Category Archives: Soups and Salad

Yummy Chicken Salad

Submitted by Serena

Ingredients:
diced chicken
1 small can pineapple
1 small package cream cheese, softened
½ C raisins or craisins
slivered almonds

Directions:
Mix everything together and serve with crackers or on a croissant.

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Chickpea Salad

Submitted by Amy R

I feel a little silly writing this down. We usually just use whatever odds and ends we have in the fridge for this. Adding whole grain, like barley or bulghur, combines to form a complete protein with the chickpeas and makes an easy vegetarian meal.

Ingredients
:
2 cans chickpeas, drained and rinsed (or about 3 cups of cooked, rinsed beans)
1 cucumber, chopped
3 green onions, sliced
1 C fresh parsley, finely chopped
2 T extra virgin olive oil
3 T lemon juice
1-2 garlic cloves, minced (to taste)
salt and black pepper (to taste – we actually prefer w/o salt)
if desired: chopped onion; chopped tomato; chopped hard boiled egg; cooked cubed chicken; cooked barley, bulghur, quinoa, or cous cous; chopped red, green, or yellow peppers; olives; any other odds and ends you have in your fridge

Directions:
Whisk together olive oil, lemon juice, and garlic to form a dressing. Combine with all other ingredients and serve cold. Makes a good side dish to mediterranean meals, or it can be a meal on its own if whole grains or an animal protein are added. Also good with hummus as a filling for pita bread.

Nutrition
: to be added

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Cold Avocado Soup

Submitted by Amy R, found in Joy of Cooking

Ingredients:
2 ripe avocados
1 small garlic clove, minced
2 C buttermilk*
4 tsp lime juice
¼ tsp salt
pinch of cayenne
if desired, any garnish of choice (suggestions: chopped cucumber; pico de gallo; sour cream or plain yogurt; lump crabmeat)

Directions:
Puree avocado and garlic in a food processor or blender until smooth. Add buttermilk, lime juice, salt, and cayenne and blend. Pour into a bowl and refrigerate until cold. If necessary, thin with buttermilk, cream, or milk. Garnish as desired.

*For those with dairy allergies, you can substitute 2 T lemon juice plus 2 cups of milk substitute (soy, rice, oat, etc.) for the buttermilk. The soup will be thinner than if buttermilk is used.

Nutrition: to be added

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Strawberry Salad

Submitted by Shelly

Ingredients:
1 large head romaine lettuce
1 head boston lettuce
1 C Monterrey Jack cheese, shredded
1 pint strawberries, sliced
1C olive oil
¾ C sugar
½ C red wine vinegar
2 cloves garlic, smashed
¼ tsp white pepper
½ tsp salt
½ tsp paprika
½ toasted walnuts

Directions:
Tear lettuces into bite sized pieces and combine with cheese and strawberries. Whisk remaining ingredients, except walnuts, in a bowl until well combined. Add walnuts to dressing, and toss with salad.

Nutrition: to be added

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My Favorite Salad

Submitted by Krista

Ingredients:
10 oz bag of fresh spinach
3 C romaine lettuce, torn into pieces
2 small Granny Smith apples, chopped
1 package of Craisins or raisins
½ C cashews
¼ C sugar*
1 tsp celery salt
¼ C cider vinegar
1 tsp garlic powder
¼ C oil
salt and pepper

Directions:
You may use all spinach and no romaine, more or less of any other ingredient depending on what you like. Add extra ingredients just before tossing and serving. Whisk together sugar, salt, vinegar, and garlic powder. Add oil last and whisk until emulsified. Immediately toss with salad and serve.

*You may cut sugar in half- tastes great!

Nutrition: to be added

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Tomato Basil Soup

Submitted by Elise

Servings: 4 as a meal, 6-8 as a side

Ingredients:
1 jar Classico Tomato Basil Spaghetti Sauce
1 jar Bertolli Alfredo Sauce
1 – 16 oz can chicken broth

Directions:
Combine all together in a pot. Heat and serve.

Nutrition: to be added

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Mandarin Sweet and Sour Salad

Submitted by Beth

Servings: 6-8

Ingredients:
½ C salad oil
¼ C white vinegar
¼ C sugar
¼ tsp salt
1 bag of baby lettuce and add a couple of handfuls of spinach
1½ C red seedless grapes, halved
½ C sliced celery stalks
1-2 cans mandarin orange slices, refrigerated and drained
1 avocado, cut into chunks
1 C sliced almonds, toasted*

Directions:
Mix well oil, vinegar, sugar and salt, and slightly refrigerate.

Mix all the remaining ingredients, and make sure salad is drained well. Pour dressing over and toss gently. Top with almonds.

*Be careful when toasting as they burn quickly. Three minutes at 350 degrees F should be enough.

Nutrition: (per serving, based upon 6)
328 calories, 26.5g fat (2g fat), 21.7g carbs (3.6g fiber), 4.7g protein

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