Healthy salad recipes

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1. Baja Chicken Pasta Salad

Ingredients:

– 3/4 pound chicken breast
– 6 ounces dried mixed fruit
– 1 cup ring macaroni or orzo – raw
– 1 cup Jicama – cubed
– 2 Green Onions/Tops – Sliced
– 1/2 cup Mayonnaise or Salad dressing
– 2 tablespoons sour cream or plain yogurt
– 1 teaspoon red chili’s – Ground
– 1/4 teaspoon salt

Notes: The chicken breast should be boneless, skinless and weigh about 3/4. You should use 1 6-oz package of diced mixed fruit.

Directions;

– Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven.
– Add the chicken breast.
– Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes.
– Remove the chicken with a slotted spoon.
– Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. – Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain.
– Rinse with cold water and drain again.
– Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions.
– Mix the remaining ingredients and toss with the chicken mixture.
– Cover and refrigerate until chilled, at least 2 hours.

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2. Balsamic Dressing

Ingredients:

– 3/4 cup Water
– 1/4 cup Balsamic vinegar
– 3 teaspoons Capers
– 2 teaspoons Dijon mustard
– 1 1/2 teaspoons Dried basil
– 1 tablespoon Fresh parsley – chopped (opt)

Directions:

– Combine the ingredients.
– Adjust vinegar to taste, since it has a strong flavor.
– Store in a covered container in the refrigerator.

Makes about 1 cup.

Note: If you don’t have balsamic vinegar, you may substitute another kind. But, if this be the case, start with water and vinegar in equal proportions.

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3. Barbecue Cubes

Ingredients:

– 3 ounces lemon jell-O (1 Pkg.)
– 3/4 cup – boiling water
– 8 ounces tomato sauce (1 can)
– 1 1/2 teaspoons vinegar
– 1/2 teaspoon salt pepper
– 1 tablespoon horseradish

Directions:

– Dissolve Jell-O in boiling water.
– Mix all other ingredients, and when Jell-O is at room temperature, add and mix well.
– Pour into oiled 8-inch square pan.

Chill until firm.  Cut into cubes and serve salad to go with your barbecue.

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Fruit salad recipes – Fresh fruit salad recipes

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1. Apricot Salad

Ingredients:

Step 1:

– 2 small or 1 large box of apricot jello
– 1 large jar apricot baby food (8-10 oz)
– 1 can crushed pineapple – (16 oz) drained (retain juice!)

Step 2:

– 1 pkg cream cheese – (8 oz)
– 1 pkg dream whip (1 envelope)

Step 3:

– 3/4 c sugar
– 1 Tbsp flour (heaping)
– 1 egg
– 1 Tbsp butter
– 1 c pineapple juice (add water to juice retained to make a full cup)

Directions:

Step 1: Mix jello with only 3 1/2 cups of water. Add baby food and pineapple. Chill until FIRM in an 11×14 inch pan.

Step 2: Prepare dream whip as directed. Beat in cream cheese. Spread on jello and chill until FIRM.

Step 3: Combine and cook until thick. Cool. Spread on top and chill. Pineapple in own juice works the best!

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2. Artichoke Salad

Ingredients:

– 4 Each Fresh artichoke hearts
– 1 Tablespoon Wine vinegar
– 2 Cups Artichoke hearts, quartered
– 1 Teaspoon Louisiana hot sauce
– 1 Each small garlic clove
– 2 Teaspoons Salt
– 1 Teaspoon Lea & Perrins
– 3 Tablespoons Olive oil
– 1 Tablespoon Lemon juice

Directions:

– In a wooden salad bowl, mash garlic and salt with a strong fork.
– Add fresh artichoke hearts, and mash with the garlic and salt.
– Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.
– Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens.

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3. Autumn Fruit Salad

Ingredients:

– 2 red delicious apples
– 1 sliced bananas
– 1 Granny Smith apple
– 2 Bartlett pears
– 1/2 pound red grapes
– 1/2 cup almond slivers – toasted
– 1 cup vanilla yogurt
– 1 teaspoon cinnamon
– 1/4 teaspoon ground ginger
– 1/2 teaspoon nutmeg
– 1 tablespoon apple cider

Directions:

– Wash and core apples and pears, peeling if desired.
– Cut into one inch chunks.
– Slice bananas 1/2″ thick.
– Wash grapes and cut in half.
– Combine fruits and almonds in salad bowl.
– Mix yogurt with spices and cider.
– Pour over fruit salad and stir to coat fruits evenly.

Chill.

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