Source: Midwest Living

Ingredients

1 3-ounce package chicken-flavored ramen noodles 
1/4 cup salad oil 
1/4 cup rice vinegar or white wine vinegar 
1 tablespoon sugar 
1 tablespoon teriyaki or soy sauce 
1 teaspoon grated fresh ginger 
1 teaspoon toasted sesame oil 
1/4 teaspoon crushed red pepper

Directions

In a screw-top jar, combine the seasoning packet from the ramen noodles, the salad oil, rice vinegar, sugar, teriyaki sauce, ginger, sesame oil, and crushed red pepper.

Cover and shake well to dissolve seasonings. 


DIJON VINAIGRETTE

~Submitted by Richard, Bradenton, FL

INGREDIENTS:

In a screw-top jar combine 1/2 cup olive oil,
1/4 cup white vinegar or white wine vinegar,
1 tablespoon sugar,
1 tablespoon Dijon-style mustard,
1 clove minced garlic,
1/4 teaspoon kosher or sea salt,
and 1/4 teaspoon freshly ground black pepper.

DIRECTIONS:

Cover and shake well.

Serve immediately or store in refrigerator for up to 1 week.

Stir just before serving.

Makes about 1 cup.

Midwest Living


CREAMY TARRAGON VINAIGRETTE

~Submitted by Richard, Bradenton, FL

INGREDIENTS:

In a food processor or blender, combine 1/3 cup tarragon vinegar or white wine vinegar
2 tablespoons sugar
2 teaspoons snipped fresh tarragon, summer savory or rosemary leaves
1 teaspoon dry mustard
1/4 teaspoon sea salt or salt, and 1/4 teaspoon cayenne pepper

DIRECTIONS:

Cover and process or blend until smooth. With processor or blender running, gradually add 1/3 cup olive oil. Process or blend until combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving.

Makes about 2/3 cup.

Midwest Living 


ENSALADA MEXICANA FRESCA

~Submitted by Richard, Bradenton, FL

Prep Time : 10min

INGREDIENTS:

3 cups shredded lettuce
1 can black beans, drained (or two cups seasoned, boiled black beans)
3/4 cup tomatoes, seeded and diced
1/2 cup green onion, diced 
1/8 cup cilantro, stemmed and chopped
1/2 cup black corn tortilla chips, crushed (regular tortilla chips will also work)
3/4 cup guacamole
1/2 cup sour cream
1 teaspoon cumin
1/2 teaspoon serrano chile, chopped

PREPARATION:

Toss lettuce, beans, tomatoes, cilantro, onion and chips in a bowl. Blend guacamole, sour cream and cumin. Pour over salad, toss to coat. Serve immediately. 

ABOUT.com 


GRILLED STEAK AND PARMESAN SALAD

~Submitted by Richard, Bradenton, FL

Prep Time: 10 min
Total Time: 1 hr min
Makes: 4 servings

INGREDIENTS:

1 boneless beef sirloin steak, 1/2 inch thick (1 lb.) 
1 cup prepared GOOD SEASONS Italian Salad Dressing & Recipe Mix (prepared with less oil), divided 
1 bag (10 oz.) mixed salad greens (about 10 cups) 
2 medium tomatoes, cut into wedges 
1 medium yellow summer squash or zucchini, chopped 
1/4 cup KRAFT 100% Grated Parmesan Cheese 

DIRECTIONS: 

PLACE steak and 1/2 cup of the dressing in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak with dressing. Refrigerate 30 min. to marinate.

PREHEAT grill or broiler to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 10 min. on each side or until cooked through. Cut steak across the grain into thin slices.

TOSS greens with tomatoes, squash and remaining 1/2 cup dressing. Place on serving platter. Top with steak slices; sprinkle with cheese. 

Variation - Grilled Chicken and Parmesan Salad 
Prepare as directed, substituting 4 boneless skinless chicken breast halves (1 lb.) for the sirloin steak.

NUTRITION INFORMATION 

Diet Exchange:
3 Fat,2 Vegetable,3 Meat (VL) 

Nutrition (per serving)
Calories 300 Total fat 18g Saturated fat 5g Cholesterol 65mg Sodium 
690mg Carbohydrate 10g Dietary fiber 3g Sugars 4g Protein 25g Vitamin A 
30%DV Vitamin C 40%DV Calcium 15%DV Iron 20%DV 

Kraft Foods 


AJAR (THAI SALAD)

~Submitted by Richard, Bradenton, FL

Yield: 4 

Ingredients:

3 tbl Rice vinegar
1 tbl Sugar
1/2 tsp Salt
1 x d Black pepper
1 med Cucumber, peeled
1/2 cup Red onion, thinly sliced
2 tbl Cilantro leaves, chopped
1 sm Fresh red or green chili

DIRECTIONS:

In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar & salt are dissolved. Quarter cucumber lengthwise. Remove seeds. Cut quarters crosswise into 1/8" thick slices. Add cucumber, onion, cilantro & chili to vinegar dressing; toss until combined. Cover and marinate in the refrigerator for 3 hours, stirring occasionally.

Asian Cuisine 


PICKLED BEET AND HERRING SALAD

~Submitted by Richard, Bradenton, FL

INGREDIENTS:

2 tablespoons white-wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 lb pickled herring, drained
1 (1-lb) jar sliced pickled beets, drained
1 (6-oz) bunch watercress, coarse stems discarded (4 cups sprigs)
2 medium Belgian endives, cut crosswise into 1/2-inch-thick slices and cores discarded 

DIRECTIONS:

Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking. Arrange herring and beets on a platter and drizzle with half of vinaigrette.

Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.

Makes 4 first-course or light main-course servings.
Gourmet Quick Kitchen
May 2005 


CHICKEN SALAD WITH GREEN BEANS AND TOASTED WALNUTS

~Submitted by Richard, Bradenton, FL

Serve this herbed main-dish salad with pita bread to reduce the overall calories from fat to less than 30%. 

INGREDIENTS:

4 cups (1-inch) cut green beans (about 1 pound)
2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
1/4 cup chopped fresh parsley
2 tablespoons chopped walnuts, toasted
1 tablespoon chopped fresh mint
2 tablespoons white wine vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:

Steam beans, covered, 6 minutes or until crisp-tender. Drain.

Combine beans, chicken, parsley, nuts, and mint in a large bowl.

Combine vinegar, oil, salt, and pepper in a small bowl; stir well with a whisk. Pour over bean mixture; stir well.

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 146(36% from fat); FAT 5.9g (sat 1g,mono 2.6g,poly 2g); PROTEIN 16.1g; CHOLESTEROL 35mg; CALCIUM 59mg; SODIUM 446mg; FIBER 2.8g; IRON 1.5mg; CARBOHYDRATE 8.6g

Cooking Light, JUNE 1999


SOBA NOODLE SALAD WITH VEGETABLES AND TOFU

~Submitted by Richard, Bradenton, FL

Dressing:

1/2 cup low-sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon sesame seeds, toasted
2 tablespoons orange juice
1 tablespoon bottled minced or minced peeled fresh ginger
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon bottled minced garlic
1 teaspoon chile paste with garlic

Salad:

4 cups hot cooked soba (about 8 ounces uncooked buckwheat noodles) or whole wheat spaghetti
3 cups very thinly sliced Napa (Chinese) cabbage
2 cups fresh bean sprouts
1 cup shredded carrot
1/2 cup chopped fresh cilantro
1 (12.3-ounce) package firm tofu, drained and cut into 1-inch cubes

DIRECTIONS:

To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.

To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

Yield: 5 servings (serving size: 2 cups)

CALORIES 336(19% from fat); FAT 7g (sat 1g,mono 1.8g,poly 3g); PROTEIN 15.1g; CHOLESTEROL 0.0mg; CALCIUM 169mg; SODIUM 850mg; FIBER 2.8g; IRON 6.6mg; CARBOHYDRATE 53.8g

Cooking Light, MAY 2001


ASIAN COLE SLAW

~Submitted by Richard, Bradenton, FL

Yield: Serves 6

Ingredients:

1 bunch green scallions
1 head of green cabbage
1 large carrot
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 tablespoons sesame oil
Salt and freshly ground black pepper

Directions:

Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl. Reserve the remaining scallions, which you have also julienned.

In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture. Salt and pepper to taste and let marinate for 1/2 hour before serving. 

(Recipes courtesy of Wolfgang Puck)


FALL SALAD WITH ASIAN PEARS, WALNUTS AND SHERRY VINAIGRETTE

~Submitted by Treva, TN

Recipe FROM FOOD FIT

This recipe serves: 6
Preparation time : 20 minutes

For the vinaigrette:
1 tablespoon finely chopped shallots
3 tablespoons sherry vinegar
3 tablespoons olive oil
1 tablespoon honey
salt to taste
freshly ground black pepper

For the salad:
12 cups red or green leaf lettuce, washed and torn into bite-size pieces
3 Asian pears, cored and sliced (peeling is optional)
2 cups red grapes
3 tablespoons chopped walnuts
3 tablespoons crumbled blue cheese
6 slices thick, crusty bread

For the vinaigrette: 
1. Place all the ingredients in a mixing bowl and whisk to combine. Adjust the salt and pepper to taste.

For the salad:
1. Toss the lettuce, pears and grapes with the vinaigrette in a large bowl.
2. Divide the salad among 6 serving plates and sprinkle with the walnuts and blue cheese. Serve with bread on the side.

Nutrition Facts
Serving Size 2 cups of salad
Amount Per Serving
Calories 302
Total Fat 11 g
Saturated Fat 3 g
Protein 7 g
Total Carbohydrate 46 g
Dietary Fiber 6 g
Sodium 477 mg
Percent Calories from Fat 33%
Percent Calories from Protein 9%
Percent Calories from Carbohydrate 58%


SPINACH, GRAPEFRUIT AND ALMOND SALAD

~Submitted by Treva, TN

Recipe from Food Fit

This recipe serves: 6
Preparation time : 15 minutes
Cooking time : 5 minutes

Ingredients

For the vinaigrette:
1 tablespoon soy sauce
2 tablespoons fresh lime juice
1 tablespoon finely chopped shallots
1/3 cup olive oil
salt to taste
freshly ground black pepper

For the salad:
1/2 cup slivered almonds
4 cups spinach, cleaned and torn into bite-size pieces
1 grapefruit, peeled and sectioned

Cooking Instructions

For the vinaigrette:
1. Place all the ingredients in a container with a tight-fitting lid. Shake well.
2. Add the salt and pepper to taste.

For the salad:
1. Preheat the oven to 350?°F.
2. Spread the almonds on a baking sheet and toast in the oven until lightly browned, about 5 minutes.
3. Place the spinach in a bowl and toss with the vinaigrette.
4. Transfer the dressed spinach leaves to a serving plate. Arrange the grapefruit sections on top and sprinkle with the almonds.

Nutrition Facts
Serving Size 2/3 cup of salad with 2 tablespoons vinaigrette
Amount Per Serving
Calories 202
Total Fat 18 g
Saturated Fat 2 g
Protein 3 g
Total Carbohydrate 9 g
Dietary Fiber 2 g
Sodium 336 mg
Percent Calories from Fat 78%
Percent Calories from Protein 6%
Percent Calories from Carbohydrate 16%


RANCH TUNA MACARONI

~Submitted by Treva, TN

2 cans (6 ounces) tuna
4 (12 ounce) cups macaroni, dry
2 cups bottled ranch dressing
1/2 cup diced red onions
1 cup diced celery
1/2 teaspoon pepper
4 hard boiled eggs, chopped roughly

Cook the macaroni according to directions on package. Add remaining ingredients and mix thoroughly. This is good chilled and it doesn't need long. Make it in the morning and it will be ready for lunch.


SEVEN LAYER SALAD

~Submitted by Treva, TN

1 medium head romaine or iceberg lettuce, shredded
1 cup chopped celery
1 cup coarsely chopped green pepper
1 cup green onion-green and some white section, thinly sliced
1 10-ounce package frozen peas, thawed with cold water
4 hard-cooked eggs, sliced
1 cup mayonnaise (I use light)
1/2 cup sour cream or low fat yogurt
1 & 1/2 tablespoons sugar
1 & 3/4 cups cheddar cheese, grated
8 strips bacon, cooked, drained and crumbled

Place lettuce in bottom of large bowl or 13x9x2 pan. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon. Refrigerate overnight.


POTLUCK PASTA SALAD

~Submitted by Treva, TN

1 pkg (12 oz) corkscrew pasta
1 can (20 oz) pineapple chunks in juice
1 cup vegetable oil
1/2 cup white vinegar
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1 clove garlic, pressed
salt and pepper to taste
3 cups cauliflower flowerets, broken up small
1 red bell pepper, seeded, chunked
1 cup whole almonds, toasted
1 cup cubed grilled chicken breast or leftover turkey breast

Cook noodles according to package directions. Drain pineapple; reserve 3 tablespoons juice for dressing. For dressing, combine reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in jar; shake well. Combine noodles and cauliflower in large bowl. Pour dressing over salad; toss to coat. Cover and marinate in refrigerator overnight. Add the red pepper, almonds and turkey or chicken; toss to coat. Optional: peas or red onion is good added in too.


SUMMERTIME VEGETABLE SALAD

~Submitted by Treva, TN

2 cups fresh broccoli - small florets
2 cups fresh cauliflower - small florets
1/2 cup chopped celery
1/2 cup chopped red or green bell pepper
1/2 cup chopped onion
1/4 cup finely grated carrot
1 cup low fat mayo
3 Tbsp. lite sour cream
1/4 cup sugar
3 Tbsp. grated parmesan cheese
3 strips of bacon, fried and crumbled

Toss vegetables together in a large bowl. In a separate bowl, combine mayo, sour cream, sugar. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least an hour before serving.

Serve chilled, topped with parmesan cheese and crumbled bacon.


ORZO SALAD

~Submitted by Treva, TN

8 ounces orzo
1 cup fresh, chopped tomatoes
1/2 cup pitted, halved olives
2 tablespoons red wine vinegar
1/3 cup olive oil
2 tablespoons fresh, chopped parsley
salt to taste
freshly ground black pepper

1. Bring 1 gallon of well-salted water to a boil. Add the orzo and cook until al dente, about 7 minutes. Drain well and let cool.

2. Place the orzo in a large bowl. Add the tomatoes, olives, red wine vinegar and olive oil. Mix well. Add the fresh herbs. Season with salt and pepper to taste.

Serves 10

Nutrition Facts: Serving Size about 1/2 cup
Amount Per Serving: Calories 110. Total Fat 3 g, Saturated Fat 0 g, Protein 3 g, Total Carbohydrate 17 g, Dietary Fiber 1 g, Sodium 205 mg, Percent Calories from Fat 27%, Percent Calories from Protein 11%, Percent Calories from Carbohydrate 62%


SUMMERTIME VEGETABLE ASPIC

~Submitted by Larry Holmes, Ontario, Canada

9 tomatoes, cored and chopped coarsely
2 onions chopped coarsely
?? cup coarsely chopped celery leaves
2 parsley sprigs plus 2 tablespoons chopped fresh parsley leaves
1 small bay leaf
?? cup cold water
4 teaspoons unflavored gelatin
1 tablespoons fresh lemon juice
2 teaspoons salt
freshly ground black pepper
1 cup thinly sliced cabbage
1/3 cup finely chopped green pepper
1 carrot, cut into 1/8-inch sliced
1 tablespoons thinly chopped pimiento

Combine the tomatoes, onions, celery leaves, parsley sprigs , bay leaf and ?? cup of cold water in a 3- to 4-quart nonreactive sauce pan, and bring to a boil over high heat, stirring from time to time. Reduce heat to low and simmer, partially covered, for 30 minutes or until the vegetables are very soft. Strain the mixture through a fine sieve set over a bowl, pressing down on the vegetables with the back of a spoon to extract as much of their juices as possible before discarding them.

Pour the remaining ?? cup water into a small heatproof bowl and sprinkle the gelatin over it. When the gelatin has softened for two or three minutes, set the bowl in a skillet of simmering water and cook over low heat, stirring constantly, until the gelatin has dissolved completely.

Stir the dissolved gelatin into the vegetable juices, add the lemon juice, salt and few grindings of black pepper, and taste for seasoning. Refrigerate until the mixture begins to thicken and is syrupy. Then stir in cabbage, celery, green pepper, carrots, chopped parsley and pimiento.

Rinse a 3-cup mold under cold running water and invert it to drain. Pour the vegetable aspic mixture into the mold; cover with foil or plastic wrap and refrigerate for at least two hours or until firm to the touch.

To unmold and serve the aspic, run a thin-bladed knife around the edges of the mold to loosen the sides and dip the bottom briefly in hot water. Invert a serving plate over the mold and grasping the plate and mold together, turn them over. Rap the plate sharply on the table. The vegetable aspic should slide our easily.

Serves 4.

Source: Best Recipes from Time-Life Books


SEAFOOD SALAD
(Insalata di Mare)

~Submitted by Larry Holmes, Ontario, Canada

1 pound shrimp, peeled and deveined
1 pound baby clams, shelled
2 pounds mussels, shelled
?? pound scallops
?? pound scungilli (conch meat), cut into chunks*
?? pound calamari, cut into rings
?? pound octopus, cut into chunks (optional)
3 stalks celery, cut into small cubes
2 red bell peppers, cut into small cubes
?? cup pitted green olives, cut in halves
?? cup pitted sweet black olives, cut in halves
?? cup pitted Italian black olives, cut in halves
?? cup minced garlic
1 teaspoon oregano
1 cup olive oil
?? cup red wine vinegar
1 teaspoon chopped fresh mint
?? cup shopped fresh parsley
salt and pepper to taste

*Scungilli is the delicate and delicious meat from the inside of the conch shell.

Wash all the shrimps, clams, mussels, scallops, scungilli, calamari and octopus. In cold, salted water and steam for about 10 minutes. (If you prefer your clams and shrimp raw, it is an option to have some of the seafood raw and some steamed in the same salad.) Be sure not to steam the fish for too long or it will be tough, and your want all the fish to be fresh and tender. Drain the fish well and pat dry.

In a large mixing bowl, combine the seafood with the remaining ingredients and marinate for a least an hour before serving. Garnish with extra sprigs of fresh parsley and mint.

Serve 8

Source: Italian Immigrant Cooking, Elodia Rigante, JG Press


FLORENTINE TOMATO AND BREAD SALAD
(Panzanella)

~Submitted by Larry Holmes, Ontario, Canada

2 cups ??-inch cubes cut from stale whole-wheat Italian bread
1 cucumber
4 to 6 tomatoes, peeled, seeded and cut into 1-inch pieces
?? cup chopped red onion.
3 tablespoons chopped fresh basil leaves
5 tablespoons olive oil
2 tablespoons red-wine vinegar
salt
freshly ground black pepper
1 small head romaine lettuce, leaves separated, washed and spun or patted dry

Place bread cubes in a mixing bowl, and add enough cold water to cover them. Let the cubes soak for five minutes. Meanwhile, halve the cucumber lengthwise and cut off the ends, but do not peel it. Scrape out the cucumber seeds with a teaspoon. Cut enough cucumber into ??-inch dice to measure 1 ?? cups. Drain the bread, gently squeezing out as much moisture as you can with your hands.

Drop the bread cubes into a large salad bowl and mix in the cucumber, tomatoes, onion, basil, 4 tablespoons olive oil, 1 tablespoon of the vinegar, about 1 teaspoons of salt and about ?? teaspoon of pepper. Cover the bowl and let the mixture stand at room temperature for at least two hours.

To serve the salad, add the remaining spoonfuls of olive oil and vinegar, and additional salt and pepper to taste. Line a platter with romaine leaves, and spoon the salad onto the center of the leaves, or serve directly from the salad bowl.

Serves 4

Source: Best Recipes from Time-Life Books


CUCUMBER MOUSSE WITH GAZPACHO SAUCE

~Submitted by Larry Holmes, Ontario, Canada

2 tablespoons unflavored powdered gelatin
?? cup chicken or vegetable stock
2 cucumbers, peeled, halved, seeded and cut into 2-inch strips
1 cup plain yogurt
2 scallions, white bottoms only, chopped
1 jalape?±o pepper, halved and seeded
1 tablespoon chopped fresh coriander leaves
1 tablespoon fresh lime juice
6 drops Tabasco sauce

Gazpacho Sauce:
6 tomatoes, peeled, seeded and chopped fine
2 scallions, green tops only, cut up
1 tablespoon chopped fresh coriander leaves
1 garlic clove, chopped fine
1 tablespoon olive oil
1 tablespoon fresh lime juice
4 drops Tabasco sauce

In a small bowl, soften the gelatin in ?? cup of the stock until spongy. In a small saucepan, bring the remaining ?? cup of stock to a boil, add the gelatin mixture, and stir to dissolve the gelatin thoroughly. Set the gelatin mixture aside.

Pur?©e the cucumbers, yogurt, scallion white bottoms, jalape?±o pepper and 1 tablespoon of coriander with 1 tablespoon of lime juice and 6 drops of Tabasco sauce in a food processor or blender. Add the gelatin mixture. Pour the mousse mixture into a 2-quart mold, and chill until firm to the touch, at least two hours.

To make the sauce, combine the tomatoes, green scallion tops, 1 tablespoon of coriander and the garlic with the oil, 1 tablespoon of lime juice and 4 drops of Tabasco sauce. Refrigerate the mixture.

At serving time, run a blade along the edge of the mod to loosen the mousse. Set the mold in shallow hot water for 30 seconds, then place an inverted serving platter over the mold and grasping the plate and mold together, turn them over. Rap the plate sharply on a table. The mouse should slide out easily. Spoon the sauce on the top of the mousse and around its sides.

Serves 8

Source: Best Recipes from Time-Life Books


STILTON & RED-ONION SALAD WITH PEPPERED BEEF FILLET

~Submitted by Larry Holmes, Ontario, Canada

For the beef:
1 pound beef fillet
1 tablespoon crushed black peppercorns
oil or butter

Salad:
3 red onions
2 tablespoons olive oil
2 tablespoons peanut oil
2 tablespoons balsamic vinegar
dash of lemon juice
10 very thin slices French bread, halved
8 ??“ 10 ounces mixed green leaves
4 ounces Stilton cheese, broken*
salt and pepper

*More can be added for blue-cheese lovers, or Roquefort can be substituted.

Dressing:
3 tablespoons port
2 tablespoons Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons walnut oil
4 tablespoons peanut oil
salt and pepper.

First, roll the beef in the crushed black peppercorns. The meat will begin to take on pepper flavor and can be left until needed. The onions and dressing can now be prepared and kept until you are completing the dish.

Cut onions into 6 ??“ 8 wedges, keeping the root of the onion in place to prevent them from falling apart. Bring a pan of water to the boil, add the cut onions and cook for 2 minutes.

Warm together the oils, balsamic vinegar and lemon juice. Drain the onions and add them to the oil/vinegar mix. Remove this from the heat; season with salt and pepper and leave the onions to marinate at room temperature, turning every so often to ensure an even flavor. The onions will eat their best after a minimum of 1 to 2 hours, so these can be quite easily be prepared in the morning for an evening meal.

To make the dressing, boil the reduce the port by half and allow to cool Mix the mustard with the red-wine vinegar. Whisk together the oils and pour slowly on to the mustard and vinegar mixture, while continuing to whisk vigorously. Once all has been added, whisk in the reduced port and season with salt and pepper.

The French bread slices can be crisped by trickling with oil and either toasting or baking in a hot oven.

To roast the beef fillet, pre-heat the oven to 425?°F. Heat an oven-proof frying pan and trickle with a drop of oil or knob of butter. Add the fillet and color to a deep seared effect all round. Now finish by roasting in the hot oven for about 10 to 12 minutes. This will keep the beef nice and pink in the center. Up to 20 minutes will make it medium to well done.

Once cooked, remove from the oven and leave to rest for another 10 to 12 minutes. This will totally relax the meat and also make it just warm for serving.

To finish the dish, mix the red onions (out of the marinade) with the green leaves and blue cheese. Add some of the red wine/port dressing to bind. Slice the beef, allowing three thin slices per portion, and overlap on each plate. Divide the salad, sitting it towards the top of the plate. Trickle over some more of the dressing and sit the crispy toasts on top.

Serves 4

Source: New British Classics; Gary Rhodes. BBC


RADISH & FRENCH BEAN SALAD WITH SEARED SCALLOPS

~Submitted by Larry Holmes, Ontario, Canada

1 teaspoon sesame seeds
6 ounces fine French beans, preferably extra fine*
12 large fresh scallops
1 tablespoon olive oil
butter
12 French radishes, quartered lengthwise**

*French beans (haricots vert) are much thinner than the standard green bean.
**The French radish is an elongated tuber, much like a very thin carrot, and may be either red or white.

White-wine Dressing:
2 shallots, finely chopped
sweet white wine (Sauternes)
1 heaping teaspoon Dijon mustard
juice of 1 lime
6 tablespoon walnut oil
1 tablespoon olive oil
salt and pepper

Yoghurt and Sour cream Dressing:
2 ounces natural yogurt
2 ounces sour cream
juice ?? lime
salt and pepper

White-wine dressing:
Cover the chopped shallots with sweet white wine and bring to the simmer. Cook on medium heat until the wine has reduced almost completely. Leave to cool. Spoon the Dijon mustard into a small bowl and mix with the lime juice. Slowly whisk in the two oils. Add the shallots and season with salt and pepper.

For the second dressing, mix the first three ingredients together and season with salt and pepper.

The sesame seeds can be quickly toasted under a hot grill, turning from time to time to give a complete golden color.

The French beans should be cooked in plenty of salted boiling water ??“ uncovered. Once the water is boiling rapidly, add the beans. Cook for a few minutes until the beans have become tender but still have a slight bite. Remove from the water or strain in a colander, steeping the beans in iced water. Once cold, remove from water and drain well.

To cook the scallops, heat a frying pan with a tablespoon of olive oil. The scallops should be dry. This will prevent them from poaching in the pan. Once the oil is almost smoking, sit the scallops in the pan, making sure the maximum heat is maintained. It is important the scallops are seared, taking on a slightly burnt tinge around the edge. Cook 1 to 1 ?? minutes and then add a knob of butter. Cook a further 30 seconds; the scallops will now have a rich golden color and are ready to be turned. Once turned, cook for a further 1 ??“ 2 minutes. The scallops can now be seasoned with salt and pepper and removed form the pan.

While the scallops are searing, mix together the French beans, radishes and sesame seeds. Spoon 2 ??“ 3 tablespoons of the white wine dressing into the bean mix and stir well, making sure plenty of the shallots have been included. Spoon some of the yoghurt and sour cream dressing towards the top of each of four plates. The bean and radish salad can be divided among the plates, building a ???bonfire??? effect salad. Once ???built???, spoon any dressing left in the bowl on top.

The scallops, three per person, can now be arranged in a semi-circle in front of the salad and serve.

Serves 4

Source: New British Classics; Gary Rhodes. BBC


CRAB SALAD LOUIS 

~Submitted by Larry Holmes, Ontario, Canada

1 ?? pounds lump crab meat (or shrimp or lobster)
1 cup chopped celery
?? cup mayonnaise
lemon juice
white pepper
butterhead lettuce
4 medium tomatoes, peeled
4 hard-cooked eggs
Louis Dressing (recipe follows)
Lemon wedges, ripe olives, avocado slices

Pick over crab meat removing any bits of shell and cartilage. Flake and mix gently with celery and enough mayonnaise to moisten, about ?? cup. Season with lemon juice and a little white pepper.

Arrange lettuce on 4 large salad plates and heap with mounds of crab. Top each with a crab leg, if available, and surround with quartered tomatoes and hard-cooked eggs. Cover with plastic wrap and chill at least 30 minutes before serving. Top each salad with a spoonful of Louis Dressing, serve the rest in a sauce bowl. Garnish plates with lemon wedges, ripe avocado slices.

Serve with French bread or hard rolls and a chilled dry white wine.

Makes 4 jumbo luncheons.

Louis Dressing:
1 cup mayonnaise
1/3 cup chili sauce
1 tablespoon grated onion
1 tablespoon minced parsley
?? teaspoon Worcestershire sauce
2 tablespoons lemon juice, or to taste
white pepper

Mix all ingredients. Cover and chill if desired. 

Makes about 1 ?? cups.

Source: Serve it Cold! June Crosby and Ruth Conrad Bateman


TANG FRUIT SALAD

~Submitted by Helen H., N. Ft. Myers, FL

1-20 oz. Can pineapple tidbits with juice
1-15 oz. Can fruit cocktail (drained)
1-15 oz. Can peaches (drained)
1-15oz can pears
4 fresh kiwi fruit sliced
2 fresh bananas sliced
1 jar maraschino cherries halved (drained)
2 boxes lemon instant pudding (I use sugar free)
?? -1 cup Tang breakfast drink powder (your preference)

(you can add any fruit you want ) just make sure you leave the juice in the pineapple so the pudding will set up.

Make the day before and let set over night in refrigerator, makes a good size bowl. You can cut in half for a small family, keeps up to a week or so in refrigerator.


CLASSIC FRUIT SALAD

~Submitted by Jessica, Corfu, Greece

2 apples, cored and chopped
2 pears, cored and chopped
1 orange, peeled and sectioned
1 banana, sliced
1 c. blueberries (may use frozen)
1/4 c. raisins
1/4 c. chopped walnuts
2 tsp. lemon juice
1 c. plain, yogurt
1 tbsp. honey

Wash and cut fruit. Combine in large bowl with raisins and walnuts. Sprinkle with lemon juice to avoid discoloration. Combine yogurt and honey and serve as a side dressing or toss with salad. (may also add frozen or fresh raspberries, but add after you make the salad as they are fragile and will break and turn everything pink)


HAM AND EGG MACARONI SALAD

~Submitted by Jessica, Corfu, Greece

2 c. cubed ham
1 1/2 c. uncooked macaroni (cook, drain, cool)
1/2 c. diced celery
3 hard boiled eggs (save 1 egg for garnish)
1 tsp. grated onion with juice

for the dressing:
1/2 tsp. vinegar
1/4 tsp. prepared mustard
1/2 tsp. salt
3/4 c. mayonnaise

Combine salad ingredients and toss lightly. Mix dressing ingredients thoroughly, and add to salad ingredients. Refrigerate 2 hours or overnight. (actually pretty good for breakfast on a hot morning...)


BANANA PEANUT SALAD

~Submitted by Edna, Decatur, IL

2 eggs, beaten 
1/2 cup water 
1/2 cup sugar 
1/4 vinegar 
6 bananas 
1 regular size can peanuts, chopped fine 

Cook eggs, sugar, water and vinegar until slightly thick, then cool. Layer the salad--2 sliced bananas, 1/3 of the sauce, 1/3 of the peanuts: repeat 3 times. Serves 6.


BANANA SPLIT SALAD

~Submitted by Edna, Decatur, IL

1 large carton whipped topping
1 can sweetened condensed milk
1 can cherry pie filling
1 can crushed pineapple, drained
3 bananas, chopped
1/2 cup chopped nuts

Combine whipped topping and condensed milk in bowl, beating well. Fold in remaining ingredients. Chill and refrigerate until serving.


CRUNCHY COLE SLAW

~Submitted by Edna, Decatur, IL

1 bag cole slaw mix 
4-6 green onions, diced 
1 pkg Ramen noodles, Beef Flavor 
1 c sliced almonds (toasted 10 min at 350) 
1 c salted roasted sunflower seeds 

Dressing Mix 
1/2 cup salad oil 
1/3 c vinegar 
1/2 cup sugar 
Flavor packet from Ramen Noodles 

Combine all ingredients...best to make dressing the day before.

Mix slaw with onions. Crunch up Ramen noodles to separate. Add Ramen noodles, toasted almonds, and sunflower seeds to slaw mix. Stir in dressing. Serve immediately.

Serves 6-8


CHINESE CHICKEN SALAD

~Submitted by Pat, Minden, NV

This is sooooooo good!!!

2 whole chicken breasts, boiled and shredded
1/2 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon sesame oil
1 head iceberg lettuce, shredded
3 green onions, sliced
8 won ton skins, cut into 1/4 inch strips
2 tablespoons vegetable oil
1/2 cup cashew pieces
dressing (recipe follows)

In medium bowl, mix sugar, soy sauce and sesame oil. Add shredded chicken, cover and refrigerate for 1 hour or more. In small frying pan, fry won ton strips in vegetable oil until crisp and golden brown. When ready to serve, combine chicken, lettuce and onions and toss. Add dressing, cashews and won ton; toss lightly.


MEDITERRANEAN VEGETABLE SALAD

~Submitted by Kate, Ann Arbor, MI

Adapted from the Jerusalem Salad at Amer's Delicatessen in Ann Arbor, MI.

For the salad:
1 large package of white button mushrooms, washed, stems removed.
2 14-oz cans of medium sized artichoke hearts, rinsed well, cut in half
5-6 Roma tomatoes, cut in eighths
1 red bell pepper, finely diced
2 medium sized cucumbers, cut in half lengthwise and thinly sliced
2 T fresh flat-leaf parsley, finely chopped
1/2-3/4 T dried thyme (to taste)
1/2-3/4 T dried oregano (to taste)
1 heaping tablespoon minced garlic
2 scallions, rinsed and thinly sliced
1/4 c pitted, chopped black or Kalamata olives

For the dressing: (Makes about a cup)
1/4 c red wine vinegar
3/4 c light olive oil
salt and pepper to taste
1/2 T Dijon mustard
Fresh Lemon Juice, to taste

To make the salad: Put all ingredients in a salad bowl and toss well.

To make the dressing: put all ingredients in a bowl, and mix well. Taste, and adjust seasoning.

To finish: Toss enough dressing with the vegetables to coat, but not so much that they get soggy. Chill in the fridge, if desired. For best results, chill in the fridge overnight.


ORANGE BUTTERMILK SALAD

~Submitted by Donna, TX

1 can (20 ounces) crushed pineapple, undrained
1 package (6 ounces) orange flavored gelatin
2 cups buttermilk
1 carton (8 ounces) frozen whipped topping, thawed

In a saucepan, bring pineapple to a boil. Remove from heat; add gelatin and stir to dissolve. Add buttermilk and mix well. Cool to room temperature. Fold in whipped topping. Pour into an 11 x 7 x 2 dish. Refrigerate for several hours or overnight. Cut into squares.

Yield: 12 servings.

Heart Healthy

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SEAFOOD SALAD MOLD

3 oz. pkg. lemon Jell-O
1/4 c. hot water
1 can tomato sauce
1 c. finely chopped celery
1/8 c. grated onion
1 c. shrimp or crab meat

Dissolve Jell-O in hot water. Heat tomato sauce and add Jell-O. Add remaining ingredients; place in mold, and refrigerate un 63649/92304_SteakSaladCreamyRanch.jpg ed plate for serving.



STEAK SALAD WITH CREAMY RANCH DRESSING

~Submitted by Richard, Bradenton, FL

INGREDIENTS:

Steak:
1/2 teaspoon garlic powder
1/2 teaspoon brown sugar
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1-pound) boneless sirloin steak, trimmed (about 1/2 inch thick)
Cooking spray

Salad:
4 (1-ounce) slices sourdough bread
1 garlic clove, halved
2 cups grape tomatoes
1 cup halved and sliced cucumber
1 cup sliced red onion
1 (16-ounce) bag classic iceberg salad mix (such as Dole's)
1/2 cup fat-free ranch dressing

DIRECTIONS:

Heat a nonstick grill pan over medium-high heat.
Preheat broiler.

To prepare steak, combine the first 5 ingredients; rub evenly over both sides of steak. Coat grill pan with cooking spray. Cook steak 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

While steak stands, prepare salad. Place bread slices on a baking sheet. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic halves over bread slices. Cut bread into (3/4-inch) cubes. Combine bread cubes, tomatoes, cucumber, onion, and lettuce in a large bowl. Add dressing, tossing gently to coat. Divide salad evenly among 4 plates; top with steak.

Yield: 4 servings (serving size: 3 cups salad and about 3 ounces meat)

CALORIES 334 (20% from fat); FAT 7.5g (sat 2.6g, mono 3.1g, poly 0.6g); PROTEIN 29.2g; CHOLESTEROL 67mg; CALCIUM 73mg; SODIUM 733mg; FIBER 63649/92311_CheddarJalapenoQuesadillaSalad.jpg , APRIL 2005



CHEDDAR-JALAPENO QUESADILLA SALAD
WITH CILANTRO-LIME VINAIGRETTE

INGREDIENTS:

Vinaigrette:
1/4 cup Dijon-Lemon Vinaigrette
2 tablespoons minced fresh cilantro
1 tablespoon lime juice

Quesadillas:
1 (15-ounce) can black beans
8 (6-inch) corn tortillas
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
3 to 4 tablespoons chopped pickled jalape?±o peppers
Cooking spray

Remaining ingredients:
6 cups chopped iceberg lettuce
2 cups chopped tomato
1 cup bottled salsa
1/2 cup chopped onion
1/4 cup low-fat sour cream

DIRECTIONS:

To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.

To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalape?±o; top with remaining tortillas.

Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.

Yield: 4 servings

CALORIES 389 (29% from fat); FAT 12.4g (sat 4.9g, mono 4.2g, poly 1.5g); PROTEIN 20.2g; CHOLESTEROL 25mg; CALCIUM 424mg; SODIUM 985mg; FIBER 8.5g; IRON 3.9mg; CARBOHYDRATE 53.9g

Cooking Light, JUNE 2001

Diabetic Choices

Help make us NUMBER ONE !

MARINATED CUCUMBER SALAD

1/2 cup Italian dressing (low-calorie)
1/8 teaspoon pepper
1 medium cucumber, peeled and thinly sliced
1/4 cup radishes, thinly sliced
2 tablespoons fresh parsley, chopped

Combine Italian dressing and pepper in a medium bowl; stir well. Add cucumber, onion, radishes, and parsley. Toss gently to coat.

Cover and marinate in refrigerator for at least 4 hours.

Servings: 5
Calories: 21
Protein: Trace g
Sodium: 5 mg
Fat: Trace g
Carbohydrates: 4 g
Exchanges: Free


SUMMER FRUIT DESSERT SALAD

2 cups boiling water
1 package Jell-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin or any red flavor
1 1/2 cups cold diet ginger ale or water
1 cup sliced strawberries
1 cup green grape halves
1 cup cantaloupe chunks

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold diet ginger ale. Refrigerate about 1 1/2 hours or until thickened. Stir in fruit. Pour into 2 quart serving bowl. Refrigerate 4 hours or until firm. Store leftover dessert in refrigerator.

Serves 12.
Nutrition Information per serving:
Calories 25, Calories From Fat 0, Total Fat 0g, Saturated Fat 0g, Jell 0mg, Sodium 40mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 5g, Protein 1g
Exchanges per serving: Free Food

For Two

Help 63649/92306_HrtThrobSalad.jpg >

HEARTTHROB SALAD

INGREDIENTS:
1 1/2 cups chopped plum tomato 
2 tablespoons minced fresh parsley
1 tablespoon chopped pitted kalamata olives 
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 small garlic clove, minced
1 (14.8-ounce) jar hearts of palm
1 1/2 cups thinly sliced Bibb lettuce leaves
1 teaspoon grated fresh Parmesan cheese 

INSTRUCTIONS:
Place first 9 ingredients in a medium bowl; toss gently to combine. Remove 3 hearts of palm from jar; reserve remaining hearts of palm for another use. Dice 1 heart of palm; add to tomato mixture. Cover and chill at least 2 hours. Cut remaining 2 hearts of palm in half lengthwise. Arrange 2 hearts of palm halves, 3/4 cup lettuce, and 3/4 cup tomato mixture on each of 2 salad plates. Top each serving with 1/2 teaspoon cheese. 

NUTRITIONAL INFO:
Healthy Units: 1 per serving
CALORIES 66 (40 percent from fat); FAT 2.9g (sat 0.4g, mono 1.5g, poly 0.5g); PROTEIN 2.8g; CARB 9.7g; FIBER 2.8g; CHOL 0mg; IRON 2mg; SODIUM 378mg; CALC 56mg

Yield: 2 servings
Source: Jan/Feb 2003 Cooking Light Magazine


WALDORF SALAD

1 red apple, cored and chopped
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1/2 cup chopped toasted walnuts
1/4 cup mayonnaise (or plain yogurt if you must)
1 Tbsp fresh lemon juice
Salt
Pepper
Lettuce

In a medium sized bowl, whisk together the mayo (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Serves 2.


ZESTY SALMON SALAD WITH TOMATOES

One 7.5-oz can salmon, drained
1 cup cherry tomatoes, halved
1/2 cup chopped red onion
2 tbs garlic ranch salad dressing
2 beefsteak tomatoes, cut into wedges
Garnish: Chopped lettuce, dill, parsley and bell pepper

In bowl, combine first 4 ingredients. Season mixture with salt and pepper to taste. Add tomato wedges. Toss to coat. Place over chopped lettuce on serving plate and garnish with chopped dill, chopped parsley, and chopped bell pepper.

Serves 3.

Publisher's Choice

Help make us NUMB 63649/92308_WtrcrsBibbSaladAplsBC.jpg er's Choice Begins Here-->
WATERCRESS-BIBB SALAD WITH APPLES AND BLUE CHEESE

INGREDIENTS:

Dressing:
1 tablespoon finely chopped shallots
3 tablespoons apple juice
1 tablespoon cider vinegar
1 teaspoon vegetable oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salad:
7 cups torn Bibb lettuce
2 1/2 cups trimmed watercress
2 cups thinly sliced Granny Smith apple (about 1/2 pound)
1/4 cup (1 ounce) crumbled blue cheese

INSTRUCTIONS:
To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously. Refrigerate at least 2 hours.

To prepare salad, combine lettuce and remaining ingredients in a bowl. Add dressing; toss well.

NUTRITIONAL INFO:
Healthy Units: 1 per serving
CALORIES 61 (35% from fat); FAT 2.4g (satfat 1g, monofat 0.2g, polyfat 0.6g); PROTEIN 2.2g; CARBOHYDRATE 9.2g; FIBER 1.7g; CHOLESTEROL 3mg; IRON 0.4mg; SODIUM 210mg; CALCIUM 52mg

Yield: 6 servings ( 63649/92315_SpnchSaladHotBaconDrsng.jpg Light, SEPTEMBER 2002



SPINACH SALAD WITH HOT BACON DRESSING

6 strips of bacon, coarsely chopped
1-10 oz. bag of spinach
4 green onions, chopped
2 cloves garlic, minced
1/3 c. red wine vinegar
2 tsp. sugar
4 hard boiled eggs, sliced
1 small red onion, sliced
4 fresh mushrooms, sliced

Dressing: Cook the bacon and reserve about 3 T. of the drippings. Saut?© the green onions and garlic in the bacon drippings. Add vinegar and sugar.

Salad: Tear spinach into bite-size pieces. Garnish salad with red onions, bacon, mushrooms and egg. Heat dressing and drizzle onto salad just before serving. (Variation: You can also add artichoke hearts and red pepper slices.)


PORTOBELLO MUSHROOM SALAD

Brava Terrace, St. Helena, CA

4 garlic cloves
2 tablespoons unsalted butter
1/2 cup walnut oil
2 tablespoons balsamic vinegar
1 1/2 teaspoons Sherry vinegar
4 Portobello mushroom caps (about 1/2 pound)
2 tablespoons peanut oil
2 cups firmly packed spinach, washed thoroughly, spun dry, and cut into thin strips
1 large shallot, chopped fine
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh dill
1/2 cup firmly packed fresh basil, thin strips

Prepare grill or preheat broiler.

In skillet cook garlic in butter over moderate heat, turning, until garlic is golden brown.

In blender blend garlic mixture, walnut oil, vinegars and salt and pepper to taste.

Scrape gills off mushroom caps and brush both sides with peanut oil. On a grill or in shallow pan under broiler grill or broil the mushrooms about 4 inches from heat 3 minutes on each side, or until tender.

In a bowl toss together spinach, shallot, and garlic mixture.

Divide spinach mixture among plates and top with mushroom caps. Sprinkle caps with fresh herbs.

Serves 4.


ORIENTAL BRUNCH SALAD

1 head lettuce or Romaine
1 bag fresh spinach
1 can water chestnuts
1 egg for every 2 people, hard boiled & crumbled
1 can bean sprouts, drained
Bacon, crumbled over top

DRESSING:
1/2 c. sugar
1 tsp. salt
1 tsp. paprika
Juice of one lemon
Grated onion to taste
1/3 c. catsup
1/4 c. vinegar

Mix and serve with salad.


FRESH FRUIT SALAD

2 pears, diced
2 peaches, diced
1 c. white grapes
1 can mandarin orange sections
1 banana, diced
1 c. melon balls
1/4 c. maraschino cherries
1/2 c. flaked coconut
1/2 c. pineapple chunks
1 c. marshmallows
Powdered sugar

Combine fruits and marshmallows; sweeten to taste with sugar.

Yield: 6-8 servings.


GRAPE SALAD

3 tbsp. butter
2 tbsp. flour
2 tbsp. sugar
3/4 c. milk
24 marshmallows
2 lbs. green seedless grapes
1 No. 2 can pineapple, sliced or diced
3/4 cup pecans

Melt butter in saucepan; add flour and sugar. Add milk, a few spoonfuls at a time, until 3/4 cup has been used. Add 12 marshmallows; cook until melted. Remove from heat; add remaining marshmallows. Let cool. Pour over mixed fruit and nuts. Refrigerate to congeal.

Yield: 12 servings.

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The information contained in issues and the website are for use at your own discretion. Confer with health professionals for any special ne 63649/92312_B00004OCKR.01.TZZZZZZZ.jpg ends.

by Steven Wheeler