When we’re faced with the question of “What’s for dinner?” we often immediately have a mind-blank on quick and easy no-cook recipes that we could toss together in minutes. Something like an easy salad is both nutritious and delicious, without heating up the kitchen!
Fresh Fruit Salad
Cut up one or more kinds of fresh or canned fruit such as pineapples, peaches, melons, berries, or bananas.
Mix the fruit with low-fat vanilla yogurt, and top with walnuts or pecans.
Serve with a whole-grain English muffin or bread.
Written by Carrie on April 29th, 2006 with no comments.
Read more articles on Side Dishes.
CHICKEN & CELERY SALAD
A ready-to-eat deli or supermarket roast chicken is a fine idea for a delicious, low-cost and energy-conserving meal. Serve it as is with a tossed green salad and French bread, or use as an ingredient in a main dish, such as this entree salad by Georgeanne Brennan.
INGREDIENTS:
4 celery ribs, minced
2 cups chopped roast chicken meat, chilled
2 tablespoons light sour cream
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons chopped almonds or walnuts, toasted, if desired
1 tablespoon minced dried tomatoes
2 cups baby spinach leaves, or mixed garden salad greens
INSTRUCTIONS:
Combine the minced celery, chopped chicken meat, sour cream, mayonnaise, Dijon mustard, wine vinegar, the salt, pepper, chopped almonds or other nuts and the minced dried tomatoes in a large salad bowl.
Mix well with a wooden spoon.
Cover with plastic wrap and refrigerate for 15 minutes to 1 hour.
To serve, arrange the greens on salad plates and top with scoops of the chicken and celery salad.
Serves 3 or 4.
PER SERVING: 255 calories, 24 g protein, 5 g carbohydrate, 16 g fat (3 g saturated), 70 mg cholesterol, 447 mg sodium, 2 g fiber. .
Written by Carrie on April 24th, 2006 with no comments.
Read more articles on Side Dishes.
TOTAL TIME: 20 MIN
SERVES: 6
Ingredients
* 1 large bunch of thick asparagus (2 pounds), trimmed
* One 1 1/2-ounce piece of Pecorino Romano cheese
* 3 tablespoons fresh orange juice
* 1 1/2 tablespoons snipped chives
* 1 1/2 teaspoons Champagne vinegar or white wine vinegar
* 1/4 teaspoon finely grated orange zest
* 1/4 cup hazelnut oil
* 1 1/2 tablespoons grapeseed oil
* Kosher salt and freshly ground pepper
* 1 navel orange
* 2 tablespoons toasted hazelnuts, coarsely chopped (optional)
Directions
- Using a mandoline set over a large bowl (or a sturdy vegetable peeler), shave the asparagus lengthwise. Shave the Pecorino Romano cheese into the bowl.
- In a blender, combine the orange juice, chives, vinegar and orange zest and process until smooth. With the machine on, add the hazelnut and grapeseed oils in a thin stream and process until emulsified; season with salt and pepper. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted.
- Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections. Add the orange sections to the asparagus. Mound the salad on a large platter, garnish with the hazelnuts and serve.
WINE: A light, fruity, nonvintage sparkling wine will highlight the salty cheese and blend with the citrusy dressing in this salad. Two good choices to consider are the Mionetto Prosecco di Valdobbiadene Spumante from Italy or the Domaine Ste. Michelle Blanc de Blanc from Washington State.
Recipe originally published here.
Written by Carrie on April 19th, 2006 with no comments.
Read more articles on Main Dishes and Side Dishes.
