Posted by Carole Anne on February 16, 2010
This healthy salad has all the elements of a surprise, and taste sensation.
Cooked chicken cubes are adorned by scallions, water chestnuts, sesame seeds, creating a succulent dish. Please note that this salad is to sit for three hours at least, in order to draw in the flavour to create a chicken salad masterpiece.
INGREDIENTS:
2 cubed, cooked chicken breasts
5 scallions
3/4 cup roasted cashews
1 small can water chestnuts cut into slices
1/2 cup snow peas
DRESSING:
1/4 cup extra virgin olive oil
1 tbsp fresh chopped parsley
2 tbsp your favorite sherry
1/4 cup low salt teriyaki sauce
1/4 cup sesame oil
4 tbsp roasted sesame seeds
2 tbsp rice vinegar
2 cloves Elephant garlic crushed
1 tbsp brown sugar
2 tsp ground coriander seeds
2 tbsp Tabasco sauce
FOLLOW ME NOW:
Mix and set aside ingredients in first portion of recipe.
Mix dressing in a blender – just enough to create a sauce.
Toss salad with dressing from blender.
Set aside in dressy salad dish for at least 3 hours.
Delightful, zesty salad serves 4.
Posted by Carole Anne on January 17, 2010
Tomatoes have a fragrance that no other fruit/vegetable has; one of the most variable veggie/fruit that has numerous uses in almost any salad or meat dish, this delicious item I find many uses for. The positive about tomatoes is that they are known to contain many antioxidant phytochemicals and lycopene (carotenoid), which may help in prevention of disease as prostate cancer and arthritic conditions, and even osteoporosis. The greatest form of tomatoes in these antioxidants are in the tomato paste form. Remember when shopping, red, yellow and orange veggies and fruits are said to be excellent for fighting cancers, so try to add these types of dishes to your menu.
This particular recipe has been my favorite side tomato dish for many years.
INGREDIENTS:
1/3 cup extra virgin light olive oil
2 ripe beefsteak tomatoes, cut in halves, then into quarters
2 tbsp basil leaves (fresh leaves chopped finely preferred)
2 avocado (firm, chopped into 1/4 inch cubes)
2 tbsp balsamic vinegar
1/2 cup Feta cheese in crumbles
Fresh, crisp romaine lettuce leaves halved to form a base in bottom of salad dish.
Lastly, drizzle olive oil/balsamic mixture over salad within the romaine lettuce leaves.
This recipe is simple to make, is ever so tasty addition to any meal, and contains all the healthy recipe ingredients for healthy living.
Healthy Recipe serves 4 people. Scrumptious salad dish!
NOW FOLLOW ME:
Place halved romaine lettuce leaves around sides of salad dish.
Whisk balsamic vinegar and olive oil.
In separate dish, mix chopped tomatoes, chopped avocadoes, quartered tomatoes and sprinkle crumbled Feta cheese over these items. Toss lightly and add to salad bowl, arranging within romaine lettuce leaves.
Posted by Carole Anne on August 24, 2009
With all the mouthwatering tomato’s available in August, this very simple marinade salad fits right in. My friend Ann, uses balsalmic vinegar and basil with a touch of pepper and sea salt as the marinade. Now, this is just perfect on its own, but, if you would like to turn it into a salad, here is how.
INGREDIENTS:
4 cups of leaf lettuce (romaine or red lettuce) crisped in refrigerator.
2 green onions chopped in small slices,
10 cherry tomatoes sliced
1 avocado, diced
1/2 cup feta cheese
pinch sea salt and freshly ground pepper
1/3 cup light extra virgin olive oil
1/3 cup basalmic vinegar
1 tablespoon fresh sliced basil
SALAD MIXINGS:
Place sliced greens in salad adding green sliced onions and halved cherry in nice wooden bowl.
Add chopped avacado and fresh basil.
Whisk extra virgin olive oil in with basalmic vinegar
Just prior to serving, whisk the extra virgin olive oil and basalmic vinegar and drizzle it ofer the top of the salad.
Voila! We have a dynamic salad in minutes to serve your guests.
This Healthy Recipe Salad Dynamo serves 4 people.
Posted by Carole-Anne on April 30, 2008
Healthy Recipes recommends this recipe as part of a buffet supper, as it is quite elegant.
Artichokes are low in calories, packed in water, and pasta shells should be whole wheat. Shrimp is low in calories but high in cholesterol. The entire dish as a whole is excellent in nutritional value.
20 oz artichoke hearts
3 tbsp extra virgin olive oil
1/4 cup lemon juice
2 tbsp red wine vinegar
1/4 cup fresh cut parsley tops (rinsed)
1 tsp sea salt ground
1 tsp. lemon shredded peel (zest)
1/2 tsp dried oregano (fresh if you have it)
1/4 tsp freshly ground black pepper
1 lb medium whole wheat shells
1 lb medium tiger shrimp cooked, fresh frozen
1 medium chopped red onion
1 pint red cherry tomatoes
1 cup pitted black California olives
NOW FOLLOW ME:
Mix the artichokes (drained), olive oil, lemon juice, red wine vinegar, sea salt, lemon zest, oregano, garlic and freshly ground black pepper in in sauce pan. Heat until it simmers, covered; then let stand 30 minutes. If you wish, it may be refrigerated overnight.
One hour prior to serving, cook whole wheat pasta shells until al dente (firm to the bite); drain and rinse in cool water and drain again.
Toss cooked pasta with artichokes and marinade, the tiger shrimp, red onion, parsley, tomatoes and black olives. Serve immediately.
Healthy Recipes truly enjoys this recipe and knows you will too. It is terrific and serves 6 – 8 people. Enjoy!