undefined
Drain beans; rinse and drain again. Place in bowl.
Add corn. Fold in salsa, lime juice and cilantro.
Serve immediately, or cover and refrigerate until
serving time.
Combine broccoli, bacon, raisins, onion, almonds, peas,
and sunflower seeds in a large bowl. In a separate bowl,
mix mayonnaise, sugar and vinegar. Pour dressing over
salad and toss. Refrigerate at least 2 hours, tossing occasionally.
Prepare corn bread batter according to package directions.
Stir in chilies, cumin oregano and sage. Spread in greased
8-inch square baking pan. Bake at 400 degrees for 20 to 25
minutes or until done. Cool. In a small bowl, combine
mayonnaise, sour cream and dressing mix; set aside. Crumble
half of the corn bread into a 13x9x2-inch glass dish. Layer
with half of the beans, mayonnaise mixture, corn, tomatoes,
green pepper, onions, bacon and cheese. Repeat layers (dish
will be very full). Cover and refrigerate for 2 hours. Serves 12.
Prepare macaroni and cheese according to package
directions; cool for 20 minutes. Stir in mayonnaise
and mustard. Fold in remaining ingredients.
Refrigerate at least 2 hours.
Cook orzo to desired doneness as directed on package.
Meanwhile, in a small bowl, combine lemon peel, lemon
juice, olive oil, mustard and honey; beat with wire whisk until
well blended. Set aside. Drain orzo; rinse with cold water.
Drain well. In large bowl, combine cooked orzo, cucumber,
tomatoes, onion, olives and mint. Pour dressing over salad;
toss gently until well mixed. Line 4 individual salad plates
with lettuce. Spoon salad onto lettuce. Sprinkle with cheese.
In a large bowl, gently combine peas, celery,
radishes, cheese, water chestnuts and cashews;
set aside. In another bowl, mix together remaining
ingredients for dressing. Gently stir dressing into pea
mixture until well mixed. Refrigerate for 2 hours.
Stir again before serving.
Cook macaroni according to package directions.
Meanwhile, combine mayonnaise, mustard, onion
powder, and pepper in a 3-quart serving bowl and beat,
using a wire whisk, to blend well. Cut the ham into bite-size
cubes and add to the bowl. Cut the tomatoes in half and add
to the bowl, then add celery. Add the cheese and stir gently
but thoroughly to mix with the dressing. When the macaroni
is done, drain it, then rinse in ice water to cool, about 2 minutes.
Drain again. Add drained macaroni to the ham mixture and toss
well to mix. Serves 6.
8 ounces beef salami, cut crosswise into 1/4-inch thick slices and then into quarters
1 1/2 pounds red potatoes, cut into 1 inch pieces
1/2 cup prepared fat-free honey-Dijon salad dressing
1 cup sliced celery
1/3 cup chopped red onion
1/4 cup finely chopped parsley
Lettuce leaves (optional)
Course grind black pepper, as desired
Place potatoes in medium saucepan; cover with cold water. Bring
to a boil; reduce heat. Cover and simmer 10 to 12 minutes or until
tender; drain. In large bowl, combine hot potatoes and dressing;
toss lightly to coat. Cool 10 minutes. Add beef salami, celery, onion
and parsley to potatoes; mix lightly. Serve over lettuce, if desired;
season with pepper. Makes 4 servings.
In a large bowl, combine beans, lentils, corn, onion,
green pepper, and cilantro. In a jar with a tight-fitting lid,
combine remaining ingredients and shake well. Pour over
vegetables and toss. Cover and refrigerate at least 2 hours.
Mix all vegetables in a large bowl with a lid. In a
separate bowl, Mix together remaining ingredients.
Marinate overnight, stirring occasionally.
2 1/2 cups cooked rice
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
1/2 cup chopped red bell pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons dried cilantro
1 teaspoon chili powder
1 1/2 teaspoons seasoning salt
1/2 teaspoon garlic powder
Toss together rice, beans, corn and bell pepper in a large
bowl. Whisk olive oil, lemon juice, cilantro, seasoning salt,
chili powder and garlic powder in a small bowl until blended.
Add to rice mixture and toss.
Cook chicken with chili powder in oil in nonstick skillet
for 8 minutes or until chicken is done. Toss chicken, salad
greens, salsa, dressing and cheese in large bowl. Top with
chips before serving. Serves 6.
In large bowl, combine all ingredients.
Cover and refrigerate at least 1 hour.
Stir well before serving.
Alternately thread a chunk of lettuce, onion, bell pepper,
cucumber, and a tomato onto each skewer. Place on a
serving tray and drizzle with the dressing. Serve immediately.
Any favorite salad vegetable will also work.
Cook linguine according to package directions; drain and rinse
in cold water. Place in a bowl; add the shrimp, broccoli, artichokes,
mushrooms, tomatoes, carrots and onions. In a jar with a tight-fitting
lid, combine the oil, soy sauce, lemon juice, garlic and hot pepper sauce;
shake well. Pour over salad and toss to coat. Cover and refrigerate for at
least 1 hour. Just before serving, sprinkle with sesame seeds.
