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About Watermelon Salad

Watermelons are excellent source of Vitamin A which help to maintain the eye health, Vitamin C which strengthen your immunity, prevent cell damage and Vitamin B6 which helps to convert protein into energy and helps in brain function. In this salad we are also using toasted pumpkin seed which is high in calories but on the positive side pumpkin seed are rich in mono -unsaturated fatty acids (MUFA) that helps lower the bad cholesterol. Research shows that Mediterranean diets which are rich in MUFA prevents coronary artery diseases. Other than this pumpkin seeds are also packed with fiber, vitamins, minerals and various healths promoting antioxidant. Pumpkin seeds are good source of vitamins like B- complex and vitamin B-6 and folates. It is also good source of copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Consumption of pumpkin seed boost the immune power of our body. Today we are taking this two healthy ingredients water melon and pumpkin seed and making a very appetizing salad.

Ingredients:
Watermelon 1 deseeded cubed or scoop balls
Onion 1

Create Summer Fruit Salad

Fruit doesn’t have to be eaten as is for dessert. Liven things up a bit so that everyone will want more. Start with a lunch fruit salad and add a dressing. This is not your vegetable salad dressing. Think sweet and tangy and delicious.

Here are some ideas for toppings and dressings for your summer fruit salad:

• Yogurt and orange juice

• Brown sugar, orange juice, lemon juice, vanilla extract

• Sugar, cream cheese, lemon juice

• Yogurt and honey

Dressings can be served on the side or poured over the fruit salad. Toppings with brown sugar can be boiled to create syrup. Toss it with the fruit. Either way, you create a tasty dessert for a hot summer night. Beware of the extra calories you are adding too.

Fruit salads are not necessarily like traditional salads but they can be just as filling. It all depends on the type of fruits that you include in your creation.

Fiber is your friend. There are several summer fruits that contain a boatload of fiber. As you know fiber fills you up

Sushi Salad

Ingredients
1 cup Long grain white rice
1 ¾ cup Water
1 Avocado
1 cup Mini carrots
1 Cucumber
4 Imitation crab sticks
1 cup Frozen shrimp
French fried onions
Sriracha mayo
Soy Sauce

1. Steam or boil carrots just enough to soften. Cut them into small lengthwise pieces. Place in a cup in refrigerator to cool. Peel and cut the cucumber in like pieces, also place in a covered container in the refrigerator.

2. Put water and rice into a covered pot and let soak for at least a half hour. I let mine sit over night. When ready to cook bring to a boil uncovered and then cover and simmer 10 minutes or until the rice has absorbed the water.

3. Let rice cool enough to then refrigerate or chill.

4. Run shrimp under a stream of cold water to thaw. Put in appropriate sized bowl.

5. Cut imitation crab into small bites. Put in another appropriate sized bowl. Place both in the refrigerator.

6. When all these ingredients

Pomegranates

The pomegranate fruit has become an everyday ingredient in all of my weekly salads. I know it’s a fruit but I’m a great believer in mixing vegetables and fruits together in my salads. This gives me unique tastes every time and also stops my salads becoming bland and boring. When your food becomes repetitive and boring you will generally over time stop eating the food altogether. Some people already find salads hard to eat so by mixing the different fruits and veggies together you will have a different taste every week. After a few weeks of eating the salads you will have found the taste you like.

This salad that I like might not be to every ones taste but you can always use the idea and tweak the ingredients to suit your taste.

Ingredients:
1. A small bag of baby spinach leaves.
2. 7 small baby tomato’s.
3. ½ cup of broken feta cheese
4. ½ cup of broken walnuts
5. The seeds from one pomegranate fruit
6. ¼ of a red onion
7. 2 tablespoons of virgin olive oil
8. 4 tablespoons of balsamic vinegar

Place the spinach leaves in the salad bowl

Fruity Chicken Salad

Even though they are relatively a cheap place to eat, I still like trying to cut corners on spending as little money as possible. I like coming up with my version of how I make something you buy at a fast food restaurant. It’s healthier, cheaper and probably taste better than the original. Here, I will share my Fruity Chicken Salad sub. This is a recipe where you can put your own creativity into what ingredients you like in your sub sandwich.

Ingredients

12-16 oz can chicken

1/2 cup grapes (red, green or both)

1 celery stalk

half onion

1/2 cup mayo

1 peach yogurt cup

1 tsp rosemary

2 tbsp dill

1/4 cup green peppers

1/2 cup of raisins, cranberries & almonds

spinach

black olives

hot pepperjack cheese

cucumbers

In a large mixing bowl add the can chicken drained. Chop your onions, celery and green pepper small and add to chicken. Add the fruit mix with almonds in along with the grapes. Add the mayo and peach yogurt and mix well with the ingredients. Add the dill and salt and pepper

Presenting a Vegetable Tray

1. Color

Be as generous as you can with the visual sense. Remember that most people will choose their meal by the way it looks. With vegetables you have nature’s creativity by your side. Choose as many different colors as you can: red tomatoes, pink reddish, green lettuce, yellow pepper, purple eggplants, white horseradish and orange carrots. When arranged with taste, you’ll see a rainbow displayed before your eyes.

2. Love

Yes, indeed! Love what you’re doing, every moment of it, and everyone will enjoy it. From the plate you’re choosing to display the vegetables on, to the sorts you buy from the market, you must feel enthusiastic every step of the way. Cut them with care and let your creativity take hold of you when preparing the tray, play with colors and texture, don’t bother to follow some “rules” you read or heard about. The best way for you is what comes from your heart. People have a six sense and will perceive the feeling you put into it; they will feel attracted to your vegetable plate like bees are to honey.

3. Dressing

Choosing the right dressing to dip the vegetables

Make Blackened Steak Salad

Your steaks should be sliced into small strips and laid out on a plate. Smother the steaks in your Cajun blackening sauce. Flip them over and smother the backside. Then place the steak strips into a re-sealable plastic bag and pour the remaining Cajun blackening sauce into the baggie. Seal the bag and place in refrigerator for approximately two hours.

When you’re ready to make your salad (and after 2 hours of marinating the steaks), you’ll want to place the steak strips into the broiler. They will cook fast, so keep an eye on them (anywhere from 4 to 5 minutes per side). Cook them to your preference.

While the steaks are in the broiler, you’ll need to make the dressing. Once again, you’ll need to crush the garlic and let it sit before mixing it with the other ingredients. Crush the 4 peeled garlic cloves into a small bowl and let sit for at least 10 minutes. While you’re waiting on the garlic, combine the other dressing ingredients into a bowl and mix thoroughly (lemon juice, Worcestershire sauce, Dijon mustard, Tabasco sauce, and olive oil).

Check your steaks! If they’re cooked to your liking,

Making a Healthy Salad

Take in Lots of Vegetables

Below 25 calories in every serving, fresh veggies are an ideal add on to any kind of salad. To vary the nutrients it is best to vary your ingredients, you will be able to have a good amount of vitamin c, fiber, folic acid, antioxidants and potassium. Do avoid vegetables which are covered with mayonnaise or having been fried. Your salad recipes with chicken may include peppers, cauliflower, radish, onions, cucumbers, shredded carrots and broccoli.

Include some Brown Rice

Including brown rice in your salad makes you feel full for a longer period of time and it will add a distinct taste to it. Brown rice is high in complex carbohydrates and fiber that will improve your energy levels and gives your body the nutrients that it requires to function properly.

Include Protein Rich Foods

One of the ideal ways to make a tasteful salad which keeps you full for longer hours is to include protein rich foods like chicken breasts, bean, tuna fish, lean steak or shrimp. You may likewise include green soybeans, boiled eggs, baked tofu, or low fat cheese. By including these ingredients, you will

Quinoa Salad Dressing

First Prepare Your Quinoa

Before you can make up your delicious salad you need to pre boil your Quinoa. You need to boil one cup of Quinoa up with 2 cups of water. But do not heart search about this too much. As long as it doesn’t boil dry your Quinoa will absorb all the liquid over ten to twelve minutes. I prefer not to cook my Quinoa for longer than this as I like it to have a crunchy feel to my salad. If you cook Quinoa for too long then it can go a bit soft and mushy. Once your Quinoa is cooked and ready, put it to one side to cool down for an hour.

Prepare Your Salad Ingredients

You can put almost anything into a Quinoa salad but do not overdo it. Some people over complicate things and end up with too many tastes. I tend to limit myself to three or four ingredients in addition to the Quinoa itself. My favourites include peppers, tomatoes, cucumber, peas, sweetcorn, spring onion, kidney beans, lentils, haricot beans and chick peas. I also like to mix red and white Quinoa together as the salad

Raw Red Cabbage

Cabbage comes in a few colors, but I love red cabbage the most.generally cabbage offers a lot of health benefits. Especially raw cabbage. Cabbage contains a lot of vitamin c, minerals, detoxifies the body, helps with hangovers. Vitamin c and sulfur which is a mineral that cabbage contains, help keep your skin, hair and nails pretty. Beware though, make sure it is OK with your doctor to eat cabbage. I know that people with thyroid problems shouldn’t eat cabbage.

I found a little time to share my newest happy belly discovery with you. You can eat this salad as a meal, edit ingredients, add to meals. Whatever your creativity allows. In addition, this salad is very budget friendly, since Cabbage is cheap, at least in the state I live in, which is California. I also guarantee that if you use this salad as a meal you will be energized and not ready to fall asleep, as you would be with a heavier meal. For example, when I eat a steak I get very tired right away, but with this stomach butterfly, I get re-energized and ready to go.

I came up with these ingredients as I

Layer Salad

The wonderful thing about this salad is it makes a great side dish for fried chicken. The salad I’m referring to is a 7 layer salad. My mother taught me how to make it. I want to share it with you and you can pass it along to somebody. Here is my recipe for 7 layer salad.

Ingredients

1 head iceberg lettuce

1 can peas

1 onion

6 hard-boiled eggs

1 package bacon

1 to 2 cups miracle whip

1 package sharp shredded cheddar cheese

I listed the ingredients in the order they should go in the salad starting with lettuce first then peas etc. The secret to this salad is the bacon. With that being said you can make this recipe using that imitation store-bought bacon in a jar but it’s not the same. You must use real bacon and lots of it. Get a pot to boil 6 eggs. Salt the water for the eggs because this helps peel the eggs easily. First get a glass casserole dish. I like using a square dish so all the ingredients are laying flat. Cut up a small head of

About Summer Salad

Sometimes the simplest ingredients are the best ingredients for you. I make what I call a simple salad and serve it along side fried chicken, pork chops or some sort of fried food. All of the ingredients to this recipe are raw, and all it requires is chopping or slicing and throwing it into a bowl. There is no way you can mess up this recipe. This recipe is colorful and appealing to the eyes.

Ingredients

2 large tomatoes

1 onion

Sweet bell peppers (green, orange and yellow)

4 to 5 garlic cloves

1 can black olives

¼ to ½ cup shredded parmesan cheese

½ tsp sugar

1 cup lite Italian dressing

Salt and pepper

Grab you a large clear serving bowl. Slice the tomatoes in thin slices and place a layer on the bottom of the bowl. The idea is to layer all the vegetables. Slice the onion into thin slices separating the rings and layering on top of the tomatoes. Then slice enough of the peppers ½ cup of each color and place on top. Slice the garlic cloves and sprinkle them over the layers.

Cheesy Green Salad

Feta Herb Salad

What you need:

  • 6 cups mixed herb greens of your choice
  • 1 cup broken pita chips
  • 1 cup grape tomatoes, halved
  • 1/2 cup crumbled Feta cheese
  • 1 yellow bell pepper, sliced
  • 1/2 clove garlic, crushed
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • Salt and black pepper to taste

Mix together garlic, olive oil, lemon juice, salt and black pepper in a large bowl. Throw in the greens, tomatoes, bell pepper, pita chips and Feta cheese and toss to coat ingredients evenly. Season with more salt and pepper if needed.

Cheddar Arugula and Peach Salad

What you need:

  • 6 cups arugula
  • 1 peach, sliced
  • 1/4 cup sharp white cheddar chunks
  • 1/4 cup pecans
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Kosher salt and ground black pepper to taste

Toast the pecans in an oven (350 degrees Celsius) for 5-6 minutes until fragrant. Allow to cool, chop and set aside. Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper in a large bowl. Place the arugula, peach slices, cheddar chunks and chopped pecans in the bowl and toss to coat.

Garlic-Parmesan Green Salad

What you need:

Info of Cold Spaghetti Salad

Even though this is a salad, I normally serve with my appetizer menu because it goes with so many appetizer dishes-both hot and cold including meat balls, chicken wings, seafood dishes as well as turkey and ham sandwiches which are all the making of a great appetizer menu. And it’s a great addition to your holiday menu without the fuss and long hours putting together. This cold spaghetti salad is surly a winner and is a welcoming addition to any menu. Enjoy and please share this recipe.

You’ll Need

6 ounces spaghetti, uncooked
Garlic powder to taste
4 to 6 ounces basil Pesto sauce, more to taste, divided
Seasoned Salt and ground black pepper to taste
2 cucumbers, peeled and chopped
2 to 3 medium tomatoes, chopped

Directions

Cook spaghetti according to package directions; drain and run cool water on spaghetti in a colander. Once cooled, drain well.

Place spaghetti in a large bowl or pan; season spaghetti well with garlic powder. Add about 4 ounces of Pesto sauce to cold spaghetti; mix well. Refrigerate. One hour before serving, add cucumbers and tomatoes; add seasoned salt and black pepper as needed. Mix well

Fruit Basket

Think of the positives of fruits:
Fruits are a natural source of nutrients. They are rich in vitamins, minerals and fibers. They help to keep us healthy and support all active pursuits. Fruits are a preferred food for people of all ages so a fruit basket makes an interesting choice of gift.

Fruit hampers can be presented in various ways to suit the events. They can suit weddings, birthdays, festive parties or for any business event.

Fruit hampers can be made from a single type of fruit or assorted combinations. They can be selected to suit the occasion and most budgets.

Dried fruit hampers:
Dried fruit hampers can be made from raisins, goes, pears, figs, cherries, sliced pineapples etc.
They are a more unusual fruit basket, but have lots of advantages. They don’t spoil as easy as fresh fruit and are packed with fiber.
They are a much healthier alternative to chocolate or sweet hampers.
It’s an increasing trend for companies to provide dried fruit gift hampers to their employees, as a token of appreciation during festival seasons.

Get well soon gifts:
Fresh can be given to ailing and unwell people. They show the

Comte Cheese Salad

Fast forward 40 years, and I think of her when I make this salad on cold winter days. Simple acts like washing the beets for the salad recipe below bring me comfort. Their earthy flavor and deep red hue speak to me about the inheritance our families pass to us.

It is my view that home-cooked meals & gathering around the table as a family are somewhat forgotten jewels, buried deep under crazy schedules, hectic deadlines, and the drive-through’s of our society. Grammy’s generation wouldn’t understand ours today, not that she’d want to. She made almost everything in her home from scratch, and we still had time to rock on the front porch every night.

I aim to create a family lifestyle which abhors the hasty, pre-made, selfish culture surrounding us. I want my family to learn healthy food choices through my actions. My inheritance to my son will be the same one that Grammy blessed me with–cooking. We might not make butter, but we’ll find our solace in the kitchen and find time to rock on the front porch.

I’m going to do what we all know we need to do. I’m going to

Salads For Sugar Busters

Granny’s Salad For Sugar Busters

3 Granny Smith apples, unpeeled & dices

2 stalks celery

1 carrot

1/2 cup golden raisins

1/2 cup chopped walnuts

fresh green lettuce leaves ( no ice berg lettuces, please)

Mix all together with this yogurt dressing ( or experiment with your own dressings)

Dressing:

1/2 cup plain non fat yogurt

2 T. Olive Oil

2 T. Honey

2 T. apple cider vinegar

1 tsp mustard

salt and pepper to taste

Blend together well. Pour over above mixture. Refrigerate for 2-3 hours to chill. Serve on a bed of fresh lettuce.

Orange-Kiwi Fruit Salad

1 head romain lettuce, torn

3 kiwi, peeled and sliced

11 oz. can mandarin oranges, drained

1 large red onion, sliced

3 oz. blue cheese, crumbled

1/3 cup walnuts, chopped

Optional: croutons or chinese noodles

Combine them all together and then toss with this dressing or any of your own:

Dressing:

1/2 cup olive oil

1/3 cup lime juice

3 T. apple cider vinegar

3 T. sugar free orange marmalade

Light Salad Meals

I love the creaminess of cottage cheese and here is a really simple salad with just four ingredients. This is a great salad to serve as a wrap sandwich or even a cold pasta topper. This recipe make 3 to 4 servings.

Ingredients:

cottage cheese – 1 (16oz) container

marinated artichoke hearts – 1 cup chopped

sun-dried tomatoes in oil – 1/4 cup chopped

pitted oil-cured black olives – 1/4 cup finely diced

(you can use regular black pitted olives if you prefer)

Directions:

– Simply place all the ingredients in a bowl and toss to combine completely.

Easy Salad Meal Ideas:

    • Layered Wrap Sandwich: Serve this cheese salad as a layered wrap sandwich. Take a soft tortilla shell and layer it with washed spinach or lettuce leaves. Next place the cottage cheese salad on top of the greens. Then place any of the following on top of the cheese salad; strips of thinly sliced avocado sections, deli ham, chicken or roast beef slices. Roll up the wrap and enjoy.

    • Stuffed Potatoes: Make a quick salad meal by using this creamy

Potato Salad Recipe

If you are looking for recipes that do not contains mayonnaise, there are tons of recipes to choose from as well. For example, you can create a Greek style potato salad that has feta cheese and a tasty dressing that does not contain mayonnaise.

Or, here is another great idea for a salad that you can make with potatoes. You can combine blue cheese, with potatoes and onions, and you will get another delicious dish that you can serve.

If you are looking for a tasty and flavorful potato salad recipe, check out these two great salad recipes:

1. Greek Style Salad Recipe With Potatoes, Feta, Onions And Herbs.

Take a look at this great looking and great tasting dish! It has red potatoes and red onions, and it looks great, and it tastes great. The combination of feta cheese, red onions makes this salad great to look at, and it also makes the salad very tasty! Plus, when you add herbs such as parsley and dill, which add green color, you will make this dish even tastier and even more colorful.

Here is how to make the Greek Style Salad. Cook and

Cold Rice Salads

Artichoke Wild Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled wild rice

• 1/2 cup marinated artichoke hearts (drained and chopped)

• 3/4 cup sweet red peppers (diced)

• 1/4 cup jarred, pickled peperoncini peppers (drained and chopped)

• 2 tablespoon pine nuts

• 1 to 2 tablespoons olive tapenade

• 2 tablespoons fresh squeezed lemon juice

• 1 tablespoon of liquid from the artichoke hearts (or as desired)

To serve: Serve this cold rice salad on a bed of fresh spinach leaves.

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Egg and Rice Salad

Makes 2 to 3 servings

Here’s a different take on egg salad but it is really delicious and filling.

Combine in a bowl and mix well:

• 2 cups cooked and cooled brown rice

• 1 hard-boiled egg (chopped)

• 1/2 cup celery (diced)

• a few dill pickle slices (chopped)

• 1/4 cup plain yogurt

• 1/4 cup mayonnaise

• 1 tablespoon fresh dill (chopped)

To serve: Try serving this cold rice salad