GRILLED CORN, AVOCADO AND TOMATO SALAD WITH HONEY LIME DRESSING

GRILLED CORN, AVOCADO AND TOMATO SALAD
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.


HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.


Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

TANGY POTATO SALAD

3 large potatoes (unpeeled)

2 Tbsp red wine vinegar

1 Tbsp vegetable oil

1 small clove garlic, minced

2 tsp dried tarragon

1 tsp coarse grainy mustard

1/2 tsp horseradish

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/2 cup sliced celery

1/4 cup slice green onions

1/4 cup chopped yellow bell pepper

1/2 cup thinly sliced radishes

Cook potatoes in boiling water until tender; drain and partially cool. Cut into cubes.

Whisk together vinegar, oil, garlic and seasonings. Pour dressing over warm potatoes. Cover and refrigerate until cool.

Add celery, onions, and yellow pepper to potato mixture. Cover and refrigerate for at least 1 hour before serving. Add radishes before serving.

Serves 6

Per serving: 107 calories

"Cook Great Food" by The Dieticians of Canada, 2001, page 156

MILLIONAIRE SALAD

Sometimes known as five-cup salad, this sweet, creamy dish serves a crowd; the leftovers will keep for a couple of days.

2 cups miniature marshmallows

1 cup flaked sweetened coconut

2 cans (325 ml each) mandarin oranges in light syrup, drained

1 can (591 ml) crushed pineapple in juice, drained

1 carton (236 ml) low-fat sour cream

1 cup plain fat-free yogurt

Combine all ingredients in a large bowl. Cover and chill.

Yield: 12 servings (1/2 cup each).

Per serving: 151 calories

Cooking Light's "Easy Summer Meals," 2007, pg 75

PARTY PARMESAN PASTA SALAD

This is a hearty salad studded with salami, olives, tomatoes, peppers and basil.

1/4 cup grated Parmesan cheese

1/4 cup each extra-virgin olive oil and red wine vinegar

2 Tbsp Dijon mustard

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

90 g thinly sliced salami

1/4 Kalamata olives, pitted

2 cups grape or cherry tomatoes

6 cups (1.5 L) penne pasta

1/4 cup chopped roasted sweet red pepper

1/2 cup chopped fresh basil

In large bowl, whisk cheese, oil, vinegar, mustard, garlic, salt and pepper; set aside. Cut salami into thin strips. Chop olives. Cut grape tomatoes in half or cherry tomatoes into quarters.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 10 minutes. Drain, reserving 1/2 cup pasta water. Rinse under cold water; drain well and add to dressing along with reserved pasta water.

Add salami, olives, tomatoes and red pepper; toss to combine. Add basil; toss again.

Makes 12 servings.

Per serving: 320 calories

Canadian Living's "BBQ Plus," Summer 2005, pg 80

GRILLED PORTOBELLO SALAD WITH ARUGULA

1/2 cup walnut pieces

8 portobello mushrooms

10 cups arugula, trimmed

quarter red onion, thinly sliced

60 g (2 oz) Parmesan or Asiago cheese, shaves

Dressing:

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1 Tbsp chopped fresh rosemary or thyme

1/4 tsp salt

1/4 tsp pepper

In skillet, toast walnuts over medium heat, shaking pan occasionally, for about 5 minutes or until golden; set aside.

Dressing: in bowl, whisk together oil, vinegar, rosemary, salt and pepper; set aside.

Scrape gills from mushrooms; cut off stem just below cap. wipe tops with damp towel; cut in half. Brush with half of the dressing. Place on greased grill over medium-high heat; close lid and grill, turning once, for about 10 minutes or until tender.

In large bowl, combine arugula, onions and half of the walnuts; toss with remaining dressing. Mound on platter; top with mushrooms. Sprinkle with Parmesan cheese and remaining walnuts.

Makes 12 servings.

Canadian Living "Market Fresh," Summer 2008, page 28

Broccoli Salad with Bacon

Salad Ingredients:
1/2 pound bacon, cooked crisp and broken into pieces (I used the Bacon Bits from Costco)
1 cup Cheddar cheese, shredded
1 1/2 bunches of broccoli, broken into small flowerets
1 small onion, chopped

Dressing:
1 cup mayonnaise
2 tbsp white vinegar
1/4 cup sugar or equivalent amount of sugar substitute

Mix all salad ingredients together. Mix dressing ingredients. Pour dressing over salad and mix well. Chill. This bacon broccoli salad recipe tastes even better if left in the fridge overnight to let the flavours blend.

NOTE: You can make another variation of the salad using cauliflower and broccoli together to make a broccoli cauliflower salad. Very delicious also!

AMAZING ASIAN SALAD TOSS

AMAZING ASIAN SALAD TOSS

8 cups packed baby spinach leaves

1 red pepper, cut into thin strips

1 cup thin matchlike carrot sticks

1 green onion, thinly sliced

1/2 cup chow mein noodles

1/3 cup Kraft Signature Asian Sesame Dressing

Combine first 4 ingredients in large bowl.

Add noodles and dressing just before serving;

toss to coat.

Serves 6 (1 cup each)

Per serving: 90 calories

Kraft's "What's Cooking in Hockeyville 2010" magazine

Japanese Chicken Salad

1/2 cup oil
3 Tbsp Vinegar
1 Tbsp sugar
1 tsp salt
1/2 tsp pepper
pkg Mr. Noodle spice

Mix as dressing

Mr. Noodle's
chicken
coleslaw
toasted almonds and sesame seeds

Mix together. Let sit for a few hours in the fridge. Enjoy (just don't eat if you are nursing as your child will not be too happy!)

Caesar Dressing

1/2 cup freshly grated Parmesan
1/4 cup plus 2 tablespoons olive oil
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Combine all ingredients in blender or processor. Blend until smooth.
Season to taste with salt and pepper.

Makes 1 cup.

CURRIED CHICKEN SALAD WRAPS

CURRIED CHICKEN SALAD WRAPS

(This is a lunch favourite of ours. We place everything but the tortillas in a container then wrap the tortillas in plastic wrap for our lunches. When ready to eat, just unroll the tortillas, add the chicken salad, roll up into a tortilla shape & eat... yum!!)

3 cups cubed cooked chicken

1 cup chopped celery

1 cup halved seedless red or green grapes

1/2 cup toasted slivered almonds

1 Tbsp lemon juice

3/4 tsp curry powder

2/3 cup light mayonnaise

salt & pepper to taste

10 lettuce leaves

10 large 10”/25cm flour tortillas

In a large bowl, stir together chicken celery, grapes, almonds, lemon juice, curry powder, mayonnaise, salt and pepper.

Place 1 lettuce leaf on each tortilla. Divide chicken mixture evenly along centre of each lettuce leaf. Fold up bottom and roll up tortilla.

Makes 10

Per wrap: 366 calories

Dieticians of Canada Cook Great Food, 2001, page 64

GREEK WITH ENVY

GREEK WITH ENVY

Greek tortellini salad with vegetables and a light vinaigrette dressing.

Turn yourself into a Greek goddess and become the envy of all your friends by whipping up this sensational, substantial tortellini salad that's loaded with tomatoes, cucumbers, feta cheese, oregano, and an irresistible balsamic dressing. You'll covet every last morsel!

Dressing:

1/3 cup fat-free Italian salad dressing

1 Tbsp balsamic vinegar

1 Tbsp freshly squeeze lemon juice

1 tsp Dijon mustard

1 tsp liquid honey

1 lb (454 g) cheese-filled tortellini

1 1/2 cups peeled, diced English cucumber

10 cherry tomatoes, halved

3/4 cup chopped bottled roasted red peppers

3/4 cup crumbled light feta cheese

1/2 cup chopped green onions

1/3 cup minced red onions

2 Tbsp minced fresh oregano leaves

1/4 tsp freshly ground black pepper

To make dressing, whisk together all dressing ingredients in a small bowl.

Refrigerate until ready to use.

Cook tortellini according to package directions until tender but firm.

Drain and rinse under cold running water.

Drain again.

Transfer tortellini to a large bowl.

Add cucumber, tomatoes, red peppers,

feta cheese, green & red onions, oregano,

and pepper.

Mix well.

Add dressing and toss again.

Cover and refrigerate fr 1 hour before serving.

Serves 4.

Per serving: 43 calories

Eat, Shrink & Be Merry by Janet & Greta Podleski, pg 74

Pistacchio Pudding Salad

PISTACHIO PUDDING SALAD

1 box pistachio pudding
1 (No. 2) can crushed pineapple, undrained
1 c. miniature marshmallows
1 (8 oz.) Cool Whip
1/2 c. pecans or walnuts (optional)

Combine pistachio pudding and pineapple. Add marshmallows, Cool Whip and nut meats. Stir all together. Tastes best if made the day before.