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Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Luscious Fruit Salad

Comments (0) | Tuesday, September 20, 2011

Ingredients:

  • 2 (3 oz.) pkg. strawberry jello
  • 2 (10 oz.) pkg. frozen strawberries
  • 2 cups boiling water
  • 2 (8.5 oz.) cans crushed pineapple
  • 2 bananas, sliced
  • 8 oz. cream cheese
  • 2 Tbsp. lemon juice
  • 1/4 tsp. vanilla
Directions:
  1. Dissolve jello in boiling water.  Add undrained pineapple and strawberries.  Stir until strawberries are thawed.  Let set until syrupy and add bananas.  
  2. Pour 1/2 mixture into lightly greased 9x12 baking pan.  Chill until well set.  Leave rest of mixture out of the refrigerator.
  3. Blend cream cheese, lemon juice and vanilla.  Spread this over chilled and set jello mixture; chill for 30 minutes.  Cover with rest of jello, chill for 4 hours or longer.  Cut into squares and serve.


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Grilled Chicken Greek Salad

Comments (0) | Thursday, September 15, 2011

Marinade:

  • 1 cup plain yogurt
  • zest and juice of 1 large lemon
  • 2 Tbsp. crushed dried oregano
  • 2 fat cloves of garlic, crushed
  • 2-3 Tbsp. olive oil
Marinate 4 boneless, skinless chicken breasts in a 9x13 pan, turning and stirring occasionally, 30 min. to several hours.  Grill chicken and oiled thick slices of 2 large Vidalia onions.  When cool, slice both into chunks.

Dressing:
  • 1/2 cup olive oil
  • 2-3 Tbsp. cider vinegar
  • 2-3 Tbsp. balsamic vinegar
  • 1 Tbsp. dried oregano
  • 1/4-1/2 cup chopped fresh mint
  • 1 tsp. sugar (or to taste)
  • small handful of crumbled feta cheese
Combine all dressing ingredients and blend in a blender or food processor.

Ingredients:
  • grilled chicken
  • grilled onions
  • kalamata olives
  • crumbled feta cheese
  • chunks of tomato
  • chunks of cucumber
Toss ingredients together in a salad bowl and drizzle with dressing.


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Grilled Chicken Wilted Salad

Comments (0) | Wednesday, September 14, 2011


Prep: 30 min.      Serves: 6

Ingredients:
  • 1 lb. chicken tenderloins
  • 1 medium onion, cut in thin wedges
  • 3 Tbsp. olive oil
  • 1 Tbsp. snipped fresh rosemary, crushed
  • 3/4 tsp. coarsely ground black pepper
  • 1/2 tsp. salt
  • 1/4 cup cranberry or pomegranate juice
  • 2 Tbsp. red wine vinegar
  • 2 (6 oz.) pkgs. baby spinach leaves
  • 1/4 cup sliced pitted kalamata olives
  • 1/4 cup pine nuts or slivered almonds, toasted
Directions:
  1. Heat electric grill or grill pan over medium heat.  In a bowl combine chicken and onions.  Tos with 2 Tbsp. of the olive oil, rosemary and 1/4 tsp. each of pepper and salt.  Grill chicken and onions on grill rack or in grill pan for 10 min., or until chicken is no longer pink (170* F), and onions are tender, turning once.
  2. Meanwhile, for dressing, in a saucepan combine juice; vinegar; and remaining olive oil, pepper, and salt.  Bring juice mixture just to boiling; remove from heat.  Place spinach, olives, pine nuts (or almonds), chicken, and onions in an extra-large salad bowl; toss to combine.  Pour warm dressing over salad mixture.  Toss lightly.  Cover salad with a large plate for 1-2 minutes or just until spinach is wilted.  Remove plate.  Serve immediately.
Nutrition facts:
  • calories:  211
  • fat: 12 g.
  • saturated: 2 g.
  • cholesterol: 44 mg.
  • sodium: 342 mg.
  • carbohydrates: 7 g.
  • fiber: 2 g.
  • protein: 21 g.


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