Watergate Salad

 

This is one of my Mother’s Weight Watcher Recipes that she used to make when she was following the diet with exchanges.  This version doesn’t use cool whip, marshmallows or nuts.  If you would rather use those ingredients, just substitute the yogurt for the cool whip, add 1/2 cup small marshmallows and 1/2 cup chopped walnuts to the recipe.

Ingredients

1-3 ounce package of sugar free pistachio pudding mix

2 cups crushed pineapple no sugar added drained of juice

1 cup fat free plain yogurt

Directions

Pour all of the ingredients into a bowl and use a spoon to toss and mix until incorporated.  Cover with wrap and chill.  8 Servings.

Diabetic Exchanges: 1 fruit, 1/4 milk, optional calories 10.

 

 

Tomato Salad Daniel’s Recipe

 

Ingredients

1 lb Tomatoes, chopped up

1 Cucumber, peeled and chopped up

8-12 ounces Romaine Lettuce

Dressing

1 Clove Garlic

1 tsp Dried Oregano

1/2 tsp Dijon Mustard

1/4 cup Red Wine Vinegar

1 tsp Kosher Salt

1/2 tsp Black Pepper

1/2 cup Olive Oil

Directions

Mix all and enjoy!

Note:  Add Feta Cheese and Red Onion, Bell Pepper, Carrots, Celery if desired. Add any of these proteins if desired: Chicken, Turkey, Roast Beef, Steak or Pork.

ROASTED BEET AND CITRUS SALAD

November 2, 2015 PHOTO; FOR USE WITH AP LIFESTYLES

 

Ingredients

4 medium beets (preferably multiple colors)

2 cups grapefruit and orange segments

2 tablespoons brown sugar

3 tablespoons olive oil

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

Kosher salt and ground black pepper

5 ounces baby kale or arugula

1/2 cup toasted chopped pecans

1/4 cup toasted flake coconut (preferably unsweetened)

 

Directions

Heat the oven to 350 F.

Wrap each beet in foil and set on a rimmed baking sheet. Roast for 50 to 60 minutes, or until tender when pierced with a paring knife. Set aside to cool for 15 minutes.

While the beets cool, increase the oven to broil. Arrange the citrus segments in a single layer on a rimmed baking sheet, then sprinkle with the brown sugar. Broil for 3 minutes, turning halfway through for even browning.

In a large bowl, whisk together the oil, vinegar and mustard. Season with salt and pepper as desired. Toss the greens in the dressing, then arrange on a serving platter.

Carefully peel the roasted beets then slice into small wedges. Arrange the roasted beets and the broiled citrus wedges over the greens. Sprinkle with the pecans and toasted coconut.

 

Italian Pasta Salad for Summer

Italian-Summer-Pasta-Salad-print

 

Ingredients

3 cups short pasta (uncooked, such as penne, rotini, or radiatore)

1 lb asparagus (tough ends removed, then cut into 1-inch pieces)

11/2 cups cherry tomatoes (cut in half)

1/4 cup pine nuts

2 stalks scallions (diced)

1/2 cup shredded parmesan cheese

1/2 cup Italian salad dressing (homemade or store bought)

Directions

Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. 2 minutes before done, add the asparagus to boiling water and continue cooking. Drain the pasta and asparagus under cold water.

Transfer pasta and asparagus to a large bowl. Stir in the tomatoes, pine nuts, scallions, and Parmesan. Pour the dressing over the mixture and gently toss to combine.

Serve right away at room temperature or refrigerate for a few hours to meld the flavors. Serve with extra Parmesan, if desired.

Sour Cream and Bacon Potato Salad

potato-salad

Ingredients

For the marinade

4 oz olive oil

2 oz bacon drippings

2 oz cider vinegar

Herbs of your choice – I used 6 basil leaves, 1 sprig of fresh rosemary and about 2 Tbsp of fresh thyme; all chopped.

½ tsp garlic salt

For the Potato Salad

4 pounds small Red potatoes

4 large eggs, hard boiled. Separate yolks from whites and chop whites.

8 oz bacon, cooked to a crisp and crumbled (Be sure to reserve some bacon drippings for the marinade above)

½ bunch green onion, chopped

¾ cup mayonnaise

¾ cup sour cream (in a pinch I’ve used Greek yogurt)

3 Tbsp Dijon mustard

Salt and Pepper for seasoning

For Garnish

Chopped green onion and crumbled bacon (optional)

Directions 

To Make the Marinade

Combine the bacon fat, olive oil, vinegar, herbs and garlic salt in a small food processor or shaker jar and combine well.

Season with pepper to taste.

To Make the Potato Salad

Clean (but do not peel) the potatoes and cut into 1″ cubes. Immerse in salted water. Bring water to a boil and boil for 7-10 minutes, testing potatoes to see if they are done. They should be firm but easily penetrated with a fork.

Remove from heat, drain and place back into pot.

Add the marinade and stir gently to cover all of the potatoes; refrigerate for at least one-half hour.

Mash egg yolks finely with a fork in a medium size bowl. Make the dressing by combining the yolks with the mayonnaise, sour cream and Dijon mustard; mix with a whisk and season with salt and pepper.

Add dressing, chopped egg whites, bacon and green onion to potatoes and mix gently. Taste and adjust seasoning with salt and pepper if necessary.

Refrigerate for a minimum of one hour before serving; best if made ahead and refrigerated overnight.

Garnish before serving with green onion and bacon bits.

CORNBREAD SALAD

Cornbread Salad

INGREDIENTS 

1 cup milk

1 /2 cup shortening

2 tablespoons brown sugar

1 egg (beaten)

1 cup flour

1 cup cornmeal

1 teaspoon baking soda

1 /2 teaspoon salt

Bake at 350.  Cool. Crumble and put half of it in a bowl.

DRESSING  

1 1/2 cup mayonaise

1 cup sour cream

1 /2 package Ranch dressing mix

Mix and spread half of this dressing over the cornbread.  Then in separate bowls have all of the following ingredients prepared:

1 /4 cup pinto beans

1 1/2 cup corn

1 cup tomatoes, diced

1 /4 cup onion, chopped

1 /2 cup pepper, chopped

1 cup bacon

1 cup cheese

Spread half of each ingredient over dressing.

Repeat layers. Refrigerate.

Cilantro-Lime Ranch Salad Dressing

Cilantro Lime Ranch Salad Dressing

Ingredients

1 cup ranch dressing

2 cloves garlic

1/8 cup lime juice (or more to taste)

1 jalapeno, seeded

1 large tomatillo

1/2 cup chopped cilantro (or more to taste)

Instructions

Gather your ingredients. Be sure to seed the jalapeno. I recommend using disposable gloves when doing so if you have any on hand.

Place all of the ingredients in a blender and blend on high until well mixed.

Taste to be certain you like the flavor. The lime juice and cilantro taste can be adjusted to accommodate for personal preference.

Pour this over some food and enjoy!

Doritos® Taco Salad

Doritos Taco Salad

Doritos® Taco Salad Recipe

Ingredients
2 pounds lean ground beef or ground turkey
1 package Taco Seasoning Mix
2 avocados, peeled, pitted, and diced
1 tablespoon fresh-squeezed lemon juice
1 medium red onion, chopped
2 (15-ounce) cans dark red kidney beans, drained
2 cups shredded sharp cheddar cheese*
4 Roma tomatoes or 2 large tomatoes, diced
1 small bag of frozen corn
1 head iceberg lettuce, finely shredded
Catalina Salad Dressing or dressing of your choice
1/2 bag of Nacho Cheese Flavored Doritos, crushed
* You can substitute with a variety of different cheeses, such as hot pepper cheese, or Monterey Jack cheese.

Directions
In a large frying pan over medium-high heat, brown the ground beef or turkey. Remove from heat and drain off any fat and discard. Stir in the Taco Seasoning Mix and set aside to cool.
In a small bowl, gently toss the diced avocado with the lemon juice to prevent browning; set aside.
In a large bowl, toss together the onion, kidney beans, cheese, tomatoes, corn, lettuce, and cooled ground meat. Cover with plastic wrap and refrigerate until ready to serve.
When ready to serve, add the avocados and crushed Doritos chips to the salad greens. Toss the salad with the Catalina Salad Dressing (or dressing of your choice). Go light on the dressing, as a little goes a long way. Adding the ingredients too soon will cause your salad to go soggy!

WHIPPED CREAM FRUIT SALAD

whippedcreamfruitsalad

Ingredients

1 (3 oz.) pkg. cream cheese, softened

1/2 c. pineapple juice

1 lg. can fruit cocktail, drained

1 lg. can chunk pineapple, drained (save juice)

Fresh pitted green or red grapes, halved

2 c. miniature marshmallows

1/2 pt. whipped heavy cream

12 maraschino cherries

halved Walnuts, crushed.

Directions 

Mix cream cheese and reserved pineapple juice together to make a paste. Drain fruits well and put in large bowl. Whip cream, adding 2 tablespoons sugar and 1 teaspoon vanilla. Add to fruit with paste mixture and marshmallows. Put in fancy bowl and top with nuts. Chill well.

Brocolli Salad

Brocolli Salad

Ingredients

1 head broccoli, chopped

1 head cauliflower, chopped

1/2 cup cranberries

1/2 cup chopped red onion

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

1/2 pound bacon, fried and crumbled

1 cup cubed Cheddar cheese

Directions

Combine the chopped broccoli, cauliflower, cranberries and onion in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.