,
Strawberry Vinaigrette

8 tbsp strawberry vinegar
1 tsp salt
1 tbsp sugar
1 oz fresh or frozen strawberries
2 Tbsp Dijon mustard
Dash Tabasco sauce
Dash pepper
3 cups olive oil
4 tbsp water

Place strawberry vinegar, salt, sugar, strawberries, mustard, Tabasco, and pepper in blender. Blend ingredients well. Add oil in slow steady stream. Add water and blend one last time.
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Old March 29th, 2008, 02:31 AM   #28
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Strawberry and Spinach Salad

3 tbsp Grey Poupon Honey Mustard
1/4 cup balsamic vinegar
1 pkg (10 oz) fresh spinach leaves, cleaned and stems removed
2 pt strawberries, sliced
1/3 cup diced sweet onions
1 pkg (4 oz) Feta cheese, diced or crumbled

Whisk mustard and vinegar in small bowl. Slowly blend in oil. Toss spinach, strawberries, onion, and cheese in a large serving bowl. Add mustard dressing, tossing to coat. Serve immedicately.
Tip: Raspberry vinegar is a good substitue for balsamic vinegar.
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Old March 29th, 2008, 02:32 AM   #29
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Cranberry & Date Salad
1 cup cranberries finely chopped
1/3 cup sugar
2 medium oranges
1 tsp vanilla
1 8 oz package cream cheese, softened
1 small apple, finely chopped
1/2 cup snipped pitted whole dates
1 cup whipping cream
Leaf lettuce

Combine cranberries and sugar; let stand 10 minutes. Meanwhile, peel and section one of the oranges; reserve juice. Finally chop orange sections, set aside. Squeeze remaining orange to make 1/3 cup juice, adding reserve juice if necessary. Gradually beat orange juice and vanilla into cream cheese. Stir in cranberry mixture, chopped orange sections, apple, and dates. Whip cream until soft peaks form. Fold into cream cheese moisture. Spoon into an 8 x 4 x 2 loaf pan, 5 cup mold, or 10 to 12 paper bake cups in muffin pans. Cover and freeze until firm. To serve, let stand at room temperature for 15 to 20 minutes to thaw slightly. Unmold and serve on lettuce-lined plates. If desired, garnish with additional orange section makes 8-12 side dish servings
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Old March 29th, 2008, 02:35 AM   #30
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Chicken & Blueberries Lo-Cal Salad

2 cups fresh or frozen blueberries, divided
3/4 low-fat lemon yogurt
3 tbsp reduced-calorie mayonnaise
1 tsp salt
2 cups cubed cooked chicken breasts
1/2 cup sliced green onion (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper

To prepare: Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions and bell pepper; mix gently. Cover and refrigerate to let flavors blend; at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired. Yield: 4 portions (about 5 cups).
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Old March 30th, 2008, 03:57 PM   #31
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Nut & Fruit Coleslaw

Ingredients

1 (8 ounce) can sliced pineapple, drained with juice reserved
2 tablespoons lemon juice
1 banana, peeled and sliced
3 cups shredded cabbage
1 cup diagonally sliced celery
1 (11 ounce) can mandarin oranges, drained
1/2 cup chopped walnuts
1/4 cup raisins
1 (8 ounce) container orange flavored yogurt
1/2 teaspoon salt
Cooking Instructions
Drain pineapple, reserving 2 tablespoons juice. Cut pineapple into thin strips, and place in a large bowl.
In a medium bowl, combine reserved pineapple juice and lemon juice. Toss with banana, and add to pineapple. Add cabbage, celery, mandarin oranges, walnuts and raisins; toss to combine.
Blend yogurt and salt together, and add to cabbage mixture; toss lightly. Cover, and refrigerate until thoroughly chilled.
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Old March 31st, 2008, 08:42 PM   #32
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Chicken & Fruit Combo Salad

Ingredients
6 cups torn romaine lettuce
2 cups fresh blueberries
1 mango, pitted, peeled, and cut up
12 to 16 oz. chicken breast tenderloins
Salt and ground black pepper
2 Tbsp. purchased garlic butter
2 cups broccoli florets
1/2 cup bottled blue cheese Italian vinaigrette salad dressing
Crumbled blue cheese (optional)

Directions

1. On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.

2. Season chicken breast tenderloins with salt and pepper. In a large skillet cook chicken in 1 tablespoon of the hot garlic butter over medium heat for 6 to 8 minutes or until no longer pink, turning once. Transfer to a cutting board; slice. Arrange atop salad.

3. In the same skillet cook broccoli in the remaining tablespoon garlic butter over medium heat for 4 to 6 minutes until tender. Place atop salad. Drizzle salad with blue cheese vinaigrette. If desired, sprinkle with blue cheese.

4. Makes: 4 servings

5. Note: If your mango is under ripe, saute it with the broccoli to enhance its flavor.
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Old March 31st, 2008, 08:43 PM   #33
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Taste of India Chicken Salad

Ingredients

4 medium fresh ears of sweet corn, cleaned
2 to 3 large mangos
1 medium red onion
1 tsp. olive oil
4 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 tsp. sugar
1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. black pepper
3 cups fresh arugula

Directions
1. Carefully cut kernels from corn cobs. You should have about 2 cups. Seed and peel mangoes. Cut each mango into 12 slices. Peel the outer layer off the onion. Cut onion into 6 wedges, leaving the root end intact so wedges stay together.

2. For a charcoal grill, place a 9- to 10-inch cast iron skillet on the grill rack directly over medium-hot coals. Heat skillet for 2 to 3 minutes. Add corn kernels and the 1 teaspoon oil. Cook and stir constantly for 6 to 8 minutes or until corn kernels are golden brown. Remove skillet from the grill; transfer corn kernels to six individual serving bowls. Set aside. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place cast iron skillet on the grill rack directly over the heat for 2 to 3 minutes. Add corn. Cook and stir as directed above.)

3. In a medium bowl combine mango slices and onion wedges; drizzle with 1 tablespoon of the remaining oil. Toss gently to coat. For a charcoal grill, place mango slices and onion wedges on the grill rack directly over medium-hot coals. Grill mango for 3 to 5 minutes or until lightly browned, turning to brown evenly. Grill onion wedges for 5 to 6 minutes or until golden brown and crisp-tender, turning to brown evenly. Transfer mango slices and onion wedges to the medium bowl. (For a gas grill, reduce heat to medium. Place mango slices and onion wedges on grill rack directly over heat. Cover and grill as above.)

4. For dressing, in a small bowl combine lemon juice, sugar, curry powder, salt and pepper. Slowly whisk in the remaining 3 tablespoons oil until well combined. Add 1 tablespoon of the dressing to the mango mixture; toss gently to coat. Drizzle arugula with about half of the remaining dressing; toss to coat. Add arugula to corn; add mango and onion wedges. Drizzle with any remaining dressing.

5. Makes: 6 servings
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Old April 1st, 2008, 03:16 PM   #34
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The gals from Ohio

Fruity Trifle Salad

6 oranges, peeled and sliced
3 bananas, sliced
3 c. blueberries
2 c. seedless grapes
3 c. strawberries, halved
4-oz. pkg. instant vanilla pudding
1-3/4 c. milk
3/4 c. dairy sour cream
1 t. orange zest

In a large glass bowl, layer all of the fruit in order listed above. Fruit can be substituted for in-season items, except melon. For the topping, combine pudding mix and milk. Beat for one to 2 minutes. Beat in sour cream and orange peel. Serve with fruit.


thank you ladies!
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Old April 27th, 2008, 06:34 PM   #35
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Vinaigrette:
1/3 c. raspberry vinegar
1/3 c. vegetable oil
1 c. fresh blueberries
1 shallot, chopped
1 TBSP sugar
2 TBSP minced fresh gingerroot
1/8 tsp salt

In a blender combine the vinaigrette ingreidents: cover and process for 2-3 minutes or until blended. Drizzle over salad.

MAKES:1-1/3 c.
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Old April 27th, 2008, 06:39 PM   #36
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BLUE CHEESE DRESSING

1/2 c. mayonnaise
1/4 c buttermilk
2 TBSP crumbled blue cheese
1/4 tsp minced garlic
1 to 2 drops hot pepper sauce


In a small bowl, combine all ingredients until blended. Cover and refrigerate until serving.
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Old April 28th, 2008, 05:12 PM   #37
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CHICKEN & FRUIT SALAD

Ingredients

2 large fresh peaches
2 cups chopped, cooked chicken meat
1/2 cup thinly sliced red onion
1/2 cup poppyseed salad dressing
6 cups mixed salad greens
1/2 cup toasted walnuts, chopped
Cooking Instructions
Chop 1 peach into 1/2 inch pieces; place in large bowl. Add chicken and onion; toss with enough dressing to coat.
Add greens and walnuts to bowl and toss to coat. Mound salad on large plate. Cut remaining peach in thin wedges and place on top to garnish.


POPPYSEED DRESSING RECIPE

1/2 C. white vinegar or red wine vinegar
1/3 cup sugar
1 t salt
1 t dry mustard
1 t grated onion
1 cup oil
1 T poppy seeds

Process first 5 ingredients in a blender 20 sec. Add the oil in a steady stream with the blender still running. Stir in poppy seeds.
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Old May 3rd, 2008, 11:54 PM   #38
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LEMON & BASIL DRESSING
2 TBSP. Olive Oil
˝ tsp. LEMON ZEST
8 LEAVES OF BASIL
6 TBSP. WATER
1 JUICE OF LEMON
1/4 tsp SALT
(THIS RECIPE CAN BE 2, 3, 4) It lasts for 3 days in refrigerator

Place a small sauté pan over medium heat. Spray lightly with olive oil and add the shallots. Cook slowly for about ten minutes until the shallots are soft. Don't let the shallots burn but keep the heat high enough to let them brown slightly.

Let the shallots cool for a few minutes and place in a mini-chopper or blender. Add the olive oil, Meyer lemon zest and juice, water and salt. Process until smooth. Add the basil and process until smooth.

Chill.
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Old May 7th, 2008, 12:40 AM   #39
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SLAW WITH LIME DRESSING

Ingredients:
1 bowlful fresh spinach, washed, patted dry and torn into pieces
1/4 wedge red cabbage, shredded thinly
2 kirby cucumbers, peeled and cut in thin half moons
3 scallions, chopped coarsley
1/2 cup silken soft tofu
1/2 cup water
3 limes, juiced
3 tablespoons Balsamic Vinegar
1 clove garlic, crushed
1 tablespoon low-fat mayonnaise
1 tablespoon Liquid Aminos
1/4 cup Sunflower seeds


Serves: 6

Cooking Time: Under 30 minutes

Instructions:

Place vegetables in a bowl. Blend remaining ingredients in a blender until smooth. Pour over salad and toss to coat. To toast Sunflower seeds, place them in a dry skillet over medium heat. Stir or shake the pan frequently until the seeds are light brown. Remove from heat source and allow to cool before tossing in with the salad.
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Old May 22nd, 2008, 04:44 PM   #40
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This recipe is from again Texas. Dallas!
SPECIAL SALAD MAISON
˝ LB SPINACH LEAVES
1 HEAD BOSTON LETTUCE
˝ LB CHERRY TOMATOES
2 BELGIAN ENDIVE
˝ C PINE NUTS

DRESSING:
2 FILLETS OF ANCHOVY, CRUSHED
1 SMALL CLOVE GARLIC, CRUSHED
1/8 tsp. DRY MUSTARD
˝ C. LIGHT OLIVE OIL
2 TBSP. WINE VINEGAR
JUICE OF ˝ LEMON
PINCH OF TARRAGON LEAVES, CRUSHED
˝ tsp. WORCESTERSHIRE SAUCE
SALT AND PEPPER

Combine ingredients for the dressing and mix well. Remove stems of the spinach leaves. Wash thoroughly all the greens and cut up as desired. Toss all ingredients with the dressing just before servings.
Serves 4
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