Ingredients
- 1 (11 ounce) can mandarin oranges, drained
- 1 (8 ounce) can crushed pineapple, drained
- 3 1/2 cups frozen whipped topping, thawed
- 2 cups shredded coconut
- 2 cups miniature marshmallows
- 1/2 cup milk
- 1 cup maraschino cherries
Directions
- In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
- Mix together well and chill 1 hour before serving. Garnish with cherries.
Confetti Chicken Salad Recipe
This confetti chicken salad recipe has, rightfully so, been described as a party on a plate. The spicy combination of chili powder, garlic, and jalapeno peppers meets the cooling effects of the fresh limejuice and the ample fruit of the avocado. If desired the rice could be replaced with 4 cups of cooked pasta such as; macaroni, shells, or tubetti (short tube pasta).Confetti chicken salad looks pretty when served on a bed of lettuce.
Ingredients:
1/4 cup fresh lime juice
3 tablespoons olive oil
1 clove garlic , crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups chicken, cooked and cubed
1 red bell pepper, cut into thin strips
1/3 cup green onions, sliced
2 tablespoons fresh cilantro, or parsley, chopped
2 jalapeno peppers, stemmed, seeded, minced
3 cups cooked rice, cooled
2 avocados, seeded, peeled, cut in chunks
Directions:
1. Blend lime juice, oil, garlic, chili powder and salt in large bowl.
2. Add chicken, red pepper, onions, cilantro and hot peppers.
3. Cover and refrigerate 2 to 3 hours.
4. Add rice and avocado chunks; toss lightly, and serve.
Ratatouille Recipe
This ratatouille recipe is usually prepared in the summer time when the vegetables are at their peak; however in our global economy it’s always summer somewhere and therefore readily available. Usually a side dish, it can be served as the main entrée accompanied with rice or fresh bread.Ratatouille regained its popularity after the 2007 release of the Disney movie bearing the same name. Initially a poor man’s meal, ratatouille originated in an area around Nice, France. It comes from the word touiller, which means to toss food.
Ingredients:
6 tomatoes
1/4 cup olive oil
1 medium onion, sliced
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 eggplant, 1-inch slices
2 zucchini, sliced
1 red bell pepper
3 tablespoons wine vinegar
2 tablespoons fresh parsley, chopped
black pepper
Prepare vegetables before beginning recipe. Slice onion, cut garlic into slivers or mince, chop parsley, cut eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and chop red pepper.
Blanch tomatoes by placing in boiling water for 10 seconds. Drain, and when cool enough to handle, peel, seed and chop. Reserve juice from tomatoes.
Directions:
1. Heat oil in a deep, heavy saucepan. Add onion, garlic and 1 tablespoon parsley. Sauté about 3 minutes or until onion is soft. Add eggplant, zucchini and red sweet pepper and mix well.
2. Cover pan and simmer over low heat until the vegetables are tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover again and simmer 10 minutes more.
3. Remove from heat and let stand, covered, for 10 minutes.
4. Add wine vinegar and black pepper to taste. Stir well.
5. Place into serving dish and garnish with fresh parsley, basil or oregano. Serve warm or at room temperature.
Chicken Taco Salad Recipe
Try this chicken taco salad recipe with the characteristic Tex Mex flavors. This recipe is easily adapted to the low fat version replacing the Cheddar cheese with fat free shredded cheddar, and the salad dressing to fat free Catalina dressing. For extra kick, add jalapeno peppers, or try mixing 1 T of chipotle chili in the dressing before adding to the other ingredients.This or our beef taco salad is sure to be a favorite at any backyard BBQ.
Ingredients:
1 pound chicken meat , white skinless
1/2 cup lettuce, torn into pieces
2 medium tomatoes, cut into pieces
1 can kidney beans, rinsed and drained (15 oz. size)
1 package taco seasoning mix
1/2 cup cheddar cheese
hot sauce to taste
1/2 package tortilla chips
1 bottle Kraft Salad Dressing Catalina
Directions:
1. Place chicken in a bowl and cover with waxed paper.
2. Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as directed, substituting chicken for beef.
3. Place lettuce, tomatoes, and chips in a large bowl.
4. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately.
Cherry Tomato Salad Recipe
One best times of year is the end of summer when all the vines are weighed down with the ripened fruit of the tomato. From Beefsteak to Plum, to the Cherry tomato and everything in between.This cherry tomato salad recipe uses a pint of cherry tomatoes due to their compact size. Larger tomatoes would require cutting, which would lead to a soggy salad. The fresh basil lends its characteristic aroma and flavor. Consider omitting the bacon and tossing fresh Mozzarella cheese in the mix.
Ingredients:
1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 Tablespoon tarragon vinegar
2 Tablespoons olive oil
1/4 teaspoon salt
1 Tablespoon fresh basil, chopped
6 leaves romaine lettuce
2 Tablespoons chives, chopped
Directions:
1. Wash and stem tomatoes. Dry completely.
2. Cook bacon until very crisp; drain thoroughly on paper towels.
3. Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing.
4. Serve on lettuce leaves, sprinkled with chives. Serve at once or refrigerate until ready to serve.
Cajun Coleslaw Recipe
Coleslaw came over with the Dutch via New Amsterdam, now known as New York. The word “Cole” means cabbage and “slaw” means salad. The original Dutch salad was most likely served hot.There are many regional variations of what has become one of America’s favorite side dishes. This coleslaw recipe is Cajun style, complete with hot sauce to remain true to its name.
Consider serving this with fried catfish, chicken or BBQ style ribs.
Ingredients:
5 tablespoons mayonnaise
1 teaspoon Louisiana hot sauce
2 tablespoons yellow mustard
2 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon garlic salt
juice of medium size lemon
3 teaspoons salt
4 bell peppers, sliced
2 onions, medium, chopped
1 large cabbage, shredded
Directions:
1. Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.
2. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise.
3. Add Louisiana hot sauce, continuing to beat.
4. Add ketchup and keep beating. Add salt and garlic salt, beating all the time.
5. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.
6. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. Pour sauce over and toss well. This should be done about an hour before serving.
Balsamic Vinegar Dressing Recipe
Balsamic vinegar has gained popularity in the U.S. in the past 20 years. The Italians had used its rich, sweet complex flavor for centuries. It tops everything from strawberries to salmon and in this case makes a magnificent salad dressing. You can purchase it at different ages, 12-25 yrs. It is expensive; however a little goes a long way. Although this balsamic vinegar dressing recipe allows substitution of vinegars, its highly recommended to splurge on a good bottle of balsamic vinegar.Ingredients:
3/4 cup water
1/4 cup Balsamic vinegar
3 teaspoons capers
2 teaspoons Dijon mustard
1 1/2 teaspoons dried basil
1 tablespoon fresh parsley, chopped (optional)
Directions:
1. Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor.
2. Store in a covered container in the refrigerator. Makes about 1 cup.
Note: If you don't have balsamic vinegar, you may substitute another kind. But, if this be the case, start with water and vinegar in equal proportions.
Autumn Fruit Salad Recipe
What a great fruit salad recipe! It combines crisp, fresh fruit with crunchy almonds (which are loaded with vitamin E and Magnesium).Fragrant spices and creamy, calming yogurt mixed throughout….and yum, what more could you want in a healthy salad that seems more like a treat then a side dish.
If desired raisins could be added as well as other nuts, such as walnuts and pecans.
Ingredients:
2 red delicious apples
1 sliced banana
1 Granny Smith apple
2 bartlett pears
1/2 pound red grapes
1/2 cup almond slivers, toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider
Directions:
1. Wash and core apples and pears, peeling if desired. Cut into one inch chunks.
2. Slice banana into 1/2" thick slices. Wash grapes and cut in half.
3. Combine fruits and almonds in salad bowl.
4. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.
Black Bean Salad Recipe
Picture a balmy, lazy summer evening. Either youre entertaining or youve offered to bring something. This fresh summer black bean salad recipe will compliment that beer, margarita or other frozen concoction.The cherry tomatoes refreshingly explode in your mouth while the cumin, jalapeno peppers and cilantro create a blast of their own. Serve with grilled pita bread or tortilla chips and enjoy.
Ingredients:
2 cans (15 oz ) black beans, rinsed and drained
6 scallions, thinly sliced
1 cup cherry tomatoes, quartered
1 small yellow bell pepper, seeded and diced
2 jalapeno peppers, seeded and chopped
1/4 cup cilantro, finely chopped
1/4 cup sherry vinegar
2 tablespoons olive oil
1 teaspoon dijon mustard
1 teaspoon cumin, ground
1/2 teaspoon oregano, dried
salt and pepper to taste
Directions:
Toss all ingredients together and chill for at least an hour.
Creamy Fruit Salad Recipe
This creamy fruit salad recipe is the perfect ending to a relaxed summer meal. All of us love the abundance of fresh fruits available during the summer months, especially those wonderful strawberries. This little, sweet, juicy fruit is packed with nutrition and flavor. It is loaded with vitamin C, iron, pectin (which may help reduce cholesterol levels), and it even has anti-inflammatory qualities.Served in parfait glasses it makes an eye-catching presentation.
Ingredients:
1 cup strawberries, quartered
1 cup cantaloupe, chunked
6 strawberries , whole
1 apple, cored and chopped
20 grapes, seedless green
1/2 cup pineapple, chunks
1/2 cup Mandarin orange sections
1 1/2 cups whipped topping
2 tablespoons coconut, shredded & toasted
Directions:
1. In 2 quart bowl combine fruits except whole berries; cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
2. To serve : into each of 6 parfait or sundae glasses spoon 2 tablespoons whipped topping and top each portion with 1/4 cup of the fruit mixture. Top each portion of fruit with 1 tablespoon whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 tablespoon whipped topping onto each portion of fruit, sprinkle with 1 teaspoon coconut, and garnish with 1 berry.
source: www.momswhothink.com/
