fDiet.com
Free Recipes
Main Meal Recipes
Soup Recipes
Drink Recipes
Meat Recipes
Dessert Recipes
Pasta Recipes
Fish & Seafood Recipes
Cake Recipes
Pies And Pastry Recipes
Vegetable Recipes
Salad Recipes
Appetizer Recipes
 
Filipino Delicacies
Chinese Foods
Japanese Foods
Western Favorites

Salad Recipes

Festive Strawberry Nut Salad
Ingredients:

1/2 cup Planters Sliced Almonds 3 tablespoons sugar 2 cups packed torn fresh spinach leaves 2 cups packed torn Boston lettuce 2 cups halved strawberries 1/3 cup Kraft Special Collection Creamy Poppysead Dressing

Procedures:

TOSS almonds with sugar in medium nonstick skillet; cook on medium heat 6 to 8 min or until sugar forms a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces. TOSS spinach leaves, Boston lettuce and strawberries in large bowl. DRIZZLE with dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled plates. Makes 6 servings, 1 cup each.

Note:


Watergate Salad
Ingredients:

2 pkg (4-serving size each) Jell-O Pistachio Flavor Instant Pudding & Pie Filling 2 cans (20 oz each) crushed pineapple in juice, undrained 2 cups Jet-Puffed Miniature Marshmallows 1 cup chopped Planters Pecans 3 cups (8 oz tub) thawed Cool Whip Whipped Topping

Procedures:

MIX dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover. REFRIGERATE 1 hr or until ready to serve. Garnish with additional Cool Whip Whipped Topping and chopped pecans, if desired. Makes 16 servings, about 1/2 cup each.

Note:


Taco Salad
Ingredients:

1 lb ground beef 1 small onion, chopped 1/2 cup taco sauce 1/2 cup sour cream 1/4 teaspoon salt 4 cups shredded lettuce 3/4 cup shredded cheddar cheese 2 medium tomatoes, chopped sliced pitted ripe olives tortilla chips

Procedures:

In a medium skillet, cook and stir ground beef and onion over medium-high heat until meat is brown and onion is tender. Drain thoroughly. In a bowl, combine meat mixture, taco sauce, half of the sour cream and salt. Cover and chill for 20 to 30 minutes. To serve, place lettuce on 4 individual plates. Sprinkle with cheese and tomatoes. Spoon meat mixture over salads. Top with remaining sour cream and garnish with olive slices. Serve with tortilla chips.

Note:



Page(s)   1 2  3  4  5  6