24 oz. Light & Lively Cottage Cheese
Orange Sugar free Jello - large
2 Cans mandarin oranges - drained
16 oz. Cool-Whip
Mix all together and refrigerate. So yummy it can be a dessert!
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Tuesday, July 14, 2009
Greek Salad
Greek Vinaigrette:
1/3c. Olive oil
3T. Fresh lemon juice
1 1/2t. Snipped fresh oregano or ½t. dried, crushed
1t. Sugar
1 Small clove garlic, minced
1/4t. Pepper
Salad:
6c. Torn mixed greens
2 Medium tomatoes, coarsely chopped
1 Small cucumber, sliced
½ Medium red onion, thinly sliced
1c. Kalamata olives
1c. Crumbled feta cheese
3/4c. Thinly sliced radishes
Fresh oregano sprigs and chive blossoms for garnish (optional
Vinaigrette:
Combine all the ingredients in a screw top jar. Cover and shake well. Store covered in the fridge for up to 2 weeks.
Salad:
In a small bowl toss the mixed greens, tomato, cucumber, onion, olives, feta and radishes. Cover and chill until serving time; up to 2 hours.
Just before serving, shake the vinaigrette to mix. Pour the dressing over the salad and toss gently to coat. Sprinkle with oregano and chive blossoms, if desired.
1/3c. Olive oil
3T. Fresh lemon juice
1 1/2t. Snipped fresh oregano or ½t. dried, crushed
1t. Sugar
1 Small clove garlic, minced
1/4t. Pepper
Salad:
6c. Torn mixed greens
2 Medium tomatoes, coarsely chopped
1 Small cucumber, sliced
½ Medium red onion, thinly sliced
1c. Kalamata olives
1c. Crumbled feta cheese
3/4c. Thinly sliced radishes
Fresh oregano sprigs and chive blossoms for garnish (optional
Vinaigrette:
Combine all the ingredients in a screw top jar. Cover and shake well. Store covered in the fridge for up to 2 weeks.
Salad:
In a small bowl toss the mixed greens, tomato, cucumber, onion, olives, feta and radishes. Cover and chill until serving time; up to 2 hours.
Just before serving, shake the vinaigrette to mix. Pour the dressing over the salad and toss gently to coat. Sprinkle with oregano and chive blossoms, if desired.
Pasta Salad Vinaigrette
1T Minced garlic
3/8c Dijon-style mustard
5/8c Red wine vinegar
2t Salt
1t Freshly ground pepper
1c Walnut oil
1/2lb Spinach pasta
1/2lb Egg pasta, various shapes
½ Bunch broccoli
1/2lb Mushrooms, sliced
1 ½ Yellow squash, sliced
1 ½ Zucchini squash, sliced
½ Small bag radishes, sliced
1/4lb Green beans, steamed
1/2c Parmesan cheese
1/2lb Bacon, cooked and crumbled
1c Walnuts, coarsely chopped
Dressing: Mix the garlic, mustard, vinegar, salt, and pepper in blender. Gradually add the walnut oil and process until well blended. Refrigerate.
Cook the pastas in boiling water until tender; drain and cool. Wash the broccoli and separate into florets. In large bowl, combine the cooled pasta with all the vegetables. Pour half of the dressing over the salad and toss until well mixed. Refrigerate for 6-8 hours or overnight.
Before serving add the parmesan cheese, bacon, walnuts, and additional salad dressing. Adjust seasonings as needed. Serve on lettuce leaves.
Serves 12
3/8c Dijon-style mustard
5/8c Red wine vinegar
2t Salt
1t Freshly ground pepper
1c Walnut oil
1/2lb Spinach pasta
1/2lb Egg pasta, various shapes
½ Bunch broccoli
1/2lb Mushrooms, sliced
1 ½ Yellow squash, sliced
1 ½ Zucchini squash, sliced
½ Small bag radishes, sliced
1/4lb Green beans, steamed
1/2c Parmesan cheese
1/2lb Bacon, cooked and crumbled
1c Walnuts, coarsely chopped
Dressing: Mix the garlic, mustard, vinegar, salt, and pepper in blender. Gradually add the walnut oil and process until well blended. Refrigerate.
Cook the pastas in boiling water until tender; drain and cool. Wash the broccoli and separate into florets. In large bowl, combine the cooled pasta with all the vegetables. Pour half of the dressing over the salad and toss until well mixed. Refrigerate for 6-8 hours or overnight.
Before serving add the parmesan cheese, bacon, walnuts, and additional salad dressing. Adjust seasonings as needed. Serve on lettuce leaves.
Serves 12
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