Asian Slaw 1/2 unpeeled English cucumber, julienned 3 carrots, peeled and julienned 2 yellow squash, julienned 1 zucchini, julienned 8 green onions (white and green parts), julienned 1 2 1/2-inch piece daikon radish, peeled and julienned 1/2 red ...
1/2 unpeeled English cucumber, julienned
3 carrots, peeled and julienned
2 yellow squash, julienned
1 zucchini, julienned
8 green onions (white and green parts), julienned
1 2 1/2-inch piece daikon radish, peeled and julienned
1/2 red bell pepper, julienned
Sea salt and freshly ground black pepper
3 tablespoons bottled wasabi vinaigrette
Toss the cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Toss the slaw with enough vinaigrette to coat. Season to taste with salt and pepper, and serve.
Yield: Serves 6.
1/3 cup orange juice
1/3 cup vinegar
2 teaspoons minced shallots
Coarse salt to taste
1 tablespoon sesame oil
1 tablespoon grated ginger
1 teaspoon yellow mustard
1 10-ounce bag broccoli slaw
In a bowl, combine the orange juice, vinegar and shallots. Add a good pinch of salt. Let this stand 5 to 20 minutes, as long as you can. Whisk in the sesame oil, ginger and mustard. Taste and adjust seasonings. Add the broccoli slaw to the bowl and toss to combine. Serve immediately.
Yield: Serves 4.
1/2 cup frozen lemonade concentrate, thawed
1/3 cup honey
1/3 cup vegetable oil
1 tablespoon poppy seeds
8 cups shredded cabbage
½ fresh pineapple, shelled, cored and cut into chunks
2 oranges, peeled and sliced
1 red apple, cored and cut into chunks
1/2 cup peanuts
To make dressing: In screw-top jar, combine lemonade, honey, oil and poppy seeds. Shake well to blend. Dressing will keep in refrigerator for 2 weeks.
To make slaw: In a large bowl, toss cabbage, pineapple chunks, orange slices, apple and peanuts with about Xc cup lemon poppy seed dressing. Refrigerate remaining dressing or use with other fruit salads or slaw.
6 slices turkey bacon
6 cups bite-size broccoli pieces (cut about 2 heads of broccoli into bite-size pieces)
1/2 cup raisins
1/4 cup red onion, finely chopped (add more if desired)
2 tablespoons white sugar
3 tablespoons white wine vinegar
1/4 cup mayonnaise
3/4 cup fat-free sour cream
1/2 cup roasted sunflower seeds (lightly salted)
Place bacon in a large nonstick frying pan and cook over medium heat, flipping often, until nicely brown and crispy. Cool then crumble into little bits and set aside.
In large salad bowl, toss broccoli pieces together with raisins and red onions.
In a 4-cup measuring glass, whisk together sugar, vinegar, mayonnaise and sour cream. Pour over broccoli mixture and toss to coat well.
Refrigerate for at least 2 hours to blend flavors. Before serving, sprinkle sunflower seeds and crumbled bacon over the top, toss and serve.
Approximate nutritional information per serving: 209 calories, 7 grams protein, 22 grams carbohydrates, 11.8 grams fat, 13 milligrams cholesterol, 3.5 grams fiber, 213 milligrams sodium.
Yield: Serves 8.
1 bunch broccoli
1 cup raisins
1 cup sunflower seeds
1 small red onion, cut into thin rings
12 slices bacon, fried and crumbled (optional)
1 cup mayonnaise (Not Miracle Whip)
1/4 cup sugar
2 teaspoons vinegar (or more to taste)
Grated cheese (optional)
Cut up the broccoli and mix it with the rest of the ingredients. Refrigerate until cool.