Chicken and Wild Rice Salad

This is a wonderful salad with just a trace of a kick. a great dish for a  brunch or with a light meal.


2 cups wild rice

4 cups chicken broth

2 cups cubed chicken breast

3 green onions, thinly sliced, including some tops

1/2 cup minced red onion

1 cup sweet red bell pepper

1/2 cup minced fresh parsley

Salt and Pepper to taste

1/3 cup raspberry vinegar

1/2 tsp Dijon mustard

2 Tbs sugar

2 Tbs Tabasco

1/2 tsp salt

2/3 cup virgin olive oil

Pine nuts or slivered almonds, roasted


Cook wild rice in chicken broth.  When rice soft and tender, drain.Toss together in a large bowl  rice,chicken breast, onions, peppers, parsley, salt  and pepper. Combine vinegar, Dijon, sugar, Tabasco, salt, and oil; Pour over sald. Garnish with pine nuts or slivered almonds. Sit back and enjoy!


Tropical Fruit Salad

Posted On September 27, 2008

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This is one of my all time favorite salads. With warmer weather this will become a real crowd pleaser at your next get together! It keeps well, looks spectacular, definitely a winner.
3  papaya
2  cans Dole Tropical Fruit Salad
½ cup halved maraschino cherries
1 cup seedless grapes
3  bananas
2  lemons
2 limes

1. Peel, and seed papaya. Cut into chunks
2. Squeeze juice of lemon and limes over papaya
3. Peel and slice bananas, coat with lemon juice to stop browning.
4. Wash seedless grapes and add to mixture.
5. Add the tropical Fruit Salad and maraschino cherries. Chill well before serving.

Makes 8-12 servings.

Wagon Wheel and Ham Pasta Salad

Posted On September 27, 2008

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4 oz wagon wheel dry pasta (1 ½ c)

4 oz cooked lean ham cut in bite size pieces

1 small zucchini, quartered length wise, and sliced

2 Tbs sliced green onion (optional)

1/3 cup ranch salad dressing

2 Tbs low fat plain yogurt

1 tsp dried basil (crushed)

3/4 cup or cherry tomatoes, halved

Cook pasta then drain; rinse in cold water then drain again. Mix rest of ingredients together, until well blended. Chill 2-4 hours.

Makes 4 main-dish servings

Mediterranean Salad

Posted On September 27, 2008

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1 bag salad greens

½ cup golden raisins

½ cup cranberries

½ cup walnut halves

1/4 cup sliced scallions

1/4 cup sliced radishes

1 chopped tomato

½ cup grated Provolone cheese

Mix together lightly.

Serve with hot bakery rolls, and butter and jam.

This is a great treat for a brunch. ENJOY!

Macaroni Salad

Posted On September 27, 2008

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8 oz. dried elbow macaroni ( 2 cups )
1/2 lb. green beans, trimmed and cut into 1-inch pieces ( 2 cups )
1/4 cup lemon juice
1 Tbsp. Dijon-style mustard
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 cup olive oil
1/3 cup plain yogurt or dairy sour cream
5 oz. cubed cheddar cheese ( 1-1/4 cups )
1 cup fresh spinach leaves
1 large tomato, seeded and chopped ( 1 cup )
1/2 cup chopped green onions
1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crumbled

1. Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.
2. For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.
3. Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours.
Makes 20 (1/2-cup) servings.