101 Soup, Salad & Sandwich Recipes (11 page)

5 slices bacon, crisply cooked and crumbled

In a large serving bowl, mix together all ingredients except bacon. Cover and refrigerate overnight, stirring occasionally. Top with bacon and serve at room temperature. Makes 4 to 6 servings.

8 c. green cabbage, shredded

1 c. red cabbage, shredded

4 carrots, peeled and shredded

1 yellow onion, grated

1/2 c. low-fat mayonnaise

2 T. mustard

2 t. cider vinegar

1/4 c. sugar

1 t. pepper

1/4 t. cayenne pepper

Optional: salt and additional pepper to taste

In a large bowl, toss together vegetables. In a separate bowl, whisk together mayonnaise, mustard, vinegar, sugar and peppers. Toss mayonnaise mixture with cabbage mixture; season with salt and additional pepper, if desired. Cover and refrigerate overnight before serving. Makes 10 to 12 servings.

32-oz. container vanilla yogurt

8-oz. pkg. cream cheese, softened

1/2 c. sugar

1/4 c. plus 1/3 c. brown sugar, packed and divided

1 t. vanilla extract

1 lb. seedless green grapes

1 lb. seedless red grapes

2 Gala apples, cored and diced

2 Granny Smith apples, cored and diced

1/2 c. sliced almonds

1/3 c. sweetened dried cranberries

15-oz. can mandarin oranges, drained

Optional: whipped cream

In a blender on medium speed, mix yogurt and cream cheese until smooth. Pour mixture into a large bowl. Stir in sugar, 1/4 cup brown sugar and vanilla. Add grapes, apples and almonds; toss until coated. Cover and refrigerate one hour. Uncover and smooth top of salad. Top with cranberries, oranges and whipped cream, if using. Sprinkle with remaining brown sugar. Makes 15 to 20 servings.

3 T. red wine vinegar

1-1/2 T. extra-virgin olive oil

1/4 t. pepper

1 clove garlic, minced

2 c. long-grain rice, cooked

1-1/2 c. cooked chicken breast, diced

1/2 c. jarred roasted red peppers, drained and diced

1/2 c. Kalamata olives, pitted and halved

1/4 c. fresh chives, chopped

1/4 c. fresh basil, chopped

1/4 c. fresh oregano, chopped

14-oz. can artichokes, drained and diced

4-oz. pkg. crumbled feta cheese

In a small bowl, whisk together vinegar, olive oil, pepper and garlic. Set aside. In a separate bowl, combine rice and remaining ingredients except cheese. At serving time, drizzle vinegar mixture over salad; sprinkle with cheese. Makes 4 servings.

20-oz. pkg. refrigerated 6-cheese tortellini pasta

1 red pepper, thinly sliced

3/4 c. red onion, thinly sliced

1/2 lb. asparagus, trimmed and cut into 1-1/2 inch pieces

salt and pepper to taste

2 T. olive oil, divided

1 zucchini, diced

7-oz. container basil pesto

Cook pasta according to package directions; drain, rinse with cold water and set aside. In a bowl, combine red pepper, onion and asparagus. Season with salt and pepper and toss with one tablespoon olive oil. Arrange red pepper mixture in a single layer on a baking sheet. Bake at 450 degrees for 10 to 12 minutes. Remove from baking sheet and set aside. Season zucchini with salt and pepper; toss with remaining olive oil. Arrange in a single layer on a baking sheet. Bake for 5 to 7 minutes, until tender but not brown. Combine roasted vegetables, cooked tortellini and pesto in a large bowl. Chill for at least one hour; serve chilled. Makes 8 servings.

3 c. mayonnaise

2/3 c. sugar

2 10-oz. pkgs. mixed salad greens

1 lb. bacon, crisply cooked and crumbled

1 red onion, diced

10-oz. pkg. frozen peas, thawed

1 green pepper, diced

2 c. cauliflower flowerets

2 c. broccoli flowerets

1 c. sliced mushrooms

1 c. shredded Cheddar cheese

1 c. cherry tomatoes, halved

1 T. Italian seasoning

In a bowl, mix mayonnaise and sugar until blended; set aside. Layer half the salad greens in a large serving bowl or 13"x9" glass baking pan. Layer with half the mayonnaise mixture, half the remaining ingredients except tomatoes and seasoning. Repeat layers. Top with tomatoes and sprinkle with seasoning. Cover and refrigerate 2 hours before serving. Makes 8 servings.