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Old 11-02-2004, 05:12 PM   #11
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Love mesclun, Elf!

This salad recipe arrived today in December’s Fitness Magazine and really fits my bill for a great and unusual salad! I'll definately be giving it a try this week...maybe tomorrow. For more protein, add about a cup of cooked chicken.

Warm Wild Rice Salad with Blue Cheese and Fruit

1 cup quick-cooking wild rice, cooked according to directions
1 Asian Pear, cored and cubed
1 apple (your choice), peeled, cored and cubed
¼ cup toasted walnuts, chopped
2 ounces blue cheese, crumbled
1/3 cup dried cranberries
8 cups mesclyn or spring salad mix
1 tablespoon EVOO
2 teaspoons red wine vinegar.

In a bowl, toss together the first six ingredients. Season with salt and pepper to taste.

In a separate bowl, season greens with olive oil, vinegar, salt and pepper; toss to coat evenly.

Divide the mesclun mix among serving plates and top with a scoop of the rice mixture.
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Old 11-03-2004, 05:02 AM   #12
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Strawberrie chicken Salad

mesculan salad mix or spring mix
grape tomatoes
fresh strawberries cut in half
maytag blue cheese
marinate in balsamic dressing and grill chicken breast
sugared walnuts
balsamic dressing

hi, this recipe is simple just assemble salad in the same order i listed.
Any balsamic dressing will do i like to make mine with olive oil, honey,and very
little de jonghe mustard.
my recipe for sugared walnuts is simple, just add a couple of tbs of water
to 1/4 c sugar stir in 2 c walnuts and microwave for 1 minute stir again and shorten
the wave time. keep repeating this process till sugar crystallizes .
good luck and in joy!
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Old 11-03-2004, 12:23 PM   #13
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Julie - I made the olive/artichoke pasta salad yesterday afternoon, thinking it would be an accompanying dish to dinner...
after way too many unexpected events, it was dinnertime...
so I threw in some cut up chicken I had leftover, and the pasta
was a success! Yummmmmmm!

So, not only was it good,
it was a lifesaver!
Thanks again!
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Old 11-06-2004, 10:56 AM   #14
 
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Quote:
Originally Posted by jkath
Julie - I made the olive/artichoke pasta salad yesterday afternoon, thinking it would be an accompanying dish to dinner...
after way too many unexpected events, it was dinnertime...
so I threw in some cut up chicken I had leftover, and the pasta
was a success! Yummmmmmm!

So, not only was it good,
it was a lifesaver!
Thanks again!
You're Welcome! :D I brought it to a picnic some months ago, and they all liked it. I'm glad you enjoyed it. And salads like that are so flexible on substituting ingredients or even adding additional ones.
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Old 11-21-2004, 06:01 PM   #15
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uptown chef - that salad looks wonderful. One time I also added mandarin orange and made a poppy seed dressing with the mandarin orange juice (finely minced onion, poppy seeds, apple cider vinegar, light olive oil so it wouldn't overpower the flavor, splenda/sugar just whatever you use - and it was really good)
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Old 11-22-2004, 07:53 PM   #16
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Zucchini and Jicama Salad recipe

August 12 - Recipe

Atkins has published a great recipe for a Zucchini and Jicama Salad. Jicama is a baseball-size root vegetable similar in texture to a radish, but with a slightly sweet flavor. Low in carbs, jicama adds crunch and volume to salads and salsas.
Ingredients:

* 1 small red onion, finely chopped
* 1/4 cup chopped fresh cilantro
* 1/4 cup fresh lime juice
* 2 tablespoons extra virgin olive oil
* 3/4 teaspoon salt
* 1 jalapeño, seeded and minced
* 2 large zucchini, halved lengthwise and cut into 1/4-inch-thick slices
* 1 small yellow bell pepper, finely diced
* 1 jicama, peeled and finely diced

Directions:
In a large bowl, combine red onion, cilantro, lime juice, olive oil, salt and jalapeño. Add zucchini, bell pepper and jicama; toss well. Serve chilled or at room temperature. Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.
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Old 11-22-2004, 10:47 PM   #17
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Wow, thanks for all the ideas! I will try these. Alas, it's hard for me not to think of salads as predominately veggies. I still do a lot of the leafy greens, asian slaws & hot veggie sides. :)
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Old 12-20-2004, 08:01 PM   #18
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How about adding tuna to your favourite combo? It will give it a a different approach and flavour.

Diced carrots + peas (cooked) + green beans (cooked) + diced potatoes (cooked) + mayo or + vinegar and olive oil... YUM!

Tuna + celery + mayo + lemon juice + salt + pepper + oregano

Diced apples + shredded carrots + diced pineapple + peanuts + mayo + lemon juice + salt & pepper

Mozzarella squares + tomato squares + green olives + vinegar + olive oil + salt & pepper = (Sicilian salad)

Sliced tortillas + sliced green and red peppers + tomato squares (small) + Monterey Jack cheese squares + chopped onions. Dressing: olive oil + vinegar + hot sauce (to taste) + salt + blending it with a small tomato and onion = Magia's Mexican Salad
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Old 12-21-2004, 07:01 PM   #19
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lettuces (iceberg/romaine and/or mixed baby greens)
early pick, bagged baby spinach
green olives (the kind from the deli or the olive bar in olive oil)
sun-dried tomato
feta or bleu cheese
pepperoncini
vinagrette
walnuts, brazil nuts, or pecans

romaine/iceberg
roast beef
provelone slices
mandarin oranges
grapes
bleu cheese dressing


iceberg and romaine
top with your faves (tomato, peppeponcici, olives, bleu cheese, boiled egg, etc.)
top w/ med. rare steak or a chicken breast, then grated mozzarella. add an order of fries.
good with ranch dressing. i lke to microwave mine when it's ready.
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Old 12-30-2004, 06:00 PM   #20
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They aren't for your low carb thing, but:

Spicy Asian Noodle Salad:

one box of fine, long pasta -- I like Barilla because it holds up well to long term use, and like angel hair, thin spaghetti, or fine linguini

1 bottle peanut sauce -- I like House of Tsang's version, but buy what you can get, or look around for a recipe if feeling ambitious
3T rice wine vinegar
Any and all of the following:
Cucumber, julienned
Carrot, julienned or grated
Green onion
Red onion
Peas (frozen, just thaw)
Pea pods (ditto)
French style green beans
Tomato, chopped
Chopped hot peppers or Asian hot sauce

if you wish to make it a full meal rather than side dish, add shredded chicken

The instructions are obvious -- boil the pasta, drain, and even rinse (salads are one place it is OK). Put in the peanut sauce and vinegar, and cool. Add the veggies, toss. I don't usually use a whole bottle of the peanut sauce, but pour it in and taste until where you like it.

Garnish with peanuts.
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