4 cups fresh apples, diced
½ cup walnuts or pecans
½ cup light salad dressing
½ cup fresh celery, diced
½ cup mini marshmallows (optional)
Combine all ingredients in a bowl, toss lightly. Chill in the refrigerator for 1 hour.
The "deep south" chef who doesn't think a meal is complete without some blackeyes invented this recipe. She calls it "Soul Food Salad." Serve before, during or after the main course. The recipe has two secrets: the blackeye flavor (don't substitute unless you don't like blackeyes), and the Cooking Method below.(*)
1 lb. (2 cups) dry blackeyes cooked by the method below (or 3 - 4 16 ounce cans)
2 jars (4-oz. Size) marinated artichoke hearts
1 cup sliced raw radishes and/or carrots
1 cup thinly sliced celery
½ cup sliced green onions
Put beans in bowl and drizzle arichoke marinade over them. Cut hearts to bite size and add to beans with radishes, carrots, celery and onion. Add your favorite French or Italian dressing to cover; pepper to taste. Chill before serving, and spoon onto lettuce leaves. Serves 8.
Calories: 210
Fat 2 g
Fiber 12 g
folate 354 mcg
*How To Cook Dry Blackeyes: You can cook Blackeyes like any other bean, but they don't have to be soaked. Dry Blackeyes will cook in about 45 minutes.
Try this preferred cooking method: To enhance the flavor of Blackeyes, add one pound of the beans to six cups of water, bring to a boil and continue to boil for three to four minutes. Discard the water (no soaking), and then cook the Blackeyes in beef, chicken or vegetable broth. If your recipe calls for other ingredients, add them to the broth and bean mixture just as if you were cooking with plain water.
2 cups cooked or canned small white or baby lima beans
2 cups cooked or canned pink or kidney beans
2 cups cooked or canned garbanzo or large lima beans
Drain beans, mix together lightly and cover with 1 ½ or 2 cups of your favorite bottled or homemade French, Italian, garlic or vinaigrette dressing. Marinate in refrigerator for several hours and mix again when ready to serve; season with coarse black pepper as needed. Serve in large bowl garnished with lettuce, tomato wedges and raw onion rings. Satisfies 8 or 10. For a lower fat content use no or reduced fat dressing.
1 bag (10 oz.) baby spinach leaves
1 medium mango, peeled, sliced
1 medium avocado, peeled, sliced
1 small red onion, thinly sliced
2/3 cup KRAFT LIGHT DONE RIGHT! (R) Raspberry Vinaigrette Reduced Fat Dressing
2 cups cooked chicken strips (about 10 oz)
Toss spinach with mango, avocado and onion in large bowl. Add dressing; mix lightly. Spoon onto 5 plates. Top with chicken. Serve immediately.
Yield: 5 servings, about 2 cups each
Your family's favorite frozen vegetables
and beans can make this your own special salad.
1 package (10 ounces) frozen French-cut beans, thawed and drained
1 package (10 ounces) frozen green peas, thawed and drained
1 jar (2 ounces) diced pimientos, drained
2 medium carrots, sliced (1 cup)
1 cup cooked kidney, pinto or white beans
1 medium onion, finely chopped (1/2 cup)
1 medium stalk celery, finely chopped (1/2 cup)
Dressing (below)
Toasted Cereal (below)
Prepare Dressing; set aside. Mix beans, peas, pimientos, carrots, beans, onion and celery in large bowl. Pour dressing over vegetables; toss. Refrigerate at least 8 hours. Drain; top with Toasted Cereal. 8 servings.
Dressing
½ cup sugar
½ cup vinegar
¼ cup vegetable oil
1 teaspoon paprika
1 small clove garlic, finely chopped
Shake all ingredients in tightly covered container.
Toasted Cereal: Toss 1 cup Country ® Corn Flakes, Kix ® or Wheaties ® cereal with 1 tablespoon margarine or butter, melted. Toast in 400° oven 5 minutes; sprinkle with salt.
1 large apple or pear, cut into bite-size pieces
1 large stalk celery, sliced
1/4 cup mayonnaise or salad dressing
1/4 cup peanuts or raisins, if desired4 lettuce leaves
1 cup Cheerios® or MultiGrain Cheerios® cereal
Stir together apple, celery, mayonnaise and peanuts. Refrigerate until ready
to serve. Place lettuce leaves in 4 salad bowls or plates. Divide salad mixture
among salad bowls. Top each with 1/4 cup cereal. Serve immediately.
Something to help you use the produce
that you may purchase through our Project Fresh Program in the summer!
1 cup fresh green grapes
1 cup fresh red grapes
1 cup fresh cantaloupe
2 cups fresh watermelon
1 cup fresh
raspberries
1 cup fresh black grapes
1 cup fresh honeydew melon
1
cup fresh strawberries
Wash all fresh fruits
well. Cube all melons, remove grapes from stems, remove stems and hulls
and slice strawberries in half. Put in a large bowl. Toss lightly
to mix. Sprinkle raspberries on top. Chill for one hour before
serving. Note: substitute any fresh fruit in season. This many
different kinds of fruit is unnecessary, but use at least three different kinds.
Italian Bean and Tuna Salad
1 can (15 ounces) Baby Lima beans or 1-1/2 cups cooked dry packaged Baby
Lima beans, rinsed, drained
1 can (15 ounces) Dark Red Kidney beans or 1 -1/2 cups cooked dry packaged
Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1-1/2 cups cooked dry-packaged Great
Northern Beans, rinsed, drained
8 cherry tomatoes, cut into fourths
1/2 small cucumber, cut lengthwise into halves, seeded, sliced
1/3 cup chopped green or red pepper
1/4 cup thinly sliced red onion
Basil Vinaigrette (recipe below)
2 tuna steaks (about 16 ounces), broiled or grilled, or 1 can (12 1/4 ounces) white tuna in water, drained, flaked into 1-inch pieces
Lettuce Leaves
Basil or parsley sprigs
Combine beans, tomatoes, cucumber, pepper, and onion in large bowl; add Basil Vinaigrette (below) and toss. Refrigerate mixture at least 4 hours for flavors to blend,
stirring mixture occasionally. Add tuna to mixture 1 to 2 hours before serving
time.
Spoon salad onto lettuce-lined plate; garnish with basil.
Makes About 2/3 cup
3 tablespoons olive oil
1/2 cup tarragon wine vinegar
3 to 4 tablespoons finely chopped fresh, or 1 to 1 1/2 teaspoons dried basil
leaves
3 tablespoons fat-free plan yogurt
1 to 1 1/2 tablespoons lemon juice
3/4 teaspoon sugar
1 1/2 tablespoons water
1 to 2 cloves garlic
Mix all ingredients; refrigerate until serving time. Mix before using.
[Tip: Bean salad can be made and refrigerated 1 day in advance; add tuna as
directed above]
Any canned or dry-packaged bean variety can be easily substituted for another to
suit your preference.
2 cups cooked macaroni
1/2 cup green peas
1/4 cup mayonnaise or salad dressing
1 can (6 ounces) tuna in water, drained
2 tablespoons chopped onion, if desired
1 cup Cheerios (R) cereal
1/2 cup shredded cheese (2 ounces)
1 tablespoon butter or margarine melted
1/2 teaspoon parsley flakes, if desired
Stir together macaroni, peas, mayonnaise, tuna and onion in medium bowl. Refrigerate until ready to serve. Stir together remaining ingredients. Sprinkle over salad just before serving. 6 servings.
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