- June 3, 2008 at 11:10 pm #258039
Quick & Easy Steak Salad
Prep Time:25 min
Total Time:25 min
5 cups torn romaine lettuce
2 small plum tomatoes, sliced
1 yellow pepper, halved, grilled and cut into strips
1 lb. beef flank steak, grilled, sliced
1/2 cup Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese
1/2 cup Light Zesty Italian Reduced Fat Dressing
COVER four salad plates with lettuce.
TOP with tomatoes, peppers, meat and cheese.
DRIZZLE with dressing just before serving.
Chicken Fajita Salad
Prep Time:10 min
Total Time:40 min
Makes:4 servings, about 2 cups each
1/4 cup lime juice
1 tsp. chili powder
4 small boneless skinless chicken breast halves
1 each: red and green pepper, quartered
8 cups torn leaf lettuce
1/4 cup chopped red onions
1/2 cup Mexican Style Cheese Crumbles
1/2 cup Light Ranch Reduced Fat Dressing
MIX lime juice and chili powder; pour over chicken in shallow dish.
Cover; refrigerate 20 min. to marinate.
Remove chicken from marinade; discard marinade.
PREHEAT grill to medium heat. Grill chicken and peppers 5 min. on
each side or until chicken is cooked through and peppers are tender.
CUT chicken diagonally into thin strips; set aside. Cut peppers into
thin slices; place in large bowl. Add lettuce and onions; mix
lightly. Divide among four salad plates; top with chicken. Sprinkle
evenly with cheese; drizzle with dressing.
Crunchy Poppyseed Chicken Salad
Prep Time:15 min
Total Time:15 min
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.) Oven Roasted Chicken Breast Cuts
1/2 cup Creamy Poppyseed Dressing
1/4 cup Cashews
COMBINE all ingredients except dressing and cashews in large bowl.
ADD dressing; toss to coat.
SPRINKLE with cashews just before serving.
Thai Pork with Savoy Cabbage Printer Friendly
Prep Time:15 min
Total Time:1 hr 15 min
Makes:4 servings, about 1-1/2 cups each
3/4 cup Light CATALINA Dressing
1 pork tenderloin (1 lb.)
3 Tbsp. lite soy sauce
5 cups finely shredded savoy cabbage
1/2 cup thinly sliced red onions
2 Tbsp. sesame seed, toasted
2 Tbsp. chopped cilantro
POUR 1/4 cup of the dressing over meat in shallow dish; cover.
Refrigerate 30 min. to marinate, turning meat after 15 min. Remove
meat from marinade; discard marinade.
PREHEAT grill to medium heat. Grill meat 30 min. or until cooked
through, turning after 15 min. Cool slightly. Cut into thin strips;
MIX remaining 1/2 cup dressing and the soy sauce in large
microwaveable bowl. Microwave on HIGH 20 sec. Add cabbage and onions;
toss to coat. Transfer to large serving platter; top with meat.
Sprinkle with sesame seed and cilantro.
Here are tips for cleaning, storing, and preparing the greens you
have selected for your great salad recipe.Cleaning
How to Wash Greens
Place leafy greens in basket of salad spinner. With salad spinner in
sink, run cold water through spinner while turning the basket. Repeat
once or twice, if necessary, to make sure greens are clean and dry.
Pat dry with paper towels, if necessary. If you do not have a salad
spinner, rinse greens under cold running water until clean. Then, pat
dry with paper towels.
How to Wash Fresh Herbs
Always wash fresh herbs before use. Rinse small bunches under cold
running water, then blot dry. Or when needing to clean a large amount
of herbs, fill the sink with cold water and swish the herbs around to
remove any dirt. Remove the herbs from the sink and place in a salad
spinner to spin dry. Or, place on paper towels and gently blot dry.
How to store Leafy Greens
Store greens wrapped between dry paper towels, if desired, in a
perforated plastic bag or loosely wrapped in a plastic bag in the
refrigerator for up to 5 days.
How to Store Long Stemmed Herbs
Place long-stemmed fresh herbs, such as parsley, cilantro and dill,
in a tall glass with the stem ends down. Fill with about an inch of
cold water. Cover the leaves with a plastic bag and refrigerate until
ready to use, changing the water every 2 days. Herbs should stay
vibrant and fresh for about 5 days.
How to Core Lettuce
Holding head of lettuce so that bottom, or core end, faces a flat
surface, bring the lettuce down hard against the surface to loosen
core. Pull out core and discard.
How to Prepare Lettuce
Remove the core from the head of lettuce, then pull the lettuce apart
from the core end and tear into bite-sized pieces. Do not chop tender
lettuces, such as butterhead, with a knife since this can cause the
lettuce to turn brown around the edges. Less delicate lettuces, such
as romaine, can be cut but be sure to use a sharp knife.
How to Shred Lettuce
Cut head of cored iceberg lettuce in half. Place each half, cut side
down, on cutting board. Cut across the halves into thin slices, then
separate slices into shreds.
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