Layered Party Pea Salad

Healthy Layered Party Pea Salad

Ingredients:
2 1/2 cups finely shredded lettuce
1/4 cup finely chopped onion
1 1/2 cup frozen peas, thawed
1/4 cup purchased real bacon bits
1/2 cup fat-free mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Splenda granular sugar substitute
6 tablespoons shredded reduced-fat cheddar cheese
6 tablespoons shredded reduced-fat mozzarella cheese

Directions:
Evenly arrange lettuce in an 8-by-8-inch glass dish. Layer onion, peas, and bacon bits evenly over lettuce.

In a medium bowl, combine mayonnaise, sour cream, and SPLENDA. Carefully spread dressing mixture over top. Evenly sprinkle shredded Cheddar and mozzarella cheese over dressing mixture. Cover and refrigerate for at least 2 hours or overnight.

Each serving equals: HE: 1/2 Protein. 1/2 Vegetable. 1/213read . 1/4 Slider 17 Optional Calories 108 Calories 4 gm Fat 8 gm Protein 10 gm Carbohydrate 464 mg Sodium 115 mg Calcium 2 gm Fiber DIABETiC EXCHANGES: 1 starch 1/2 meat 1/2 Vegetable

Bacon Blue Cheese Potato Salad

Ingredients

• 2 1/2 lbs red potatoes, cut into eighths
• 5 slices bacon
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 green onions, chopped
• 3 ounces blue cheese, crumbled ( about 3/4 cup)

Directions

1. Boil potatoes until tender.
2. Cook bacon until crisp, and cut into one inch pieces.
3. In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
4. Fold in green onions, cheese, potatoes and bacon.
5. Can be served immediately or refrigerate until ready to serve.

Nutrition Facts

Serving Size: 1 (189 g)

Servings Per Recipe: 6

Amount Per Serving

% Daily Value

Calories 311.8

Calories from Fat 142

45%

Amount Per Serving

% Daily Value

Total Fat 15.8g

24%

Saturated Fat 5.7g

28%

Cholesterol 25.2mg

8%

Sugars 4.3 g

Sodium 630.0mg

26%

Total Carbohydrate 36.2g

12%

Dietary Fiber 3.5g

14%

Sugars 4.3 g

17%

Protein 7.9g

15%

Hilary's Strawberry Salad

1 pint sliced strawberries

2 tbsp sliced almonds

1 red onion, chopped

basil, to taste

balsamic vinegar and black pepper to taste

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.

Cranberry Thanksgiving Salad

CRANBERRY THANKSGIVING SALAD

2 C. fresh cranberries
1/2 C. Splenda
1 1/2 C. cold water
1 (4-serving) pkg. sugar-free strawberry Jell-O
2 C. (2 med.) diced bananas
6 T. (1 1/2 oz.) chopped walnuts
1/4 C. fat free mayo
1/2 C. Cool Whip Free
Lettuce leaves

In a medium saucepan, combine cranberries, Splenda and water.
Cook over medium heat until cranberries become soft, stirring often.
 Remove from heat.  Stir in dry Jell-O.

Refrigerate until syrupy.  Fold in bananas and walnuts.  Pour into
8x8" dish.  Refrigerate until set.  Cut into 8 servings.  In a
small bowl, combine mayo and Cool Whip.  For each serving, place
salad piece on lettuce leaf and top with full 1 T. mayo mixture.

Serves 8 - Each serving equals:
HE:  3/4 Fr, 1/2 Fa, 1/4 Pr, 1/4 Sl, 4 OC
104 Calories, 4 gm Fa, 1 gm Pr, 16 gm Ca, 72 mg So, 11 mg Cl, 2 gm Fi
DIABETIC:  1/2 Fr, 1/2 Fa, 1/1 St/Ca

from "Healthy Exchanges Newsletter"  November 2000

Pete's SW Bean Salad

Pete's SW Bean Salad

1 can dark red kidney beans ( drained and rinsed )
1 can blackeye peas ( drained and rinsed )
1 can black beans ( Goya or whatever ) ( drained and rinsed )
2 cans kernel corn ( drained and rinsed )
4-5 stalks celery ( chopped )
1 small to medium red onion ( chopped )
2 Roma Tomatoes ( chopped )
2 fresh jalepenos pepper ( seeded and chopped )
2 habanero peppers ( seeded and chopped )
1 red, green, or yellow pepper ( chopped )
Garlic ( either powder or 1 clove fresh finely minced )
1/3 cup of Olive Oil.
1/4 cup Apple Cider Vinegar
1/2 to 1 lime juice ( fresh squeezed )
Salt and Pepper

This recipe is very forgiving -- if you are fond of a certain
bean then sub what you are not so fond of with it. -- :)
If you like a more mild taste then cut down on the vinegar ect.

** Make sure that you use gloves when cutting the peppers if
you are not used to them.

Serving size... well it depends on how much you like beans.. :)

Broccoli Tortelini Salad

SOURCE: Tina Eisenhart

I got this recipe from my friend Tina and it is out of this world good!!! It has become a favorite at potlucks.

Tina's Broccoli Tortellini Salad

This is how i made it , you can use what you want to as I make it low fat and low calorie.

Ingredients

6 tablespoons of Hormel bacon bit

1 Bag of frozen Cheese tortellini (I've used frozen ravioli as well, works fine)

1/2 cup reduced fat Miracle Whip

2 tablespoons apple cider vinegar

1 bag(12 oz) Broccoli slaw ( or can use chopped fresh or frozen broccoli)

1 cup raisins

1 cup of roasted, unsalted Sunflower seeds

1 red onion finely chopped.

1. Cook frozen cheese tortellini as directed on package

2. in a small bowl mix together miracle whip and vinegar to make the dressing.

3. In a large bowl combine broccoli, tortellini, bacon, raisins, seeds and onion.

4. Pour dressing over and toss.

5. Refrigerate overnight. I put it in a good container like tupperware or a tight fitting jar and store it upside down as then the dressing does not just settle to the bottom.

SOURCE: Justina Eisenhart

Wagon Wheel Taco Pasta Salad

Wagon Wheel Taco Pasta Salad

1lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro

1 avocado, diced

Cook the pasta al dente according to package directions. Drain and rinse with cold water.

In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.

In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.

Just before serving, stir in the diced avocado.

SOURCE: http://carascravings.blogspot.com/2009/05/wagon-wheel-taco-pasta-salad.html

Italian Layered Salad

Italian Layered Salad

Luscious layers of colorful veggies beg to be munched. This salad comes party-sized for those special occasions.

Prep Time: 20 min

Total Time: 2 hours 20 min

Makes: 16 servings

6	cups bite-size pieces iceberg lettuce (1 pound)
1	bag (16 ounces) broccoli slaw (6 cups)
1	can (15 ounces) Green Giant® garbanzo beans, rinsed and drained
1/2	cup chopped red onion
1	medium red bell pepper, chopped (1 cup)
1	cup mayonnaise or salad dressing
1/2	cup creamy Italian dressing
1/4	cup shredded Asiago cheese (1 ounce)
2	tablespoons chopped fresh parsley

1.	In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
2.	Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.

How-To

Iceberg lettuce will keep up to one week in the refrigerator. If you plan to use the lettuce within a day or two, remove the core by striking the core end against a flat surface, then twisting the core and lifting it out. Hold the lettuce head, cored end up, under running cold water to separate and clean leaves, then turn it over and drain thoroughly. Refrigerate in sealed plastic bag or a bowl with an airtight lid.

Nutrition Information:

1 Serving: Calories 185 (Calories from Fat 135); Total Fat 15g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 10mg; Sodium 210mg; Total Carbohydrate 12g (Dietary Fiber 3g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 76%; Calcium 4%; Iron 6% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 3 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

SOURCE: bettycrocker.com

Red Bell Pepper Vinaigrette

Red Bell Pepper Vinaigrette

8 Servings

This salad dressing is nothing like your basic vinaigrette formula — but you'll soon want to use it nearly every day. The classic vinaigrette is made with 3 parts oil to 1 part vinegar. As you can see, this version has no oil in it at all, making it extremely low in calories. But don't worry — it's very high in flavor. Once you've tried this I'm sure it'll become your basic everyday staple for salad. And you can never eat too much salad!

Ingredients:
1/4 cup apple juice
1/4 cup cider vinegar
2 tablespoons chopped onion
2 cloves garlic, chopped
1/2 teaspoon dried whole oregano
Pinches of rosemary and thyme
1/2 teaspoon dry mustard powder
1/2 teaspoon paprika
1/2 of a roasted red bell pepper

Instructions:
Combine all ingredients in a blender container. Blend to mix thoroughly.

Nutritional Information:

Per serving:
8 calories
0 g total fat (0 g sat)
0 mg cholesterol
2 g carbohydrate
0 g protein
0 g fiber
50 mg sodium

-Recipe reprinted with permission of DrWeil.com

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

Paulissa's Potato Salad

I have been asked to finally write this recipe down. I mostly follow my grandmother's recipe - the only modification being the Mrs. Dash. So here you go: the much requested potato salad.

NOTE: The salad is much better if assembled the day before it is served.

4 hard boiled eggs
8 red potatoes, boiled and peeled, and diced
1 red onion, chopped
1 jar pimentos, drained, rinsed, and diced
(I leave these out but my grandmother liked them for additional color)
1/2 to 3/4 c. sweet pickle relish
1 c. Miracle Whip
2 tsp. Mrs. Dash
salt and pepper to taste

Using a fork or pastry blender, chop eggs finely. Dice potatoes, and add remaining ingredients, mix well to combine.

Serves approximately 16 (1/2 c. servings)

Greek Pasta Salad

Greek Pasta Salad

1 (16 ounce) package penne pasta
1/4 cup vegetable oil
1 teaspoon lemon juice
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon garlic salt
2 tomatoes, chopped
1 green bell pepper, chopped
1 sweet onion, chopped
1 cucumber, coarsely chopped
1 cup black olives, chopped

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

Corn and bean salad

This recipe is a potluck favorite. It tastes best when the flavors have melded overnight.

1- 12 ounce can kernel corn drained
1- 12 ounce black beans drained
2 chicken breast grilled and chopped in small chunks
1/2 c. fat free mayo
1/4 cup fat free sour cream
1/2 cup chopped onion
1/2 to 1 cup celery
salt and pepper to taste

Mix all together and chill for a hour or so..
4 servings 4 pts.. these are large portions!!!

Crunchy Poppyseed Chicken Salad

Source: Kraft Foods

Prep Time:
15 min
Total Time:
15 min
Makes:
4 servings
4 cups broccoli slaw
2 large red peppers, thinly sliced (about 2 cups)
4 carrots, shredded (about 2 cups)
1 can (8 oz.) pineapple tidbits, drained
1 pkg. (6 oz.) OSCAR MAYER Oven Roasted Chicken Breast Cuts
1/2 cup KRAFT Creamy Poppyseed Dressing
1/4 cup PLANTERS Cashews

COMBINE all ingredients except dressing and cashews in large bowl.

ADD dressing; toss to coat.

SPRINKLE with cashews just before serving.
Kraft Kitchens Tips
Special Extra
This main-dish salad provides 1-1/2 cups of the recommended 2-1/2 cups
of vegetables per day.
Substitute
Prepare as directed, substituting 1 cup chopped cooked chicken for the
packaged chicken breast cuts.
Substitute
Prepare as directed, substituting PLANTERS Sliced Almonds or PLANTERS
COCKTAIL Peanuts for the cashews.



Nutritional Information
Calories
320
Total fat
16 g
Saturated fat
3 g
Cholesterol
30 mg
Sodium
760 mg
Carbohydrate
30 g
Dietary fiber
6 g
Sugars
20 g
Protein
15 g
Vitamin A
190 %DV
Vitamin C
340 %DV
Calcium
6 %DV
Iron
10 %DV

Ham and Pea Salad

JoAnna M. Lund
-- a Healthy Exchanges recipe revised for Core

Both my husband, Cliff, and son Tommy can't get enough of this
Flavorful main-dish salad. I think it's the addition of the prepared
Mustard that gives it that special taste.
Serves 4 (1/2 cup)

2 cups frozen peas, thawed
2 oz finely shredded ham (90% lean) (USE extra-lean for Core)
1 hard boiled egg, chopped
1 1/2 oz shredded low fat chedder cheese (1/3 cup) (USE FF or soy for
Core)
1/2 cup fat free Ranch dressing
1 tablespoon fat free mayonnaise
1 teaspoon prepared mustard
1/8 teaspoon pepper

In medium bowl combine peas, ham, egg and chedder cheese. In small
Bowl combine Ranch dressing, mayonnaise, mustard and pepper. Pour
Over pea mixture. Mix gently to combine.

Each serving equals:
HE: 1 1/4 protein (1/4 limited), 1 Bread, 15 Optional Calories
************ ********* ********* ********* *
************ *********
129 Calories, 3gm Fat, 8gm Protein,
17gm Carbohydrate, 485mg Sodium
************ ********* ********* ********* *
************ *********
DIABETIC: 1 Starch, 1 Meat

Revised for Core from:
"Healthy Exchanges Cookbook pg.89 or Healthy Exchanges Food
Newsletter January 1993, pg. 8."

Corn and bean salad

1- 12 ounce can kernel corn drained
1- 12 ounce black beans drained
2 chicken breast grilled and chopped in small chunks
1/2 fat free mayo
1/4 cup fat free sour cream
1/2 cup chopped onion
1/2 to 1 cup celery
salt and pepper to taste

Mix all together and chill for a hour or so..
4 servings 4 pts.. these are large portions!!!

Stewart's Potato Salad With Bell Peppers

This is absolutely the best potato salad I've ever had-enjoy!

Stewart’s Potato Salad with Bell Peppers

Ronni Lundy, Butterbeans to Blackberries

5 large Idaho potatoes

1 small onion finely chopped

1/2 cup finely chopped celery

1 small green pepper, seeded, stemmed, and finely chopped

2 ounces chopped pimento

3 hard boiled eggs, chopped

1 cup homemade mayonnaise

1/3 cup juice from pickle relish or sweet pickles

1 teaspoon lemon juice

salt

freshly ground pepper

• Boil the potato until tender. Let them cool, then peel and dice them into cubes about the size of a bouillon cube.
• Put them into a large mixing bold and add the onion, celery, bell pepper, pimento, and eggs.
• Toss lightly to distribute evenly.
• Mix the mayonnaise, relish juice and lemon juice till well blended, then add it to the bowl and mix well.
• Salt and pepper to taste.

For the full Stewart’s experience serve on chilled plates covered with ice berg lettuce and garnished with a lemon wedge. Pass crisp saltine crackers on the side.

Spicy Ham and Apple Pasta Salad

2 cups farfalle (bow tie) pasta
2 cups cubed cooked ham
2 apples, cored and sliced with peel
1 cup pineapple preserves
1 cup apple jelly
1/2 cup prepared horseradish
1 1/2 teaspoons dry mustard
1 teaspoon ground black pepper
8 ounces mixed salad greens

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run under cold water. Transfer to a large bowl with ham and apples and set aside.

In a small bowl, whisk together the preserves, apple jelly, horseradish, mustard and black pepper. Pour over the ham/pasta mixture and toss to combine. Cover and refrigerate salad for 30 minutes. When ready to serve, place mixed salad greens on 4 plates and arrange ham salad on top.