Salutary Salads

Yummy Chicken Taco Salad

2009-06-06T00:50:00.001-07:00

Yummy Chicken Taco Salad

Taco Salad: 4 chicken breast – boil, then shred with fork
Olive Oil Cumin
Chili Powder 1 Can Rotel tomatoes with green chilis
1 Large yellow onion – diced 1 Head Iceberg lettuce
1 Can black olives Shredded cheddar cheese
Sour Cream Guacamole (optional)Homemade Salsa:
1 large can peeled tomatoes 1 small bunch cilantro
1 medium/large onion garlic salt

How to Prepare:
In a large skillet, pour about 2 Tblsp olive oil and turn up to
med/high heat. Sautee about ¼ of the onions. Add the shredded
chicken, cumin and chili powder and Rotel. Simmer for approximately
20 minutes, stirring occasionally.
Meanwhile, shred lettuce and place in bowls. When Chicken mixture is
done, place a heaping on top of the lettuce and cover with cheese,
olives, sour cream, the remaining onions.
Combine salsa ingredients in blender. Add to salad.. this will be
used as your dressing. Enjoy!

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Warm Spinach Salad with Bacon & Pine Nuts

2009-06-06T00:49:00.001-07:00

Warm Spinach Salad with Bacon & Pine Nuts

Ingredients:
2 tablespoons olive oil 4 slices bacon – cut into ½” pieces
2 tablespoons pine nuts
2 cloves garlic – small, minced1 pound spinach leaves – trimmed
1 tablespoon balsamic vinegar 1 tablespoon grated parmesan cheese

How to Prepare:
Heat 1 Tbsp oil in a heavy skillet over med-hi heat until hot but
not smoking. Add the bacon and sautee, stirring occassionally, for 4
minutes, or until browned. Turn heat to Med., add the pine nuts, and
cook for 1 min., stirring occasionally. Add the garlic and cook,
stirring for 30 seconds. Add the spinach, vinegar and remaining Tbsp
of oil, cook tossing gently for 15 seconds, or until the spinach is
warm and a bit wilted. Transfer to serving plates, sprinkle with
Parmesan, and serve immediately.
The texture of the pine nuts mellows the saltiness of the bacon and
the tanginess of the vinegar.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Tart and Tangy Blue Cheese Dressing

2009-06-06T00:47:00.001-07:00

Tart and Tangy Blue Cheese Dressing

Ingredients:
¼ cup mayonnaise ½ cup sour cream
½ cup heavy cream 1 teaspoon spike or mrs dash seasoning – 1-2 tsp1 teaspoon salt –
if using Mrs Dash
3 tablespoons malt vinegar – or red wine vinegar
½ cup blue cheese, crumbled – salemville or gorgonzola

How to Prepare:
Reserve ½ of the crumbled blue cheese. Put everything else in a
blender and blend until smooth. Adjust for seasoning adding more
salt, vinegar or spike as needed. Stir in remaining blue cheese. Let
sit refrigerated at least 2 hours(overnight is better) before using
to allow flavors to blend.
Yield: 1 1/3 cups
Store in the refrigerator, tightly covered.

NOTES : Salemville Amish blue cheese is a very good mild/medium
flavored cheese. Gorgonzola is stronger and bolder. You can use a
combination of both. You may prefer to use the stronger cheese in
the blend and have the crumbles be milder.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Tapenade salad

2009-06-06T00:39:00.000-07:00

Tapenade

Serves:4
Ingredients:
½ cup kalamata olives 1 tsp capers
¼ cup extra virgin olive oil 1 tbsp balsamic vinigar
Equipment Needed:
Chef’s knife
cutting board
mortar & pestle
small bowl
measuring cups and spoons1/4 to ½ tsp oregano
¼ to ½ tsp rosemary
1 clove garlic
1/8 tsp black or white pepper

How to Prepare:
Hints: The vinaigrette should run slightly from the tapenade after
it sits for a few seconds. Tapenade may be prepared a day in
advance. Experiment with other herbs and types of acids to complment
other foods such as fish or cold meats. Wine or cider vinigar may be
substituted to reduce the carbohydrate by 0.5 g per serving.
Instructions: Chop olives until pieces are 1/8” or less. Crush
capers and garlic with knife blade and mince fine. Grind oregano and
rosemary with mortar and pestle until powdered. Combine all
ingredients in small bowl. Cover and chill for 2 hours. Serve over
cold asparagus or thin sliced tomato or other cold cooked vegetables.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Sweet Spinach, Shrimp and Strawberry Salad

2009-06-06T00:31:00.000-07:00

Sweet Spinach, Shrimp and Strawberry Salad

Serves:4
CarbsPerServing:Per Serving: 175 Calories; 3g Fat (14.9%
calories from fat); 27g Protein; 10g Carbohydrate; 3g Dietary
Fiber; 227mg Cholesterol; 293mg Sodium.
Prep Time:15 minutes

Ingredients:
4 ounces spinach leaves 4 ounces baby lettuce leaves
1 cup sliced strawberries -- *reserve about ¼ cup
½ cup jicama slices *cut into matchstick pieces
1 pound boiled shrimp, jumbo – peeled and chilled
1 tablespoon balsamic vinegar
6 ounces plain yogurt -- *s/f vanilla, not plain
½ cup sliced red onion

How to Prepare:
Cut lettuce and spinach however you like and place on 4 plates.
Divide jicama, onion, shrimp and strawberries on top.
In a blender or food processor, blend reserved strawberries, yogurt
and balsamic vinegar. Drizzle over the salads.
*IF you use plain yogurt, add ½tsp vanilla extract and 1 packet
sweetener to the dressing mix when you blend it.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Spring Mix Salad

2009-06-06T00:29:00.000-07:00

Spring Mix Salad

Ingredients:
Good sized handful of spring greens lettuce mix.
Hidden valley ranch dressing package mixed with sour cream instead
of mayo (much better that way). Mix a little water and/or cream to
get a more fluid consistency.1 Safeway Select brand Chicken,
Parmesan, Mushroom,
and Spinach Sausage, sauteed whole (slice when cooked), or any brand
that has no carbs/sugar.
A small sprinkling of Planter’s mixed salted nuts
instead of croutons (more natural and yummier than
store bought croutons).

How to Prepare:
Toss all ingredients in a salad bowl with a tablespoon or two of
your dressing, and you’ll have the most amazing brunch, lunch or
dinner. Add a sprinkling of garlic powder and pepper for extra zip).

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Spinach Salad

2009-06-06T00:24:00.000-07:00

Spinach Salad

Ingredients:
4 Bacon Strips ¼ cup splenda
¼ teaspoon Salt 1 tablespoon Not-Starch
1 egg – beaten1/8 cup Vinegar ½ cup Water
1 bag Fresh Spinach Leaves 2 eggs

How to Prepare:
Fry bacon until crisp. Reserve drippings and drain bacon on paper
towel, crumble and set aside.
In small saucepan combine splenda, salt and not-starch. Add egg and
vinegar; mix well. Add water and reserved drippings and bring to
boil. Reduce heat; simmer stirring constantly for 2-3 minutes. Cool
just until dressing reaches desired thickness. Put crumbled bacon on
top of spinach leaves in large bowl and toss with dressing.
NOTES : Counts for not-starch and spinach leaves not included in
totals.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Spicy Steak Salad

2009-06-06T00:22:00.000-07:00

Spicy Steak Salad

Ingredients:
1 pound round steak 2 tablespoons lime juice
4 tablespoons oil 1 clove garlic – crushed
1 teaspoon crushed red pepper – flakes
½ teaspoon salt ½ teaspoon pepper
6 cups romaine lettuce – shredded 4 tablespoons bottled Italian dressing
1 small tomato – diced ½ onion – cut into thin rings
1 medium cucumber – sliced thin, don’t peel 8 black olives
2 medium radishes – sliced thin

How to Prepare:
Mix lime juice, oil, garlic and seasonings. Place in a large zipper
bag w/meat. Let marinate overnight, turning occasionally. When ready
to serve, heat Foreman grill and cook for 6 minutes. (You may need
to cut steak in ½ or smaller). If using a skillet, preheat skillet
-you want it to sizzle when you put the steak in? Cook over high
heat for 4 minutes per side.
Toss lettuce with dressing and place in 4 plates. Top with the
vegetables.
Slice steak thinly and place on top of salad.
NOTES : Counts for italian dressing not included.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Simple Colorful Salad

2009-06-06T00:19:00.000-07:00

Simple Colorful Salad

Ingredients:
12 cherry tomatoes – cut in half
1 large cucumber – wash and slice about ¼” slices
1 small red onion – cut into thin slices and separate
into rings
6 green olives – w/pimento cut into ½s (optional)1 lemon – cut
in ½ and slice very thin –make sure peel is clean
2 tablespoons fresh parsley – chopped (2 to 3)
1/3 cup bottled Italian or Caesar dressing
salt and pepper to taste

How to Prepare:
Toss everything together and let marinate in the refrigerator for an
hour before serving. By itself or this is also excellent spooned
over some lettuce, cabbage or fresh spinach.
NOTES : Counts for dressing not incuded in totals.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Shrimp Curry Salad

2009-06-06T00:15:00.000-07:00

Shrimp Curry Salad
Serves:2

Ingredients:
Salad:
1/3 head lettuce 4 radishes – chopped
3 green onion – finely chopped (green peppers are also good on this salad)Dressing:
2 tablespoons butter ½ pound cooked shrimp – small
1 clove garlic pepper 3 tablespoons mayonnaise
1 teaspoon curry powder

How to Prepare:
Put about 2 Tbl Butter and ½ Lb. Small cooked shrimp in medium
glass bowl with lid. Microwave 1 minute till butter is melted and
shrimp is medium hot. Stir in 1 clove garlic and a small amount of
pepper. In separate small bowl combine 3 large Tbls of Mayonnaise (I
used Best Foods) and 1 tsp Curry powder.
Pour juice from shrimp in with mayonnaise and combine. Put shrimp on
salad. Pour dressing on salad.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Restaurant Style Slaw

2009-06-06T00:12:00.000-07:00

Restaurant Style Slaw
Serves:10

Ingredients:
8 cups cabbage – finely chopped, not shredded ¼ cup chopped carrot – finely chopped
1/3 cup Splenda ½ teaspoon salt
1/8 teaspoon white pepper1/4 cup half and half ½ cup mayonnaise
¼ cup buttermilk – or heavy cream to reduce carbs 1 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice

How to Prepare:
This is not my own recipe
*Note…I work full time so rather than shred all the veggies I just
bought the stuff that’s already shredded in the bag.
Be sure cabbage and carrots are chopped up into very fine pieces
(about the size of rice.) If you have no food processor, cabbage and
carrots may be “chopped”, by adding small pieces of them to your
blender with cold water and hitting the “grate” or med-low setting.
Be sure to drain very well before proceeding. Combine Splenda, salt,
pepper, half-and-half, mayonnaise, buttermilk (or cream), vinegar,
and lemon juice in a large bowl and beat until smooth. Add the
cabbage and carrots and mix well. Cover and refrigerate for at least
2 hours before serving.
When served, this will taste just like the creamy sweet slaw served
in restaurants like KFC, Lee’s, and many BBQ places.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Mushroom and Olive Salad

2009-06-06T00:08:00.000-07:00

Mushroom and Olive Salad

Ingredients:
½ cup kalamata olives ½ cup green olives
½ cup black olives ½ cup banana peppers – rings
2 ounces pimientos – (small jar)
½ cup mushrooms – cut into ½s1 cup italian salad dressing bottled
3 tablespoons lemon juice 1 teaspoon black pepper – freshly ground
2 cloves garlic – smashed 2 cups water
½ teaspoon salt

How to Prepare:
Use whole, pitted olives –or olive halves (not slices) depending on how you want
to use the mix. Banana peppers can be mild or hot -your choice. Drain and rinse all ingredients.
Bring water, salt and lemon juice to a boil. Add mushrooms and boil for 3 minutes. Drain well.
Warm salad dressing,garlic and pepper to a low simmer, then remove from heat and let cool while you
assemble the rest. In a gallon size zipper bag, place olives, mushrooms pimento and peppers.
When dressing has cooled slightly, pour into bag and seal. Marinate 2-3 days,
turning bag occasionally Drain or use with the dressing over salads.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Lime and Cilantro Viniagrette

2009-06-06T00:03:00.000-07:00

Lime and Cilantro Viniagrette

Ingredients:
2 tablespoons red wine vinegar 2 tablespoons lime juice
¼ teaspoon black pepper ¼ cup cilantro leaves, whole
1 clove garlic1 tablespoon egg substitute, liquid – (or 1 egg yolk)
2 teaspoons prepared mustard ½ cup oil
1 pinch salt

How to Prepare:
Put everything but half the cilantro and all of the oil in a
blender. Process until smooth. With the blender running, slowly pour
in the oil until it’s well blended. Chop the remaining cilantro very
fine and stir into the dressing. The cilantro taste is very strong.
Start with just 2T if you like. The vinaigrette is an excellent
marinade for ribs or fish. If you like a stronger lime flavor(for
marinades) add 1T lime zest to the blender as well.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Easy Egg Plant Salad Carbs

2009-06-05T23:57:00.000-07:00

Easy Egg Plant Salad Carbs

Ingredients:
1 large eggplant – cut ½” pieces 1 large onion – cut ½” pieces, (red, white, yellow,
spanish)
1 can pitted black olives – diced small1 small jar spanish olives
diced into small pieces ¼ cup cider vinegar – more to taste
1 quart tomato sauce – whatever low carb brand you use

How to Prepare:
Mix all chopped ingredients and add the vinegar. Toss well to mix
the vinegar with the mixed veggies. Let set a few minutes and toss
again. Add the tomato sauce and mix again. Add red pepper and black
to taste (1/2 tsp red is hot).
Mix one more time before placing in a 4 qt. Corningware pot. Bake in
the oven at 325`F for about 1 hour (1 ½ hours is mushy)
Let cool to room temperature, toss and refigerate before serving
(sandwich spread, appetizer, main course with chicken,pork or beef).
Suggestions: prep time on the above recipe is about 15 minutes, has
a very unique taste that satisfies the appetite.
NOTES : Counts for black and spanish olives not included in totals.

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Double Cranberry Salad

2009-06-05T23:53:00.000-07:00

Double Cranberry Salad

Ingredients:
Double Cranberry Salad
2 ½ cups Diet Iced Botanicals(Cranberry-Raspberry) – zero carbs
1 large package Cranberry Jell-O ( about 8 Carbs???)
½ cup chopped celery1/2 cup chopped pecans 1 ½ cups cottage cheese
1/8 cup mayonnaise

How to Prepare:
Bring Botanicals to boil. Stir in Jell-O until dissolved.Chill until partially set
(thickened –but not solid Pour ½ in 8x8x2 inch glass pan. Stir ½ cup celery &
½ cup nuts into pan—add additional celery & nuts to remaining Jello. Chill 8x8
pan & remaining Jell-O mixture---until Jell-O is firm.Mix together cottage cheese
& Mayo---place on top of 8x8 layer of Jell-O. Take remaining Jell-O (if it is firm
warm slightly in microwave & pour over cottage cheese.Chill until firm. Cut into 8
servings.
NOTES : Carbs for Cranberry Jello not included in above total – adjust
accordingly

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Cranberry Salad

2009-06-05T23:48:00.000-07:00

Cranberry Salad

Serves:8
Ingredients:
1 can crushed unsweetened pineapple – (9-oz.) juice packed 1 sugar-free cherry gelatin –
(.3-oz.)
1 tablespoon lemon juice ¼ cup artificial sweetener1 cup fresh cranberries – chopped fine
1 small orange – peeled, quartered and chopped small 1 cup celery – chopped
½ cup pecans – or other nuts, optional

How to Prepare:
Drain pineapple and save juice. Set pineapple aside for later use.
2. Combine pineapple juice with water to equal 2 cups liquid.
Prepare gelatin according to package label using juice-water mixture
for the liquid.
3. Once gelatin is dissolved, stir in lemon juice. Chill until
partially set.
4. In a separate bowl, combine the pineapple, sugar substitute,
cranberries, orange, celery and nuts. Add this mixture to the
partially set gelatin and stir until blended.
5. Pour into large mold or individual molds. Chill until firm.
Do not use fresh or frozen pineapple in this recipe! It will not
allow the gelatin to jell.
NOTES : Carbs for pineapple not included in above total – adjust
accordingly

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Black & Blue Salad Carbs

2009-06-05T23:26:00.000-07:00

Black & Blue Salad Carbs

PerServing:20 Prep Time:15

Ingredients:
2 heads of butterhead lettuce 6 oz. Of cold leftover steak,thinly sliced
8 cherry tomatoes, sliced in half6 oz. Bleu cheese
10 tbs heavy cream 2 tbs mayonnaise
1 tbs vinegar (optional)

How to Prepare:
Beat the heavy cream and mayonnaise together in a small mixing bowl.
Crumble half the bleu cheese into the mixture (reserving the other
half for a garnish) and stir a few times. Add a drizzle of the
vinegar if it is too thick. Chill for at least two hours. (The
longer it chills, the more intense the flavor becomes.)
Slice the butterhead lettuce in wedges (or tear into pieces if you
prefer) and place on four salad plates. Pour the bleu cheese
dressing over the lettuce. Arrange strips of the cold steak (cold
filet is outrageously good in this dish!)and four cherry tomato
halves over the lettuce. Sprinkle the reserved bleu cheese on top.
Give each plate a grind of fresh pepper and serve immediately

best-ever-taco-salad
best-ever-taco-salad
cranberry-salad
double-cranberry-salad
easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Best Ever Taco Salad

2009-06-05T23:14:00.000-07:00

Best Ever Taco Salad

Serves:4 – nutritional information is per
serving based on 4 servings per recipe.
CarbsPerServing:Per serving: 618 Calories (kcal); 47g Total
Fat; (68% calories from fat); 36g Protein; 13g Carbohydrate;
4g fiber; 149mg Cholesterol; 520mg Sodium
Prep Time:30 minutes
Effort:Easy

Ingredients:
1 pound lean ground beef ½ pound chorizo 2 -- *see recipe
1 tablespoon chili powder 1 teaspoon garlic powder
1 teaspoon ground oregano 1 teaspoon ground cumin
½ cup water 6 cups shredded lettuce
½ cup diced onion ½ cup diced tomato
½ cup diced avocado 1 cup shredded brick cheese – or pepper jack
4 tablespoons sour cream 4 tablespoons salsa
2 tablespoons heavy cream

How to Prepare:
Combine salsa, sour cream and heavy cream and refrigferate.
Saute ground beef, chorizo, chili powder, garlic powder, oregano and
cumin until browned. Add water, reduce heat, cover and simmer for
10-15 minutes, stiring occasionally. Remove lid and continue to
simmer until water is almost all gone. Taste for seasoning and add
salt and pepper if needed.
Place lettuce in a gallon sized zipper bag and pour sour cream
mixture over it. Seal and shake to coat lettuce with dressing.
Divide lettuce among 4 plates and then divide remaining
ingredients(including cooked mixture) evenly.

best-ever-taco-salad
best-ever-taco-salad
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easy-egg-plant-salad-carbs
lime-and-cilantro-viniagrette
mushroom-and-olive-salad
restaurant-style-slaw
shrimp-curry-salad
simple-colorful-salad
spicy-steak-salad
spinach-salad
spring-mix-salad
sweet-spinach-shrimp-and-strawberry
tapenade-salad
tart-and-tangy-blue-cheese-dressing
warm-spinach-salad-with-bacon-pine-nuts
yummy-chicken-taco-salad

Welcome

2009-06-05T00:48:00.001-07:00

Hi friends most welcome to my new blog
in this blog i teach you new salad recipes just wait for few days
thanks and regards