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Tag: salad

  • Avocado Egg Salad Recipe

    This tasty spin on egg salad features a lot of avocado accented with red onion and paprika. Check it out the Avocado Egg Salad recipe here.

    [one_third] Prep Time: 20 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]

    • 6 avocados, peeled – pitted, and cubed
    • 5 hard-cooked eggs, chopped
    • 3 hard-cooked eggs, sliced
    • 1/2 red onion, minced
    • 1/2 cup light mayonnaise
    • 1 tbsp milk
    • 1 tsp fresh lemon juice
    • 1/2 tsp paprika

    [/tab] [tab]Yield: 12 servings

    Amount Per Serving

    • Calories: 244
    • Total Fat: 21.4g
    • Cholesterol: 145 mg

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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

    Place avocado cubes in a large bowl. Drizzle with lemon juice. Toss well. Stir in chopped eggs and onion.
    Step 2

    In a small bowl, whisk together the mayonnaise and milk. Pour dressing over the avocado mixture.
    Step 3

    Gently mix then arrange the remaining eggs sliced top the salad. Sprinkle with paprika. Avocado Egg Salad is ready to serve. Enjoy!

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    • Serve chilled on buns or toast.

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  • Hearty Rice Salad Recipe

     Everyone will love this cold salad made with rice, chicken, Swiss cheese, eggs, vegetables, mayonnaise and olive oil.Check it out Hearty Rice Salad 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]

    • 2 cups cooked rice
    • 1/2 cup cubed cooked chicken
    • 1/2 cup cubed Swiss cheese
    • 2 hard-cooked eggs, chopped
    • 1 small zucchini, chopped
    • 1 medium carrot, chopped
    • 1 celery rib, thinly sliced
    • 2 tbsp mayonnaise
    • 1 tbsp minced fresh parsley
    • 1 tbsp olive oil
    • 1 tbsp lemon juice
    • 1/2 tsp salt
    • 1/8 tsp black pepper

    [/tab] [tab]

    Yield: 6 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 large bowl, combine together the chicken, Swiss cheese, eggs, zucchini, carrot and rib. Stir in mayonnaise, lemon juice, olive oil and fresh parsley. Season with salt and pepper.Toss well.

    Step 2

    Cover and refrigerate for 4 hours or overnight. Hearty Rice Salad is ready to serve.

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    • Serve with BBQ or Grilled Chicken.

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  • Egg Salad Recipe

    This classic egg salad is perfect for sandwiches or on a cracker. Easy and Satisfying. Check it out the egg salad recipe here.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 10 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]

    • 8 eggs
    • 1/2 cup mayonnaise
    • 2 tbsp chopped green olives
    • 1 tsp ground black pepper
    • 1/4 tsp paprika

    [/tab] [tab]

    Yield: 2 cups

    Amount Per Serving

    • Calories: 349
    • Total Fat: 32.6g
    • Cholesterol: 433 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 in a medium saucepan with cold water to cover. Bring to a boil; cover the saucepan. Turn the heat off and let eggs stand in hot water for 12 minutes or until cooked through. Remove from the water.
    Step 2

    Allow to cool; peel and chop.
    Step 3

    Place eggs in a large bowl. Stir in mayonnaise, pepper, and paprika. Top with olives. Cover and refrigerate for 2 hours or until chill. Egg Salad is ready to serve. ENJOY!!

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    • Serve on bread or toast.

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  • Dilly Egg Salad Recipe

    [dropcap]D [/dropcap]

    Dilly Egg Salad _ This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill. Check it out Dilly Egg Salad recipe here!!

    [one_third] Prep Time: 15 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]

    • 3 hard-cooked eggs, chopped
    • 1 celery rib, chopped
    • 1/4 cup small curd cottage cheese
    • 3 tbsp mayonnaise
    • 2 tbsp dill pickle relish
    • 1 tsp Dijon mustard
    • 1/8 tsp black pepper
    • salt to taste
    • 4 bread slices
    • lettuce Leaves

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    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 eggs, celery, cottage cheese in a bowl. Stir in relish, mayonnaise and mustard. Season with salt and pepper. Mix well.

    Step 2

    Spread 2/3 cup on two bread slices.

    Step 3

    Top with lettuce leaves. Cover with remaining bread slices. Dilly Egg Salad is ready to serve. Enjoy!
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    • Serve with baked potato wedges.

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  • Tangy Egg Salad Spread Recipe

    Tangy Egg Salad Spread _ A creamy, tangy and delicious Egg Salad. Celery and chopped eggs are blended into a flavorful mixture of herbs and spices that’s great on crackers.

    Tangy Egg Salad Spread
    Photo: Tangy Egg Salad Spread Recipe

    Check it out Tangy Egg Salad Spread recipe here:

    Ready In: 25 minutes
    Prep Time: 25 minutes

    This recipe make 20 serving(s).

    Ingredients:

    • 8 eggs
    • 1/2 cup mayonnaise
    • 1/2 cup chopped celery
    • 1/4 cup yellow mustard
    • 1/2 tsp chopped fresh basil
    • 1/2 tsp chopped fresh parsley
    • 1/2 tsp salt
    • 1/2 tsp hot pepper sauce
    • 1/4 tsp garlic salt
    • 1/4 tsp onion powder

    Method:

    • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and turn the heat off. Cover the saucepan and let eggs stand in hot water for 12 minutes or until cooked thorough. Allow to cool then peel and finely chop.
    • In a medium salad bowl, mix together the yellow mustard, mayonnaise, basil, parsley and onion powder. Season with garlic salt and salt. Stir in hot pepper sauce. Fold this mixture in eggs and celery.
    • Cover and refrigerate for 2 hours or until chill.
    • Tangy Egg Salad is ready to serve.
    • ENJOY!!

    Serving Suggestions:

    • Serve on Toast or Buns.

    Nutritional Information:
    Amount per serving.

    • Calories:71
    • Total Fat: 6.5g
    • Cholesterol: 87mg

    Yield : 2-1/2 cups

  • Minty Rice Salad Recipe

    Minty Rice Salad _ A cool and refreshing Rice Salad with olive oil-mint dressing. Perfect for a hot day.

    Minty Rice Salad
    Photo: Minty Rice Salad

    Check it out Minty Rice Salad recipe here:

    Ready In: 10 minutes
    Prep Time: 10 minutes

    This recipe make 6 serving(s).

    Ingredients:

    • 3 medium tomatoes, seeded and finely chopped
    • 1 cucumber, seeded and finely chopped
    • 1 green bell pepper, finely chopped
    • 2 cups cooked brown or wild rice
    • 1 cup frozen peas
    • 1/2 cup sliced radishes
    • 1/2 cup sliced green onions
    • 1/3 cup olive oil
    • 3 tbsp lemon juice
    • 2 tbsp fresh mint
    • 1/2 tsp salt
    • 1/4 tsp black pepper

    Method:

    • In a large bowl, add rice, tomatoes, peas, cucumber, green pepper, green onions and radishes.
    • Toss until well combined.
    • Set aside.
    • In a small bowl, whisk olive oil, lemon juice, mint salt and pepper.
    • Pour this mixture over the rice and vegetables.
    • Toss to coat.
    • Chill for at least 1 hour.
    • Minty Rice Salad is ready now.
    • Serve cold.

    Nutritional Information
    Amount per serving.

    • Calories: 231
    • Fat: 12 g
    • Cholesterol: 0
    • Sodium: 225 mg
    • Carbohydrate: 27 g
    • Fiber: 0
    • Protein: 5 g

    Diabetic Exchanges:

    • 2 fat
    • 1-1/2 starch
    • 1 vegetable

  • Shrimp Egg Salad Recipe

    Shrimp Egg Salad _ Delicious spread for a sandwich or you can use this to make great appetizers.
    Yummy!

    Shrimp Egg Salad
    Photo: Shrimp Egg Salad Recipe

    Check it out Shrimp Egg Salad recipe here:

    Ready In : 15 minutes
    Prep Time: 15 minutes

    This recipe make 4 serving(s).

    Ingredients:

    • 1 pound cooked shrimp – peeled, deveined, and chopped
    • 4 hard-cooked eggs, chopped
    • 4 green lettuce leaves
    • 1 sprig chopped fresh dill
    • 1/4 cup mayonnaise
    • 1 tsp Dijon mustard

    Method:

    • Place shrimp, eggs in a salad bowl.
    • Stir in mayonnaise, dill and mustard.
    • Spoon onto lettuce leaves.
    • Shrimp Egg Salad is ready now.
    • Serve chilled.

    Nutritional Information:
    Amount per serving.

    • Calories: 292
    • Total Fat: 17.5g
    • Cholesterol: 439mg
  • Lemon Chicken Salad Recipe

    Lemon Chicken Salad Recipe

    A refreshing twist on simple chicken salad. This delish chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing. Tangy and delicious!This is a very refreshing salad perfect for a summer evening! The dressing is so bright, and goes really well with a sweet apple. Even my carnivore husband comments on how flavorful this salad is!

    Lemon Chicken Salad recipe
    Photo: Lemon Chicken Salad recipe

    Check it out the  Lemon Chicken Salad recipe here:

    Ready In: 15 minutes
    Prep Time: 15 minutes

    This recipe make 8 serving(s).

    Ingredients:

    • 4 cups cubed, cooked chicken
    • 2 cups sliced snow peas
    • 1 cup creamy salad dressing
    • 1 cup finely diced red onion
    • 1 cup shredded lettuce
    • 1 cup blanched slivered almonds, toasted
    • 1/4 cup sour cream
    • 1 tbsp lemon juice
    • 1 tsp dried basil
    • 1 tsp dried parsley
    • 1/2 tsp lemon pepper

    Method:

    • Place salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley in a large bowl.
    • Stir until well combined.
    • Stir in chicken, peas, onion, lettuce and almonds.
    • Mix until evenly coated.
    • Cover and refrigerate for 2 hours or until chill.
    • Lemon Chicken Salad is ready to eat.

    Serving Suggestions:

    • Serve this delicious chicken salad on Pita Bread.

    Nutritional Information:
    Amount per serving.

    • Calories: 361
    • Total Fat: 25.3g
    • Cholesterol: 68mg

  • Macaroni Egg Salad Recipe

    A classic macaroni salad with the delightful addition of hard boiled eggs! Comes together easily & serves a crowd. Enjoy! This macaroni egg salad is made with hard-cooked egg, onion, and a seasoned mayonnaise dressing. Serve at any BBQ, or picnic.

    Macaroni Egg Salad recipe
    Photo: Macaroni Egg Salad Recipe

    Check it out Macaroni Egg Salad recipe here:

    Ready In: 20 minutes
    Prep Time: 10 minutes
    Cook Time: 10 minutes

    This recipe make 2 serving(s).

    Ingredients

    • 1 celery rib, chopped
    • 1 hard-cooked egg, chopped
    • 1 cup uncooked elbow macaroni
    • 1/4 cup mayonnaise
    • 2 tbsp chopped onion
    • 1 tsp sugar
    • 1 tsp cider vinegar
    • 1/2 tsp salt
    • 1/2 tsp prepared mustard
    • Dash pepper

    Method:

    • Cook macaroni according to package directions.
    • Drain and rinse in cold water.
    • In a large bowl, mix together the mayonnaise, sugar, vinegar and mustard.
    • Season with salt and pepper.
    • Stir in onion, egg and celery.
    • Fold in macaroni.
    • Refrigerate for 2 hours or until chill.
    • Macaroni Egg salad is ready to serve.
    • ENJOY!!

    Serving Suggestions:

    • You can serve this delicious egg salad with Baked Spiced Chicken.

  • Almond Chicken Salad Recipe

    A great summer salad that can be prepared ahead of time so you can enjoy the day. This refreshing tasty salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken in a tangy Asian dressing. Check it out Almond Chicken Salad recipe here!!!

    [one_third] Prep Time: 30 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]

    • 2 cups chopped, cooked chicken breast
    • 1/2 cup blanched slivered almonds, toasted
    • 1/2 cup fresh cilantro leaves
    • 1/2 pound sugar snap peas, halved
    • 4 green onions, thinly sliced
    • 1 large carrot, shredded
    • 1 red bell pepper, cut into 1/2 inch pieces
    • 2 tbsp white sugar
    • 2 tbsp white vinegar
    • 1-1/2 tbsp sesame oil
    • 1 tbsp teriyaki sauce
    • 1 tbsp ground dry mustard

    [/tab] [tab]

    Yield: 4 servings

    Amount per serving.

    • Calories: 323
    • Total Fat: 15.1g
    • Cholesterol: 54 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 chicken, carrot, cilantro, peas, onions, red pepper in a large bowl. Stir in almonds. Keep aside.

    Step 2

    In a small bowl, mix together the vinegar, sugar, sesame oil, teriyaki sauce and dry mustard. Stir until smooth. Pour this dressing over the salad mixture. Toss to coat. Almond Chicken Salad is ready to serve. ENJOY!

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    • Serve in pita pockets or on a bed of lettuce.

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  • Recipe: Chinese Cabbage Salad

    Ingredients:

    For Salad:

    • 500 gm cabbage, shredded
    • 1 tbsp butter
    • 1/2 cup slivered almonds, blanched
    • 1/2 cup sesame seeds
    • 8 green onions, thinly sliced
    • 1/4 cup fresh cilantro, coarsely chopped
    • 2 packages ramen noodles, broken into small pieces

    For Dressing:

    • 1/4 cup granulated sugar
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 6 tbsp seasoned rice vinegar
    • 1/2 cup vegetable oil

    How to make Chinese Cabbage Salad:

    For Dressing:

    • Mix first 4 ingredients in jar or other container with a tight-fitting lid.
    • Add oil and shake vigorously to blend.

    For Salad:

    • Over medium heat, melt butter in a small skillet; add almonds and sesame seeds and cook until golden brown, stirring constantly; set aside to cool.
    • Prepare vegetables and place in large mixing bowl, add the crushed ramen noodles,almonds and sesame seeds.
    • Toss with the dressing.
    • Chinese Cabbage Salad is ready to serve.
    • Serve immediately.

  • Oriental Beef Salad Recipe

    oriental-beef-salad-recipe-image
    oriental-beef-salad-recipe

    Ingredients:

    • 1 lb. boneless beef sirloin OR top round steak, cut 3/4 inch thick
    • 1/4 cup dry sherry
    • 1/4 cup low-sodium soy sauce
    • 1 tbsp cornstarch
    • 3 tbsp vegetable oil, divided
    • 8 oz. mushrooms, sliced
    • 1 6-oz. package frozen pea pods, defrosted
    • 4 cup lettuce, thinly sliced
    • Crisp chow mein noodles (optional)
    • Red bell pepper slices (optional)

    How to make Oriental Beef Salad:

    • Cut beef steak into 1/8-inch thick strips.
    • Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat.
    • Heat 2 tbsp. oil in wok over medium high heat.
    • Add mushrooms and pea pods; reserve.
    • Drain marinade from beef and reserve.
    • Add remaining oil to wok. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes.
    • Return vegetables, beef and marinade to wok; cook and stir until sauce thickens.
    • Serve beef mixture over lettuce.
    • Garnish if desired.
    • Oriental Beef Salad is ready to serve.
    • Enjoy!