Nutrition Healthy Eating » Salads http://www.nutritioneating.com A Guide To Nutrition Healthy Eating And Nutrition Information Wed, 21 Dec 2011 15:20:52 +0000 en hourly 1 http://wordpress.org/?v=3.1 Stewed Tomato Aspic http://www.nutritioneating.com/stewed-tomato-aspic/ http://www.nutritioneating.com/stewed-tomato-aspic/#comments Thu, 27 May 2010 07:40:56 +0000 healthy http://www.nutritioneating.com/?p=731 Yet Another Related Posts Plugin.]]>
  • 1  envelope unflavored gelatin
  • 1/2 cup cold water
  • 1  can (16 ounces) stewed tomatoes
  • 1  tablespoon sugar
  • 1/4 teaspoon salt
  • 1  tablespoon cider vinegar
  • 11/2 teaspoons prepared horseradish
  • 11/2 teaspoons grated onion
  • 1/4 teaspoon Worcestershire sauce
  • 2  hard-cooked eggs, cut in quarters
  • Salad greens
    1. Sprinkle gelatin over water to soften.

    2. Turn tomatoes into a saucepan and break up any large pieces with a spoon. Stir in sugar, salt, vinegar, horseradish, onion, and Worcestershire sauce and heat to boiling. Add softened gelatin and stir until dissolved.

    3. Chill gelatin until slightly thickened.

    4. Arrange egg quarters around bottom of a 3- or 4-cup mold. Spoon slightly thickened gelatin mixture into mold. Chill until firm.

    5. Unmold and garnish with crisp greens.
    [ 4 to 6 servings ]

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    ]]>     http://www.nutritioneating.com/stewed-tomato-aspic/feed/ 0     Garden-Green Salad Mold http://www.nutritioneating.com/garden-green-salad-mold/ http://www.nutritioneating.com/garden-green-salad-mold/#comments Tue, 25 May 2010 03:49:20 +0000 healthy http://www.nutritioneating.com/?p=718 Yet Another Related Posts Plugin.]]>
  • 1  package (3 ounces) lime-flavored gelatin
  • 1/4 teaspoon salt
  • 1  cup boiling water
  • 1  cup cold water
  • 1  ripe medium avocado
  • 1  tablespoon lemon juice
  • 2  cups finely shredded cabbage
  • 1/2 cup thinly sliced radishes
  • 1/2 cup thinly sliced green onions with tops
  • Crisp greens
    1. Put gelatin and salt into a bowl; add boiling water and stir until completely dissolved. Blend in cold water. Chill until slightly thickened.

    2. Mash avocado and stir in lemon juice; blend thoroughly with gelatin. Mix in cabbage, radishes, and green onions.

    3. Turn into a 1-quart mold or individual molds and chill until firm. Unmold onto chilled serving plate and garnish with salad greens.
    [ About 8 servings ]

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    ]]>     http://www.nutritioneating.com/garden-green-salad-mold/feed/ 0     Chicken-Fruit Salad http://www.nutritioneating.com/chicken-fruit-salad/ http://www.nutritioneating.com/chicken-fruit-salad/#comments Tue, 18 May 2010 04:49:35 +0000 healthy http://www.nutritioneating.com/?p=704 Yet Another Related Posts Plugin.]]>
  • Creamy Cooked Salad Dressing
  • 3  cups cubed cooked chicken
  • Bottled French dressing
  • 1/2 cup diced celery
  • 1  cup small seedless grapes
  • 1/2 cup drained crushed pineapple; reserve syrup for dressing
  • 1  orange, sectioned and sections cut in halves
  • 1/2 cup toasted salted almonds, coarsely chopped
  • 1  tablespoon minced crystallized ginger
    1. Prepare Creamy Cooked Salad Dressing; refrigerate.

    2. Toss chicken in a bowl with enough French dressing to coat thoroughly; cover and set in refrigerator to marinate about 3 hours, mixing occasionally.

    3. Lightly toss together chicken, celery, grapes, pineapple, orange, almonds, and ginger. Pour desired amount of the dressing over chicken mixture and toss gently. Cover and chill thoroughly.

    4. To serve, line a salad bowl with chilled crisp greens. Fill bowl with chicken salad.
    [ About 8 servings ]

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    ]]>     http://www.nutritioneating.com/chicken-fruit-salad/feed/ 0     Molded Spinach Cottage Cheese on Platter http://www.nutritioneating.com/molded-spinach-cottage-cheese-on-platter/ http://www.nutritioneating.com/molded-spinach-cottage-cheese-on-platter/#comments Fri, 14 May 2010 11:04:20 +0000 healthy http://www.nutritioneating.com/?p=687 Yet Another Related Posts Plugin.]]>
  • 1  package (10 ounces) frozen chopped spinach
  • 2   envelopes unflavored gelatin
  • 3/4 cup water
  • 2  chicken bouillon cubes
  • 2  tablespoons lemon juice
  • 11/2 cups creamed cottage cheese
  • 1/2 cup dairy sour cream
  • 1/2 cup sliced celery
  • 1/3 cup chopped green pepper
  • 2  tablespoons minced green onion
    1. Cook and drain spinach, reserving liquid. Add enough water to liquid to make 1/2 cup. Set spinach and liquid aside.

    2. Soften gelatin in 3/4 cup water in a saucepan; add bouillon cubes. Set over low heat; stirring occasionally, until gelatin and bouillon cubes are dissolved. Remove from heat; stir in spinach liquid and lemon juice. Set aside.

    3. Beat cottage cheese until fairly smooth with mixer or in electric blender. Blend with sour cream and then gelatin mixture. Stir in spinach, celery, green pepper, and onion. Turn into a 5-cup mold. Chill until firm.

    4. Unmold onto a chilled large platter. If desired, arrange slices of summer sausage around the mold.
    [ 6 to 8 servings ]

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    ]]>     http://www.nutritioneating.com/molded-spinach-cottage-cheese-on-platter/feed/ 0     Greek-Style Lamb-and-Olive Salad http://www.nutritioneating.com/greek-style-lamb-and-olive-salad/ http://www.nutritioneating.com/greek-style-lamb-and-olive-salad/#comments Sat, 24 Apr 2010 08:23:31 +0000 healthy http://www.nutritioneating.com/?p=547 Yet Another Related Posts Plugin.]]> Greek-Style Salad Dressing:

    • 1/2 cup olive or salad oil
    • 1  cup red wine vinegar
    • 3  to 4 tablespoons honey
    • 11/2 teaspoons salt
    • 1/8 teaspoon dry mustard
    • 2  teaspoons crushed dried mint leaves
    • 1/4 teaspoon crushed oregano
    • 1/4 teaspoon crushed thyme
    • 1/4 teaspoon anise seed

    Salad:

    • 11/2 pounds roast Iamb, trimmed of fat and cut in strips
    • Curly endive
    • 1  large cucumber, pared and sliced
    • 4  medium tomatoes, sliced and quartered
    • 1  cup pitted ripe olives
    1. For dressing, mix oil, vinegar, honey, salt, dry mustard, mint, oregano, thyme, and anise.

    2. Pour the dressing over cooked lamb in a bowl, cover, and marinate in refrigerator at least 1 hour, or until thoroughly chilled.

    3. To serve, arrange curly endive in a large salad bowl. Toss cucumber, tomatoes, and olives with some of the dressing and turn into salad bowl. Spoon meat over vegetables and pour more dressing over all.
    [ 6 servings ]

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    ]]>     http://www.nutritioneating.com/greek-style-lamb-and-olive-salad/feed/ 0     Beef Salad Acapulco http://www.nutritioneating.com/beef-salad-acapulco/ http://www.nutritioneating.com/beef-salad-acapulco/#comments Wed, 10 Feb 2010 06:44:16 +0000 healthy http://www.nutritioneating.com/?p=342 Yet Another Related Posts Plugin.]]>
  • 3  cups cooked beef strips
  • 3/4 cup salad oil
  • 1/2 cup red wine vinegar
  • 11/2 teaspoons salt
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon cayenne pepper
  • 1  tablespoon chili powder
  • Salad greens
  • Avocado slices, brushed with marinade
  • Onion and green pepper rings
  • Tomato wedges
  • Ripe olives

    • 1. Put beef strips into a shallow dish. Combine oil, vinegar, salt, pepper, cayenne pepper, and chili powder in a bottle; cover and shake vigorously. Pour over beef strips. Cover; marinate several hours or overnight.

    2. Remove beef from marinade and arrange on crisp greens on chilled salad plates. Garnish with avocado slices, onion rings, green pepper rings, tomato wedges, and ripe olives. Serve the marinade as the dressing.

    [ 4 to 6 servings ]

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    ]]>     http://www.nutritioneating.com/beef-salad-acapulco/feed/ 0     Mixed Vegetable Salad http://www.nutritioneating.com/mixed-vegetable-salad/ http://www.nutritioneating.com/mixed-vegetable-salad/#comments Thu, 04 Feb 2010 14:20:39 +0000 healthy http://www.nutritioneating.com/?p=334 Yet Another Related Posts Plugin.]]>
  • 1  cup diced cooked potatoes
  • 11/2 cups cooked sliced carrots
  • 11/2 cups cooked whole or cut green beans (fresh, frozen, or canned1)
  • 11/2 cups cooked green peas (fresh, frozen, or canned)
  • 1  cup sliced or diced cooked beets
  • Bottled Italian-style salad dressing
  • Lettuce
  • 1  cup sliced celery
  • 1  small onion, chopped
  • 2  hard-cooked eggs, chopped
  • 3/4 cup small pimento-stuffed olives
  • 3/4 cup mayonnaise
  • 1/4 cup chili sauce
  • 1  teaspoon lemon juice

    • 1. Put potatoes, carrots, beans, peas, and beets into separate bowls. Pour salad dressing over each vegetable; chill thoroughly.

    2. To serve, drain vegetables and arrange in a lettuce-lined salad bowl along with celery, onion, eggs, and olives.

    3. Blend mayonnaise, chili sauce, and lemon juice. Pass with the salad.

    [ About 8 servings ]

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    ]]>     http://www.nutritioneating.com/mixed-vegetable-salad/feed/ 0     Bacon-Bean Salad http://www.nutritioneating.com/bacon-bean-salad/ http://www.nutritioneating.com/bacon-bean-salad/#comments Thu, 04 Feb 2010 14:07:41 +0000 healthy http://www.nutritioneating.com/?p=330 Yet Another Related Posts Plugin.]]>
  • 2/3 cup cider vinegar
  • 3/4 cup sugar
  • 1  teaspoon salt
  • 1  can (16 ounces) cut green beans
  • 1  can (16 ounces) cut wax beans
  • 1  can (16 ounces) kidney beans, thoroughly rinsed and drained
  • 1  medium onion, quartered and finely sliced
  • 1  medium green pepper, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup salad oil
  • 1  pound bacon, cut in 1-inch squares
  • Lettuce (optional)

    • 1. Blend vinegar, sugar, and salt in a small saucepan. Heat until the sugar is dissolved and set aside.

    2. Drain all beans and toss with onion, green pepper, vinegar mixture, and ground pepper. Pour oil over all and toss to coat evenly. Store in a covered container in refrigerator.

    3. When ready to serve, fry bacon until crisp; drain on absorbent paper. Toss the bacon with bean mixture. If desired, serve the salad on crisp lettuce.

    [ About 12 servings ]

    Note: If desired, omit bacon.

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    ]]>     http://www.nutritioneating.com/bacon-bean-salad/feed/ 0     Stuffed Eggplant Salad http://www.nutritioneating.com/stuffed-eggplant-salad/ http://www.nutritioneating.com/stuffed-eggplant-salad/#comments Sun, 31 Jan 2010 01:33:46 +0000 healthy http://www.nutritioneating.com/?p=326 Yet Another Related Posts Plugin.]]>
  • 2 large eggplants
  • 4 medium tomatoes, peeled and diced
  • 1/3 cup thinly sliced green onion
  • 1/3 cup olive or salad oil
  • 1/2 cup fresh lemon juice
  • 1/4 cup chopped parsley
  • 1 tablespoon sugar
  • 21/2 teaspoons salt
  • 2 teaspoons oregano
  • 1/4 teaspoon ground black pepper

    • 1. Wash and dry eggplants; place on a cookie sheet. Bake in a 375 ํF oven 35 to 45 minutes, or until tender when pierced with a fork. Cool.

    2. Cut a thin lengthwise slice from the side of each eggplant; carefully spoon out pulp. Chill shells.

    3. Dice pulp and put into a bowl. Add tomatoes, green onion, oil, lemon juice, parsley, sugar, salt, oregano, and pepper; toss to mix. Chill.

    4. Before serving, drain off excess liquid from salad mixture. Spoon salad into shells.

    [ 6 servings ]

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    ]]>     http://www.nutritioneating.com/stuffed-eggplant-salad/feed/ 0     Sauerkraut Slaw http://www.nutritioneating.com/sauerkraut-slaw/ http://www.nutritioneating.com/sauerkraut-slaw/#comments Sun, 31 Jan 2010 01:21:00 +0000 healthy http://www.nutritioneating.com/?p=320 Yet Another Related Posts Plugin.]]>
  • 2 cups (16-ounce can) sauerkraut, drained and snipped with scissors
  • 1 onion, chopped (about Vi cup)
  • 1 green pepper, sliced (about % cup)
  • 1 unpared red apple, diced (about 1 cup)
  • 1/3 to 1/2 cup sugar
  • 1 can (16 ounces) sliced tomatoes or tomato wedges, drained
  • Seasoned pepper

    • 1. Combine sauerkraut, onion, green pepper, apple, and sugar in a serving bowl; toss until well mixed. Cover and refrigerate.

    2. Before serving, overlap tomato slices around edge of bowl. Sprinkle slices with seasoned pepper.

    [ 8 to 12 servings ]

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