Chris & Gaylene: Chinese Salmon Salad for one

Chris & Gaylene: Chinese Salmon Salad for one: Today at lunch I was craving salad and salmon. So I decided to invent an easy recipe because I'm pretty lazy when it comes to making lu...

Cunchy Broccoli Slaw

Cunchy Broccoli Slaw

• YIELD: 8 Servings
• COST PER SERVING:$.82
• COURSE: Salads, Side Dishes/Vegetables

Ingredients

• 8 slices bacon
• 1 large head broccoli
• 1 small red onion, minced (1/2 cup)
• 1/3 cup golden raisins
• 1/3 cup mayonnaise
• 3 tablespoons white balsamic vinegar
• 2 tablespoons honey
• Salt and pepper

Preparation

Cook bacon in a large skillet or on a griddle over medium heat until browned and crisp. Drain on paper towels. Crumble into 1/2-inch pieces; set aside.

Cut florets from broccoli stems and chop into small pieces. Transfer to a salad bowl and toss with minced onion and raisins.

In a small bowl, whisk together mayonnaise and vinegar until smooth. Add honey, salt and pepper, whisking to combine. Pour dressing over broccoli mixture and toss to coat evenly. Crumble bacon pieces over broccoli slaw and serve immediately.

Nutritional Information

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• Amount per serving
• Calories: 158
• Fat: 10g
• Saturated fat: 2g
• Protein: 4g
• Carbohydrate: 13g
• Fiber: 2g
• Cholesterol: 10mg
• Sodium: 224mg

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All You APRIL 2007

Coleslaw - On The Lighter Side

Nothing fancy about the way I prepare my slaw.  It's just plain and simple.  Plain and simple is good.  I've lightened up the original recipe by using light mayonnaise and substituted Splenda for the sugar.


1 bag of shredded cabbage or slaw mix
3/4 cup light mayonnaise (add a little more of less, depending on how creamy you like yours.  I use a scant 3/4 cup)
1/4 cup rice vinegar
1-2 Tablespoons Splenda
1/2 teaspoon dill weed
1/2 teaspoon celery seed
S & P to taste

I don't care what it says on the bag.  I wash my prepackaged greens even though they say it's been washed.  Be sure to throughly dry the cabbage. 

In a large bowl, combine all the ingredients except the cabbage.  Whisk together until creamy and combined.
Add cabbage and toss to coat.  Taste to adjust seasoning if needed.
Store in airtight container and refrigerate.
I prefer the taste of slaw when it's been refrigerated overnight to allow the flavors to meld together.
Should keep for 3 days, but it never lasts that long.  hehe


This recipe has been adapted from the Joy of Cooking cookbook.

All-In-One Tuna Salad

All-In-One Tuna Salad
1/4 cup mayonnaise (light)
2 tablespoons vinegar
1 tablespoon sugar(splenda)
Salt and pepper to taste
2 tablespoons minced fresh dill (2 teaspoons dry)
1 cup small-diced celery(optional)
1 cup small-diced red onion
1 cup frozen peas, thawed
2 (6-ounce) cans solid pack white albacore tuna, drained or one large tuna pouch
4 cups chopped iceberg lettuce

Mix mayonnaise, vinegar, sugar and dill and salt and pepper in a large bowl, stirring until sugar is dissolved. Add celery, red onion, peas and tuna. Toss the ingredients to coat with mayonnaise mixture. Cover tightly and refrigerate until serving time. At serving time, add chopped lettuce to the salad ingredients in large bowl. Toss gently. Serve immediately. Makes 4 to 6 servings.

Serve with crackers

Tips from the cook

--You can change the flavor of the dressing by experimenting with different varieties of vinegar. For a little less vinegary bite, try champagne vinegar or white wine vinegar. Or how about a more fruity vinegar such as raspberry? One stop at the vinegar section in the grocery store will give you many options to explore.

--Fresh feathery dill leaves give the best flavor in this salad, but if you must use dried dill be sure to give it a pinch as you sprinkle it into the salad. This will release some of the flavorful oils from the dried leaves. A good rule of thumb to use when replacing fresh herbs with dried is 1 teaspoon of dried herbs for each tablespoon of fresh herbs.

--If you like more dressing on your salad, just double the amounts of mayonnaise, vinegar and sugar.

Sue Doeden All About Food

Oriental Cabbage Salad

Oriental Cabbage Salad
Another recipe from the Wall Drug Cookbook :)


1 3-oz. Pkg. Chicken Raman Noodles
1 head Napa Cabbage
4 green onions, sliced
2 Tbsp. sesame seed (optional)
3 Tbsp. Vinegar
2 Tbsp. sugar or Splenda
2 Tbsp. salad oil
1/2 tsp. ground white pepper
1/4 tsp. salt
1/2 cup slivered almonds, toasted

Crush noodles slightly; place in colander. Pour boiling water over noodles to soften slightly. Drain well. In a large mixing bowl, combine noodles, cabbage, onions and sesame seed.
For dressing, in a screw top jar, combine seasoning packet from noodles, vinegar, sugar, oil, pepper, and salt; shake to mix well. Pour over cabbage mixture and toss. Cover and chill several hours or overnight. Before serving, stir in almonds.

Cooks Note:
I really like the flavor of the dressing. I don't like the mushiness of the noodles.
I have a similar recipe where you toast the crushed up noodles in butter in a skillet and store them separately for serving to keep them crunchy. I think I would do that next time. The other recipe uses a ton of sugar for the dressing, something I don't like. I like this dressing better.
I think the noodles could be toasted in EVOO so it's a good fat.
I omitted the sesame seed since I didn't have any. I suppose you could use some sesame oil, but I didn't. I felt the flavor was good as is.

Family Verdict:
Mmm, Mmm good.

FYI:
Almonds are heart healthy in moderation. They are low in cholesterol and contain no bad fat (saturated). They may even help lower cholesterol.

JoC-Ranch Dressing

From the Joy of Cooking cookbook

Ranch Dressing
1 cup
The original version was created at the Hidden Valley Guest Ranch in Santa Barbara in the 1950's. If you prefer a thicker dressing, stir in 1/3 to 1/2 cup sour cream or mayonnaise.

Combine in a blender of food processor until smooth:
1 glove of garlic, peeled
2-3 pinches of salt
(thinking why dirty the blender for this?
Crush the garlic with the back a knife with the salt to make garlic paste)

Remove to a bowl. Add and whisk until well blended:
*3/4 cup buttermilk
2-3 Tablespoons fresh lime juice
1 Tablespoon minced cilantro or parsley
1 Tablespoon snipped chives
Salt and pepper to taste

Taste and adjust the seasonings. Use immediately or cover and refrigerate.

Tip:
To make buttermilk, use 1 cup milk and 1 tablespoon lemon juice or white vinegar. Allow it to sit for a few minutes.
Or
Plain yogurt or sour cream

Nappa Cabbage Salad

3 tablespoons rice wine vinegar
2 tablespoons mirin or white wine
1 tablespoon soy sauce
3 tablespoons sliced green onions
2 cups napa cabbage