Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Thursday, November 4, 2010
Healthy Salads: Chicken Caesar Pasta | Submitted By: bsteimle
1 pound dry penne pasta1 tablespoon butter6 skinless, boneless chicken breast halves - cut into 1 inch cubes1/2 teaspoon ground black pepper1/4 teaspoon salt1 (8 ounce) bottle Caesar salad dressing1/4 cup red wine vinegar1/2 cup grated Parmesan cheese1 head romaine lettuce - rinsed, dried and shredded1 large tomato, choppedBring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat. In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired. Amount Per Serving Calories: 443 | Total Fat: 15g | Cholesterol: 59mg view all reviews » ![]()
Tuesday, October 19, 2010
Healthy Salads: Spicy Mango Salad | Submitted By: MIREILLE67
4 medium mangos - peeled, seeded, and cubed1/4 cup fresh lime juice2 tablespoons extra-virgin olive oil1 tablespoon red pepper flakes2 tablespoons chopped fresh cilantro2 tablespoons chopped shallotssalt and freshly ground black pepper to tastePlace the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving. Amount Per Serving Calories: 140 | Total Fat: 5.1g | Cholesterol: 0mg view all reviews » 
Reviewed on Feb. 9, 2009 by Bartacus 
This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you replace the mangoes in this recipe with green (unripened mangoes), the flavor is more intense, and texturally superior. Replace the 4 mangoes with green mangoes (peeled, separated from pith, and cut into matchsticks - not chunks). Using essentially the same ingredients, except nix the olive oil (totally unnecessary fats), add 2-3 tablespoons (varies with size of mangoes) fish sauce and 1 tablespoon sugar PER mango used, when dressing with lime, cilantro, etc. Replace shallots with red onions for a milder flavor. Allow to marinate some 10-15 minutes and top with chopped toasted peanuts or cashews before serving. Was this review helpful? [ YES ]
15 users found this review helpful This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you...![]()
Reviewed on Feb. 9, 2009 by Bartacus This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you replace the mangoes in this recipe with green (unripened mangoes), the flavor is more intense, and texturally superior. Replace the 4 mangoes with green mangoes (peeled, separated from pith, and cut into matchsticks - not chunks). Using essentially the same ingredients, except nix the olive oil (totally unnecessary fats), add 2-3 tablespoons (varies with size of mangoes) fish sauce and 1 tablespoon sugar PER mango used, when dressing with lime, cilantro, etc. Replace shallots with red onions for a milder flavor. Allow to marinate some 10-15 minutes and top with chopped toasted peanuts or cashews before serving. Was this review helpful? [ YES ] 15 users found this review helpful This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you...
Thursday, October 14, 2010
Main Dish Salads: Steak Salad (Ranen Salad) | Submitted By: Rebecca
1 1/2 pounds beef sirloin steak8 cups romaine lettuce, torn into bite-size pieces6 roma (plum) tomatoes, sliced1/2 cup sliced fresh mushrooms3/4 cup crumbled blue cheese1/4 cup walnuts1/3 cup vegetable oil3 tablespoons red wine vinegar2 tablespoons lemon juice1/2 teaspoon salt1/8 teaspoon ground black pepper3 teaspoons Worcestershire sauce1/8 teaspoon liquid smoke flavoringPreheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces. On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices. In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad. Amount Per Serving Calories: 586 | Total Fat: 45.6g | Cholesterol: 110mg view all reviews » Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! ![]()
Saturday, October 2, 2010
Healthy Salads: Grammy's Calamari Salad | Submitted By: CLAIRES
2 lemons, juiced6 cloves garlic, peeled and minced1 sprig fresh parsley, choppedsalt and pepper to taste3 pounds squid, cleaned and sliced into rounds1 (2.25 ounce) can pitted black olives4 stalks celery, choppedIn a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper. Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain. Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving. Amount Per Serving Calories: 119 | Total Fat: 2.2g | Cholesterol: 264mg view all reviews » Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! ![]()
Tuesday, September 28, 2010
Healthy Salads: Lomi Lomi | Submitted By: SAXONY
2 cups diced salted salmon6 medium tomatoes, diced1 white onion, chopped1/2 cup chopped green onionsea salt to tastecayenne pepper to tasteIn a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled. Amount Per Serving Calories: 44 | Total Fat: 1.2g | Cholesterol: 5mg view all reviews » ![]()
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