Tag: Wine

Pasta Salad As A Healthy Alternative

Pasta has always been associated with weight and a heavy feeling. True, pasta is rich in carbohydrate, a food group most often than not, shunned by weight watchers. However, there are still people who find it hard to avoid this altogether. And they are right in thinking so.

Although it tends to add weight if taken in excess, carbohydrate is very important because it gives the body the energy it needs to enable it to do its work properly. So for those who cannot give up pasta, there is an alternative.

Instead of having it th traditional way ( with meat and bacon, and cream and all the fatty substances), why not have it as a salad? Below are three fantastic recipes gathered from all over:

TURKEY PASTRAMI AND PASTA SALAD

Ingredients:

3/4 lb. TURKEY PASTRAMI, cut into 1/2 inch cubes
8-ozs. rotini, cooked and drained
1 14-oz can artichokes, drained and cut into quarters
1 cup carrrots, chopped (2 medium)
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
1 4-oz can black olives, drained and sliced
3 Tbsp olive oil
3 Tbsp white wine vinegar
1 /2 tsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
6 lettuce leaves

Instructions:

1. In large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery and olives.

2. In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss together with pastrami mixture and refrigerate for 1 hour.

3. Serve on lettuce leaves.

APPLE PASTA SALAD

Ingredients:

1 container (8 oz.) plain nonfat yogurt
1 can (8 oz.) unsweetened crushed pineapple, undrained
1/2 tsp salt, optional
1/4 tsp garlic powder
1/4 tsp dry mustard
1 tsp finely chopped crystallized ginger
1 Tbsp honey
2 cups uncooked rotini pasta
1/2 cup shedded carrot
1 cup sliced celery
1/4 cup sliced green onions
1/4 cup raisins
3 cups diced, unpeeled apples (suggested: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome)

Instructions:

Thoroughly combine yogurt, pineapple, salt, spices, ginger, and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.

GARDEN PASTA SALAD

Ingredients:

1 can (16-ozs) mixed fruit in juice or extra light syrup
1/4 cup white wine vinegar
1 pkg. (8-oz) spinach spiral pasta
2 tsp cornstarch
1 Tbsp basil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup celery, sliced
1/2 cup green onion, thinly sliced
– Romaine lettuce leaves

Instructions:

Drain mixed fruit, reserving liquid. Drizzle fruit with vinegar and set aside. Cook pasta in boiling water until tender; drain and cool slightly. Meanwhile, in small saucepan, whisk together reserved liquid, cornstarch, basil, and garlic.

Stir over medium heat until mixture thickens and boils. Remove from heat; stir in mixed fruit and vinegar. Toss pasta with tomatoes, celery, and green onion. Fold in fruit and sauce; chill. Spoon onto Romaine lettuce to serve.

Make Your Salads Come Alive with These Salad Dressing Recipes

Make Your Salads Come Alive with These Salad Dressing Recipes

What makes or brakes a salad is the dressing. Although it does not easily grab our attention, these so-called silent ingredients play a very crucial role in determining the outcome of a salad.

Tossed with the wrong dressing and the freshest ingredients lose their taste. Salad dressings are like icings on a cake so to speak. They give that final touch, the magic that makes salads come alive. Listed below are some salad dressing recipes that one can choose from to come up with that special salad one might have in mind.

APPLE VINAIGRETTE

1/2 cup chopped flat-leaf parsley
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
3 whole fresh basil leaves
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper

1.Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in a blender or food processor. Process until smooth.

BASIC ITALIAN SALAD DRESSING

6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

1.Combine all ingredients in small bowl and whisk to blend. Salt and pepper.

CITRUS POPPY SEED SALAD DRESSING

1/2 cup mayonnaise
1 tablespoon sugar
3 to 4 tablespoons half & half
1 teaspoon poppy seed
1 teaspoon grated lime

1.Whisk together all dressing ingredients in small bowl. Cover; refrigerate 1 hour.

RANCH SALAD DRESSING

1/2 cup dry buttermilk powder
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

1.Combine all ingredients in the blender and process on high speed until well blended and powdery smooth.

To use: Combine 1 tablespoon dry mix with 1 cup milk and 1 cup mayonnaise. Mix well.

LOW-FAT BACON MUSTARD SALAD DRESSING

1/4 slice bacon, finely chopped
6 tablespoons fresh orange juice
1/2 cup nonfat sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 green onion, chopped white, part only
1 large garlic clove, finely minced
1 teaspoon firmly packed brown sugar
Salt and pepper to taste

1.In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.

2.Add orange juice to skillet and scrape up brown bits

3.In a blender, puree bacon mixture with the remaining ingredients until smooth. Cover and refrigerate.

Indulge In Taco Salad Recipes

Want to have a party Mexican-style? Why not try these recipes that are sure to get your spirits in that festive mood? The taco salad recipes listed below can be whipped in to time at all. Thirty minutes max and you’re set to get these going on the table.

Mexican food is basically spicy with a lot of meat and tomato. However, you can adjust the ingredients to suit your taste. There is nothing at all in putting these wonderful dishes together. Just choose which recipe will fit your needs and you are off to go.

TEN-MINUTE TACO SALAD RECIPE (Recipes from: Cdkitchen.com)

Ingredients:

2 cans (16 ounce size) chili beans, undrained
1 package (10-1/2 ounce size) corn chips
2 cups shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 can (2-1/4 ounce size) sliced ripe olives, drained
1 1/4 cup salsa
1/2 cup sour cream

Directions:

In a saucepan or microwave-safe bowl, heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.

ZESTY TACO SALAD RECIPE

Ingredients:

2 tablespoons vegetable oil
1 clove garlic finely chopped
3/4 pound ground turkey
1 3/4 teaspoon chili powder
1/4 teaspoon ground cumin
3 cups washed torn lettuce leaves
14 1/2 ounces can Mexican style diced tomatoes drained
1 cup rinsed drained canned garbanzo beans or pinto beans
2/3 cup chopped peeled cucumber
1/3 cup frozen whole kernel corn thawed
1/4 cup chopped red onion
2 jalapeno peppers seeded finely chopped optional
1 tablespoon red wine vinegar
12 nonfat tortilla chips
fresh greens optional

Directions:

Combine oil and garlic in small bowl; let stand 1 hour at room temperature. Combine turkey, chili powder and cumin in large nonstick skillet. Cook over medium heat for 5 minutes or until turkey in no longer pink, stirring to crumble.

Combine turkey, lettuce, tomatoes, beans, cucumber, corn, onion and jalapeno in large bowl. Remove garlic from oil; discard garlic. Combine oil and vinegar in small bowl. Drizzle over salad; toss to coat. Serve on tortilla chips and fresh greens if available.

Go Meditarrenean With Greek Salad

Greek Salad is characterize by its fresh taste. Made only with crisp vegetables. It is a very healthy dish that requires little or less than ten minutes to prepare. Greek salads are a fusion of colors. You have the greens, the yellows, the reds and the oranges. Below is a compilation of some of the most fantastic Greek salad recipes.

GREEK SALAD RECIPE

3 tablespoons extra virgin olive oil
1 tablespoons lemon juice
1 clove garlic: minced (crushed)
teaspoon dried oregano
teaspoon sea salt
teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes: cut into wedges
red onion: sliced into rings
cucumber: sliced into thick half-moons
green pepper (capsicum): julienned
4 oz (120g) feta cheese: cut into small cubes
16 kalamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.

MEDITERRANEAN GREEK SALAD

INGREDIENTS

3 cucumbers, seeded and sliced
1 1/2 cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced roma tomatoes
1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
1/2 red onion, sliced

DIRECTIONS

1.In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

GREEK SALAD

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese.

Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Natashas Greek Salad

1 bunch leaf lettuce
2 cucumbers
4 large tomatoes
1 small yellow onion

Garnish:

Greek black olives
feta cheese

Dressing:

1 part red wine vinegar
1 part olive oil
crushed garlic
salt and pepper to taste
2 pinches sugar

Chop lettuce and onion finely. Chop tomatoes and cucumbers coarsely (about 1/2). Combine and garnish to taste. One of the simplest items we prepare, this salad draws many compliments. Use real Greek olives packed in brine.

Go Heathy With These Fantastic Tuna Salad Recipes

Tuna is probably the most versatile type of seafood. It is a healthy substitute for meat. It has a distinct taste that makes it perfect for salads as well as sandwich dressing. Like chicken, tuna’s taste is not strong so as to contrast with the taste of all the other ingredients that it mixes with. Below are some interesting takes on the good old tuna salad.

Gourmet Tuna Salad

1 (12-ounce) can tuna, drained
2 chopped green onions
1 stalk celery, diced
1/4 cup stuffed green olives, chopped
2 tablespoons capers, diced
1/4 cup slivered almonds
1/4 teaspoon Worcestershire sauce
1/4 cup mayonnaise
1/4 cup sour cream

1.In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.

2.In a small bowl, whisk together mayonnaise, sour cream and the Worcestershire sauce. Blend together dressing and tuna mixture.

3.Serve on bed of lettuce or your choice of fresh bread as a tuna salad sandwich.

TUNA SALAD RECIPE

INGREDIENTS:

2 large tomatoes, cut in quarters
1 red bell pepper, cut in matchstick strips
1 green bell pepper, cut in matchstick strips
1 small onion, sliced in rings
1 can (6 1/2 or 7 ounces) tuna in vegetable oil
4 teaspoons olive oil
2 teaspoons wine vinegar
1/2 small clove garlic, finely minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard
12 pitted black olives, chopped

PREPARATION:

Arrange tomato quarters on a salad serving platter; place pepper strips and onion rings in center. Drain oil from tuna into a small jar; flake tuna and arrange in center of platter. Make salad dressing: add olive oil, wine vinegar, minced garlic, salt, pepper and dry mustard to tuna oil in jar.

Seal tightly and shake vigorously to blend. Sprinkle over tuna salad platter. Sprinkle chopped olives over the salad. Tuna salad serves 3 to 4.

TUNA SALAD WITH MELON RINGS

INGREDIENTS:

1 large honeydew melon
lettuce
2 cans (7 ounces each) tuna, drained
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 teaspoon dried leaf thyme, crumbled
1/8 teaspoon ground black pepper

PREPARATION:

Peel honeydew melon; cut into circles about one inch thick. Remove seeds and place on beds of lettuce. Mix tuna, mayonnaise, and celery, thyme and pepper. Spoon into centers of honeydew circles. If desired, garnish with fresh parsley. Tuna salad recipe serves 6.

CRUNCHY TUNA SALAD WITH GREEN BEANS

INGREDIENTS:

2 packages (10 ounces each, or 3 cups total) frozen cut green beans
2 cans (7 ounces) tuna, drained and flaked
2 cups thinly sliced celery
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon soy sauce
1/4 teaspoon garlic powder
2 cups chow mein noodles
salad greens

PREPARATION:

Directions:

Cook green beans according to package directions; drain and let cool. Combine cooled green beans, tuna, celery, mayonnaise, lemon juice, soy sauce, and garlic powder; toss to mix well.

Chill salad thoroughly. Just before serving tuna salad, stir in chow mein noodles. Serve tuna salad on salad greens. Tuna salad serves four to six.