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Beetroot Salad :
An easy, quick, and wonderful vegetable salad dish
that is so refreshing served ice cold.
1 (10 ounce) can baby peas, drained
1 (15 ounce) can sliced beets, drained and diced
2 tablespoons chopped onion (optional)
1/2 cup creamy salad dressing, e.g.Pams.
In a medium bowl, mix together the peas, beets,
onion and salad dressing. Refrigerate until cold,
about 30 minutes, before serving.
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Healthy Texan Style Salad [minus meat/poultry ]
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing and lemon juice
In a large bowl, mix the red leaf lettuce, green
leaf lettuce, tomato, cilantro, corn, and black beans.
Top with French fried onions. |
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In a small bowl, mix the Ranch dressing and lemon juice
Serve on the side, or toss with the salad to coat. *to be used with chicken pieces . bbqued or boiled . remove all fat and skin. and add it to your salad as well. also red meat *one wholesome steak -med rare . cut in pieces and add to your plate as you eat with the salad . *another option is fish steamed - then flaked. or left whole . and add your salad to your plate . No extra sauces are needed in these dishes |
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Low-Fat Supper Salad
4 hard boiled eggs
1 head lettuce, shredded
1 bunch chicory, shredded
4 tomatoes, wedged
6 scallions, diced
1 cup chopped spinach
1 cucumber, sliced
8 radishes, sliced
3 celery ribs, chopped
Discard egg yolks and chop whites.
In large bowl, combine all ingredients and toss lightly.
Chill for 1 hour before serving.
Serve with favorite dressing. Makes 8 serving; |
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