CRUNCHY FLORET SALAD
3 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
1/2 lb. sliced bacon, cooked and crumbled
1 cup mayonnaise
2-3 Tbsp. sugar
2 Tbsp. cider vinegar
1/4 tsp. salt
1-1/2 cups (6 oz) shredded cheddar cheese
In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese Yield: 6-8 servings.
MARINATED MUSHROOM SALAD FOR ONE
1/2 Tbsp white wine vinegar
1/2 Tbsp. Dijon mustard
1/8 tsp. dried oregano
1/8 tsp. dried tarragon
Dash pepper
1-2 Tbsp. olive oil
3/4 cups sliced fresh mushrooms
1/4 cup cherry tomatoes halved
4 pitted ripe olives, halved (optional)
Lettuce leaves
In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce lined bowl. Yield: 1 serving
TOMATO CORN SALAD
16 oz frozen corn
3 med tomatoes, diced
1/3 cup Italian salad dressing
1/4 cup minced fresh basil or 1 Tbsp. dried basil
1/2 - 1 tsp. salt
Place corn and small amount of water in microwave. Cover and microwave on high 3 to 3-1/2 minutes or until corn is crisp tender, drain. In a bowl combine tomatoes, salad dressing, basil and salt. Stir in corn Serve immediately or refrigerate. Serve with slotted spoon. Yield 8 servings. 1/2 cup = 70 calories
3 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
1/2 lb. sliced bacon, cooked and crumbled
1 cup mayonnaise
2-3 Tbsp. sugar
2 Tbsp. cider vinegar
1/4 tsp. salt
1-1/2 cups (6 oz) shredded cheddar cheese
In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese Yield: 6-8 servings.
MARINATED MUSHROOM SALAD FOR ONE
1/2 Tbsp white wine vinegar
1/2 Tbsp. Dijon mustard
1/8 tsp. dried oregano
1/8 tsp. dried tarragon
Dash pepper
1-2 Tbsp. olive oil
3/4 cups sliced fresh mushrooms
1/4 cup cherry tomatoes halved
4 pitted ripe olives, halved (optional)
Lettuce leaves
In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce lined bowl. Yield: 1 serving
TOMATO CORN SALAD
16 oz frozen corn
3 med tomatoes, diced
1/3 cup Italian salad dressing
1/4 cup minced fresh basil or 1 Tbsp. dried basil
1/2 - 1 tsp. salt
Place corn and small amount of water in microwave. Cover and microwave on high 3 to 3-1/2 minutes or until corn is crisp tender, drain. In a bowl combine tomatoes, salad dressing, basil and salt. Stir in corn Serve immediately or refrigerate. Serve with slotted spoon. Yield 8 servings. 1/2 cup = 70 calories