Archive for the ‘Salad’ Category

Healthy Cobb Salad

June 7, 2010

Cobb Salad doesn’t have to be bad for you!

Lettuce- I like a mix of green leaf and red leaf

kalamata olives


avocado- a small amount

low-fat feta

egg whites

chicken breasts or white fish


2 tsp extra virgin olive oil

1/4 c. balsamic vinegar

1 tsp honey

1 clove garlic, minced

1 tsp Dijon mustard- we add more

juice of one lemon

Whip it all up with a wisk.  So yummy!  Really I just wing how much of each ingredient I put in, but I know some people need exact amounts.  I am light handed with the olive oil and heavier handed with the mustard and vinegar.


Pretzel Jello

December 1, 2009

3/4 cup butter or margarine
2 1/2 cups thin pretzel sticks
1 (8 oz) pkg cream cheese, room temp
1 (8 oz) tub cool whip, softened
1 cup sugar
2 cups water
1 large pkg raspberry jello
2 (10 oz) pkgs frozen raspberries or strawberries, undrained and slightly thawed
1 (15 oz) can crushed pineapple, undrained

Melt butter and pour into 9X13 pan.  Break pretzels in half and pat evenly into pan.  Bake 10 minutes at 400.  Remove from oven and cool.  In a large bowl, combine cream cheese, cool whip and sugar.  Dab on top of pretzels and spread to edges of pan .  Refridgerate 1 hour.  Bring water to a boil.  Completely dissolve gelatin in boiling water and cool in fridge until syrupy.  Add raspberries and pineapple and stir.  Pour carefully over top of cream cheese mixture.  Refrigerate overnight or until firm.

Chicken & Feta Tabbouleh

May 29, 2009

This was super yummy and perfect for a hot day.  The recipe that I followed said that it was good the first day but great the second.  I would have to agree.  Normally I think of tabbouleh as a side dish but with the added chicken it came out great as a main dish. I substituted cous cous for the bulgur since I could only find a large $7 package and I wasn’t sure it would actually be something that we would eat again.

3/4 c. cous cous

2 c. chopped cooked chicken

1 c. chopped plum tomato

1 c. chopped English cucumber

1/4 c. chopped fresh parsley

1/2 c. (2 oz) crumbled feta cheese

1/3 c. finely chopped green onions

1/4 c. chopped fresh mint

2 T. fresh lemon juice

2 cloves of garlic finely chopped

1/4 tsp salt

1/4 tsp ground cumin

1/4 tsp black pepper

Combine all ingredients in a large bowl.  Gently toss to combine.

Broccoli Salad

October 14, 2008

1 lg. bunch broccoli cut in small pieces (4-5 Cups)
1 C. raisins
1/2 C. diced red onion
10 strips bacon, fried crisp and crumbled
1 C. roasted sunflower seeds

Toss with Dressing
3-4  Tbsp. sugar
1 Tbsp. vinegar
1/2 C. mayonnaise

Grandma’s Spinach & Strawberry Salad

March 1, 2008

1/2 C. oil
1/4 c. cider vinegar
1/2 c. sugar
1 tsp. salt
2 T. sesame seeds
1 T. poppy seeds
1/2 tsp. worchestershire sauce
1 1/2 tsp. minced onion

1 tsp slivered almonds
1 avocado
1 bag of baby spinach

Dressing is best if mixed up 24 hours ahead.