Recipes Discovered – Recipes

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Ingredients:

• 1 large cucumber, peeled and sliced in half moons
• 2 tomatoes, cut into wedges
• 1/3 cup Italian dressing

Directions:

Put the cucumbers and tomatoes in a large bowl and toss with the Italian dressing.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Diane.

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Ingredients:

• 10 cups cubed seedless watermelon
• 2 pints yellow grape or pear tomatoes
• 1 medium red onion, chopped
• 1/2 cup minced fresh parsley
• 1/2 cup minced fresh basil
• 1/4 cup lime juice

Directions:

In a large bowl, combine the watermelon, tomatoes and onion. In a small bowl, combine the parsley, basil and lime juice. Pour over watermelon mixture and toss to coast. Refrigerate until ready to serve.

Makes 16 to 18 servings.

Nutrition:

3/4 cup serving: Calories 33, Fat 0 g, Cholesterol 0 g, Sodium 7 mg, Carbs 10 g, Fiber 1 g, Protein 1 g

Substitutions:

Recipe courtesy of Simple and Delicious Magazine

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Ingredients:

Salad:

• 1 package (10 ounces) ready-to-serve salad greens
• 1 cup sliced fresh strawberries
• 3 kiwi fruit, peeled and sliced
• 1/4 crumbled feta cheese
• 1/4 cup walnut halves

Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons sugar
• 1 tablespoon vinegar
• 1 tablespoon milk
• 1 tablespoon poppy seeds
• 1/4 cup raspberry preserves

Directions:

In a large salad bowl, combine the greens, berries, kiwi, cheese, and walnuts. In another small bowl, whisk the dressing ingredients together. Serve along side the salad.

Serves 6.

Nutrition:

Substitutions:

I used blueberries instead of strawberries. I also used a head of romaine lettuce in place of the packages salad greens.

Recipe courtesy of Taste of Home

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Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn, frozen or fresh
• ½ c. red bell pepper, chopped
• ½ c. green bell pepper, chopped
• ½ c. red onion, diced
• ½ jalapeno pepper, minced
• 1 clove garlic, minced
• 2 T parsley leaves, chopped
• 1 lime, juiced
• 1 T olive oil
• Salt & pepper

Directions:

In a large bowl combine all of the ingredients and stir to mix well. Season the black bean salad with salt and pepper, and set aside at least 30 minutes before serving.

Nutrition:

Substitutions:

Recipe courtesy of Emeril Lagasse

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Ingredients:

• 1/2 pound bacon
• 1 small onion, chopped
• 4 eggs, lightly beaten
• 8 ounces evaporated milk
• 1 cup milk
• 1 cup sugar
• 1 cup vinegar
• 1/2 teaspoon salt
• 3 tablespoons flour
• 1 pound (12 cups) dandelion, chopped

Directions:

Chop bacon into large pieces and fry in a large skillet. When it’s almost done, add the onion and continue sauteing until the bacon is done and the onion is softened.

In the meantime, mix together the eggs, evaporated milk, milk, sugar, vinegar, salt, and flour. Add this mixture to the skillet with the bacon and onion and cook until it thickens, 2 or 3 minutes. Remove from heat and add the chopped dandelion. Toss together until the dandelion wilts.

Serve over mashed potatoes.

Makes 4 servings.

Nutrition:

Substitutions:

Traditionally, the dandelion is served over mashed potatoes, but I like it served over brown rice though.

If dandelion isn’t available, endive or chicory is a good substitution.

Recipe courtesy of Barbara Fogg

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Ingredients:

Dressing:

• 4 tablespoons olive oil
• 1 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup reduced-sodium chicken broth
• 2 1/2 tablespoons grated Parmesan
• 2 cloves garlic, minced
• 1 teaspoon anchovy paste

Croutons:

• 4 thick slices of crusty bread
• 1 teaspoon olive oil or olive oil spray
• 1/2 teaspoon garlic powder
• pinch of salt

Salad:

• 8 cups torn romaine lettuce
• 1/4 cup Parmesan cheese

Directions:

Preheat oven to 325 degrees. Cut the bread into large pieces and either brush or spray with oil. Sprinkle with garlic powder and salt and gently toss to cover. Spread onto a baking sheet in a single layer and bake about 10 minutes until crispy and golden brown, stirring once.

In a blender, combine all ingredients for the dressing and puree until smooth. Transfer to a small dish and set aside.

Place torn lettuce in a bowl and sprinkle with Parmesan cheese. Top with crouton and dressing.

Makes 4 servings.

Nutrition:

Substitutions:

Recipe courtesy of Robin Miller