101 Soup, Salad & Sandwich Recipes (13 page)

1 t. sugar

1/2 t. salt

1 t. dried oregano

1/8 t. pepper

1/4 t. garlic powder

In a screw-top jar, combine all ingredients; cover and shake well.

8-oz. can crushed pineapple

1/4 c. water

3-oz. pkg. black cherry gelatin mix

16-oz. can whole-berry cranberry sauce

1 c. celery, chopped

1 c. chopped walnuts

1/4 c. lemon juice

In a saucepan over medium heat, mix undrained pineapple and water. Heat to boiling; add gelatin mix and stir until gelatin is dissolved. Add remaining ingredients and stir well. Transfer to a 6-cup serving dish. Chill in refrigerator for 4 hours, or until firm. Makes 8 servings.

3 8-oz. pkgs. cooked frozen shrimp, thawed

2 lbs. imitation crabmeat, cut into bite-size pieces

4 cucumbers, peeled and diced

6 tomatoes, diced

1 bunch green onions, chopped

1 head lettuce, chopped

4 avocados, halved, pitted and diced

seasoned salt with onion & garlic to taste

2 16-oz. pkgs. shredded Colby Jack cheese

Garnish: ranch salad dressing

In a large bowl, toss together all ingredients except cheese and salad dressing. Divide salad into individual bowls; top with cheese and salad dressing. Serves 15.

3 c. romaine lettuce, shredded

2 c. cooked chicken, cubed

1 c. shredded Monterey Jack cheese

15-1/2 oz. can black beans, drained and rinsed

1-1/2 c. mango, halved, pitted and cubed

1/2 c. plum tomatoes, chopped

1 c. shredded Cheddar cheese

1/2 c. green onions, thinly sliced

1/2 c. cashews, chopped

In a large clear glass serving bowl, layer all salad ingredients in order listed, except cashews. Spoon Dressing evenly over salad; sprinkle cashews over top. Makes 6 servings.

Dressing:

6-oz. container piña colada yogurt

2 T. lime juice

1 t. Caribbean jerk seasoning

In a small bowl, mix all ingredients together until well blended.

14-oz. pkg. mini smoked beef sausages, divided

1 t. canola oil

1 c. corn

15-1/2 oz. can black beans, drained and rinsed

1 T. canned jalapeño pepper, seeded and minced

1 c. red pepper, chopped

Garnish: fresh cilantro sprigs

Measure out half the sausages; set aside for a future use. Slice remaining sausages into 3 pieces each. In a skillet, sauté sausages in oil over medium heat until lightly golden; drain. In a large bowl, combine corn, beans, jalapeño and red pepper. Stir in sausage. Toss with Dressing; garnish with cilantro. Serves 4.

Dressing:

3 T. low-fat plain yogurt

3 T. low-fat sour cream

1/4 c. picante sauce

1/2 c. fresh cilantro, chopped

salt and pepper to taste

Whisk together all ingredients.

1 c. white wine or chicken broth

1 c. water

4 boneless, skinless chicken breasts

1/3 c. olive oil

3 T. raspberry vinegar

1/2 t. Dijon mustard

salt and pepper to taste

10-oz. pkg. mixed salad greens

1 pt. raspberries

Combine wine or chicken broth and water in a saucepan over medium heat. Cover; bring to a boil. Reduce heat and add chicken. Cover and simmer 10 minutes, or until cooked through; drain. Let chicken cool and cut into 1/4-inch slices. Combine olive oil, vinegar, mustard, salt and pepper in a small screw-top jar; shake well. In a large bowl, toss salad greens with 1/3 of dressing. In a blender, blend 1/3 cup of raspberries and remaining dressing until smooth. Arrange salad on individual serving plates; top with chicken and remaining raspberries. Drizzle with dressing; serve immediately. Serves 4.