tangy and good
Zest of medium orange
1/4 c. lime juice
3 TB diced green chilies
1 TB extra virgin olive oil
2 tsp white wine vinegar
1/2 tsp dry mustard
1/2 tsp cumin
1/4 tsp pepper
Combine all ingredients in a small bowl. Could blend in a mini food processor.
Yield: 2 servings.
I love this salad!
Broccoli and Cranberry Salad
5 cups broccoli florets, chopped
1slice bacon, cooked
1/3 c. light mayonnaise
2 Tablespoons Splenda
1/2 Tablespoon cider vinegar
¼ tsp ground black pepper
¼ c. Craisins
Preheat oven to 450* then roast broccoli until just browned. As broccoli cools a bit, combine bacon, mayo, Splenda, vinegar, salt and pepper in a large mixing bowl; mix well. Fold in Craisins and broccoli. Serve warm or cold.
Yield: 6 servings. Per serving= 73 Calories; 3g Fat (38.3% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 144mg Sodium.
Today I was in the mood for a salad. I started to put this over a lettuce mix, but decided to skip the lettuce. And I wanted to include cherry peppers, but my Walmart didn’t have any. : (
1/3 cup green olives
1 cup grape tomatoes
1 1/2 ounces turkey pepperoni
1 cup artichoke hearts, chopped
16 ounces giardiniera, drained & chopped
1/4 cup pepperoncini pepper
2 ounces mozzarella, 2%, reduced fat–WW smoked string cheese, sliced
4 ounces pimientos, drained
Combine all ingredients.
Yield: 4 servings. Per serving=131 Calories; 5g Fat (31.8% calories from fat); 10g Protein; 13g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 1898mg Sodium.
A nice easy salad.
Gelatin Fruit Salad
1 c. unsweetened applesauce
.6 oz sugar free cherry gelatin
12 oz diet cream soda
20 oz crushed pineapple, drained
15 oz fruit salad, drained
In a small saucepan, bring the applesauce to a boil. Add the gelatin and stir until dissolved. Slowly add the soda and pineapple. Fold in the fruit salad.
Yield: 6 servings. Per serving=136 Calories; trace Fat (0.9% calories from fat); 2g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 76mg Sodium
This was ok, but not cookbook-worthy.
Mediterranean Tuna Salad
15 oz can chickpeas, rinsed and drained
2 c. sliced celery
2 oz diced piemientos, drained
1 TB extra virgin olive oil
1 TB balsamic vinegar
2 TB spicy mustard
1/2 tsp dried basil
1/4 tsp black pepper
5 oz pouch of smoked tuna
4 c. shredded lettuce
1/3 c. blue cheese crumbles
In a large bowl, combine beans, celery, and pimientos. In a small bowl, whisk together oil, vinegar, mustard, basil and pepper. Pour over the bean mixture; toss to coat. Fold in tuna. Serve over lettuce and sprinkle with cheese.
Yield: 4 servings. Per serving=
185 Calories; 5g Fat (25.3% calories from fat); 7g Protein; 29g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 477mg Sodium.
It was pretty salty. Probably should have used just half of the Italian Dressing packet.
1env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/3 c. Splenda
2Tbsp. soy sauce
1/3 c. water
1pkg. (3 oz. each) ramen noodle soup mix
1pkg. (16 oz. each) coleslaw blend (cabbage slaw mix)
Combine Italian Dressing mix, Splenda, soy sauce, and water. Place cabbage in large bowl; top with dressing mixture. Mix to combine. Break apart ramen noodles and top salad. Discard ramen seasoning packet.
Yield: 8 servings. Per serving= 66 Calories; trace Fat (4.8% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 708mg Sodium.