Find Recipes Instantly! (Type the Recipe name or any Ingredient) Winter Fruit Salad with Balsamic Vinaigrette The subtle sweetness of this dressing enriches fresh winter fruits and makes for a colorful and healthful salad. 1/3 cup salad oil 1/3 cup orange juice 1/4 cup balsamic vinegar 4 teaspoons honey 1/4 teaspoon cracked black pepper 3 medium pink grapefruit 3 medium oranges 1-1/2 cups red and/or green seedless grapes 3 tablespoons pomegranate seeds (optional) 1 head red-tip or green leaf lettuce, torn 1. For dressing, combine oil, orange juice, vinegar, honey, and pepper in a blender container or food processor bowl. Cover and blend or process until combined. Place in an airtight jar and refrigerate for at least 30 minutes. 2. Use a small sharp knife to peel grapefruit and oranges, removing as much of the white pith as possible. Section fruit and place in a large bowl. Add grapes and pomegranate seeds, if desired. 3. To serve, toss with dressing. Line a large bowl with torn lettuce and top with fruit mixture. Makes 12 servings. Make-ahead tip: Refrigerate dressing up to 3 days. Store prepared fruit mixture, covered, in refrigerator up to 4 hours. Marinated Tomato Salad MARINADE 1 1/2 cups tarragon or white wine vinegar 1/2 teaspoon salt 1/4 cup finely chopped shallots 2 tablespoons finely chopped chives 2 tablespoons fresh lemon juice 1/4 teaspoon white pepper 2 tablespoons extra virgin olive oil SALAD 6 plum tomatoes, quartered lengthwise 2 large yellow tomatoes,* sliced horizontally into 1/2-inch slices 16 red cherry tomatoes, halved lengthwise 16 small yellow pear tomatoes,* halved lengthwise Sunflower sprouts for garnish(optional) *Substitute 10 plum tomatoes, quartered vertically, for yellow tomatoes and yellow pear tomatoes, if desired. To prepare marinade, combine vinegar and salt in large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and white pepper; mix well. Slowly whisk in oil until well blended. Add tomatoes to marinade; toss well. Cover and let stand at room temperature 2 to 3 hors. To serve, place 3 plum tomato quarters on each of 8 salad plates. Add 2 slices yellow tomato, 4 cherry tomato halves and 4 pear tomato halves. Garnish each plate with sunflower sprouts, if desired. (Or, place all marinated tomatoes on large serving plate.) ~*Makes 8 servings*~ DIETARY EXCHANGES 1 1/2 Veg, 1 Fat NUTRIENTS PER SERVING Cal...72 Total Fat...4 g Carb...9 g Chol...0 mg Fiber...2 g Cal. from Fat...45% Sat. Fat...<1 g Protein...2 g Sodium...163 mg Turkish Salad (20 minutes) salad: 3 tomatoes 1 hothouse cucumber 1 onion, red or yellow 3 ounces feta cheese dressing: 1 Tbsp. red wine vinegar 3 Tbsp. olive oil 1 Tbsp. Dijon mustard 1 garlic clove salt and pepper Dice the tomatoes. Cut the cucumber into strips, then into 2-inch rectangular pieces. Dice the onion. In a small bowl, whisk together the vinegar and mustard. Crush the garlic clove and add it. In slow, steady stream, add the olive oil, whisking constantly. You should have a yellow-colored liquid, with a slightly creamy consistency. Season to taste with salt and pepper. In a salad bowl, toss the cucumber, tomatoes and onion. Drizzle with the dressing and stir to coat. Top with crumbled or diced feta cheese. Refrigerate until you're ready to serve. Sour cream salad 1 can mandarin oranges(drained) 1 can pineapple chunks(drained) 1 cup mini. marshmallows 1 cup dairy sour cream coconut(optional) In med-large bowl, mix all together. Place in refrigerator and let set for at least 8 hours. Serve. Layered gazpacho salad Ingredients. lemon-garlic vinaigrette(below) OR 3/4 c. bottled Italian 1 bag(8oz) Mediterranean lettuce blend 2 med. tomatoes, diced(2c.) 2 med. cucumbers, diced (2 c.) 1 med green bell pepper. chopped(1 c.) 1/2 c. finely chopped red onion 2 hard cooked eggs, chopped 1 cup seasoned croutons 1.Make lemon vinaigrette. Place lettuce in large glass bowl. Layer tomatoes, cucumber, bell peppers, and onion on lettuce. Pour vinaigrette OR Italian dressing over onion. Cover and fridge 1-2 hrs to blend the flavors.2.Sprinkle eggs and croutons over salad. Toss before serving.8-10 servings. LEMON GARLIC VINAIGRETTE 1/2 c. olive or veg. oil1/4 c. red wine vinegar2 TBLS. lemon juice1 tsp. salt1/4 tsp. pepper1 clove garlic, finely choppedShake all ingredients together in tightly covered container or jar. Taco Salad 3 ounces uncooked radiatore pasta, cooked 1/2 cup frozen corn, thawed 1/2 cup chopped seeded tomato 1 can (4 ounces) diced mild green chilies, drained 1/4 cup chopped onions 2 tablespoons sliced ripe olives 2 tablespoons chopped fresh cilantro 1/2 cup mild or medium chunky salsa 1/2 teaspoon chili powder Combine pasta, corn, tomato, chilies, onion, olives, and cilantro in large bowl. Combine salsa and chili powder in small bowl until well blended. Pour over pasta mixture; toss to coat. Cover; refrigerate 2 hours. ~*Makes 6 servings*~ HEALTH NOTE: Maintaining weight loss is one of the hardest obstacles of dieting. To succeed, work with your doctor to design a healthful eating plan that includes whole grains, fruits, vegetables, lean meats, and low-fat dairy products, and increase your level of physical activity. DIETARY EXCHANGES:1 starch NUTRIENTS PER SERVING:cal...84total fat...2 gcarb...16 gchol...1 mgfiber...2 gcal. from fat...16%sat. fat...<1 gprotein...3 gsodium...471 mg Fajita Salad 1 beef sirloin steak(6 ounces) 1/4 cup fresh lime juice 2 tablespoons chopped fresh cilantro 1 clove garlic, minced 1 teaspoon chili powder 2 red bell peppers 1 medium onion 1 teaspoon olive oil 1 cup chick-peas, rinsed and drained 4 cups mixed salad greens 1 tomato, cut into wedges 1 cup salsa Sour cream(optional) Cilantro sprigs(optional) 1) Cut beef into 2x1x1/4-inch strips. Place in resealable plastic food storage bag. Combine lime juice, cilantro, garlic, and chili powder in small bowl. Pour over beef; seal bag. Let stand for 10 minutes, turning once.2) Cut bell peppers into strips. Cut onion into slices. Heat olive oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion. Cook and stir 6 minutes or until vegetables are crisp-tender. Remove from skillet. Add beef and marinade to skillet. Cook and stir 3 minutes or until meat is cooked through. Remove from heat. Add bell peppers, onion and chick-peas to skillet; toss to coat with pan juices. Cool slightly.3) Divide salad greens evenly among serving plates. Top with beef mixture and tomato wedges. Serve with salsa. Garnish with sour cream and sprigs of cilantro, if desired. ~*Makes 4 servings*~ DIETARY EXCHANGES:1 1/2 Starch, 1 1/2 Lean Meat, 1/2 Fat NUTRIENTS PER SERVING:Cal...181Total Fat...4 gCarb...25 gChol...22 mgFiber...6 gCal. from Fat...18%Sat. Fat...1 gProtein...16 gSodium...698 mgPotassium...444 mg Cherry Salad 1 (8 ounce) container frozen whipped topping, thawed 1 (14 ounce) can sweetened condensed milk 1 (21 ounce) can cherry pie filling Directions 1 Mix whipped topping, sweetened condensed milk, and cherries in a large mixing bowl. Transfer to a serving bowl, and chill. Fruit Salad Ingredients: 2 8oz. pgk. cream cheese (softened) 1-2 heaping Tbs. Mayonaise 2 pints whole whipping cream(whipped)- you can substitute 16oz. of Cool-whip if you prefer 2 cans of fruit cocktail, drained well 1 sm. jar of marishino cherries, drained well 1 sm can of manderan orange slices, drained well 1/2 bag of miniture mashmellows Chopped nuts(opt. we use walnuts) Directions: Drain fruit cocktail, cherries and orange slices. In large bowl cream mayonaise and cream cheese together(you have to experiment with how much mayo you prefer in yours so add a little at a time). Then gently fold in already whipped whipping cream or Cool-whip. Continue folding in fruit mixture, marshmellows, and nuts. Put into air tight container and refrigerate. Enjoy!! =) This recipe has a lot of lee-way....Add anything you want to it, or take out anything you don't (don't use bananas as they turn mushy on you). Baked Potato Salad 8 potatoes 1/2 pound bacon 1 pound processed American cheese, sliced 1/2 onion, chopped 1 cup mayonnaise salt and pepper to taste 1/4 cup black olives, sliced Directions 1 Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking dish. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and slice 1/4 inch thick. 3 Place bacon in a large, deep skillet. Cook over medium high heat until lightly brown. Drain, chop and set aside. 4 Combine the potatoes, cheese, onion, mayonnaise and salt and pepper. Mix well and pour into prepared baking dish. 5 Top with bacon and olives, and bake at 325 degrees F (165 degrees C) or 1 hour. Makes 8 servings