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Salads, Soups, Sauces and Marinades. Wow say that 3 times really fast..lol. Salads are a cool way to eat during the extreme heat of summer. Most salads are just as filling as a full meal, and can be healthier cutting the fat from your diet and adding extra vitamins. With salads being so readily avaiable on todays market why not eat more of them. They come in a wide variety , fresh and with resealable packaging. This section for the Busy Woman is about healthly eating in a time constricted world. In this section you will find some salads where the preparation time is 10 minutes, you will also find sauces that are easy and ready in no time flat. As far as soups, no soup is quick if its not in a can. They might not fit this category for fast meals, but the leftovers are out of this world! If you have a recipe you want to share email me.





Salads

I am sure we all know how to make Macaroni Salad with tuna, the following recipes are quick and easy to prepare and are meant to be eaten the following day. Its nice to come home to knowing that your side dish is already waiting for you. Remember these salads last up to 4 days in the fridge. And some recipes can easily be made with leftovers in the fridge.


Simple Pasta Salad

  • 3 cups macaroni (any kind)
  • 1 1/2 cups frozen vegetables**
  • 1/4 cup minced red onion
  • 3/4-1 cup Italian Dressing
  • salt and pepper

Cook macaroni til tender and drain well. In mixing bowl mix pasta, frozen vegetables, minced onion and salad dressing. Mox well coating the frozen veggies, salt and pepper to taste. Cover tightly and refridgerate. This salad taste better if you let it sit over night
**There are many different kinds of frozen vegetable blends avaiable, so try different ones to make this easy salad different**

Bean Salad

  • 1 can kidney beans
  • 1 can yellow beans
  • 1 can green beans
  • 1 can garbanzo beans
  • 4 tablsp minced red onion
  • Italian Dressing

Open and drain beans, mix with onion and dressing and cover tightly. This is like the above recipe needs to be refridgerated


Wild Rice & Turkey Salad
  • 4 cups torn spimach
  • 2 cups cubed cooked turkey
  • 2 cups cooked wild rice
  • 1 medium onion chopped
  • 1 cup sliced fresh mushrooms
  • 2 medium tomatoes chopped
  • 1 jar (2 oz) chopped pimento drained
  • 1 bottle (8oz) Italian Dressing

In a bowl, combine the first 7 ingredients. Add the dressing just before serving, mix well to coat evenly
*This salad works good with leftovers*

Raspberry Shrimp Salad
  • 1 cup fresh snow peas
  • 1 lb cooked frozen jumbo shrimp (thawed)
  • 6 cups of torn red tipped lettuce (or mixed greens)
  • 1 cup fresh raspberries
  • Raspberry Vinaigrette

    • Remove tips from snow peas and blanch in boiling watcer for 2 minutes. Rinse in cold water and set aside. Tear red tipped lettuce and mix with peas, raspberries and shrimp. Drizzle dressing and mix coating well.

    Raspberry Vinaigrette
    • 1 cup of fresh raspberries
    • 1/4 cup olive oil or cooking oil
    • 1/4 cup white wine vinegar or white wine
    • 1 tsp sugar
    • 1/2 tsp finely shredded orange peel
    • 1/4 tsp. dry mustard

    Put all ingredients in blender or processor and mix well. Refridgerate.

    Taco Salad

    • 1 lb ground meat
    • taco seasoning
    • nacho chips
    • shredded lettuce
    • chopped tomatoe
    • shredded cheese
    • sour cream
    • green onions(chopped)

    Cook ground beef, draining excess fat, add taco seasoning following package directions. Lay nacho chips on plate, spoon taco meat and add toppings
    *This is a great leftover recipe for taco meat, you can even break up the left over taco shells in place of the chips**

    Summer Squash Slaw

    • 2 yellow summer squash
    • 2 small zucchini
    • 1 small red pepper
    • 1/3 cup sliced onion

    Wash all veggies,juilenne the squash, zucchini and red pepper.

    Dressing

    • 3 tblsp vegetable oil
    • 2 tblsp of cidar vinegar or white wine vinegar
    • 1 tblsp mayo
    • 1 tsp sugar
    • 1/2 tsp dill weed
    • 1/2 tsp garlic salt
    • 1/4 tsp celery salt
    • 1/4 tsp salt
    • 1/4 pepper

    Combine all the dressing ingredients, mixing well. Slowly add vegeatbles coating with dressing. Cover and refridgerate letting flavours blend


    Our Recipe Box For Busy Cooks

    Salads

    Sauces, Marinades & Rubs

    Soups

    Main Dishes

    Pasta & Casseroles

    Quick Sidedishes

    Desserts

    Breakfast Foods



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    This page created March 08, 2001

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