FIESTA FRUIT VEGETABLE SALAD
December 11, 2009
Servings: 8
Ingredients:
1 can or 439 grams fruit cocktail, drained (reserve syrup)
1 large or 300 grams sayote (chayote)
30 pcs or 200 grams baguio beans
1/2 or 150 grams chicken breast
Dressing:
1/3 cup mayonnaise
2 tbsp fruit cocktail syrup
1/4 cup all-purpose cream
1 tsp calamansi juice
1/4 tsp paprika (optional)
3/4 tsp iodized salt
Procedure:
1. Cook chicken, sayote and baguio beans in fruit cocktail syrup with 1 cup water. Remove vegetables when tender. Continue cooking until tender.
2. Pare and core sayote, then cut into tidbits. Cut baguio beans 1″ long, and flake chicken meat. Mix with fruit coctail.
3. Combine all ingredients for dressing. Mix well. Add to the fruit-vegetable mixture. Blend well.
4. Chill until ready to serve.
Note: Vegetables serve as extenders.
SHRIMP - MELON SALAD
December 8, 2009
Ingredients:
150 grams medium shrimps
1 can or 439 grams fruit cocktail, drained (reserve syrup)
1 medium or 1/2 kilo melon (cantaloupe), cut into tidbits
1/2 cup mayonnaise
1/4 cup tomato ketchup
Procedure:
1. Cook shrimps in fruit cocktail syrup for 10 minutes.
2. Peel and slice crosswise into tidbits.
3. Combine with fruit cocktail and melon.
4. Mix mayonnaise and tomato ketchup.
5. Season with 1/4 tsp iodized salt and 1/8 tsp pepper.
6. Add to the fruit mixture. Blend well.
7. Chill until ready to serve.
SWEET POTATO SALAD
December 8, 2009
Ingredients:
850 grams fruit cocktail, drained (reserve syrup)
1/3 kilo or 350 grams sweet potatoes, cooked, peeled and cut into cubes
1/2 cup mayonnaise
2 tbsp condensed milk
Procedure:
1. Soak sweet potatoes in fruit cocktail syrup for 15 minutes. Drain.
2. Combine with fruit cocktail. Set aside.
3. Combine with mayonnaise and condensed milk. Mix thoroughly.
4. Add to the fruit-sweet potatoes mixture and blend well.
5. Chill until ready to serve.
Hail Ceasar Shrimp Salad
November 1, 2009
Ingredients:
Frozen peeled and deveined Shrimp, Romaine Lettuce, Parmesean Cheese, Ceasar Dressing, Coconut Oil, Season Salt.
Depending on number of people being served, have enough shrimp for each forkfull.
Heat a few spoonfuls of coconut oil in a pan on low heat. Rinse frozen shrimp and season with small amount of season salt. Add to pan and stirfry until shrimp butterflies and flesh is suculent. Wash and cut lettuce in large bowl. Add Shrimp straight from pan , pour on the dressing to taste, and sprinkle parmesean cheese while stirring all together. Voila! The coconut oil will add a wonderful flavor. Enjoy..
KOOL CHICKS ( chicken and mixed fruit salad)
June 26, 2009
INGREDIENTS
————–
400g boneless chicken
100g yellow pepper
100g red peppers
2 oranges
2 sweet limes
1/4 pine apple
100ml mayonnaise
salt and pepper to taste
200g ice berg lettuce
50g green grapes, halved
50g black grapes, halved
METHOD
——–
Boil chicken in very little water and salt. When cool, cut into cubes.
Clean and cut the oranges,sweet limes and pineapples into small pieces. Mix together all ingredients, expect lettuce and grapes, with the mayonnaise.
Line a serving bowl with iceberg lettuce, put the mayonnaise mixture over it. Garnish with green and black grapes.
ACAPULCO HEAT (Roast lamb and jelapeno salad)
June 25, 2009
INGREDIENTS
————-
400g lamb or beef,roasted
12 pickled jelapenos
200g pak-choi (chinese cabbage)
juice of 2 limes
10ml olive oil
salt and pepper to taste
50 m canned orange juice
1tsp(5g) dijion mustard
for the garnishing
—————–
1 orange ,cleaned and segmented
20 mint leaves
METHOD
———
CUT the roasted lamb or beef into julienes. Deseeded pickled jalapenos and cut into quarters lengthwise.
Blanch pak-choi and cut into stripes.
Mix lime juice with olive oil ,seasoning ,orange juice and dijon mustard. Toss all the ingredients together with the above dressing.
Sever cold, garnished with segments of orange and mint leaves.
Greco-Roman Orzo Salad
June 25, 2008
Gorgonzola and feta mixed with capers and kalamata olives really make this a tasty side dish.
Ingredients:
1 pound orzo
1/4 cup flat leaf parsley, minced
1/2 cup pitted kalamata olives, quartered
1/4 pound feta (any flavor), crumbled
1/4 pound Gorgonzola, crumbled
2 tablespoons capers, drained and coarsely chopped
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1 teaspoon salt
Fresh ground black pepper
Method
Make orzo according to package directions, omitting salt. Let cool slightly. While pasta cooks, whisk together sugar and balsamic vinegar until sugar is dissolved. Add salt and red pepper flakes. Slowly pour in olive oil, stirring constantly until well-combined. Mix pasta with olive oil dressing. Mix in parsley, olives, cheese and capers. Adjust salt to taste. Serve at room temperature.
Notes: If you don’t let the pasta cool before adding the remaining ingredients, the cheese will melt, which you don’t want - this isn’t a cheesy pasta bake. If you refrigerate the salad the olive oil will congeal, making the pasta stick together. Make sure to let it come to room temperature - 30 to 45 minutes - before serving if it’s been refrigerated.
Number of servings: 8
Mediterranean Mushroom Salad
June 25, 2008
This salad is a great accompaniment to any Italian dish with its light and fresh presentation.
Ingredients:
1 pound white button mushrooms, thinly sliced
1/4 cup diced roasted red bell pepper
1/4 cup sliced pitted black olives
1/4 cup minced green onion
1/4 cup diced cucumber
1 tbsp snipped parsley
1 tbsp snipped oregano
1/4 cup olive oil
1/4 cup orange juice
1/2 tsp orange zest
1 tbsp lemon juice
1 clove garlic, crushed
1/4 tsp salt
1/4 tsp lemon pepper
5 ounces baby salad greens
garnish, toasted pine nuts and crumbled feta cheese
Method
Place mushrooms and next 6 ingredients in a large heat proof bowl. Combine the rest of ingredients except greens in a small sauce pan. Gently heat until hot and well blended. Pour over mushroom mixture and stir to coat. Let marinate at least 30 minutes. Place greens on a platter and spoon mushroom mixture on top. Garnish salad with nuts and cheese.
Notes:
Number of servings: 6
Confetti Spring Salad
June 25, 2008
1 lb pasta (your favorite pasta - rigatoni, shells, macaroni, etc.)
2 carrots, chopped (1/2 cup)
1/2 cup fresh peas
1 bunch broccoli florets (1/2 cup)
1 lb fresh asparagus
1 red bell pepper, chopped (1/2 cup)
3 red radishes, sliced
8 oz baby spinach leaves, washed
1 pint cherry tomatoes, halved
1 small bunch green onions, sliced (1/2 cup)
FF Dressing of your choice–there are plenty on fatfreevegan!
Cook the pasta according to directions on package. While pasta is cooking, bring 2 inches of water to a boil in a saucepan. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl.
Repeat blanching process with peas. Add peas to mixing bowl. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl.
Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces. Add to mixing bowl.
Add drained pasta to mixing bowl. Mix gently with blanched vegetables. Add bell pepper and radishes. Toss to mix. Add dressing to salad and toss gently. Place one fourth of the spinach leaves on each serving plate. Top with pasta salad and garnish each salad with tomatoes and green onions.
- adapted from fatfreevegan.com
Asparagus Pasta Salad
June 25, 2008
3 ounces dry angel hair pasta
1 pound asparagus, cut diagonally into 2 inch pieces (I got 10 ounces after breaking off the tough lower stalks)
3 ounces red onion, sliced and quartered (about 1/2 cup)
6 canned artichoke hearts, quartered
1 cup unsweetened frozen blackberries, thawed
3 tablespoons raspberry vinegar
2 Sweet n’Low packets (or 1 tablespoon sugar if you prefer)
1 teaspoon salt
1 teaspoon fat free Italian dressing
couple twists of ground pepper
Break pasta into one to one and one-half inch pieces. Cook in boiling water for about 5 minutes or until done the way you like them. Rinse with cold water and set aside. Place onions and asparagus in steamer and steam about 6 minutes. Rinse with cold water and drain well. Stir asparagus and onions into the pasta and add the rest of the ingredients. Chill well. This makes approximately 4 cups. One cup equals 155 calories of which 10 are fat calories.
