4 large chicken breasts, steamed & cubed
1/2 cup low fat mayonnaise
1/2 cup Ranch dressing
1/2 cup walnuts, chopped
1 cup red & green grapes, halved
1/2 cup sweet Vidalia onion (if available, any onion will do)
1/2 cup celery, finely chopped
Blend all ingredients together. Serve on unleavened bread, unleavened crackers, or on a bed of lettuce.
BLACK BEAN AND CORN SALAD by Nicole J.
3 Ears of Fresh Corn, shucked, cut off cob
1 Pt. Grape Tomatoes, quartered
3 Stalks of celery, diced
1 Can of Black Beans, drained and rinsed
1/2 Red Onion, diced
1 Cucumber, diced
1 Small Jalapeno, diced
Prepare all veggies according to instructions.
Sqeeze lime over salad and stir.
Salt and Pepper to taste.
It's a refreshing salad perfect for late summer and fall.
BROCCOLI SALAD by Anonymous
5 cups fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed
1 cup mayonnaise
2 tablespoons vinegar
1/2 cup sugar
Combine broccoli florets, raisins, sunflower seeds, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
by Sister Liz F.
IN A LARGE BOWL TOSS TOGETHER:
3 cups coarsely chopped tomatoes (4 med, or 20-oz. cherry tomatoes cut in half or thirds)
1 15-oz. can garbanzo beans (chickpeas) Rinsed well and drained
1/2 large cucumber (about 1 cup) quartered and sliced (peel if desired)
1 cup chopped green (red, yellow or orange) sweet bell peppers
1/2 cup snipped cilantro leaves (small pcs)
1/4 cup finely chopped onion (food processor)
FOR DRESSING: In a screw-top jar, combine;
1/4 cup olive oil
3 Tbsp. red wine vinegar (or lemon juice)
1 tsp. coarse kosher salt
1 clove garlic, minced
1/4 tsp. sugar
COVER AND SHAKE WELL
POUR OVER VEGETABLES, TOSS TO COAT
COVER AND CHILL 4 - 24 HOURS
LET SIT 15 MINUTES AT ROOM TEMP BEFORE SERVING.
FRESH FRUIT SALAD by Anonymous
1 lb. strawberries, rinsed, hulled,
1/2 lb. seedless green grapes
1/2 lb. seedless red grapes
3 bananas, peeled and sliced
1/2 cup granulated sugar (or less)
juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger
Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
by Pat F.
1 pkg. pasta spirals
(tomato & spinach best)
1/4 cup extra virgin olive oil
1/4 t. red pepper flakes, optional
1 cup onion, chopped
1 cup artichoke hearts, optional
1 medium yellow pepper, chopped
2 cups vegetable broth
1 cup black olives
1 can garbanzo beans (chick peas) or red beans
1 can whole tomato with basil
1/2 t. salt
1 T. parsley
3 garlic cloves, diced
Cook pasta according to directions. Sauté onion, garlic, and yellow pepper until just softened. Add broth, olives, garbanzos, and tomatoes; simmer 5 minutes. Place pasta in a large bowl. Pour sauce over and toss. Garnish with parsley. Enjoy!