Paulissa's Sombrero Salad

1 can black beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 c. frozen corn, thawed (tossed in with the beans when rinsed and it will be thawed by the time you're finished rinsing)
1 onion, finely diced
2 stalks celery, chopped
1 c. Annie's Naturals roasted red pepper dressing
1 pkg Al Fresco sundried tomato chicken sausage with basil and tomatoes

Open cans of beans and dump into colander to rinse, add corn and rinse until water is clear and corn is thawed, about 2 minutes. In large bowl, mix beans and corn. Chop onion and celery finely, add to bean mixture.

Broil sausage, cool and thinly slice. Add to bean mixture. Toss all ingredients with salad dressing and chill at least 8 hours or overnight to allow flavors to meld.

12 one cup servings

NOTE: The sausages are pre-cooked so you may skip the broiling if you desire. I broiled the sausage to kick up the flavor a bit.

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 183.3

• Total Fat: 3.5 g
• Cholesterol: 17.5 mg
• Sodium: 357.3 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 7.1 g
• Protein: 10.0 g

Joe Marshall's Vanilla Fruit Salad

Drain the mandarin oranges, but not the other fruits.
The liquid is needed to mix with the instant pudding.


Here's the recipe I started with.  I added canned peaches,
and used chunk pineapple instead of crushed.

Vanilla Fruit Salad
1 can fruit cocktail, with juice
1 can mandarin oranges, drained
1 can pears, with juice
1 can crushed pineapple, with juice
2 bananas, sliced
2 small boxes instant vanilla pudding

Mix all ingredients together.
Add maraschino cherries for color.
If you use large cans of fruit, use 2 packages dry pudding.
If you use small cans of fruit, use 1 package dry pudding.

1 milk, 2 fruits per serving-MAKES about 12-16 servings

angel Dew Salad

Angel Dew Salad

1 package JELL-O sugar-free orange gelatin (4-serving)
1 package JELL-O sugar-free lemon (4-serving) gelatin
1 1/4 cups boiling water
2 1/2 cups Diet Mountain Dew * (20 oz. bottle)
1 cup crushed pineapple (1- 8-oz. can) undrained
1 cup mandarin oranges (1- 11-oz. can) rinsed and drained
2 cups diced bananas (2 medium)
1 package JELL-O sugar-free instant (4-serving) vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 package Philadelphia Fat-Free Cream (8-oz. ) Cheese
1 cup Cool Whip Free
1 teaspoon coconut extract
1/2 cup miniature marshmallows
2 tablespoons flaked coconut

In large bowl, combine dry orange and lemon gelatins. Add boiling
water.
Mix well to dissolve gelatin. Stir in 1 cup Diet Mountain Dew. Add
undrained pineapple, mandarin oranges, and bananas Mix well to combine.
Pour mixture into an 8-by8- inch dish. Refrigerate for at least 3
hours or until firm.

In medium bowl, combine dry pudding mix and dry milk powder. Add
remaining
1 1/3 cups Diet Mountain Dew. Mix well using a wire whisk. Evenly
spread
mixture over firm gelatin mixture. Refrigerate while preparing topping.

In medium bowl, stir cream cheese with spoon until soft. Add Cool Whip
Free
and coconut extract. Mix gently to combine. Fold in marshmallows.
Spread
topping mixture evenly over pudding layer. Sprinkle coconut evenly over
top.
Refrigerate for at least 30 minutes.

Cut into 8 servings. (3 pts. per serving)

Notes: To prevent bananas from turning brown, mix with 1 teaspoon lemon
juice
or sprinkle with fruit fresh. Or soak banana slices in Diet Sprite or
Diet
7-Up

Per serving: 69 Calories (kcal); trace Total Fat; (2% calories from
fat);
1g Protein; 18g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0
Fat;
0 Other Carbohydrates

HE: 1 Fruit, 1/2 protein, 1/4 skim milk, 1/2 slider, 7 optional
calories 156
cal.,
0 gm fat, 8 gm protein, 31 gm carbohydrate, 439 mg sodium, 80 mg
calcium, 1
gm fiber

DIABETIC: 1 fruit, 1 starch, 1/2 meat

WW Points: 3 pt.

Joanna Lund's Strong Bones Cookbook

Wrath of Grapes Salad

2 tablespoons butter
½ teaspoon cayenne pepper
2 cups grapes, halved
1 cup toasted walnuts, finely chopped
½ cup blue cheese, crumbled
3 scallions, chopped


Get Cookin'

1. In a medium sauté pan, heat the butter and the cayenne. Add the grapes and sauté over medium heat for about 5 minutes.
2. Toss with the remaining ingredients and serve.

CRANBERRY-CRUNCH CHICKEN SALAD

CRANBERRY-CRUNCH CHICKEN SALAD

Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml

INGREDIENTS

- 3 cups diced roasted chicken or turkey
- 2 cups cooked wild rice
- 2 cups peeled chopped Granny Smith apples (about 2-1/2 medium)
- 1 cup thinly sliced celery
- 1/2 cup dried sweetened cranberries
(or plain, unsweetened dried cranberries)
- 1/2 cup chopped walnuts or toasted pecans
- 1 cup nonfat or light mayonnaise

DIRECTIONS

Place the chicken or turkey, wild rice, apples, celery,
cranberries, and nuts in a large bowl and toss to mix well.

Add the mayonnaise and toss to mix well, adding a little
more mayonnaise if the mixture seems too dry. Cover the
salad and refrigerate for at least 2 hours before serving.

Serve over a bed of fresh salad greens or mound each
serving into the center of a cantaloupe half if desired.

Nutritional Information Per Serving (per 1-1/2 cup serving):
Calories: 286, Carbohydrate: 24 g, Cholesterol: 60 mg,
Fat: 8.8 g, Saturated Fat: 1.1 g, Fiber: 2.8 g,
Protein: 27 g, Sodium: 351 mg, Calcium: 29 mg
Diabetic Exchanges: 2-1/2 Very Lean Meat, 1/2 Starch, 1 Fruit, 1 Fat

Katie Philbin's Watermelon Salad

1 watermelon, cubed
1 pint strawberries, sliced
1 lb red grapes, halved

Toss fruits together and chill.

Vegetarian Taco Salad

SERVES 4

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

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Ingredients

• 16 ounces kidney beans, rinsed and drained
• 8 3/4 ounces corn, drained
• 4 ounces green chilies
• 2-3 roma tomatoes, diced
• 3 green onions, sliced
• 1 tablespoon taco seasoning
• 1/3 cup light sour cream
• 4-5 cups mixed greens, shredded
• 5 ounces baked corn tortilla chips or polenta corn chips, broken

Directions

1. 1

   Stir first seven ingredients (through sour cream) together in a large bowl until combined.

2. 2

   Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).

3. 3

   Layer chips on serving plates and top with taco mixture.

4. 4

   Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.

Confetti Grain Salad

Adapted from Gourmet, June 2009. Feel free to use any grain here, or a combination of grains (just note that different grains may have different cooking times). Some suggestions: brown rice, wild rice, wheat berries, farro, spelt, or even whole wheat couscous or cooked bulgur wheat if you’re short on time.

For the salad:

6 cups cooked Spelt berries*, cold or room temperature
1 red bell pepper, diced
1 orange bell pepper, diced
1 cucumber, diced (about 1 cup)
1 cup shredded or diced carrots
1 bunch green onions, thinly sliced
2 tbsp. chopped dill
1 tbsp. chopped tarragon (or you favorite herbs)

For the dressing:
1/2 cup olive oil
2 tbsp. sherry vinegar
zest of 1 lemon
1 tbsp. salt
1 tsp. freshly ground pepper

Whisk the dressing ingredients together until well-combined. Set aside.

In a very large bowl, toss the salad ingredients together until well-combined. Drizzle with the dressing until evenly coated.

Serve or refrigerate for up to 3 days.

Makes 4 entree-sized portions or 8 side-sized portions.

*To cook Spelt berries, combine 2 cups uncooked grains with 6 cups water. Bring the water to a boil, cover and reduce to medium-low. Simmer until the spelt is tender, but still al dente (about 1 – 1.5 hours). If you’ve got a pressure cooker, you can also cook the grains in there for 40 minutes or so.

SOURCE: http://www.bitchincamero.com/mel/2009/06/confetti-grain-salad/

Peachy Fruit Salad

I only add half the grapes and banana to the portion we are going to eat that evening.



Peachy Fruit Salad

1 can (21 ounces) peach pie filling
1 can (20 ounces) pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
1 cup green grapes (or purple grapes)
1 cup miniature marshmallows

In a large bowl, combine all ingredients; stir gently. Refrigerate until serving. Yield: 6-8 servings.

SOURCE: Quick Cooking Magazine

5 Cup Fruit Salad

5-Cup Fruit Salad

1 cup flaked coconut
1 cup miniature marshmallows
1 cup drained mandarin oranges
1 cup drained pineapple tidbits
1 cup sour cream

Combine all ingredients in a medium bowl. Cover and chill for 8 hours.

SOURCE: Paula Deen Magazine May/June 2008 issue