CHEESY POTATO ONION PIE
Source of Recipe
net
List of Ingredients
CHEESY POTATO ONION PIE
Makes 8 servings
2 tablespoons organic butter
1 large leek, cleaned and chopped
1/2 small onion, chopped
1 small clove garlic, minced
10 small organic Yukon Gold potatoes, peeled and chopped
2 cups organic 2% milk
1/2 cup shredded Gruyere cheese
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup shredded organic sharp Cheddar cheese
1 prepared deep-dish piecrust, prebaked
2 pasture-raised or organic eggs, separated
1/8 teaspoon paprika
Recipe
CHEESY POTATO ONION PIE
Makes 8 servings
Preheat the oven to 350�F.
Melt the butter in a deep, wide saute pan over medium-low heat.
Add the leek, onion, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
Stir in the potatoes and enough milk to almost cover the potatoes.
Bring to a boil over high heat.
Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
Partially mash the potatoes with a potato masher in the pan.
Stir in the Gruyere, thyme, mustard, salt, and pepper.
Remove from the heat to cool slightly.
Meanwhile, lay the Cheddar over the bottom of the prepared crust.
Stir the egg yolks into the potato mixture.
Beat the egg whites with clean dry beaters in a medium bowl until almost-stiff peaks form when the beaters are lifted.
Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust.
Dust the top with paprika and bake until puffed and golden, about 20 minutes.
POTATO CAKES
4 Servings, 1 cake each
Preparation Time: 10 Minutes
Cooking Time: 5 Minutes
New potatoes, cooked, peeled, mashed 2 cups
Egg 1
Flour 1 tablespoon
Whole milk 2 tablespoons
Vegetable oil 1/4 cup
1. Mix mashed potatoes, egg, flour, and milk thoroughly.
2. Shape into flat cakes, about 1/2 inch thick.
3. Heat oil in skillet.
4. Add potato cakes to hot skillet. Cook until golden brown and thoroughly heated.
CRUNCHY SEASONED OVEN FRIES
4 servings
Preparation Time: 10 Minutes
Cooking Time: 35 Minutes
INGREDIENTS
3/4 cup cornflake crumbs
Italian Fries Seasoning
6 tablespoons grated Parmesan cheese
1 1/2 teaspoons Italian herb seasoning
Chili Fries Seasoning
1 1/2 tablespoon chili powder
1 1/2 teaspoons garlic salt
1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch thick wedges
1 egg
DIRECTIONS
Heat oven to 375 degrees. Coat two baking sheets with vegetable cooking spray. Lightly beat egg in shallow bowl. In another shallow bowl, mix crumbs and seasoning blend of your choice. Dip potato wedges into egg; coat completely with crumb mixture. Arrange in single layer on baking sheets. Bake 20 minutes, then turn potatoes over and continue to bake 10 to 15 minutes longer, until potatoes are browned and crisp and insides are tender when tested with toothpick or fork. Serve immediately, plain or with lemon or ketchup.
Sweet Potatoes & Carrot a L�orange
Makes 4 servings.
This is an official 5 a Day recipe.
Ingredients
2 cups thinly sliced sweet potatoes (1 large)
1 cup sliced carrots
� cup orange juice
1 tsp. orange peel, grated
1 tsp. lemon juice
1 tsp. cornstarch
1 Tbsp. water
2 Tbsp. slivered almonds or pecan pieces
Boil or steam sweet potatoes and carrots until tender throughout. When they are almost finished cooking, heat orange juice to boiling in saucepan. Add the orange peel and lemon juice. Dissolve the cornstarch in the 1 Tbsp. water and add to orange mixture. Continue to heat, stirring until thickened. Remove vegetables from pan and place in serving dish. Drizzle orange sauce over it and sprinkle nuts on top.
SWEET POTATOES WITH CHERRY GLAZE
Makes 4 servings.
2 medium sweet potatoes (7- to 8-ounces each)
2 tablespoons cherry juice concentrate (undiluted)
1 tablespoon brown sugar
1 tablespoon butter or margarine, melted
1/8 teaspoon ground ginger
1 green onion, sliced
Scrub potatoes and halve lengthwise; do not peel.
Spray a baking pan with nonstick cooking spray.
Place potatoes, cut-side down, in pan.
Bake in a preheated 400�F oven 30 to 40 minutes, or until almost tender.
Stir together cherry juice concentrate (undiluted), brown sugar, butter and ginger.
Turn potatoes cut-side up and brush with cherry mixture.
Bake 5 to 10 minutes, or until tender.
Sprinkle with green onion.
Serve immediately.
APPLE RASPBERRY SALAD
Preparation time: 2 hours 10 minutes
Number of servings: 8
Number of 5 A Day servings: 1
Ingredients
• 1 pkg (3 oz) raspberry flavored gelatin
• 1 cup, boiling water
• 1 pkg (10 oz) frozen raspberries or 1 cup fresh raspberries
• 1-1/2 cup chopped, unpeeled apples (suggested: Empire, Ida red, Jonathan, McIntosh)
• 1 cup, unsweetened applesauce
• 1/4 cup, broken pecan pieces
• 1/2 cup celery, sliced
Directions
In 2-quart mixing bowl, dissolve gelatin in boiling water.
Add frozen raspberries and stir gently until raspberries are thawed.
Stir in apples, applesauce, pecans and celery.
Pour into serving dish or mold.
Refrigerate about 2 hours or until mixture is set.
Serve as salad or as an accompaniment to beef, pork or chicken.
AMBROSIA (Fruit salad)
Also see Article, License to Chill
1 banana, sliced
1 cup seedless grapes, halved
2 oranges, pared and sectioned
1 kiwi, peeled, halved lengthwise and cut across into 1/4-inch pieces
One third of a cup orange juice
1 cup vanilla ice cream
Three quarters of a cup shredded coconut
Mix the banana, grapes, oranges, kiwi, and orange juice.
Divide the ice cream into four bowls.
Pour the fruit mixture over the ice cream and then sprinkle with the shredded coconut.
HAWAIIAN AMBROSIA
Makes 8 servings.
Prep: No cooking.
Ingredients
• 1 can (20 oz) pineapple chunks
• 1 can (17 oz) fruit cocktail
• 1 can (11 oz) Mandarin oranges
• 1 cup plain nonfat yogurt or sour cream
• 1 cup miniature marshmallows
• ½ cup shredded coconut
• ½ cup raisins
• ¼ cup pecans
Directions
Drain fruit well.
Add coconut, yogurt or sour cream, marshmallows, raisins, and nuts.
Mix well and refrigerate for one hour.
HONEY-LIME FRUIT SALAD
Makes 6 (one-cup) servings
• 1/4 cup honey*
• 1/4 cup frozen limeade concentrate, thawed
• 2 teaspoons poppy seed, optional
• 1 grapefruit, peeled and sectioned (membranes removed)
• 5 cups cut up fruit (strawberries, cantaloupe, honeydew, pineapple, etc.)
• 1/4 cup walnuts, chopped and toasted
1. Mix honey, limeade concentrate, and poppy seed in medium bowl.
2. Carefully toss fruit with honey mixture. Sprinkle with walnuts.
RAINBOW FRUIT SALAD
This is an official 5 A Day recipe.
Makes 12 servings.
Ingredients
1 large mango, peeled & diced
2 cups fresh blueberries
2 nectarines, unpeeled & sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 bananas, sliced
1 kiwifruit, peeled & diced
Honey Orange Sauce:
1/3 cup unsweetened orange juice
2 Tbsp. lemon juice
1-1/2 Tbsp. honey
1/4 tsp. ground ginger
Dash of nutmeg
Directions
Prepare the fruit.
Combine all ingredients for sauce and mix.
Just before serving, pour Honey Orange Sauce over fruit.
Ingredients
2 star fruit
2 kiwis
2 bananas
1 cup mango fruit nectar
1 cup low fat vanilla yogurt
Peel kiwi and banana, cut into medium size pieces.
Slice star fruit into ¼-inch thickness.
Combine all fruits in bowl.
Add nectar over mixture.
Refrigerate for 3 hours.
Top with vanilla yogurt.
SUMMERTIME FRUIT SALAD
Makes 4 servings.
This is an official 5 A Day recipe
1/2 cup orange juice
1/4 cup honey
1 pint basket strawberries, stemmed and halved
1 half-pint basket raspberries
1 half-pint basket blueberries
2 orange, peeled and cut into sections
1 cup cantaloupe or honeydew melon balls
3 Tbsp. fresh mint leaves
In medium bowl whisk juice and honey; add remaining ingredients.
Toss gently to combine; chill 1 hour.
Spoon salad into 4 individual bowls, diving equally.
TROPICAL KIWIFRUIT SALAD
Serves 4
Each serving equals 1 cup of fruit or vegetables
Ingredients
• 6 kiwifruit
• 1 papaya, peeled, quartered, and seeded
• 12 watermelon triangles ¼ thick
• 4 mint sprigs
• ¼ cup limejuice
• 3 Tbsp honey
• 1 Tbsp fresh mint chopped
Directions
Peel kiwifruit and slice ¼ inch thick rounds.
Slice papaya lengthwise into ¼ inch slices.
Arrange kiwifruit, papaya, and watermelon on four salad plates.
Whisk together dressing ingredients until well combined.
Drizzle with lime and mint dressings.
Garnish with mint sprigs.
APRICOT PASTA SALAD
Makes 4 servings
• 4 oz fusilli (corkscrew) pasta
• 6 fresh apricots (3/4 LB), cut into quarters
• 1 whole chicken breast, cooked and shredded
• 2 small zucchini (1/2 LB), julienned 1 red bell pepper, julienned
• 1 tbsp chopped fresh basil or 2 tsp dried
• Apricot Basil Dressing (recipe follows)
Cook pasta as package directs; drain and let cool.
Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl.
Toss with dressing.
APRICOT BASIL DRESSING
Makes 1 cup
Combine 2 fresh, ripe apricots (pitted), 2 tbsp white wine vinegar and 1 tbsp sugar in blender; whirl until blended.
With blender running, slowly add 1/4 cup vegetable oil until thick and smooth.
Stir in 1 tbsp chopped fresh basil or 1 tsp dried basil.
AS-YOU-LIKE-IT PASTA SALAD
Serves 4
8 oz. pasta
1/2 small red onion, chopped
1/4 cup low-fat salad dressing
Choose 3 of the following vegetables:
1 medium tomato, chopped
1 small zucchini, sliced
1/4 cup celery, chopped
1/4 cup carrots, sliced
1 medium pepper, chopped
1/4 cup green beans
1/2 cup broccoli, chopped
Prepare pasta according to package directions.
Add chopped onion and fresh vegetables.
(If preferred, steam or stir-fry vegetables for 3-5 minutes before adding to pasta).
Add salad dressing. Mix well.
CITRUS-CHERRY PORK & PASTA SALA D
Serves 6
• 1 whole pork tenderloin, about 1 pound, cut into 1/2-inch cubes
• 1 teaspoon vegetable oil
• 1/2 sweet yellow onion, thinly sliced
• 2 tablespoons orange juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated orange zest
• 8 ounces penne (or other small pasta), cooked & drained
• 3 cups broccoli florets, steamed
• 1/2 cup dried cherries
• 1/3 cup walnuts, coarsely chopped
Cooking Directions
In a large nonstick skillet, heat oil over high heat.
Add pork and onion; stir-fry 4-5 minutes or until pork is lightly browned and onion is tender; set aside.
For dressing, whisk together orange juice, vinegar, salt, pepper and orange zest.
In a large serving bowl toss together pork and onion, pasta, broccoli, cherries and walnuts with dressing.
Serve with crusty hard rolls.
Wine Suggestion: Try a chilled Sauvignon Blanc or Viognier with this fruit-based salad.
Serving Suggestions
The parts of this entrée salad come together quickly, and most can be done ahead of time: steaming the broccoli, cooking the pasta, making the dressing. It needs only some hot French bread or rolls to complete the meal.
MACARONI SALAD
American Classics by Editors of Cook's Illustrated Magazine
Serves 8 to 10
Make sure to dry the cooked and rinsed pasta thoroughly.
Salt
1 pound elbow macaroni
1 stalk celery, minced
1/4 small red onion, minced (2 to 3 tablespoons)
3 hard-boiled eggs, peeled and diced small
1/4 cup minced sweet pickles
1/4 cup minced fresh parsley leaves
1/4 cup lemon juice
1 cup mayonnaise
2 teaspoons Dijon mustard
Ground black pepper
1. Bring 4 quarts water to a boil in large pot and add 2 tablespoons salt. Stir in the macaroni and cook until thoroughly done, 10 to 12 minutes Drain the macaroni into a colander and rinse with cold water until cool. Shake the macaroni dry in the colander and spread in an even layer on a rimmed baking sheet lined with paper towels. Let the macaroni dry for 3 minutes.
2. Roll the macaroni in paper towels to blot any remaining moisture and transfer the drained macaroni to a large bowl. Toss with the remaining ingredients and season liberally with salt and pepper to taste. Refrigerate the macaroni salad for at least 1 hour or up to 1 day.
VARIATIONS
Macaroni Salad With Curried Apples
Follow the recipe for Macaroni Salad, replacing the hard-boiled eggs, sweet pickles, parsley, and mustard with 1 medium Granny Smith apple, cored and cut into 1/4-inch dice (about 1 1/2 cups) and 1/4 cup minced fresh basil.
Mix 1 tablespoon curry powder into mayonnaise and proceed as directed.
Macaroni Salad With Chipotles And Cilantro
Toast 1 1/2 cups frozen corn kernels and 2 medium unpeeled garlic cloves in a nonstick skillet set over high heat until corn turns spotty brown, about 5 minutes; peel and mince the garlic.
Follow the recipe for Macaroni Salad, replacing the hard-boiled eggs, sweet pickles, parsley, and mustard with corn, garlic, 3 scallions, minced (about 1/4 cup), and 1 cup cherry tomatoes, quartered.
Mix 1 tablespoon minced chipotle chiles in adobo sauce into mayonnaise and proceed as directed.
PARTY PASTA SALAD
Makes 8 servings.
8 ounces bow-tie pasta (3 cups)
3/4 cup dried tart cherries
1/2 cup chopped carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
1/4 cup red wine vinegar
3 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons Dijon-style mustard
1 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Freshly ground black pepper, to taste
Cook pasta according to package directions.
Drain well.
In a large bowl, combine pasta, cherries, carrots, cucumber and green onions; mix gently.
Combine vinegar, oil, lemon juice, mustard, basil, oregano, thyme and pepper in a small bowl; mix well.
Pour over pasta mixture; mix gently.
Refrigerate, covered, at least 2 hours, or overnight.
Mix gently before serving.
SHELL PASTA SALAD WITH VEGGIES
You can serve this with a purchased lowfat dressing or try this mustard vinaigrette: In a jar, combine 2 Tbsp apple cider vinegar, 2 Tbsp vegetable oil (such as olive), 1/4 cup orange juice, 2 tsp mustard, 1 Tbsp grated parmesan cheese, 1 tsp garlic powder, 1 tsp dried oregano, and 1/4 tsp salt. Shake to blend.
30 minutes
Serves: 6
10 ounces of small shell pasta, cooked and chilled
1 sweet green pepper, diced
1 sweet red pepper, diced
1 cup of cucumber, diced
2 medium carrots, diced
1 rib of celery, diced
1 small red onion, diced
5 radishes, diced
1/4 cup lowfat cottage cheese (optional)
1 7 oz can of tuna, packed in water (optional)
1. In a large pot of water, cook pasta until firm-tender (al dente). Drain and rinse under cold water; chill.
2. Dice all vegetables and add to pasta. Add cottage cheese or tuna (optional). Dress with lowfat dressing. Serve.
SWEET AND SOUR SEASHELLS
Drain the marinade before serving this dish in order to lower the fat and sodium — but keep all the great taste.
Yield: 18 servings
1 lb uncooked small seashell pasta (9 C cooked)
2 Tbsp vegetable oil
3/4 C sugar
1/2 C cider vinegar
1/2 C wine vinegar
1/2 C water
3 Tbsp prepared mustard
to taste black pepper
1 jar (2 oz) sliced pimentos
2 small cucumbers
2 small onions, thinly sliced
18 leaves lettuce
1. Cook pasta in unsalted water, drain, rinse with cold water, and drain again. Stir in oil.
2. Transfer to 4-quart bowl. In blender, place sugar, vinegars, water, prepared mustard, salt, pepper, and pimento. Process at low speed for 15–20 seconds, or just enough so flecks of pimento can be seen. Pour over pasta.
3. Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice thinly. Add to pasta with onion slices. Toss well.
4. Marinate, covered, in refrigerator for 24 hours. Stir occasionally.
5. Drain, and serve on lettuce.
BAKED POTATO SALAD
Yield: 16, 3/4-cup servings
INGREDIENTS:
• 5 lbs. Idaho® Potatoes, washed, #120 ct.
• 8 oz. Fresh celery, diced 1/4”
• 1 1/2 oz. Fresh green onion, sliced 1/4”
• 1 1/2 oz. Fresh red peppers, diced 1/4”
• 2 Eggs, hard-boiled, diced 1/4”
• 1/4 cup Sweet pickle relish, drained
• 1 1/2 cups Mayonnaise
• 1/2 cup Honey mustard dressing
• 1/2 cup Sour cream
• 1/4 tsp. White pepper
• 1 tsp. Salt
• 1/2 tsp. Celery salt
• 1/2 tsp. Dill weed
DIRECTIONS:
1. Place potatoes on sheet pan; bake at 350°F until tender, about 1 hour. Peel baked potatoes while warm and dice pulp into 1/2” pieces. Spread diced potatoes on a sheet pan; allow to cool under refrigeration.
2. Place diced vegetables and eggs in mixing bowl. Add drained sweet relish, mayonnaise, honey mustard dressing, sour cream and seasonings. Stir until well mixed. Fold in potatoes. Chill 2 hours before serving.
This recipe came about as a means of using the leftover potato insides from preparing Max & Erma’s famous Potato Skins.
Jay Miller Executive Chef, Max & Erma’s Restaurants, Inc. Columbus, Ohio
GERMAN POTATO SALAD
Serves 6
3 cups diced cooked red potatoes
1/2 cup chopped celery
1/4 cup chopped parsley
4 slices bacon, diced
1/2 cup chopped onion
2/3 cup water
1 tablespoon flour
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
2 teaspoons poppy seed
Cooking Directions
In medium bowl combine potatoes, celery and parsley.
In large nonstick skillet cook bacon over medium heat, removing and discarding most fat as it accumulates in pan.
Add onion and sauté until onion is tender but not browned, about 3-4 minutes.
In small bowl combine water, flour, vinegar, sugar and seasonings; stir into skillet.
Continue cooking, stirring constantly, over medium heat until mixture thickens.
Remove from heat.
Pour sauce mixture over potatoes.
Toss gently to combine.
Serve warm or at room temperature.
Serving Suggestions
This perennial favorite potato salad is a perfect foil for grilled or braised sausages. Don’t forget to put the mustard pot and some crusty bread on the table. And a plate of sliced tomatoes, if in season
NEW YORK BOLD'S HOT GERMAN POTATO SALAD
Makes 4 servings
• 1/2 cup olive oil, divided
• 3 T. vinegar
• 1 T. brown sugar
• 1 lb. kielbasa (1 cup diced, remainder sliced and halved)
• 4 New York Bold Onions, peeled, sliced, and halved
• 6 med. (2 lbs.) all-purpose potatoes (not baking) cooked, peeled, and sliced
Heat ¼ cup oil in a large frying pan over med-high heat.
Add diced kielbasa and onions.
Cook until onions are soft and lightly browned, stirring occasionally, about 10 min.
Place in large bowl.
Heat remaining ¼ cup oil in pan.
Add vinegar and brown sugar and stir to mix.
Add potatoes and kielbasa and gently fold to coat.
Add potatoes to onion mixture and toss gently.
Season with salt and serve.
FRESH SWEET POTATO SALAD
3 medium fresh sweet potatoes shredded
1 apple -- cored and diced
1/2 cup chopped pecans
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon fresh lime peel -- grated
2 tablespoons fresh lime juice
2 1/2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon tarragon
Combine shredded sweet potatoes with apple and nuts in a bowl.
In a small bowl, combine remaining ingredients.
Mix well.
Add dressing to sweet potato mixture.
Mix thoroughly.
Chill before serving.
SWEET POTATO SALAD 2
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert
Serves 4-6
• 3 cups / 750 ml sweet potatoes (cooked, peeled, and diced)
• 1 cup / 250 ml celery (diced)
• 3/4 cup / 175 ml green or red sweet pepper (chopped)
• 1/2 cup / 125 ml onion (chopped)
• 2 tablespoons fresh parsley or cilantro (chopped)
• 3 green onions (thinly sliced; optional)
Combine in a large bowl. Top with dressing of choice below.
HONEY-MUSTARD DRESSING:
• 1/2 cup / 125 ml cider vinegar
• 2 tablespoons oil
• 1 1/2 tablespoons prepared mustard
• 1 tablespoon honey
Combine and pour over vegetables. Toss until well coated. Serve on lettuce (optional) and sprinkle with shredded cheese.
SPICY CHIPOTLE DRESSING:
• 1/4 cup / 60 ml fresh lime juice
• 1/4 cup / 60 ml canned chipotle chilies (seeds removed)
• 1 tablespoon ketchup
• 1 1/2 teaspoons Dijon mustard
• 1 clove garlic (minced)
• 1/3 cup / 75 ml olive oil
Combine and puree dressing ingredients except oil in blender or food processor. Add oil and process until thick. Pour half of the dressing over the potato mixture and toss to combine. Add salt and pepper to taste. The salad should be moist but not runny. Add more dressing as needed. Cover and chill at least 2 hours or overnight. Serve cold.
GRILLED SWEET POTATO AND MANGO SALAD
Pure
A sweet, succulent and refreshing salad.
Grill! by Pippa Cuthbert, Lindsay Cameron Wilson
Serves 4-6
• 1 sweet potato, peeled
• 1 large mango, skin removed
For the dressing:
• 3 Tbsp olive oil
• 4 Tbsp fresh mint, chopped
• Juice of 1 lime
• 1 tsp grated lime rind
• 1 Tbsp rice wine vinegar
• 1/2 tsp extra-fine sugar
• Sea salt and pepper, to taste
• 1 head Bibb or Boston (round) lettuce
• 1/2 cup (10g) fresh mint
Preheat the grill or grill pan to medium.
Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, ½-in (1 cm) thick. Place in separate dishes.
Combine the dressing ingredients in a small bowl and pour half over the mango and potato.
With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.
Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.
TEMPTIN’ SWEET POTATO SALAD
Serves 6.
• 1 cup frozen orange juice concentrate, thawed (careful not to use the entire can)
• 1/2 cup water
• 1/4 cup fresh lime juice
• 1 tablespoon coconut rum
• 1-1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 3 medium sweet potatoes, baked and cubed
• 1 cup chopped apple
• 1/2 cup chopped celery
• 1/2 cup dried currants
Cooking Directions
Combine orange juice concentrate, water, lime juice, rum, Dijon mustard and salt; mix until blended.
In large bowl, combine potatoes, apples, celery and currants.
Add orange juice concentrate mixture to potato mixture and toss.
Cover and chill several hours or overnight.
Serving Suggestions
Allow this salad to chill several hours or overnight for the flavors to marry. Serve this salad when you want a bright tangy change from the standard potato salad. Goes well with Jerk Pork Chops or other Cajun or Caribbean dishes.
ALMOND CHICKEN SALAD WITH ASPARAGUS
4 servings
Ingredients:
• 2 cups asparagus tips, diagonally cut
• 1/4 cup low-calorie mayonnaise
• 1/4 cup plain, non-fat yogurt
• 1 teaspoon curry powder
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 cups cooked skinless, boneless chicken breast, chopped
• 1/2 cup red bell pepper, seeded and chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons sliced almonds, toasted
• Lettuce leaves
Directions:
1. Steam asparagus for 2 minutes or until crisp-tender.
2. In a medium bowl, whisk together the mayonnaise, yogurt, curry, lemon juice and salt.
3. Add asparagus, chicken, bell pepper, cilantro and almonds and toss to coat.
4. Serve on fresh lettuce leaves.
ASPARAGUS, APPLE, AND CHICKEN SALAD
Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good
Makes 3-4 servings
Prep Time: 20 minutes
Cooking Time: 3-4 minutes, if using pre-cooked chicken
Ingredients
• 1 cup fresh asparagus, cut into 1"-long pieces
• 2 Tbsp. cider vinegar
• 2 Tbsp. vegetable oil
• 2 tsp. honey
• 2 tsp. minced fresh parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup cubed cooked chicken, or 5-oz. can cooked chicken
• 1/2 cup diced red apples, unpeeled
• 2 cups torn mixed greens
• alfalfa sprouts, optional
Directions
1. In a small saucepan, cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain and cool.
2. In a good-sized mixing bowl, combine the next 6 ingredients.
3. Stir in the chicken, apples, and asparagus. Toss.
4. Serve over greens. Garnish with alfalfa sprouts if you wish.
CALIFORNIA CHICKEN SALAD
The Sonoma Diet by Connie Guttersen
Start to finish: 35 minutes
Makes: 6 servings
• 1 pound cubed cooked chicken breast
• 2 Granny Smith apples, cored and chopped
• 1 cup chopped celery (2 stalks)
• 1/2 cup chopped green onions
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 cup light dairy sour cream
• 1/4 cup red wine vinegar
• 3 tablespoons mayonnaise or salad dressing
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped walnuts, toasted
• 6 cups torn mixed salad greens
In a large bowl combine chicken, apples, celery, green onions, and parsley.
Stir in sour cream, red wine vinegar, mayonnaise, kosher salt, and pepper.
Stir walnuts into chicken mixture.
Divide greens among 6 serving plates; top with chicken mixture.
CHERRY AND CHICKEN PASTA SALAD
This tasty main course offers a nutritious option for lunch or dinner.
Makes 6 servings (about 1 cup each).
3 cups cooked whole wheat penne pasta
2 cups cooked cubed chicken breast
3/4 cup dried tart cherries
1/2 cup chopped celery
3 tablespoons chopped fresh basil
2 tablespoons sliced green onion
1/2 cup bottled balsamic vinaigrette salad dressing
1/3 cup chopped toasted pecans
Combine pasta, chicken, cherries, celery, basil and green onion in medium size bowl.
Toss gently with salad dressing until all ingredients are lightly coated.
Refrigerate, covered, 2 to 3 hours to allow flavors to blend.
Sprinkle with pecans just before serving
CHEERY CHERRY CHICKEN SALAD
Makes 2 main-course servings.
2 cups cubed cooked chicken
1/2 cup dried tart cherries
1/4 cup chopped walnuts
3 green onions, sliced
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Freshly ground black pepper, to taste
Lettuce leaves
Chopped fresh parsley
In a large bowl, combine chicken, cherries, walnuts and onions; mix well.
In a small bowl, combine mayonnaise, yogurt, lemon juice, oregano and pepper; pour over chicken mixture.
Mix gently.
Refrigerate, covered, 1 to 2 hours.
Serve on lettuce; garnish with parsley, if desired.
CHICKEN SALAD WITH WARM APRICOT & RED ONION VINAIGRETTE
Serves: 6
• 1 Tbsp green peppercorns, drained
• 1/4 cup cider vinegar
• 4 ounces red onions, sliced
• 1 Tbsp extra virgin olive oil
• 5 ounces California dried apricots, sliced into slivers
• 1/2 cup chicken stock
• 1 Tbsp cornstarch
• 1 Tbsp cold water
• 1/4 tsp dried tarragon
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 6 white boneless, skinless chicken breasts
• Salt as needed
• Pepper as needed
• 9 cups mixed seasonal greens
• 2 Tbsp black pepper or mixed peppercorns coarsely crushed
Soak green peppercorns in cider vinegar for 2 hours.
Sauté onions in oil until transparent; add apricot, green peppercorns, vinegar, and stock. Bring to a boil.
Mix cornstarch with cold water to form a slurry. Add to boiling vinaigrette while stirring.
Lower heat. Add tarragon, thyme and salt. Keep warm for later use.
Season chicken with salt and pepper. Place chicken smooth side down in a heavy bottom skillet.
Cook 4 to 6 minutes per side over medium-heat, or until desired doneness.
For each portion: Toss 1 1/2 cups seasonal greens with 2 1/2 ounces warm vinaigrette.
Slice chicken and arrange on top of greens. Sprinkle with crushed pepper. Serve immediately
CHICKEN & CRANBERRY SALAD
Makes 4 Servings
• 12 ounces (1 1/2 cups)cooked, diced chicken
• 1/2 cup vinaigrette dressing, divided
• 1 cup dried cranberries or cherries
• 2 tablespoons sliced almonds
• 1 head of lettuce, chopped
1. Toss chicken, cranberries, and almonds with dressing
2. Serve on a mound of chopped lettuce
CHICKEN SALAD #1
Chicken Salad with apples and almonds
Servings: 6
1 cup Mayonnaise
1 tablespoon Lime Juice (Key Lime Juice)
Salt And Pepper -- to taste
1/2 whole Apple -- grated
1/2 whole Green Bell Pepper -- fine dice
1 1/2 cups Celery -- fine dice
1/4 Cup Almond Slivers
1 quart Cooked Chicken -- cubed
Combine and chill .
NOTES: Optional ingredients:
Raisons
Walnuts
Parsley
Ripe Olives
CHICKEN SALAD RIVIERA
Serving Size: 5
Dressing
1 Teaspoon Garlic -- minced
1/3 Cup Mayonnaise
1/3 Cup Sour cream
1 Teaspoon Ground Coriander
1/2 Teaspoon Cumin
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Ground Cloves
1/8 Teaspoon Cayenne pepper
20 Ounces Pineapple -- chopped
1 1/2 Pounds Cooked Chicken -- chunks
1/2 Cup Cucumber, peeled chopped
1/2 Cup Celery -- sliced
1/2 Cup Raisins
1/2 Cup Almonds, Slivers -- toasted
3 Tablespoons Scallions -- sliced
10 Cups Salad Greens
[1) Combine ingredients for dressing and mix well.
[2) Combine ingredients for salad and toss with Dressing.
Serve on plates lined with salad greens
CHINESE CHICKEN SALAD WITH GINGER PEANUT DRESSING
Makes 4 servings
Ingredients
• 2 cups fresh spinach leaves
• 4 cups romaine lettuce leaves (or 1 bag European or Asian salad mix)
• 1 cup carrots, julienned
• 1 cup broccoli flowerets
• 2 cups bok choy, julienned
• 3 cups assorted Chinese vegetables (pea pods, bean sprouts, water chestnuts)
• 1 cup cooked skinned chicken breast, cut into thin strips
• 3/4 cup seasoned rice wine vinegar
• 2 tablespoons apple juice concentrate
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon minced ginger root (or 1/4 teaspoon dried ground ginger)
• 1 clove garlic, minced
• 1/3 cup creamy peanut butter
Directions
Mix spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables.
Divide onto 4 plates.
Equally distribute chicken onto salads.
In a small bowl, combine the vinegar, apple juice concentrate, soy sauce, ginger and garlic.
Mix well.
Heat the peanut butter in the microwave until a liquid-like consistency.
Whisk the peanut butter into the dressing mixture.
Pour the dressing over the salads.
FESTIVE CHICKEN SALAD
8 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
SALAD
• dash of salt
• 2 packages (1 pound each) Gold'n Plump® Extra Juicy Boneless Skinless Split Chicken Breasts
• 1 cup halved, seedless green grapes
• 1 cup diced celery
• 1 can (11 ounces) Mandarin orange segments, drained
• 6 large lettuce leaves
• 1 1/2 cups sliced almonds, toasted*
DRESSING
• 1/2 cup mayonnaise-style salad dressing
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Directions
Pour water into a medium saute pan to a level about 1 1/2 inches deep. Stir in the salt. Bring the water to a boil over high heat. Add the chicken (it should be covered by about 1/2 inch water) and reduce the heat to medium. Cover and cook for about 8 to 10 minutes or until just cooked through.
Drain and discard the cooking liquid. Transfer the chicken to a plate. When it is cool enough to handle, cut into 1-inch pieces.
Meanwhile, whisk together the dressing Ingredients in a large bowl. Stir in the grapes, celery, and cooked chicken. Gently fold in the orange segments.
Serve the chicken salad on lettuce leaves and top with almond slices.
*Toasting enhances the flavor of most nuts. To toast nuts on the stovetop, put them in a dry skillet over medium heat. Stir and toss for about 4 to 5 minutes or until they are golden brown
NECTARINE-CHICKEN SALAD
Makes 8 servings.
4 cups sliced Washington nectarines
3 cups cubed or slivered cooked chicken
1-1/2 cups thinly sliced celery
1/2 cup thinly sliced almonds, toasted
1 green onion, thinly sliced
Dressing
Combine all ingredients except Dressing; pour Dressing over fruit mixture and toss gently.
Refrigerate 1 hour or longer to let flavors blend.
DRESSING
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons honey
1/2 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground ginger
Mix well.
SUMMER GRILLED CHICKEN SALAD
A healthful, affordable recipe. French bread is nice with this dish.
30 minutes
Serves: 4
• 4 chicken thighs, skinless
• 1-1/2 tsp seasoned salt (optional)
• 2 ears corn-on-the-cob, fresh with husk (frozen or canned may be used)
• 1 10-oz. package frozen lima beans, cooked
• 1 small red bell pepper, diced
• 1 16-oz. can black beans, drained
• 1 Tbsp cilantro, chopped
• 1/4 cup Italian lowfat salad dressing
1. Start grill. Sprinkle seasoned salt over the chicken thighs and grill them until done over medium high heat, about 10-15 minutes or until juices run clear.
2. Remove the chicken from the grill and allow to cool, then remove the meat from the bone and dice into large pieces.
3. While the chicken is cooling, place the fresh corn still in the husk on the grill for 15-20 minutes. Remove the corn kernels from the cob.
4. Combine diced chicken, corn kernels, and remaining ingredients. Toss with dressing and coat well.
ZIPPY CHICKEN SALAD
Number of Servings: 8
2 c cooked diced chicken
1 1/2 c finely chopped celery
1 small onion, finely minced
1 1/2 Tbs prepared horseradish
1/2 c mayonnaise
1 tsp mustard
Mix all ingredients thoroughly.
If you desire a "wetter" salad, add more mayonnaise.
Serve as sandwiches or on a bed of lettuce, garnished with fresh tomatoes.
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