Toasted Sesame Asian Dressing

Toasted Sesame Asian Dressing:

  1/3 cup canola or vegetable oil

  2 tsp sesame oil

  1/3 cup Dark Soy Sauce

  1/3 cup Rice Vinegar

  1/3 cup water

  1/4 tsp onion powder

  1 TBSP lemon juice

  1 to 2 tsp freshly minced garlic (to taste) [1/2-1 tsp garlic powder]

  1/2 tsp ginger powder

  1/4 cup sugar [or 1/2 cup orange marmalade *what I use*]

  1 TBSP cornstarch 

  2 tsp sesame seeds, toasted*

*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.

Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.

 Prepare the dressing in a blender if using fresh diced ingredients. Then pour into small sauce pan.

 I use powders and simply add all ingredients into the small sauce pan and stir with a wire whisk.

Whisk well [quickly for about 15 seconds] to thoroughly combine.

 Bring to a medium boil until the dressing is thickened, stirring frequently (about 5 minutes works just dandy)

 Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.

Covered tightly, it keeps well in fridge for up to 2 months.

Asian Chicken Salad With Toasted Sesame Dressing

Salad:
1 head savoy or napa cabbage, shredded[very finely chopped] [ makes about 5 or 6 cups]
4 green onions, sliced thin
1 pkg chow mein noodles
1/2 cup sliced blanched almonds
  3 TBSP sunflower seeds
1 rib celery, sliced thin or diced
1 large carrot finely julienned, or grated
2 or 3 cooked chicken breasts, sliced thin [grilled, baked, or rotisserie]

Toasted Sesame Ginger Dressing:

1/3 cup canola or vegetable oil [*olive oil solidifies when cold, but if you want to use it then just know the dressing will require a tiny bit of heating, or time sitting out on the counter at room temperature before use*]
2 tsp sesame oil
1/3 cup Dark Soy Sauce
1/3 cup Rice Vinegar
  2 or 3 TB water
  not quite 1/4 tsp onion powder
1 TBSP lemon juice
1 to 2 tsp freshly minced garlic (to taste) [1/2- 1 tsp garlic powder]
1/4 tsp ginger powder
3 TBSP honey [or you can also use peach or *orange marmalade*]
1 TBSP cornstarch [*optional* thickening agent]
2 tsp sesame seeds, toasted*

*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.
Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.
**You can toast almond slivers at the same time as the sesame seeds if you want them toasted**

Prepare the dressing in a blender if using fresh diced ingredients.
 I used powders and simply had to combine all ingredients except olive oil in small sauce pan with a wire whisk.
Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
  If you are using cornstarch and water as a thickening agent, bring to a medium boil until the dressing is thickened (from 2 to 5 minutes)
Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.

Mix the cabbage, celery, green onions, sunflower seeds and carrot in a large bowl.
Top with sliced chicken, almond slivers, and chow mein noodles.
Add the dressing to taste and serve.

Yields 6 to 8 servings.
Keeps in the refrigerator for a few days up to a week.

**I sometimes add baby spinach leaves and/or romaine lettuce to the salad mix too**

Homemade Croutons

Homemade Croutons

Ingredients

• 1/4 cup olive oil, butter, or margarine, melted
• 1- 1 1/2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 tsp onion powder
• 3 tsp parmesan cheese
• salt and pepper to taste
• 5 1" thick slices french or Italian bread, cut into 1-inch cubes

Directions

1. In a large bowl, combine the butter, Italian seasoning and garlic powder. Add bread cubes and toss to coat. *OR* toss in melted butter then lay out on foil or a plate or whatever, and sprinkle with seasonings to be sure of more even coverage]
2. Arrange in a single layer a parchment paper or foil lined baking sheet. Bake at 350 degrees F for 15 minutes or until lightly browned, stirring occasionally. 
3. I think 300 degrees for closer to 30 minutes would give them a truer crouton crunch. But the first time and temp make great croutons in a hurry.

***Awesome secondary use for the Garlic Cheddar Soda Bread I had on hand, since it only stays good for about 2 days before getting quite hard. PERFECT to use to make croutons for soups or stews!

Easy peasy Summer Berry Salad

 I don’t know how I denied Feta cheese for so long, but I’ve been shown the light thanks to my Sister in law Lele [ you can find her here] and the delightful salad she introduced me too a few weeks ago.

It’s quite simple and totally healthy and light. And on days like today when I realize I’ve eaten precious little in the way of fruit or vegetation in recent days, it totally hits the spot!

Recipe portion sizes are for a good sized lunch or dinner portion salad for 1 person. Multiply as needed.

• Lettuce, roughly half head
• Sliced Strawberries— about 2/3-1 cup
• hand full of fresh blueberries
• about 1/3 cup crumbled Feta cheese per salad serving.
• Top with abt 2TB reduced fat Raspberry Walnut vinaigrette dressing. [Ken’s or Newman’s Own are delicious choices]
• **Also great with, but not shown here:
•  Pecan or walnut halves
•  mandarine orange slices 
•  thin sliced apples

Frito Salad

THE SALAD:

1 Head Romaine Lettuce, shredded [ or mixed greens of your choice]

1 15 oz Can Kidney Beans, drained and rinsed

2 cups. Cheddar Cheese, shredded

Medium or large tomato, diced

1 or 2 ribs of celery, diced
1 or 2 green onions, diced small

TOPPINGS:

1 Regular Size Bag Fritos [about a handful per serving]

Catalina Dressing

**Also REALLY good with deli turkey, or roasted turkey chunks!

Cranberry Apple Pecan Chicken Salad

The pink you see on the chicken is the Raspberry dressing!

We went to Steak N Shake this weekend and saw this salad on the menu and I knew I HAD to try and make it myself this week. So, guess what's for dinner tonight?

Crispy Romaine lettuce blend topped with red apples, dried cranberries, mandarin oranges, pecan halves, and a warm grilled chicken breast dressed with Newman’s Raspberry Walnut Light Vinaigrette.

Not much in the way of a recipe, per se, for this. I'm going with a  head of lettuce, a bit of shredded Napa cabbage, [wish I'd bought baby spinach too!] and about 1/2-3/4 cup of each topping, and 2 pan-grilled chicken breasts that have been marinated in Raspberry Walnut vinaigrette dressing overnight.

Italian Crab Pasta Salad

Crab Pasta Salad

1 12oz pkg. garden rotini pasta

1 Lb Imitation crab meat, cubed

1 green [or red] pepper, diced

2 Large ripe, tomatoes, diced

Florets from 1 head of broccoli

1 can black olives, drained

1/2 cup grated parmesan/romano cheese

2/3 bottle of Italian Salad dressing [**Newman's Own Italian is the best I've tasted with this salad. Flavor-FULL without being overwhelming**--use 2/3 a bottle]

Optional (but DELICIOUS): 1 cup favorite mayonnaise

1 small cucumber, diced

Cook pasta in salted water. Rinse with cold water to cool. Toss in everything , stir well. 

Store covered in refrigerator.

Citrus Ambrosia Salad - like my grandpa used to make

Another year has passed and it's time again for our annual box o' Citrus fruit goodness to arrive on our doorstep. In honor of the plethora of Vitamin C providing juicy, sweet tart bounty that is now sitting on my counter, it's time to whip out the trusty family recipe for:

Citrus Ambrosia

Here's how it's made:

• 5 navel oranges, sectioned, chopped
• 3 ruby red grapefruit, peeled, sectioned, chopped
• 2 regular grapefruit peeled, sectioned, chopped
• 1/2 cup honey
• 1 jar Maraschino cherries and juice
• 2 or 3 TBSP granulated sugar , to taste

In a large bowl, combine everything. Mix well.
Cover and refrigerate for at least 30 minutes.
This recipe yields 10 servings.

So, easy! So tasty and delicious!

Waldorf Apple Pecan Salad 2 Ways

Waldorf Salad 2 Ways
Apples, pecans, and raisins Oh My!!!
Here is my simple, lighter in taste and fat count version of the classic fruit and nut salad--as well as the original recipe.
This has always been a tasty little treat I like to indulge in. And with the lite Cool Whip, it's also healthy and guilt free. Which is always a nice thing.

~Classic dressing ingredients~
1/2 cup mayonnaise [ Light Mayo would work fine for this]
1 tablespoon white sugar
1 teaspoon lemon juice
~Dressing Alternatives~
*for a simple, lighter in taste and fat count version of the classic, instead try : 2/3 cup Lite Cool Whip***
*I've read a few recipes that call for Miracle Whip instead. I'm not a fan, but if you are--

then there's yet another option for you.
~Salad ingredients~
3 apples -- [ red or green depending on your preference for sweet or tart] peeled, cored, and chopped(a good idea is to chop the apples first and then drench them in a bit of lemon juice to keep them from browning!)
1 cup thinly sliced celery
1/2 cup chopped walnuts [or pecans are good too!]
2/3 cup quartered grapes [red or green]

Amazing Pecan Chicken Salad

makes enough for 5 or 6 sandwiches

**great on crackers too**

3 cooked chicken breasts, shredded or cubed
2 stalks celery, diced small
1 cup red/ green/ black grapes, halved or quartered
1 or 2 Tbsp lemon juice
1 cup chopped pecans

1/4 cup sunflower seed kernels

1/4 sliced toasted almonds
2-3 tsp dried Dill
1-2 tsp spicy mustard
1/4 tsp onion powder
1 cup mayonnaise

1 tsp powdered chicken bouillon [or 1/2 tsp salt]

1/2 non-fat plain Greek Yogurt
1 tsp dried orange peel

*optional* 1 tsp dried orange peel
*optional* 1/2 cup cubed apple, skin on


toast bread of choice and line bread with leaf or two of lettuce for sandwiches.