Recipestable

Tag: salad

  • Tangy & Refreshing: Make Classic Coleslaw in Minutes!

    Coleslaw

    A delicious coleslaw with a tangy mayonnaise-based dressing. This simple combination of cabbage and mayonnaise works best with a real home-made mayonnaise. It is quick and thrifty to make.

    Coleslaw Recipe
    Photo: Coleslaw Recipe

    Check it out Coleslaw recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:not required[/one_fourth] [one_fourth]Servings:12 [/one_fourth] [one_fourth_last]Difficulty Level: Very Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 medium head cabbage, shredded
    • 1 carrot, shredded
    • 2 cups mayonnaise
    • 1 cup cider vinegar
    • 1/2 cup white sugar
    • 3 tbsp dried minced onion
    • 1/4 tsp black pepper
    • salt to taste

    [/tab] [tab]Yield:12 servings

    Amount per serving.
    Calories: 324
    Total Fat: 29.2g
    Cholesterol: 14 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place cabbage and carrot in a large bowl.

    Step 2

    In a small bowl, whisk together mayonnaise, vinegar, sugar and dry onion flakes. Mix well until blended.

    Step 3

    Pour this dressing over cabbage and carrots. Toss well.

    Step 4

    Cover and refrigerate for 30 minutes or until chill. Coleslaw is ready now.

    [/tab] [tab]

    • Serve with Fried Chicken.

    If you like Coleslaw Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Coleslaw, do share with us and we would be glad to give it a try.

  • Antipasto Appetizer Salad Recipe

    This Italian Appetizer Salad contains all your favorite antipasto ingredients–artichoke hearts, mozzarella cheese cubes, tomatoes, Olives and red bell pepper strips. Easy and Quick. Check it out the Antipasto Appetizer Salad Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 pound mozzarella cheese, cubed
    • 1 jar (16 oz) roasted sweet red pepper strips, drained
    • 1 jar (7-1/2 oz) marinated quartered artichoke hearts, undrained
    • 1 jar (7 oz) pimiento-stuffed olives, drained
    • 1 can (6 oz) pitted ripe olives, drained
    • 1 cup grape tomatoes
    • 1 tsp dried basil
    • 1 tsp dried parsley flakes
    • Pepper to taste
    • romaine lettuce, torn

    [/tab] [tab]Yield: 12 servings

    Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place mozzarella cheese, red peppers, artichoke, olives and tomatoes in a large bowl.

    Step 2

    Sprinkle with basil, parsley and pepper. Toss to coat evenly.

    Step 3

    Cover the bowl and refrigerate for 4 hours to blend flavors. Antipasto Appetizer Salad is ready to serve. [/tab] [tab]

    • Serve over Romaine lettuce.

    [/tab] [/tabs]

  • Easy Macaroni Salad Recipe: A Step-by-Step Guide to This Classic Side Dish!

    A refreshing and creamy pasta salad with colorful vegetables and macaroni. Chopped veggies give it crunch, and cherry tomatoes add vibrant color. Yummy. Check it out Fat Macaroni Salad recipe here !!

    [one_third] Prep Time:20 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 cup uncooked elbow macaroni
    • 1/2 cup quartered cherry tomatoes
    • 1/4 cup fat-free mayonnaise
    • 3 tbsp chopped celery
    • 3 tbsp chopped carrot
    • 3 tbsp chopped peeled cucumber
    • 2 tbsp chopped radishes
    • 1/8 tsp pepper
    • 1/8 tsp salt

    [/tab] [tab]Yield: 2 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cook macaroni according to package directions. Drain and rinse in cold water.

    Step 2

    Place macaroni and vegetables in a small bowl. In another bowl, combine the mayonnaise, salt and pepper.

    Step 3

    Pour this mixture over the salad. Toss to coat evenly.

    Step 4

    Cover and refrigerate for 2 hours or until chilled. Fast Macaroni Salad is ready to serve. ENJOY!!

    [/tab] [tab]

    Serve with BBQ Steak.

    [/tab] [/tabs]

  • Citrus Cabbage Slaw Recipe

    This Citrus Cabbage Slaw recipe is great on one of those hot and summery days. Plan ahead this needs to refrigerate for 2 hours. Easy and refreshing salad, great as a side dish for barbecue or roast dishes. Try the easy recipe of Citrus Cabbage Slaw shown below!!

    [one_third] Prep Time:15  minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (11 ounce) can mandarin oranges, drained
    • 1 (8 ounce) can unsweetened pineapple chunks, drained
    • 5 cups shredded cabbage
    • 1 cup cauliflower florets
    • 1/2 cup chopped green bell pepper
    • 2/3 cup sugar
    • 1/3 cup vegetable oil
    • 1/3 cup white vinegar
    • 1 tbsp water
    • 2 tsp minced onion
    • 1 tsp prepared mustard
    • 1 tsp salt
    • 1/2 tsp celery seed

    [/tab] [tab]Yield: 8 servings

    Amount Per Serving

    • Calories: 195
    • Fat: 9 g (saturated fat: 1 g)
    • Cholesterol: 0
    • Sodium: 314 mg
    • Carbohydrate: 28 g
    • Fiber: 2 g
    • Protein: 2 g

    Diabetic Exchanges

    • 1 vegetable
    • 1 fruit
    • 1 fat
    • 1/2 starch

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large bowl, add cabbage, cauliflower, oranges, pineapple and green bell pepper. Toss well.

    Step 2

    In a small bowl, mix together oil, vinegar, water, onion, mustard, celery seeds, and salt.

    Step 3

    Pour this dressing over the cabbage mixture. Stir well.

    Step 4

    Cover and refrigerate for 2 hours or until chill. Citrus Cabbage Slaw is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve with Tacos,  burgers and sandwiches.

    [/tab] [/tabs]

  • Broccoli Coleslaw Recipe

    An easy alternative to tradition coleslaw, it stays crisp, crunchy and full of flavor. The light vinegar dressing isn’t overpowering. Folks will be pleasantly surprised when they taste this unique coleslaw made with broccoli instead of cabbage. Perfect for picnics and family meals. Check it out Broccoli Coleslaw recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 6 cups broccoli coleslaw mix
    • 1/2 cup chopped green onion
    • 1/3 cup vegetable oil
    • 1/4 cup cider vinegar
    • 2 tbsp sugar
    • 1 tsp seasoned salt
    • 1/2 tsp dill weed
    • 1/4 tsp celery seed
    • 1/4 tsp pepper

    [/tab] [tab]Yield: 6 servings

    Amount per serving.

    • Calories: 153
    • Fat: 12 g (saturated fat: 2 g)
    • Cholesterol: 0
    • Sodium: 261 mg
    • Carbohydrate: 11 g
    • Fiber: 2 g
    • Protein: 2 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place coleslaw mix and onions in a large bowl.

    Step 2

    Place remaining ingredients in a jar with a tight fitting lid. Shake well.

    Step 3

    Drizzle over the coleslaw. Toss to coat.

    Step 4

    Cover and refrigerate for 2 hours or until chill. Broccoli Coleslaw is ready to serve.

    [/tab] [tab]

    Serve with BBQ Mutton Chops.

    [/tab] [/tabs]

  • Sweet and Sour Slaw Recipe

    A vinegar based marinated slaw recipe in which no oil is used. This is a delicious alternative to creamy coleslaw. This snappy slaw has a sweet and tangy dressing laced with mustard and celery seeds.Goes well with anything and leftovers last for days. Check it out the Sweet and Sour Slaw Recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 8 cups shredded cabbage
    • 1/2 cup chopped celery
    • 1/2 cup chopped green bell pepper
    • 1 tbsp pimento pepper
    • 1/2 cup cider vinegar
    • 1/2 cup white sugar
    • 1/4 cup cold water
    • 1/2 tsp mustard seed
    • 1/2 tsp celery seed
    • 1/2 tsp salt

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving

    • Calories: 99
    • Total Fat: 0.3g
    • Cholesterol: 0 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a small bowl, add sugar, water, vinegar, mustard seed, celery seed and salt.

    Step 2

    Stir until sugar is dissolved.

    Step 3

    Cover and Chill dressing for several hours or overnight.

    Step 4

    Next day, place cabbage, green peppers,celery, pimento in a large bowl.

    Step 5

    Pour dressing over it. Toss until well coated

    Step 6

    Cover and chill for 30 minutes before serving. Sweet and Sour Slaw is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

  • Rainbow on a Plate: Make a Nutritious 7 Vegetable Salad!

    A colorful and crunchy salad for veggie lover’s. Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. Check it out 7 Vegetable Salad recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Salad:

    • 2 small tomatoes, seeded and chopped
    • 1 cup sliced zucchini
    • 1 cup cut fresh green beans
    • 1 cup sliced yellow summer squash
    • 1 cup fresh sugar snap peas
    • 1 cup coarsely grated carrots
    • 1/2 cup julienned onion

    For Dressing:

    • 2/3 cup reduced-fat Italian salad dressing
    • 4 tsp minced chives
    • 2 tsp dried basil

    [/tab] [tab]

    Yield: 12 servings

    Amount per serving.

    • Calories: 47
    • Fat: 2 g
    • Cholesterol: 0
    • Sodium: 132 mg
    • Carbohydrate: 6 g
    • Fiber: 2 g
    • Protein: 1 g

    Diabetic Exchanges:

    • 2 vegetable

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Pour 2-inch of water in a large saucepan. Bring to a boil. Add vegetables except tomatoes. Reduce heat to medium-low. Cover and simmer for 2 minutes or until vegetables are crisp-tender. Drain. Rinse with cold water and pat dry.

    Step 2

    Transfer vegetables into a large bowl.

    Step 3

    In a small bowl, combine the salad dressing, chives and basil. Pour over the vegetables. Stir to coat evenly. Cover and refrigerate for 2 hours or until chilled.

    [/tab] [tab]

    • You can serve this Tasty 7 Vegetable Salad with Chicken Cutlet and garlic bread.

    [/tab] [/tabs]

  • Cilantro Egg Salad Recipe

     A nice variation on an old classic Egg salad. Egg salad is spiced up with fresh cilantro and mushrooms as well as the usual ingredients. Great for a spring or summertime meal. Try the easy recipe of Cilantro Egg Salad shown below!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 5 hard-cooked eggs, finely chopped
    • 4 fresh mushrooms, finely chopped
    • 1 stalk celery rib, finely chopped
    • 3/4 cup mayonnaise
    • 3/4 cup fresh cilantro, chopped
    • 1 tbsp Dijon mustard
    • 1 tsp lime juice
    • 1 tsp lemon juice
    • 1/4 tsp black pepper
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Amount per serving.

    • Calories: 270
    • Total Fat: 26.3g
    • Cholesterol: 187 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place eggs, mushrooms, celery, cilantro in a large bowl. Stir in mayonnaise, mustard, lemon juice and lime juice.

    Step 2

    Season with salt and pepper. Cilantro Egg Salad is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve on bread or toast.

    [/tab] [/tabs]

  • Buttermilk Salad Recipe

    An easy to make, refreshing fruit salad with apricot gelatin, pineapple, buttermilk, and whipped cream. This is an excellent recipe. I use low fat buttermilk to reduce the fat , omit the sugar and use sugar free jello to cut the calories.No one suspects it is buttermilk giving it the rich texture and flavor. YUMMY.Check it out Buttermilk Salad recipe here!!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 5 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (20 oz) can crushed pineapple with juice
    • 1 (6 oz) package apricot flavored gelatin mix
    • 1 (8 oz) container frozen whipped topping, thawed
    • 2 cups buttermilk

    [/tab] [tab]Yield: 8 servings

    Amount per serving.

    • Calories: 234 kcal
    • Carbohydrates: 38.9 g
    • Cholesterol: 2 mg
    • Fat: 7.7 g
    • Fiber: 0.6 g
    • Protein: 4.6 g
    • Sodium: 150 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Pour pineapple juice in a medium saucepan. Bring to a boil. Add gelatin mix. Stir until completely dissolved.

    Step 2

    Transfer into a bowl. Place in the refrigerator for 1 hour or until chilled.

    Step 3

    Stir in the buttermilk. Refrigerate for 1 hour or until thickened.

    Step 4

    Fold in whipped topping. Chill for 4 hours or until firm. Buttermilk salad is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with any bbq meat.

    [/tab] [/tabs]

  • Almond Strawberry Salad Recipe

    Everyone loves this pretty salad that’s topped with strawberries and sliced almonds. Check it out Almond Strawberry Salad recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 4

    [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 cups fresh baby spinach
    • 1/2 cup fresh strawberries, sliced
    • 1/4 cup honey-roasted almonds, sliced
    • 1 tbsp honey
    • 1 tbsp cider vinegar
    • 1-1/2 tsp sugar

    [/tab] [tab]Yield: 4 servings

    Amount per serving.

    • Calories: 74
    • Fat: 4 g
    • Cholesterol: 0
    • Sodium:98 mg
    • Carbohydrate: 9 g
    • Fiber: 1 g
    • Protein: 2 g

    Diabetic Exchanges:

    • 2 vegetable
    • 1/2 fat

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place spinach, strawberries and almonds in a large bowl. In a small bowl, combine the vinegar, honey and sugar. Mix well.

    Step 2

    Drizzle this mixture over the salad. Toss to coat evenly. Almond Strawberry Salad is ready now. Serve immediately.

    [/tab] [tab]

    • Serve  along with any meal.

    [/tab] [/tabs]

  • Egg Salad Cheese Spread Recipe

     This classic egg salad sandwich spread recipe is made in minutes. It’s simple and flavorful. Serve on toast or bread. Check it out Egg Salad Cheese Spread recipe here.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 9 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 hard-cooked eggs, chopped
    • 2 cups shredded process cheese
    • 1/2 cup mayonnaise or salad dressing
    • 1/4 cup sweet pickle relish
    • 1 tsp prepared mustard
    • 1/4 tsp black pepper
    • salt to taste

    [/tab] [tab]

    Yield: 9 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a medium bowl, combine eggs, cheese, sweet pickle and mustard. Stir in salad dressing.

    Step 2

    Season with salt and pepper. Mix well. Egg salad Cheese Spread is ready to serve.

    [/tab] [tab]

    • Serve on toast or bread.

    [/tab] [/tabs]

  • Chinese Shrimp Salad Recipe

    A light and refreshing Chinese salad – shrimp tossed with lychee, apples, lemon juice and mayonnaise chilled before serving. Check it out Chinese Shrimp Salad recipe here!!!

    [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings:6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (11 ounce) can lychee fruit, drained with juice reserved
    • 1 pound cooked shrimp, peeled and deveined
    • 3 Fuji apples, peeled – cored and cubed
    • 1/4 cup mayonnaise
    • 1 tbsp lemon juice

    [/tab] [tab]Yield: 6 servings

    Amount per serving.

    • Calories: 212
    • Total Fat: 8.2g
    • Cholesterol: 151 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place lychees, shrimp and apples in a large bowl. Stir in 1/4 cup reserved lychee juice and lemon juice. Allow to chill for 15 minutes.

    Step 2

    Remove from the refrigerator and drain liquid. In a small bowl, mix the drained liquid with mayonnaise. Pour this dressing over the fruits. Toss well. Chill for at least 1 hour. Chinese Shrimp Salad is ready now. Serve cold.

    [/tab] [tab]

    • Serve this shrimp salad on a bed of lettuce.
    • It also makes fabulous sandwiches in soft rolls or buns.

    [/tab] [/tabs]

  • Egg Rice Salad Recipe

    A simple and light summer salad with eggs, rice, pickle relish, mayonnaise and other ingredients. Try this veggie lunch which is easy to make and packed with protein. Check it out Egg Rice Salad recipe here.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings:  2

    [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 hard-cooked egg, chopped
    • 1/2 cup cooked rice, room temperature
    • 1/4 cup chopped celery
    • 1 green onion, chopped
    • 2 tbsp mayonnaise
    • 1 tbsp sweet pickle relish
    • 1/4 tsp black pepper
    • salt to taste
    • lettuce leaves

    [/tab] [tab]Yield: 2 servings

    Nutritional information is not yet available.

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place rice, egg, celery and onion in a bowl. Stir in mayonnaise and pickle relish. Season with salt and pepper. Toss to coat.

    Step 2

    Transfer to two custard cups. Cover and refrigerate for 1 hour or until set and chilled. Unmold onto lettuce-lined plates. Egg Rice Salad is ready to serve. Enjoy!
    [/tab] [tab]

    • Serve with any meal.

    [/tab] [/tabs]

  • Swift Strawberry Salad Recipe

    A delicious fruit salad recipe that is just as swift to make as it’s name and really tasty too. Check it out Swift Strawberry Salad recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 cups sliced fresh strawberries
    • 1/3 cup cashew halves
    • 2 tbsp maple syrup
    • 2 tbsp caramel ice cream topping
    • 1 tbsp orange juice

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place strawberries in a large bowl. In a small bowl, combine the caramel topping, syrup and orange juice. Mix well.

    Step 2

    Drizzle this mixture over the strawberries. Sprinkle with cashews. Swift Strawberry Salad is ready now. Serve immediately.

    [/tab] [tab]

    • Serve with whipped cream or ice cream.

    [/tab] [/tabs]

  • Simple & Refreshing: The Perfect Cucumber and Egg Salad Recipe!

    A creamy combination of eggs, fresh cucumbers and pickled cucumbers. This is a tasty variation of the traditional egg salad. Easy and satisfying. Check it out the Cucumbers And Egg Salad recipe here.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    • 4 eggs
    • 4 small dill pickles
    • 4 small seedless cucumbers, cubed
    • 3 tbsp mayonnaise

    [/tab] [tab]

    Yield: 4 servings

    Amount Per Serving

    • Calories: 176
    • Total Fat: 13.4g
    • Cholesterol: 215 mg

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place eggs in a saucepan and cover completely with cold water. Bring to a boil then cover and remove from the heat. Let eggs stand in hot water for 12 minutes or until hard cooked.
    Step 2

    Remove from the water and cool completely. Peel eggs and chop.
    Step 3

    Place eggs, cucumber, dill pickles in a medium salad bowl. Stir in the mayonnaise.
    Step 4

    Refrigerate for 2 hours or until thoroughly chilled. Cucumber and Egg Salad is ready to serve.Enjoy!

    [/tab] [tab]

    • Serve on buns or toast.

    [/tab] [/tabs]

  • Crunchy Apple Coleslaw Recipe

    Crunchy Apple Coleslaw Recipe

    Crunchy Coleslaw with diced apples, raisins, carrots, and roasted sunflower seeds. This simple and delicious coleslaw recipe has a wonderful combination of sweet crisp apples and crunchy cabbage. Check it out Crunchy Apple Coleslaw recipe here:

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/4 lbs fresh shredded cabbage
    • 4 ounces seedless raisins
    • 1 medium apple
    • 1 carrot
    • 1/4 cup unsalted sunflower kernels
    • 3/4 cup mayonnaise

    [/tab] [tab]

    Yield: 8 servings

    Amount per serving.

    • Calories:218
    • Fat:18 g (saturated fat:3 g)
    • Sodium:134 mg
    • Carbohydrate:12 g
    • Protein:2 g

    Diabetic Exchanges:

    • 3-1/2 fat
    • 1 vegetable
    • 1/4 fruit.

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    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Peel carrot and cut into 1/2-inch pieces. Core and dice apple.

    Step 2

    Place cabbage, carrots, apples, raisins, and sunflower seeds in a large salad bowl. Toss well. Stir in mayonnaise. Toss to coat evenly. Cover and chill for 2 hours before serving. Crunchy Apple Coleslaw is ready to eat. ENJOY!!

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    • You can serve this crunchy apple coleslaw with Fried Chicken.

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