White Bean Salad with Shrimp and Asparagus

White Bean Salad with Shrimp and Asparagus



Warm bacon vinaigrette wilts the fresh spinach. This salad is best eaten immediately after tossing.

2 cups (1-inch) sliced asparagus (about 1/2 pound)
3/4 pound medium shrimp, peeled and deveined
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
1 teaspoon vegetable oil
2 cups torn spinach
1 (19-ounce) can cannellini beans, drained and rinsed
3 bacon slices
1/2 cup chopped Vidalia green onions
1 garlic clove, minced
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar

Steam asparagus, covered, 3 minutes. Drain and rinse with cold water.
Sprinkle shrimp with 1/8 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes. Remove from pan; place in a large bowl. Add asparagus, spinach, and beans to shrimp; toss well.

Add bacon to pan; cook over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 teaspoons drippings in pan. Add onions and garlic; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients. Drizzle dressing over salad; toss to coat. Serve immediately

24 Hour Vegetable Salad

24 Hour Vegetable Salad

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups iceberg lettuce
1 cup mushrooms -- sliced
1 cup peas
1 cup carrots -- sliced
3 egg whites
hard cooked and sliced
6 slices low-fat bacon -- cooked and crumbled
1/2 cup fat-free cheddar cheese -- grated
3/4 cup fat-free mayonnaise
1 1/2 teaspoons lemon juice
1/2 cup fat-free cheddar cheese -- grated


Preparation:
Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl. Spread mixture over top of salad sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 24 hours. Before serving, toss to coat the vegetables.


Nutritional Information:
72 Calories (kcal); trace Total Fat; (2% calories from fat); 7g Protein; 10g Carbohydrate; 3mg Cholesterol; 416mg Sodium

Applebee's Oriental Chicken Salad

Applebee's Oriental Chicken Salad

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2 to 4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles


Preparation:
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees F. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Apricot Sunshine Salad

Apricot Sunshine Salad
Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package apricot jello
1 cup hot water
1 can mandarin oranges -- drained
8 Ounces crushed pineapple
1/2 cup celery -- chopped
1/2 cup pecans -- chopped
1 package dream whip -- or cool whip


Preparation:
Dissolve jello in boiling water. Add drained mandarin oranges (cut in half), drained pineapple, celery and pecans. Stir well and chill until syrupy, but not set. Prepare Dream Whip according to package directions, or use Cool Whip, and fold into gelatin mixture. Chill until firm in mold or 8 x 8 inch dish.

Fatfree Fennel Salad

Fatfree Fennel Salad

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups fennel -- thinly, up to 4
sliced or anise bulb -- use
inside part of the bulb
1/2 cup or so watercress leaves
2 oranges -- peeled and
sectioned
1 orange -- juiced
2 tablespoons rice vinegar


Preparation:
Toss with juice of 1 orange and 2 TBSP rice vinegar. Serve on lettuce or more watercress

Hot Zucchini Salad

Hot Zucchini Salad
Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 pound small zucchini -- thinly sliced
2 tomatoes -- chopped, juice
reserved
1 onion -- thinly sliced
1/4 pound mushrooms -- thinly sliced
2 tablespoons white wine vinegar
1 teaspoon dried thyme
1 tablespoon chopped fresh chives
1/4 cup shredded parmesan cheese


Preparation:
Saute onions in large skillet over high heat in hot oil until tender. Add zucchini, tomatoes, onions and mushrooms. Saute until all vegetables are tender. Add the vinegar, thyme, chives and reserved tomato juice. Cook 1 minute. Pour mixture into serving bowl. Sprinkle with shredded Parmesan to serve. Approximately 6 minutes.

Low-Fat Potato Salad

Low-Fat Potato Salad

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds red potatoes -- cubed
1 1/2 Cups Italian salad dressing
1 Cup chopped celery
1 1/2 Cups chopped green pepper
1 1/2 Cups chopped red onion
1 1/2 Cups thinly sliced radishes
1 1/4 Cups minced fresh parsley
1 Teaspoon salt -- optional
1 1/2 Teaspoons pepper
1 1/2 Cups mayonnaise
1 1/2 Teaspoons Dilon mustard
1 1/4 Teaspoons sugar


Preparation:
Cook potatoes in boiling water until ten- der, about 15-20 minutes; drain thor- oughly. Place in a bowl; cool slightly. Pour salad dressing over warm pota- toes; toss to coat Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours.

Quick Taco Salad

Quick Taco Salad


Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground round
1 package taco seasoning mix
1/2 cup water
1 lettuce
4 roma tomato
2 avocado
16 ounces canned kidney beans
8 ounces garbanzo beans
1 cup red onion
8 ounces french salad dressing
2 cups cheddar cheese
2 cups tortilla chips
2 cups tortilla chips
1 cup sour cream


Preparation:
Brown ground beef in a skillet, over a moderate flame drain well add taco seasoning mix and water-mix well heat and stir until most of the water has evaporated remove from heat, cool completely combine all ingredients in a large salad bowl-toss to mix well garnish with whole tortilla chips and dollops of sour cream serve slightly chilled

Strawberry-Rhubarb Salad

Strawberry-Rhubarb Salad

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package rhubarb -- frozen
2 packages strawberry gelatin powder
1 can crushed pineapple
1 package strawberries -- frozen, thawed


Preparation:
1. Cook rhubarb according to package directions. Add gelatin; stir till dissolved.

2. Stir in pineapple; chill till partially set. Fold in strawberries.

3. Turn into 6 or 8 individual molds. Chill till set.

Sunshine Summer Squash Salad

Sunshine Summer Squash Salad
Bright yellow summer squash with pineapple & piquant dressing.

Ingredients:


4 small yellow summer squash, very thinly sliced (@ 3 c.)
3/4 cup crushed pineapple
6 Tbsp. fresh lemon juice
3 Tbsp.honey
4 Tbsp. cider vinegar
3 Tbsp. crushed or finely minced fresh ginger (sub.3/4 t. dried ginger)
3/4 t. salt
1/4 t. garlic powder
1/2 t. celery seed
1 t. finely minced fresh thyme (sub.1/2 t. dried thyme)
pinch of hot pepper flakes


Preparation:
Marinate sqash with other ingredients 3 hours. (Adjust sweet/sour ingredients to taste) Serve chilled.