Tag Archives: salad

Easy Creamy Italian Dressing

12 Sunday Jul 2020

Posted by in Salads

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This is a delicious creamy Italian dressing that you make using off the shelf ingredients.

Ingredients

  • 1/3 cup of your favourite Italian Salad Dressing
  • 1/3 cup of Mayonnaise
  • 2-3 TBSPs of Honey

Directions

  1. Put all in a container and shake til mixed
  2. More over your favourite salad

Enjoy

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Fresh Fattoush Salad

02 Thursday Aug 2018

Posted by in International Dishes, Salads, wrks4me - Recipes

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Fattoush Salad.jpg

Ingredients

Vegetables for the Saladwrks4me_terry_tested-11

  • 1/2 to 1 head of romaine lettuce
  • 1 Large piece of Pita Bread (Toasted in the oven for 10 minutes
    at 275 degrees F)
    Break into bite size pieces
  • 1-2 medium tomatoes (seeded and diced)
  • 1-2 English cucumbers (diced)
  • 2-3 Radishes (sliced thin) Optional
  • 1/2 to 1 bunch of fresh mint (chopped)
  • 1/2 to 1 bunch of parsley (chopped)
  • 1/2 to 1 red bell pepper (diced)
  • 1/2 to 1 green bell pepper (diced)
  • 4 baby green onion (sliced)

Salad Dressing Vinaigrette

  • 2 garlic cloves (Finely minced)
  • 1-2 lemons juiced (I use 1 lemon)
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp pomegranate (grenadine) molasses
  • 1 Tbsp sumac spice
  • 1/2 tsp of dry mint
  • 1/4 tsp salt and pepper each

Directions

  1. Mix all the vegetables together in a bowl
  2. Mix all the Salad Dressing Vinaigrette ingredients into a mixing jar and shake together to mix
  3. Add dressing to salad to taste

Enjoy

 

 

 

Opah Greek Salad

29 Wednesday Mar 2017

Posted by in Salads, wrks4me - Recipes

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Greek Salad

Directions

  • wrks4me_terry_tested-11½ cup olive oil
  • ½ cup red wine vinegar
  • juice of one lemon or 1/4 cup of lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano leaves
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp sugar or Splenda
  • 8 grape tomatoes (sliced)
  • 1 english cucumber (peel remove and diced)
  • 1 sweet pepper (diced)
  • 2 slices of red onion (diced)
  • 1 cup feta cheese, crumbled
  • 1½ cups black olives (Kalamata)
  • 2 large romaine lettuce
  • 1 cup of Baby Spinach

Preparation

  1. Add olive oil, red wine vinegar, lemon, garlic, oregano leaves, salt, pepper and sugar (or stivia) into a mixing jar.
  2. Put sweet pepper, onion, cucumber, lettuce, baby spinach, feta cheese and black olives into a salad bowel
  3. Pour over as much salad dressing as you like and toss

Enjoy

Quinoa Tabouli

20 Friday Jan 2017

Posted by in Home, Salads

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tabouli

Ingredientswrks4me_terry_tested-11

  • 1 cup of Quinoa
  • 2 cups of Water
  • 2 Bunches of Parsley (Stems Removed)
  • 1 Bunch of Mint (Stems removed)
  • 3 Green Onions
  • 2-3 Tomatoes (your choice)
  • 1/2 Medium Onion
  • 1 Clove of Garlic
  • 2 Fresh Lemons
  • 1/2 Cup of Olive Oil
  • 1 Tsp of Salt
  • Fresh Ground Pepper

Directions

  1. Put Quinoa and Water into a rice cooker and cook until tender
  2. Allow Quinoa to cool
  3. Finely chop Parsley, Mint, Green Onions, Medium Onion and Garlic and put into a bowl
  4. Dice Tomatoes and add them along with the Quinoa to the Parlsey Mixture
  5. In another bowl add Lemon Juice, Olive Oil, Salt and Pepper and whisk
  6. Pour Lemon Juice Mixture over Quinoa Mixture
  7. Put in the refridgerator and serve cold

Enjoy

(Note: You can use Bulgur instead of Quinoa or along with Quinoa)

 

 

 

 

 

Broccoli, Grape, and Pasta Salad ~ wrks 4 Ginette

02 Sunday Oct 2016

Posted by in Salads, wrks4me - Recipes

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Original: http://www.myrecipes.com/recipe/broccoli-grape-pasta-salad

Ingredients

  • 1 cup chopped pecans
  • 1/2 (16-oz.) package farfalle (bow-tie) pasta
  • 1 pound fresh broccoli
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 1/3 cup diced red onion
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 2 cups seedless red grapes, halved
  • 8 cooked bacon slices, crumbled

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions.

3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Aunt Terry-Lynn’s Carrot/Pasta Salad

10 Saturday Sep 2016

Posted by in Home, Low Carb, Salads, Side Dishes, wrks4me - Recipes

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  • 1 lb sliced carrots
  • 1 onion cut into rings
  • 1 green pepper
  • 1/2 cup celery

Dressing

  • 1/2 cup vinegar
  • 3/4 cup oil
  • 1 cup sugar or sugar substitute (Splenda)
  • 1 10 oz. can tomato soup
  • 1 teaspoon Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper

1/2 package of pasta twists
Cook carrots til tender. Slice onions into rings. Cut green pepper into pieces. Chop celery. Add vinegar, oil, sugar, tomato soup, salt and pepper to  cooked pasta twists

Carrot Salad

05 Monday Sep 2016

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wrks4me_terry_tested-11Ingredients:

  • 1 small orange jello
  • 3 oz Philadelphia Cream Cheese
  • 14 oz crushed pineapple
  • 2 carrots shredded
  • 1/2 pint whipping cream

Directions:

  1. Drain pineapple and put in sauce pan
  2. Bring juice of pineapple to a boil
  3. Add Jello and dissolve
  4. Remove from heat and set aside and cools a bit
  5. Add cream cheese to mixture and beat at low speed until (little pieces are left) let cool.
  6. Add pineapple and shredded carrot and fold in beatened whipped cream.
  7. Let cool overnight.
     

Waldorf Salad

05 Monday Sep 2016

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wrks4me_terry_tested-11Ingredients:

  • 1 green eating apple
  • 2 red eating apples
  • 1 tbsp lemon juice
  • 1 cup diced celery
  • 1 cup seedless grapes, halved
  • 1/2 grated mild cheese
  • 1/4 cup mayonnaise
  • 1/4 whipping cream
  • 1/2 cup chopped walnuts

Instructions:

Add apples, lemon juice, celery, grapes and cheese.
Combine mayonnaise with cream. Pour over salad and toss to coat.
Refrigerate until serving time. Add walnuts at serving time.

 

“KFC Like” Coleslaw

05 Monday Sep 2016

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KFC Coleslaw

  • wrks4me_terry_tested-116 cups shredded cabbage
  • 3 shredded carrots
  • 1/2 onion chopped fine
  • 1/4 cup sugar or sugar substitute (adjust quantity based on brand to equal 1/4 cup)
  • 1/4 cup milk
  • 1/2 cup buttermilk
  • 2 tsp lemon juice
  • 1 cup mayonnaise
  • Salt & pepper to season

Mix all together in a bowl and refrigerate,

Note: If you don’t have buttermilk, you can make some by adding 1 Tablespoon of Lemon Juice to 1 cup of milk and stir quickly to avoid curdling.

Polish Coleslaw

05 Monday Sep 2016

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Coleslaw1

  • wrks4me_terry_tested-111 Green Cabbage (about 2 lbs.)
  • 3/4 cup finely shredded Carrot (add more if you’d like)
  • 1 1/2 cups Sugar  (or use a sugar substitute ie: stevia/erythritol mixture. I get mine at Bulk Barn. I use 1/2 cup at a time and taste) or (3/4 sugar and 3/4 Splenda or your preferred sweetener substitute)
  • 1 1/4 cups Vinegar
  • 1 cup Oil
  • 1/2 tablespoon Salt
  • 1/2 tablespoon Celery Seed

Shred all of the vegetables into a very large mixing bowl. The quantities will go down when you add the dressing. The thinner the shredding the better.

Put sugar or sugar substitute, vinegar, oil, salt and celery seed into a pot and bring to a boil. Pour over cabbage and carrots.  Coat thoroughly. Refrigerate overnight