SALAD RECIPES: Strawberry Pecan Lettuce Salad . . . Chopped Salad with Creamy Garlic Dressing . . . Honey Dressing
Strawberry Pecan Lettuce Salad
8 cups lettuce (a combination of romaine and spring greens is preferred)
¼ cup chopped red onion
2 tablespoons reduced -fat crumbled feta cheese
2 tablespoons toasted pecan pieces
1/3 cup strawberry all-fruit spread
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Place greens in large salad bowl. Sprinkle with red onion, feta and pecan pieces; set aside. Whisk together remaining ingredients until blended. Drizzle over salad and toss to combine.
Yield: Serves 6.
Approximate nutritional analysis per 1½ cups, plus 2 tablespoons dressing: 148 calories, 11 grams fat (1 gram saturated), 1 milligram cholesterol, 10 grams carbohydrates, 6 grams protein, 29 milligrams sodium, 3 grams dietary fiber.
Chopped Salad with Creamy Garlic Dressing
1½ cups mayonnaise
Heaping 2 teaspoons minced garlic
5 tablespoons buttermilk
Salt and pepper
In a food processor, combine the mayonnaise and garlic, pulsing to blend. With the processor running, add the buttermilk. Season to taste with salt and pepper.
1 cup chopped button mushrooms
1 cup chopped cucumber
1 cup chopped tomato
1 cup seeded and chopped red bell pepper
1 cup seeded and chopped green bell pepper
1 cup chopped red onion
1 cup diced salami
1 cup diced smoked turkey
1 cup diced jack cheese
1 cup diced Swiss cheese
1 cup chopped iceberg lettuce
1 cup dried currants
1 cup sliced black olives
2 hard-cooked eggs, diced
1 cup dressing, more as desired
In a large bowl, combine the mushrooms, cucumber, tomato, red and green bell peppers, onion, salami, turkey, jack and Swiss cheese and lettuce. Divide the salad between 4 plates. Garnish each salad evenly with the currants, olives and eggs. Serve each portion with ¼ cup dressing, or more as desired.
Yield: Serves 4.
Approximate nutritional analysis per serving: 896 calories, 35 grams protein, 45 grams carbohydrates, 7 grams fiber, 67 grams fat (19 grams saturated), 217 milligrams cholesterol, 1,608 milligrams sodium.
2/3 cup sugar
1 teaspoon ground mustard
1 teaspoon paprika
¼ teaspoon salt
1 teaspoon celery seeds
1/3 cup honey
1/3 cup vinegar
1 tablespoon lemon juice
1 tablespoon grated onion
1 cup salad oil
Combine all ingredients together and mix well in a blender.
Note: Keeps well in the refrigerator.