2 1/2 tbsp. red wine vinegar
2 c. buttermilk
2 c. cilantro
3/4 c. pepitas or sunflower seeds
3/4 c. Parmesan cheese
1 1/3 c. oil
4 tbs dry ranch dressing
Blend everything but oil together. As mixture is blending, slowly add oil. Makes four cups. Best refrigerated overnight. Top green leaf lettuce with grilled chicken, tomatoes, pepitas, tortilla strips and dressing.
Showing posts with label SALAD AND DRESSINGS. Show all posts
Showing posts with label SALAD AND DRESSINGS. Show all posts
Monday, March 28, 2011
Shamrock Salad
4 cups torn spinach
1 cup shredded Swiss cheese
1 1/4 cups frozen peas, thawed
1/2 cup pumpkin or sunflower seeds, toasted
1/4 cup sliced radishes
2 hard boiled eyes, sliced
1 1/2 cups cauliflower flowerets
1/2 cup shredded carrots
4 cups torn iceburg lettuce
Dressing:
3/4 cup frozen peas, thawed
1/2 cup mayonnaise
3 oz. cream cheese softened
1 tbsp. milk
1 tbsp. lemon juice
1/4 tsp. garlic powder
dash hot pepper sauce
1/4 cup Swiss cheese, grated
2 tbsp. pumpkin or sunflower seeds, toasted
cherry tomatoes
Green pepper sliced from the bottom (slices should look like shamrocks)
1. Place spinach in the bottom of a large glass bowl. Top with the 1 cup shredded cheese, 1 1/4 cups of peas, and 1/2 cup seeds, radishes, egg slices, cauliflower, carrot and lettuce.
2. In a blender combine 3/4 cup peas with mayo; add the next 6 ingredients. Cover; blend until smooth.
3. Spread mixture over top of salad. Cover and refrigerate several hours.
1 cup shredded Swiss cheese
1 1/4 cups frozen peas, thawed
1/2 cup pumpkin or sunflower seeds, toasted
1/4 cup sliced radishes
2 hard boiled eyes, sliced
1 1/2 cups cauliflower flowerets
1/2 cup shredded carrots
4 cups torn iceburg lettuce
Dressing:
3/4 cup frozen peas, thawed
1/2 cup mayonnaise
3 oz. cream cheese softened
1 tbsp. milk
1 tbsp. lemon juice
1/4 tsp. garlic powder
dash hot pepper sauce
1/4 cup Swiss cheese, grated
2 tbsp. pumpkin or sunflower seeds, toasted
cherry tomatoes
Green pepper sliced from the bottom (slices should look like shamrocks)
1. Place spinach in the bottom of a large glass bowl. Top with the 1 cup shredded cheese, 1 1/4 cups of peas, and 1/2 cup seeds, radishes, egg slices, cauliflower, carrot and lettuce.
2. In a blender combine 3/4 cup peas with mayo; add the next 6 ingredients. Cover; blend until smooth.
3. Spread mixture over top of salad. Cover and refrigerate several hours.
Josine’s Taco Salad
1 lb ground beef
Garlic salt to taste
1 bunch diced green onions
2 heads of iceberg lettuce
2-3 tomatoes
1 can kidney beans
1 can Ortega green chili salsa
1/2 lb. shredded cheddar cheese
1 bag tortilla chips
1 regular size bottle of Thousand Island dressing
Brown ground beef adding garlic salt to taste. Set aside. When slightly cooled add green onions to meat mixture. In large bowl mix chopped lettuce, tomatoes, drained kidney beans, green chili salsa, thousand Island dressing, cheddar cheese, and about half of tortilla chips broken up. Add meat mixture. Serve with additional chips if desired.
Garlic salt to taste
1 bunch diced green onions
2 heads of iceberg lettuce
2-3 tomatoes
1 can kidney beans
1 can Ortega green chili salsa
1/2 lb. shredded cheddar cheese
1 bag tortilla chips
1 regular size bottle of Thousand Island dressing
Brown ground beef adding garlic salt to taste. Set aside. When slightly cooled add green onions to meat mixture. In large bowl mix chopped lettuce, tomatoes, drained kidney beans, green chili salsa, thousand Island dressing, cheddar cheese, and about half of tortilla chips broken up. Add meat mixture. Serve with additional chips if desired.
Saturday, March 26, 2011
Shrimp and Pasta Salad
1 (16oz) vermicelli pasta package
1 1/2 cups mayonnaise
1 1/2 cup grated Parmesan cheese
8oz. of Bernstein’s Italian salad Dressing
5-6 green onions chopped
1 pound of cooked fresh shrimp
1. Break pasta into thirds
2. Boil pasta according to directions on box and drain
3. Add Italian Dressing
4. Mix together mayonnaise and cheese
5. Add mayonnaise mix, onions, and shrimp to cooled pasta
6. Mix well
7. Chill and serve
1 1/2 cups mayonnaise
1 1/2 cup grated Parmesan cheese
8oz. of Bernstein’s Italian salad Dressing
5-6 green onions chopped
1 pound of cooked fresh shrimp
1. Break pasta into thirds
2. Boil pasta according to directions on box and drain
3. Add Italian Dressing
4. Mix together mayonnaise and cheese
5. Add mayonnaise mix, onions, and shrimp to cooled pasta
6. Mix well
7. Chill and serve
Pasta and Fruit Chicken Salad
2 Cups of uncooked rotini or elbow macaroni
1 Cup mayonnaise or salad dressing
1 1/2 teaspoons dry mustard
1/2 teaspoon of paprika
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 (20oz) can of pineapple chunks; drained, reserve 3 tablespoons of liquid
2 cups of cubed cooked chicken
1 cup of melon balls or cubes
1 cup of seedless green or red grapes
1. Cook rotini to desired doneness as directed on package
2. Meanwhile, in large bowl, combine mayonnaise, dry mustard, paprika, salt, pepper and reserved 3 tablespoons of pineapple juice blend well.
3. Drain rotini and rinse with cold water to cool. Add rotini, chicken, melon, grapes and pineapple to mayonnaise mixture mix gently to coat. Cover and refrigerate 1 hour to blend flavors.
Serves 6
1 Cup mayonnaise or salad dressing
1 1/2 teaspoons dry mustard
1/2 teaspoon of paprika
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 (20oz) can of pineapple chunks; drained, reserve 3 tablespoons of liquid
2 cups of cubed cooked chicken
1 cup of melon balls or cubes
1 cup of seedless green or red grapes
1. Cook rotini to desired doneness as directed on package
2. Meanwhile, in large bowl, combine mayonnaise, dry mustard, paprika, salt, pepper and reserved 3 tablespoons of pineapple juice blend well.
3. Drain rotini and rinse with cold water to cool. Add rotini, chicken, melon, grapes and pineapple to mayonnaise mixture mix gently to coat. Cover and refrigerate 1 hour to blend flavors.
Serves 6
Friday, March 25, 2011
Frog Egg Salad
12 oz acini de pepe pasta
2 5/8 oz maraschino cherries -- about 15 cut in half
30 oz pineapple tidbits in juice -- save juice
Saved pineapple juice
1 tbsp lemon juice
1 1/2 c powdered sugar
1 tbsp cornstarch
3/4 tsp salt
2 eggs - beaten
3 c miniature marshmallows
6 oz whipped topping -- Cool Whip Light
16 oz mandarin oranges in light syrup -- drained
Cook pasta 10 minutes. Drain. Rinse cold. Drain pineapple saving the juice. Add pineapple and cherries to pasta. Mix pineapple juice, lemon juice, sugar, cornstarch, and salt in a 2 quart pan. Add beaten egg. Stirring constantly, bring to a boil. Add to pasta/fruit mix. Chill thoroughly, overnight is best. Fold in whipped topping and marshmallows. Carefully fold in oranges. Chill.
2 5/8 oz maraschino cherries -- about 15 cut in half
30 oz pineapple tidbits in juice -- save juice
Saved pineapple juice
1 tbsp lemon juice
1 1/2 c powdered sugar
1 tbsp cornstarch
3/4 tsp salt
2 eggs - beaten
3 c miniature marshmallows
6 oz whipped topping -- Cool Whip Light
16 oz mandarin oranges in light syrup -- drained
Cook pasta 10 minutes. Drain. Rinse cold. Drain pineapple saving the juice. Add pineapple and cherries to pasta. Mix pineapple juice, lemon juice, sugar, cornstarch, and salt in a 2 quart pan. Add beaten egg. Stirring constantly, bring to a boil. Add to pasta/fruit mix. Chill thoroughly, overnight is best. Fold in whipped topping and marshmallows. Carefully fold in oranges. Chill.
Wednesday, March 23, 2011
My Favorite Pasta Salad
1-16 oz. pkg. penne or farfalle pasta, cooked and drained
1 cup feta cheese
1 cup diced cucumber
1 cup halved cherry tomatoes
1/4 cup chopped green onion
1 cup shredded carrots
2 cups broccoli florets
3 chicken breasts, grilled
Dressing:
1/2 cup cider vinegar
1/2 cup sugar
1 garlic glove (minced)
1/2 green onion, chopped
1/2 tsp. ground mustard
1/2 tsp. salt
Combine all the above ingredients in a blender and slowly add 1 cup vegetable oil.
After blended add 3 tsp. poppy seeds.
Pour over salad and serve.
1 cup feta cheese
1 cup diced cucumber
1 cup halved cherry tomatoes
1/4 cup chopped green onion
1 cup shredded carrots
2 cups broccoli florets
3 chicken breasts, grilled
Dressing:
1/2 cup cider vinegar
1/2 cup sugar
1 garlic glove (minced)
1/2 green onion, chopped
1/2 tsp. ground mustard
1/2 tsp. salt
Combine all the above ingredients in a blender and slowly add 1 cup vegetable oil.
After blended add 3 tsp. poppy seeds.
Pour over salad and serve.
Tuesday, March 22, 2011
Asian Chicken Salad
Dressing:
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (can use peanut oil too)
¼ cup vegetable oil
3 Tbsp. rice vinegar
1 (8 oz.) package dried rice noodles
1 head lettuce - rinsed, dried, and chopped (I like green leaf or I add spinach for more iron.)
4 boneless chicken breasts, cooked and shredded
3 green onions, chopped
1 Tbsp. sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining in a salad dressing carafe and mixing. To prepare Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on a paper towel. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. Or use chow mein noodles as a simple substitution. In a large bowl combine the lettuce, chicken, green onions and sesame seeds. Let chill 10 minutes before serving. Just before serving add cooked rice noodles and dressing. The dressing is great for any time. Don’t let the salad sit or it will get limp and slimy. YUCK!
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (can use peanut oil too)
¼ cup vegetable oil
3 Tbsp. rice vinegar
1 (8 oz.) package dried rice noodles
1 head lettuce - rinsed, dried, and chopped (I like green leaf or I add spinach for more iron.)
4 boneless chicken breasts, cooked and shredded
3 green onions, chopped
1 Tbsp. sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining in a salad dressing carafe and mixing. To prepare Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on a paper towel. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. Or use chow mein noodles as a simple substitution. In a large bowl combine the lettuce, chicken, green onions and sesame seeds. Let chill 10 minutes before serving. Just before serving add cooked rice noodles and dressing. The dressing is great for any time. Don’t let the salad sit or it will get limp and slimy. YUCK!
Spinich Basi Pasta Salad
1 (16 oz.) package bow tie pasta*
1 (6 oz.) package spinach leaves
2 cups fresh basil leaves
2-3 Tbsp. extra virgin olive oil
3 cloves garlic, minced
4 oz. prosciutto, diced or bacon
½ - 1 cup Hidden Valley Ranch Dressing (not in the bottle) to taste
Garlic salt, ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts
Cook the bow tie pasta according to package directions. Rinse with cool water. Drain and set aside in large bowl. Chop into small pieces the spinach and basil and add to large bowl. On high heat cook prosciutto or bacon until almost done. If using bacon, drain off excess grease. Add a couple tablespoons of olive oil to the pan. Add the garlic and cook the prosciutto/bacon and garlic for an additional 2 -3 minutes. Remove from heat and toss into bowl with pasta, spinach, and basil. Season to taste with garlic salt, pepper, and ranch dressing. Serve with parmesan cheese and pine nuts on top.
*Any pasta will do. It’s a matter of personal preference. This recipe is all about what you like.
1 (6 oz.) package spinach leaves
2 cups fresh basil leaves
2-3 Tbsp. extra virgin olive oil
3 cloves garlic, minced
4 oz. prosciutto, diced or bacon
½ - 1 cup Hidden Valley Ranch Dressing (not in the bottle) to taste
Garlic salt, ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts
Cook the bow tie pasta according to package directions. Rinse with cool water. Drain and set aside in large bowl. Chop into small pieces the spinach and basil and add to large bowl. On high heat cook prosciutto or bacon until almost done. If using bacon, drain off excess grease. Add a couple tablespoons of olive oil to the pan. Add the garlic and cook the prosciutto/bacon and garlic for an additional 2 -3 minutes. Remove from heat and toss into bowl with pasta, spinach, and basil. Season to taste with garlic salt, pepper, and ranch dressing. Serve with parmesan cheese and pine nuts on top.
*Any pasta will do. It’s a matter of personal preference. This recipe is all about what you like.
Sunday, March 20, 2011
Poppy Seed Dressing
Whisk
4 parts honey
4 parts vinegar
Add
2 parts mustard
2 parts poppy seed
slowly whisk in
16 parts oil
4 parts=4 Tablespoons
16 parts=3/4 cups
4 parts honey
4 parts vinegar
Add
2 parts mustard
2 parts poppy seed
slowly whisk in
16 parts oil
4 parts=4 Tablespoons
16 parts=3/4 cups
Tex-Mex Bean Salad with Creamy Salsa Dressing
serves 4
1/3 cup fat-free salsa, medium or spicy
3 Tbsp reduced-fat sour cream
1 Tbsp apple cider vinegar
3 cups canned black beans, drained and rinsed (about two 15.5 oz cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn or fresh cooked kernels
1/2 cup diced avocado
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro (or less to taste)
6 cups shredded romaine lettuce
2 oz pepper jack cheese, cubed or shredded
24 baked low-fat tortilla chips
In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.
Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each plate. Yields 1 salad per serving.
1/3 cup fat-free salsa, medium or spicy
3 Tbsp reduced-fat sour cream
1 Tbsp apple cider vinegar
3 cups canned black beans, drained and rinsed (about two 15.5 oz cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn or fresh cooked kernels
1/2 cup diced avocado
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro (or less to taste)
6 cups shredded romaine lettuce
2 oz pepper jack cheese, cubed or shredded
24 baked low-fat tortilla chips
In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.
Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each plate. Yields 1 salad per serving.
Pear Jello Salad
1 pkg. lime jello
1 c. (2 1/2) pears-drained juice
heat juice add water to make 3 c. liquid
make jello
smash pears
Add
1 8 oz. cream cheese (soft)
add liquid-to pears & cream cheese
put in 9X13
when cool add
8 oz. cool whip
refrigerate
stays good a long time
1 c. (2 1/2) pears-drained juice
heat juice add water to make 3 c. liquid
make jello
smash pears
Add
1 8 oz. cream cheese (soft)
add liquid-to pears & cream cheese
put in 9X13
when cool add
8 oz. cool whip
refrigerate
stays good a long time
KFC Cole Slaw
4 cup cabbage (1/2 head)
1/8 cup carrot (1/2 mid-side carrot)
Less than 1/8 cup sugar
1/4 tsp salt
1/16 tsp pepper
1/8 cup milk
1/4 cup mayo
1/8 cup buttermilk
3/4 TBSP. vinegar
1/2-1 TBSP. lemon juice
Tomoko Johnson
1/8 cup carrot (1/2 mid-side carrot)
Less than 1/8 cup sugar
1/4 tsp salt
1/16 tsp pepper
1/8 cup milk
1/4 cup mayo
1/8 cup buttermilk
3/4 TBSP. vinegar
1/2-1 TBSP. lemon juice
Tomoko Johnson
Mesa Grill's Southwestern Potato Salad
Recipe courtesy Bobby Flay donated by Tomoko Johnson
prep time: 20 min.
cook time: 15 min.
serves 8
Ingredients
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro (start with little amount/if you want, can add more later)
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne-careful!
4 cloves garlic, finely chopped
salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked drained and sliced 1/2-inch thick
Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
prep time: 20 min.
cook time: 15 min.
serves 8
Ingredients
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro (start with little amount/if you want, can add more later)
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne-careful!
4 cloves garlic, finely chopped
salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked drained and sliced 1/2-inch thick
Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
Pomegranate Salad
Large strawberry jello (wild strawberry best)
Miniature marshmallows
Frozen strawberries (either whole or boxed sweetened depending on amount of sugar you want)
1 large can crushed pineapple (drained)
sliced bananas
pomegranate seeds (2-3 or more pomegranates)
1 small carton cool whip
Sorry about the lack of measurements. I made this up as I went & change measurements according to amount of salad needed.
Miniature marshmallows
Frozen strawberries (either whole or boxed sweetened depending on amount of sugar you want)
1 large can crushed pineapple (drained)
sliced bananas
pomegranate seeds (2-3 or more pomegranates)
1 small carton cool whip
Sorry about the lack of measurements. I made this up as I went & change measurements according to amount of salad needed.
Chicken Chutney Salad
2 cup diced chicken
1 13oz.-15oz. pineapple tidbits (drain)
1 cup grapes-Thompson seedless
1 cup diagonally sliced celery
1/2 cup sliced green onion
1/2 cup salted peanuts (spanish) or salted almonds
Dressing
2 Tbs. chopped chutney
1 tsp. grated lime rine
2 Tbs. lime juice
1/2 tsp. curry powder
1/2 tsp. salt
Toss together first 6 ingredients.
Combine and add the remaining ingredients.
Best made ahead to set overnight in refrige. Do not add nuts to salad until shortly before serving, they will become soggy.
Patricia Pomeroy Durrett, Audrey's sister
1 13oz.-15oz. pineapple tidbits (drain)
1 cup grapes-Thompson seedless
1 cup diagonally sliced celery
1/2 cup sliced green onion
1/2 cup salted peanuts (spanish) or salted almonds
Dressing
2 Tbs. chopped chutney
1 tsp. grated lime rine
2 Tbs. lime juice
1/2 tsp. curry powder
1/2 tsp. salt
Toss together first 6 ingredients.
Combine and add the remaining ingredients.
Best made ahead to set overnight in refrige. Do not add nuts to salad until shortly before serving, they will become soggy.
Patricia Pomeroy Durrett, Audrey's sister
Spinach and Pear Gorgonzola Salad
1 bag baby spinach
1 bag romaine lettuce
3/4 lb. mushroom
3/4 to 1 lb. Gorgonzola cheese
1 lb. bacon
craisins
pecans
2 to 3 pears cut up bite size
Poppy seed dressing
3/4 cup white vinegar
1/4 cup oil
3/4 cup sugar
1 1/2 t. poppy seeds
1/2 t. dry onion
1 1/2 t. salt
3/4 t. mustard
1 red onion
1 t. garlic
Combine ingred. shake well & refrigerate!
1 bag romaine lettuce
3/4 lb. mushroom
3/4 to 1 lb. Gorgonzola cheese
1 lb. bacon
craisins
pecans
2 to 3 pears cut up bite size
Poppy seed dressing
3/4 cup white vinegar
1/4 cup oil
3/4 cup sugar
1 1/2 t. poppy seeds
1/2 t. dry onion
1 1/2 t. salt
3/4 t. mustard
1 red onion
1 t. garlic
Combine ingred. shake well & refrigerate!
Saturday, March 19, 2011
Pretzel Salad
3/4 cup margarine
3 Tbsp. sugar
2 2/3 cup crushed pretzels (not the stick pretzels)
1 (8 oz) package cream cheese
3/4 cup sugar
1 (8 oz) container whipped topping
2 small (3 oz) or 1 large (6 oz) package strawberry gelatin
2 cups boiling water
1 (16 oz) package frozen sliced strawberries
Cream margarine, 3 Tbsp. sugar, and crushed pretzels. Press into a 9x13" pan. Bale in 350 oven for 10 mins. Let cool. Mix cream cheese, 3/4 cup sugar, and whipped topping . Spread over pretzel mixture. Seal sides well. Combine gelatin and boiling water, dropping in frozen strawberries while water is hot. Allow gelatin to thicken a little and then fold over cream cheese mixture. Refrigerate overnight. Serves 12-15
3 Tbsp. sugar
2 2/3 cup crushed pretzels (not the stick pretzels)
1 (8 oz) package cream cheese
3/4 cup sugar
1 (8 oz) container whipped topping
2 small (3 oz) or 1 large (6 oz) package strawberry gelatin
2 cups boiling water
1 (16 oz) package frozen sliced strawberries
Cream margarine, 3 Tbsp. sugar, and crushed pretzels. Press into a 9x13" pan. Bale in 350 oven for 10 mins. Let cool. Mix cream cheese, 3/4 cup sugar, and whipped topping . Spread over pretzel mixture. Seal sides well. Combine gelatin and boiling water, dropping in frozen strawberries while water is hot. Allow gelatin to thicken a little and then fold over cream cheese mixture. Refrigerate overnight. Serves 12-15
Ortange Fluff
1 small carton cottage cheese
1 small carton Cool Whip
1 small can pineapple tidbits, drained
1 can mandarin oranges, drained
1 small package apricot and peach Jello
pecans as desired
Put Jello in a bowl. Mix cottage cheese, then other ingredients. Place in fridge to set. YUMMY!
1 small carton Cool Whip
1 small can pineapple tidbits, drained
1 can mandarin oranges, drained
1 small package apricot and peach Jello
pecans as desired
Put Jello in a bowl. Mix cottage cheese, then other ingredients. Place in fridge to set. YUMMY!
Tortellini Chicken Salad
1 pkg. cheese tortellini (fresh or frozen)
4 baked chicken patties
1 cucumber
1 tomato
Bernstein's Light Fantastic Cheese Fantastic! Dressing
Cook tortellini, drain & let cool. Cook chicken & let cool. Slice cucumber & chop tomato. Place cucumber & tomato on top of tortellini, add dressing and toss to coat. Place sliced chicken on top. Can be served warm or at room temp. Makes 4 servings.
4 baked chicken patties
1 cucumber
1 tomato
Bernstein's Light Fantastic Cheese Fantastic! Dressing
Cook tortellini, drain & let cool. Cook chicken & let cool. Slice cucumber & chop tomato. Place cucumber & tomato on top of tortellini, add dressing and toss to coat. Place sliced chicken on top. Can be served warm or at room temp. Makes 4 servings.
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