How to Make Easy Meals

Archive for the ‘Salad’ Category

Ingredients:

2 cups whole cranberries
2 oranges, peeled
1 cup sugar
1 cup pecans, chopped
1 (3 ounce) package pineapple gelatin
1 1/2 cups pineapple juice, divided

Instructions:

Place the cranberries in a blender.  Add the oranges.  Blend until chopped fine.  Place 1/2 cup of the pineapple juice in a saucepan over low heat.  Heat 2 minutes or until just about boiling.  Remove the pan of juice from the heat.  Place the gelatin in the warm juice and stir to dissolve crystals completely.  Pour in the other 1 cup of juice.  Place the sugar into the juice mixture and stir until dissolved.  Fold in the nuts and chopped fruit.  Pour into a mold or a large bowl.  Cover and refrigerate until the gelatin has set.

Ingredients:

4 C. cut up cooked chicken
2 red pimentos, finely chopped
1 Tbsp. onions, finely chopped
¾ C. mayonnaise
1 tsp. salt
4 hard boiled eggs, diced
2 C. celery, chopped
¾ C. cream of chicken soup

Topping:

1 C. shredded mild cheese
1 ½ C. crushed potato chips
2/3 C. chopped toasted almonds

Directions:

Combine the chicken, pimentos, onions, mayonnaise, salt, eggs, celery, and soup in a 9 x 13 inch casserole dish. Stir cheese, potato chips, and almonds together in a small bowl. Sprinkle the cheese mixture over top of the casserole evenly. Refrigerate covered overnight. Bake at 350 degrees F. for 25 to 30 minutes or until bubbly.

Goes well with virtually any green salad and as a dip with raw tofu. Tastes best when chilled before serving.

Ingredients:

1/2 cup honey
1 teaspoon sea salt
1/4 cup apple cider vinegar
3 Tablespoons prepared mustard
3 Tablespoons onions, chopped
1/2 cup water
1 1/2 cups sesame oil (not toasted)

Instructions

Place honey, salt, vinegar, mustard, onions, and water in blender and blend. Add sesame oil in slowly while mixing.

Ingredients:

2 tsp. granted yellow onion
1 tsp. salt
½ tsp. freshly ground pepper
2 Tbsp. Dijon mustard
½ C. extra virgin oil
½ tsp. freshly ground lemon juice
10 oz. spinach or greens of choice
6 slices bacon cut crosswise into ½ inch strips
6 to 8 button mushrooms, sliced
½ red onion, thinly sliced
3 hard-boiled eggs, peeled and chopped

Directions:

Combine the yellow onion, salt, pepper, mustard, and vinegar in a food processor or blender. Process the items for 1 to 2 minutes until smooth. With the motor running slowly, add the oil to create an emulsion. Pour the dressing in a small bowl and stir in the lemon juice. Taste and adjust the seasoning if necessary. Cover with plastic wrap set aside. To prepare the salad immerse the spinach in a large amount of water, swish the leaves to rinse well, and drain. Repeat until no grit or dirt is visible in bottom of the sink. Pick off any large parts or stems and tear into bite size pieces. Dry in a lettuce spinner and transfer to a large salad bowl. Place in refrigerator and cover with paper towel until time to serve.

20 minutes before serving in a small sauce pan over medium heat, sauté the bacon for 5 to 6 minutes, until crisp. Remove the spinach from the refrigerator, add the mushrooms, onions, and eggs to bowl, and toss again. Remove the bacon, drain the grease and add to the salad, toss well. Serve immediately.

Ingredients:

1(15 oz.) can black beans
1 green bell pepper, chopped
½ C. celery, chopped
½ C. onion, chopped
2 Tbsp. cilantro, chopped
2/3 C. salsa
¼ C. limejuice
1 Tbsp. vegetable oil
2 Tbsp. honey
1 lb. peeled cooked shrimp
Lettuce

Directions:

Combine the black beans, green pepper, celery, onion, and cilantro in a large bowl and mix well. Add the salsa, limejuice, oil, and honey. Toss to coat well. Chill covered for 8 hours. Stir in shrimp. Serve on a bed of lettuce.