Pepperoni Pizza Salad

Pepperoni Pizza Salad

10 plum tomatoes, diced

3 medium green peppers, cut into 1" pieces

2 cups (8 oz.) shredded mozzarella cheese

1 pkg. (3-1/2 oz.) sliced pepperoni

1 can (2-1/4 oz.) sliced ripe olives, drained

1/4 cup chopped onion

1/3 cup tomato juice

1/4 cup red wine vinegar or cider vinegar

1/4 cup extra virgin olive oil OR vegetable oil

1 garlic clove, minced

1/2 tsp. dried basil

1/4 tsp. ground black pepper

3/4 cup seasoned salad croutons

In a large bowl, combine the tomatoes, green peppers, cheese,

pepperoni, olives and onion.

In a small bowl, combine the tomato juice, vinegar, oil, garlic,

basil and pepper; mix well.

Pour over tomato mixture and toss to coat.

Cover and refrigerate for several hours. Just before serving,

sprinkle with croutons.

Yield: 12 to 14 servings.

Italian Tossed Salad

Italian Tossed Salad
Simple & Delicious
May/June 2009 issue
Page: 31

“I like to serve this salad with Italian food or with grilled steak or chicken and a baked potato. It's such a colorful, appetizing to-look-at salad.” Rita Addicks - Weimar, TX

SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 10 min.

Ingredients:
2 cups fresh cauliflowerets
1 cup chopped tomatoes
1/2 cup chopped celery
1/2 cup sliced red onion
1/4 cup chopped green pepper
1/2 cup Italian salad dressing
4 cups shredded lettuce

Directions:
In a large salad bowl, combine the cauliflower, tomatoes, celery, onion and green pepper. Add the salad dressing; toss to coat. Cover and chill until serving.

Just before serving, add lettuce and toss to coat. Yield: 6 servings.

Nutrition Facts
One serving:1 cup
Calories: 100, Fat:
8 g, Saturated Fat:1 g, Cholesterol:0 mg, Sodium:368 mg, Carbohydrate:7 g, Fiber:2 g, Protein:2 g
Diabetic Exchange:
1 vegetable, 1 fat.

Strawberry and Feta Salad

Strawberry and Feta Salad

   1 cup slivered almonds
   2 cloves garlic, minced
   1 teaspoon honey
   1 teaspoon Dijon mustard
   1/4 cup raspberry vinegar
   2 tablespoons balsamic vinegar
   2 tablespoons brown sugar
   1 cup vegetable oil
   1 head romaine lettuce, torn
   1 pint fresh strawberries, sliced
   1 cup crumbled feta cheese

In a skillet over medium-high heat, cook the almonds, stirring
frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic,
honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown
sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine
lettuce, strawberries, and feta cheese. Cover with the dressing
mixture, and toss to serve.

Garden Orzo Salad with Herb Dressing

Garden Orzo Salad with Herb Dressing

For the herb dressing:
2 lemons, zested and juiced
2 oranges, zested and juiced
1 cup cider vinegar
2 cups fresh parsley leaves
2 cups fresh basil leaves
2 cups extra-virgin olive oil
Salt and freshly ground black pepper
For the salad:
4 cups orzo
Salt, for water
5 ears corn, kernels removed
5 stalks celery, diced
1 cucumber, seeded and diced
2 pints cherry tomatoes
For the herb dressing:

In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.

Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.

To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.

Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.

Healthy Fruit and Nut Salad

Healthy Fruit and Nut Salad

2 Granny Smith apples
1 Red Delicious apple
1 bunch Red Seedless Grapes (sliced in half)
1/2 c. chopped walnuts
1 8 oz. container vanilla yogurt
Granola with raisins

Wash and cut up apples into bite size pieces. Add sliced grapes, chopped walnuts to apples in large mixing bowl. Add vanilla
yogurt and mix to coat all fruit. Sprinkle with granola when
served.

Harvest Salad

Harvest Salad

1/2 cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
1/2 red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil
freshly ground black pepper to taste
salt to taste

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Fab Summer Blackened Chicken Salad

Fab Summer Blackened Chicken Salad

2 tablespoons olive oil, divided
2 (6 ounce) skinless, boneless chicken breast halves
1 1/2 tablespoons Cajun seasoning
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt and black pepper to taste
2 cups mixed salad greens
1 cup arugula
1 avocado - peeled, pitted, and diced
12 oil-packed sun-dried tomatoes, drained and sliced
1/2 cup sliced black olives

Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic.

Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.

In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.

In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve

Mixed Greens with Garlic Basil Vinaigrette

Mixed Greens With Garlic Basil Vinaigrette

3 T. olive oil
1 T. raspberry vinegar
1 T. chopped fresh basil
2 t. brown sugar
1/2 t. Dijon mustard
1 garlic clove minced
dash pepper
3 C. torn mixed salad greens
2 T. chopped dried cranberries
2 T. sliced almonds toasted

In a small bowl whisk the oil, vinegar, basil, brown sugar, mustard, garlic and pepper.  Divide salad greens between two plates; drizzle with dressing.  Sprinkle with cranberries and almonds.

Makes 2 servings.

Waldorf Salad with Walnut Oil Vinaigrette

Waldorf Salad with Walnut Oil Vinaigrette

2 Red Delicious apples, cored and diced
2 Granny Smith apples, cored and diced
4 stalks celery, diced
1/2 cup raisins
1 cup toasted walnuts
2 tablespoons walnut oil
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.