Salads for Lunch: Discover New and Delicious Salad Recipes for Lunch [2 ed.] 9798386021641

Citation preview

Salads For Lunch Discover New and Delicious Salad Recipes For Lunch

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Pear and Cheese Salad 8 Maggie’s Favorite Tuna Salad 9 Latin Corn Salad 12 Broccoli Sunflower Salad 13 Caesar 14 Couscous Salad 15 Simple Summer Ceviche 16 Cocktail Style Ceviche 17 Ceviche Appetizer 18 Ironbound Ceviche 19 Halibut and Ceviche 23 Complex South American Ceviche 24 Ecuadorian Inspired Ceviche 25 Ceviche Central American Style 26 Latin American Ceviche Salad 27 Mexican Ceviche with Olives and Snapper 28 Martinique Ceviche 29

Elegant Ceviche Wraps With Sriracha 32 Sanibel Island Ceviche 33 Ceviche Guatemala Style 34 Barcelona Inspired Ceviche 35 6-Ingredient Tuna Ceviche 36 Panamanian Style Ceviche 37 Golden Raisins and Pineapple Salad 38 Nigeria Inspired Street Yogurt 39 Ambrosia 101 42 Port Kingston Style Salad 43 Central American Peach and Lime Salad 44 Maria’s Rice Salad 45 Apple and Yogurt Salad 46 Pudding Salad 47 Lime and Lettuce Salad 48 Maggie’s Favorite Peach Yogurt Salad 49 Sour Cream Salad 52 Athenian Pasta Salad 53

Feta-Farfalle Pasta Salad 54 Caesar Parmesan Pasta Salad 55 Healthy Pasta Salad 56 Vegetable Pasta Salad 57 Grilled Pasta Salad 58 Italian Chicken Pasta Salad 59 The Best Italian Pasta Salad I 62 Bethany Beach Coleslaw 63 Zesty Coleslaw 64 Milanese Coleslaw 65 Bonnie’s Coleslaw 66 Sunday Monterey Jack Coleslaw 67 I ❤ Coleslaw 68 Creamy Mustard Dressing for Coleslaws 69 Sleepy Bee Coleslaw 72 Mexican Style 73 Creamy Avocado 74 Rustic Dressing 75

Green Dressing 76 Apples and Dijon Dressing 77 Sweet Honey and Herb Dressing 80 Texas Style Spicy Dressing 81 American Style II 82 Lemon and Raspberry Dressing 83 Japanese Style II 84 Pecan Chicken Salad 85

PEAR

and Cheese Salad

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 6 Calories 426 kcal Fat 31.6 g Carbohydrates 33.1g Protein 8g Cholesterol 21 mg Sodium 654 mg

Ingredients 1 head leaf lettuce, torn into bite-size pieces 3 pears - peeled, cored and diced 5 oz. Roquefort cheese, crumbled 1 avocado - peeled, pitted, and diced 1/2 C. thinly sliced green onions 1/4 C. white sugar 1/2 C. pecans

1/3 C. olive oil 3 tbsps red wine vinegar 1 1/2 tsps white sugar 1 1/2 tsps prepared mustard 1 clove garlic, diced 1/2 tsp salt fresh ground black pepper to taste

Directions 1. Toast your pecans and 1/4 C. of sugar, while stirring, until the sugar melts and coats the pecans. 2. Then place the pecans on some parchment paper. 3. Blend the following in a blender until smooth: pepper, oil, salt, 1.5 tsp sugar, diced garlic, and mustard. 4. Get a bowl, combine: green onions, lettuce, avocados, pears, blue cheese, and dressing mix. 5. Stir the contents then add in your pecans. 6. Enjoy.

8

Pear and Cheese Salad

Maggie’s

Favorite Tuna Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 228 kcal Fat 17.3 g Carbohydrates 5.3g Protein 13.4 g Cholesterol 24 mg Sodium 255 mg

Ingredients 1 (7 oz.) can white tuna, drained and flaked 6 tbsps mayonnaise or salad dressing 1 tbsp Parmesan cheese 3 tbsps sweet pickle relish 1/8 tsp dried minced onion flakes

1/4 tsp curry powder 1 tbsp dried parsley 1 tsp dried dill weed 1 pinch garlic powder

Directions 1. Get a bowl, combine: onion flakes, tuna, parmesan, and mayo. 2. Stir the contents until they are smooth then add the garlic powder, curry powder, dill, and parsley. 3. Stir the contents again to evenly distribute the spices. 4. Enjoy over toasted buns or crackers.

Maggie’s Favorite Tuna Salad

9

LATIN

Corn Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 6 Calories 391 kcal Fat 24.5 g Carbohydrates 35.1g Protein 10.5 g Cholesterol 0 mg Sodium 830 mg

Ingredients 1/3 C. fresh lime juice 1/2 C. olive oil 1 clove garlic, minced 1 tsp salt 1/8 tsp ground cayenne pepper 2 (15 oz.) cans black beans, rinsed and drained 1 1/2 C. frozen corn kernels

1 avocado - peeled, pitted and diced 1 red bell pepper, diced 2 tomatoes, diced 6 green onions, thinly sliced 1/2 C. diced fresh cilantro

Directions 1. Get a mason jar and add in: cayenne, lime juice, salt, garlic, and olive oil. 2. Place a lid on the jar tightly and shake everything. 3. Now get a large bowl, combine: cilantro, beans, green onions, corn, tomatoes, bell pepper, and avocado. 4. Combine in the lime mix then toss the contents. 5. Enjoy.

12

Latin Corn Salad

Broccoli

Sunflower Salad

Prep Time: 15 mins Total Time: 4 hrs 30 mins Servings per Recipe: 6 Calories 559 kcal Fat 48.1 g Carbohydrates 23.9g Protein 12.9 g Cholesterol 31 mg Sodium 584 mg

Ingredients 10 slices turkey bacon 1 head fresh broccoli, cut into bite size pieces 1/4 C. red onion, diced 1/2 C. raisins 3 tbsps white wine vinegar

2 tbsps white sugar 1 C. mayonnaise 1 C. sunflower seeds

Directions 1. 2. 3. 4. 5. 6. 7.

Stir fry your bacon until crispy then break it into pieces. Get a bowl, combine: raisins, broccoli, and onions. Get a 2nd bowl, combine: mayo, sugar, and vinegar. Combine both bowls then place a covering of plastic around the bowl. Put everything in the fridge for 4 hours. Add in your bacon and stir the salad. Then add the sunflower seeds as a topping. Enjoy.

Broccoli Sunflower Salad

13

CAESAR

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 6 Calories 384 kcal Fat 33.5 g Carbohydrates 16.3g Protein 5.8 g Cholesterol 18 mg Sodium 549 mg

Ingredients 6 cloves garlic, peeled 3/4 C. mayonnaise 5 anchovy fillets, minced 6 tbsps grated Parmesan cheese, divided 1 tsp Worcestershire sauce 1 tsp Dijon mustard 1 tbsp lemon juice salt to taste

ground black pepper to taste 1/4 C. olive oil 4 C. day-old bread, cubed 1 head romaine lettuce, torn into bite-size pieces

Directions 1. Dice 3 pieces of garlic and add them to a bowl with: Worcestershire, lemon juice, mayo, 2 tbsp parmesan, mustard, and anchovies. 2. Slice the rest of the garlic in quarters then stir fry them in hot oil until browned. Then place them to the side. 3. Add the bread pieces into the pot and brown them while stirring. 4. Top the bread with pepper and salt and place everything in a bowl. 5. Combine the following with the bread: parmesan, lettuce, and Worcestershire mix. 6. Enjoy.

14

Caesar

Couscous Salad

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 8 Calories 255 kcal Fat 5.9 g Carbohydrates 41.2g Protein 10.4 g Cholesterol < 1 mg Sodium < 565 mg

Ingredients 1 C. uncooked couscous 1 1/4 C. chicken broth 3 tbsps extra virgin olive oil 2 tbsps fresh lime juice 1 tsp red wine vinegar 1/2 tsp ground cumin 8 green onions, diced 1 red bell pepper, seeded and diced

1/4 C. diced fresh cilantro 1 C. frozen corn kernels, thawed 2 (15 oz.) cans black beans, drained salt and pepper to taste

Directions 1. Get your broth boiling, then add in the couscous. 2. Place a lid on the pot and let the contents sit for 7 mins. 3. Get a bowl, combine: beans, olive oil, corn, lime juice, cilantro, vinegar, red pepper, cumin, and green onions. 4. Toss the contents, then stir your couscous. 5. Add the couscous in with the beans and corn. Then stir the mix again. 6. Add some pepper and salt then place the contents in the fridge for 10 mins. 7. Enjoy.

Couscous Salad

15

SIMPLE

Summer Ceviche

Prep Time: 40 mins Total Time: 40 mins Servings per Recipe: 8 Calories 62 kcal Fat 2g Carbohydrates 9.3g Protein 2.9 g Cholesterol 6 mg Sodium 241 mg

Ingredients 1 (8 oz.) package imitation crabmeat, flaked 2 large tomatoes, chopped 1 red onion, finely chopped 1/2 bunch cilantro, chopped 2 limes, juiced

3 serrano peppers, finely chopped 1 tbsp olive oil salt and pepper to taste

Directions 1. 2. 3. 4.

16

In a glass bowl, place the shredded imitation crab. Add the olive oil and stir till well combined. Stir in the cilantro, onion, tomato, Serrano peppers, lime juice, salt and pepper. Refrigerate for about 1 hour before serving.

Simple Summer Ceviche

Cocktail Style Ceviche

Prep Time: 1 hr Total Time: 9 hrs Servings per Recipe: 20 Calories 255 kcal Fat 5.9 g Carbohydrates 41.2g Protein 10.4 g Cholesterol < 1 mg Sodium < 565 mg

Ingredients 1 (16 oz.) package cooked medium shrimp, peeled and deveined 2 (8 oz.) packages imitation crabmeat, cut into 1-inch pieces 5 tomatoes, diced 3 avocados, peeled and diced 1 English cucumber, peeled and cut into bite-size pieces

1 red onion, diced 1 bunch cilantro, chopped 4 limes, juiced 2 jalapeno peppers, seeded and finely diced 2 cloves garlic, pressed 1 (64 oz.) bottle tomato and clam juice cocktail salt and ground black pepper to taste

Directions 1. In a container, mix together the shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeño peppers and garlic. 2. Place the tomato, clam juice cocktail, salt and black pepper and mix 3. Refrigerate to marinate for overnight. 4. Stir well before serving.

Cocktail Style Ceviche

17

CEVICHE

Appetizer

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 80 kcal Fat 0.4 g Carbohydrates 20.1g Protein 1.4 g Cholesterol 0 mg Sodium 7 mg

Ingredients 3 mangos - peeled, seeded, and diced 1 yellow onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 jalapeno peppers, minced

1/2 bunch fresh cilantro, minced 2 limes, juiced (with pulp)

Directions 1. In a bowl, mix together the mangoes, onion, green bell pepper, red bell pepper, jalapeño peppers, cilantro, and lime juice. 2. With a plastic wrap, cover the bowl and refrigerate for at least 1 hour.

18

Ceviche Appetizer

Ironbound

Ceviche

Prep Time: 30 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 83 kcal Fat 4.1 g Carbohydrates 5.1g Protein 7.3 g Cholesterol 37 mg Sodium 109 mg

Ingredients 1/2 lb. sea scallops 1/2 lb. shrimp, peeled and deveined 1/2 C. fresh lime juice 2 tbsp fresh orange juice 1 tbsp grated orange zest 1/2 C. halved, thinly sliced red onion 1 finely chopped red bell pepper 1 finely chopped yellow bell pepper 1 C. diced seeded tomato 1 small serrano chili pepper, seeded and minced

1/2 C. coarsely chopped fresh cilantro kosher salt to taste 1/8 tsp ground cumin 1/8 tsp cayenne pepper (optional) 1 avocado, diced 1 tbsp olive oil

Directions 1. Remove the tough side muscles from scallops then slice in half horizontally. 2. In a 1-quart pan of boiling water, poach the scallops for about 1 minute. 3. With a slotted spoon, transfer the scallops into a bowl of ice water to stop the cooking process. 4. Return the same pan of water to a boil and poach for about 2-3 minutes. 5. With a slotted spoon, transfer the shrimp into a bowl of ice water to stop the cooking process. 6. Drain the scallops and shrimp well and with paper towels pat dry. 7. In a glass bowl, place the scallops, shrimp, lime juice and orange juice and refrigerate, covered for about 30 minutes. 8. Drain off most of the juice from the seafood. 9. Add the orange zest, red onion, bell peppers, tomato, chili pepper, cilantro, salt, cumin and cayenne pepper and mix. Ironbound Ceviche

19

10. Refrigerate for 30 minutes. 11. Just before serving, gently mix in the avocado and drizzle with the olive oil. 12. Serve in martini glasses.

22

Halibut

and Ceviche

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 8 Calories 78 kcal Fat 1.2 g Carbohydrates 3.6g Protein 12.8 g Cholesterol 21 mg Sodium 37 mg

Ingredients 1 lb. halibut, cut into bite-size pieces 1/2 C. lime juice 1 large tomato, seeded and diced 1 bunch fresh cilantro, chopped 1/3 C. diced green bell pepper (optional) 1/3 C. chopped green onion

1 jalapeno pepper, chopped 4 cloves garlic, minced salt and ground black pepper to taste

Directions 1. 2. 3. 4.

In a flat dish, place the halibut pieces. Cover with the lime juice and refrigerate to chill for at least 3 hours. Drain the lime juice. In a large bowl, mix together the tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper. 5. Stir in fish and stir and refrigerate to chill for about 1 hour.

Halibut and Ceviche

23

COMPLEX

South American Ceviche

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 6 Calories 181 kcal Fat 2.2 g Carbohydrates 12.6g Protein 29.4 g Cholesterol 140 mg Sodium 351 mg

Ingredients 1 lb. peeled and deveined medium shrimp 1 lb. bay scallops 1 bunch cilantro leaves, chopped 3 roma (plum) tomatoes, diced 2 stalks celery, diced 5 green onions, sliced 6 limes, juiced

2 small serrano peppers, seeded and minced 1/4 tsp salt 1/8 tsp white pepper 1/8 tsp ground black pepper

Directions 1. In a glass bowl, mix together the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, Serrano peppers, salt, white pepper and black pepper. 2. Refrigerate, covered for about 3 hours to overnight. 3. Serve the seafood with the lime juice marinade.

24

Complex South American Ceviche

Ecuadorian

Inspired Ceviche

Prep Time: 30 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 237 kcal Fat 2g Carbohydrates 28.8g Protein 26 g Cholesterol 107 mg Sodium 168 mg

Ingredients 2 potatoes 2 sweet potatoes 1 red onion, cut into thin strips 1 C. fresh lime juice 1/2 stalk celery, sliced 1/4 C. lightly packed cilantro leaves 1 pinch ground cumin 1 clove garlic, minced

1 habanero pepper, seeded and minced Salt and freshly ground pepper to taste 1 lb. fresh tilapia, cut into 1/2-inch pieces 1 lb. medium shrimp - peeled, deveined, and cut into 1/2-inch pieces 1 bibb or Boston lettuce, separated into leaves

Directions 1. In a pan of water, add the potatoes and sweet potatoes and simmer until the potatoes are done completely. 2. Drain well and keep aside to cool. 3. In a bowl of warm water, place the sliced onion and keep aside for about 10 minutes. 4. Drain well and keep aside. 5. Meanwhile in a blender, add the lime juice, celery, cilantro and cumin and pulse till smooth. 6. Transfer the pureed mixture into a large glass bowl. 7. Add the garlic, habanero pepper, salt and pepper and mix well. 8. Stir in the diced tilapia and shrimp. 9. Keep aside for about an hour, stirring occasionally. 10. Now, peel the potatoes and cut into slices. 11. Stir the onions into the fish mixture. 12. Line the serving bowls with lettuce leaves. 13. Place the ceviche with its juice into the bowls and serve with a topping of the potato slices. Ecuadorian Inspired Ceviche

25

CEVICHE

Central American Style

Prep Time: 20 mins Total Time: 8 hrs 30 mins Servings per Recipe: 4 Calories 181.7 Fat 2.2g Cholesterol 68.1mg Sodium 247.7mg Carbohydrates 15.4g Protein 27.3g

Ingredients 1 lb halibut fillets 5 -6 limes ( Enough Juice to cover fish) 1 C. diced fresh tomato 1 green pepper, sweet, chopped 4 tbsp chopped parsley 1/4 tsp salt 1/4 tsp pepper 1/2 tsp oregano 2 jalapeno peppers, chopped 2 tbsp white vinegar 1 medium onion, finely chopped

2 tbsp fresh cilantro, chopped 1 dash Tabasco sauce lettuce leaf ( to line serving bowls) avocado (optional) black olives, sliced ( for garnish) (optional)

Directions 1. 2. 3. 4.

Dice the fish into 1/2-inch pieces and place into a bowl with lime juice. Refrigerate for overnight, stirring occasionally. Drain off most of the lime juice. A few hours before serving, add remaining ingredients except lettuce, avocado and olive and refrigerate. 5. Just before serving, toss well. 6. Line the serving bowls with the lettuce leaves and top with the fish mixture. 7. Serve with a garnishing of the sliced avocado and sliced black olives.

26

Ceviche Central American Style

Latin American

Prep Time: 5 mins

Ceviche Salad

Total Time: 5 mins Servings per Recipe: 2 Calories 116.4 Fat 7.6g Cholesterol 0.0mg Sodium 9.7mg Carbohydrates 12.9g Protein 2.5g

Ingredients 1 C. cooked shrimp, peeled and deveined 1 cucumber, peeled and diced 1 tomatoes, diced 1/2 avocado, diced

1/4 C. prepared mango salsa, see appendix 1/2 lime, juice of, a salt and pepper

Directions 1. In a bowl, add all the ingredients and toss to coat well. 2. Serve with the tortilla chips.slices.

Latin American Ceviche Salad

27

TRADITIONAL

Mexican Ceviche with Olives and Snapper

Prep Time: 15 mins Total Time: 6 hrs 15 mins Servings per Recipe: 8 Calories 203.5 Fat 3.1g Cholesterol 53.2mg Sodium 1115.9mg Carbohydrates 13.0g Protein 31.3g

Ingredients 2 lbs red snapper fillets 2 C. lemon juice 2 C. onions, chopped 1/2 C. tomato puree 1/2 C. tomato juice 1 tbsp salt 16 green olives, chopped 2 tbsp Worcestershire sauce

1 tsp Tabasco sauce 2 jalapenos, chopped 3 tomatoes, firm, peeled, seeded and chopped 2 tbsp cilantro or 2 tbsp parsley avocado

Directions 1. Cut the fish into 1-inch cubes and place into a bowl with 2 C. of the lemon juice. 2. Refrigerator for about 6 hours. 3. In a bowl, mix 2 C. chopped onion, 1/2 C. of the tomato puree, 1/2 C. of the tomato juice, 1 tbsp of the salt, 16 chopped green olives, 2 tbsp of the Worcestershire sauce, 1 tsp of the Tabasco, 2 chopped jalapeños, 3 chopped peeled and seeded tomatoes and 2 tbsp of the cilantro. 4. After 6 hours, remove the fish from the refrigerator. 5. Drain off about 1 C. of the lemon juice from fish. 6. Add the onion mixture to the fish and remaining juice and mix well. 7. Refrigerator for overnight. 8. Garnish with avocado if desired. 

28

Traditional Mexican Ceviche with Olives and Snapper

Martinique Ceviche

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings per Recipe: 4 Calories 215.2 Fat 2.7g Cholesterol 131.7mg Sodium 807.3mg Carbohydrates 14.7g Protein 33.1g

Ingredients 12 oz. sea bass, cut into bite sized pieces 6 oz. sea scallops, cut into bite sized pieces 6 oz. shrimp ( 31-40 count blanched and cut into bite sized pieces) 1 small red onion, peeled, diced fine 2 jalapenos, diced fine ( remove seeds for less heat) 1 medium cucumber, peeled, diced 1 yellow bell pepper, seeded, diced

1 tsp sea salt 1/2 C. lime juice 1/4 C. lemon juice 1/4 C. pineapple juice lime wedge, garnish (optional) pineapple, garnish ( cut into wedges) tortilla chips, garnish (optional)

Directions 1. In a large non-metal bowl, mix together the fish, seafood, half of the diced vegetables, salt and all 3 juices. 2. Refrigerate, covered overnight, stirring occasionally. 3. Add remainder of vegetables 1 hour before serving. 4. Serve in chilled martini glasses with wedges of lime and pineapple.

Martinique Ceviche

29

ELEGANT

Ceviche Wraps With Sriracha

Prep Time: 2 hrs 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 6 Calories 46.7 Fat 0.4g Cholesterol 73.6mg Sodium 90.7mg Carbohydrates 2.2g Protein 8.3g

Ingredients 1/2 lb small baby shrimp, cooked 1/2 C. red radish, sliced thin and cut into matchsticks 1 tbsp red onion, minced 1 tbsp red pepper, minced 1/2 C. green onion, thinly sliced on the diagonal 2 tbsp fresh lime juice 1 tbsp fresh cilantro, chopped 2 tsp Asian chili paste

1/2 C. summer slicing tomatoes, cut into small dice avocado lettuce leaf, of your choice salt & freshly ground black pepper (optional)

Directions 1. 2. 3. 4. 5. 6.

In a bowl, mix together the shrimp, radish, red pepper, and both onions. Add fresh lime juice and stir to combine. Cover and refrigerate for about 2 hours. Stir in cilantro and chili paste. Just before serving, core and peel avocado and then cut into six slices, lengthwise. For serving, in each plate, place one lettuce leaf, followed by an avocado slice, some chopped tomato, a few green peas and top with a couple of spoonfuls of ceviche. 7. Sprinkle with salt and pepper if you like.

32

Elegant Ceviche Wraps With Sriracha

Sanibel Island

Prep Time: 15 mins

Ceviche

Total Time: 3 hrs 45 mins Servings per Recipe: 6 Calories 177.2 Fat 10.1g Cholesterol 56.8mg Sodium 368.4mg Carbohydrates 12.1g Protein 11.1g

Ingredients 1/2 lb medium shrimp, peeled and deveined and cut into 1/2 inch pieces 1/2 lb bay scallop ( the little ones) 2 lemons, juice of 2 limes, juice of 2 oranges, juice of 1 C. cucumber, peeled and diced into 1/4inch pieces 1/4 C. red onion, finely chopped

1 C. diced tomato 1 avocado, peeled, seeded, and chopped into 1/2-inch pieces 1 tbsp roughly chopped cilantro leaf 2 tbsp extra virgin olive oil 1/2 tsp salt (optional) 1/2 tsp lemon pepper (optional)

Directions 1. 2. 3. 4. 5. 6.

In a medium glass bowl, place lemon, lime and orange juices. Stir in the shrimp, scallops, cucumber and red onion. Refrigerate for about 3 hours. Just 30 minutes before serving, remove from the refrigerator. Stir in the tomato, avocado, chopped cilantro and olive oil. Serve in martini glasses with saltine crackers on the side.

Sanibel Island Ceviche

33

CEVICHE

Guatemala Style

Prep Time: 30 mins Total Time: 24 hrs 30 mins Servings per Recipe: 4 Calories 238.1 Fat 2.8g Cholesterol 286.4mg Sodium 1648.7mg Carbohydrates 20.0g Protein 33.5g

Ingredients 4 large tomatoes, diced 2 lbs medium shrimp, peeled and deveined 1 onion, diced 1 bunch cilantro, diced 1 jalapeno, diced

12 lemons, squeezed 8 tbsp ketchup 2 tsp Worcestershire sauce salt and pepper

Directions 1. 2. 3. 4. 5. 6.

In a pan of boiling water, blanch the shrimp for about 5 minutes. Transfer into the bowl of ice cold water. Strain when cooled. Transfer the shrimps into the bowl. Add lemon juice and refrigerate to marinate for about 2 hours. Add salt, pepper, ketchup, Worcestershire sauce, onion, tomatoes, chilies and cilantro and refrigerate to marinate for about 2 hours. 7. Serve with some nice crackers.

34

Ceviche Guatemala Style

Barcelona Inspired Ceviche

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 238.1 Fat 2.8g Cholesterol 286.4mg Sodium 1648.7mg Carbohydrates 20.0g Protein 33.5g

Ingredients 1 lb shrimp, cooked peeled, and chopped to bite size pieces 1 C. squeezed fresh lime juice 3 C. finely diced fresh tomatoes 1 diced green sweet pepper 1 1/2 C. chopped fresh cilantro 1 tsp salt 1 tbsp white vinegar

4 diced jalapeno peppers ( take the seeds out if you like it mild, and leave them in for HOT) 1 large onion, finely chopped 1 chopped green onion 1/2 lb imitation crabmeat, chopped

Directions 1. 2. 3. 4.

In a large bowl, mix together all ingredients. Refrigerate for a few hours. Serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone. Serve with a garnishing of the lettuce, avocado and black olive if you like.

Barcelona Inspired Ceviche

35

6-INGREDIENT

Tuna Ceviche

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 144.9 Fat 2.7g Cholesterol 35.7mg Sodium 324.8mg Carbohydrates 9.9g Protein 21.0g

Ingredients 1 (6 oz.) cans solid white tuna packed in water ( drained) 1/2 C. lime juice 1 small tomatoes

1/4 large white onion 1/4 small red onion 1/2 jalapeno pepper

Directions 1. In a bowl, place the tuna and lime juice. 2. Chop the onions, tomatoes and jalapeño and add them to the bowl with tuna and stir. 3. Keep aside for about 10 minutes, stirring every occasionally.

36

6-Ingredient Tuna Ceviche

Panamanian Style Ceviche

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 238.1 Fat 2.8g Cholesterol 286.4mg Sodium 1648.7mg Carbohydrates 20.0g Protein 33.5g

Ingredients 3 (15 1/2 oz.) cans garbanzo beans 1/3 C. cider vinegar 1 C. olive oil 1 finely chopped onion 2 -3 tbsp chopped fresh parsley 2 tsp dried oregano leaves 3 garlic cloves, finely minced 1 tbsp ketchup

1 1/2 C. chopped and fried chorizo sausages (optional) 1 (6 oz.) cans baby corn, drained and sliced (optional) salt cayenne pepper

Directions 1. In a bowl, mix together all ingredients. 2. Refrigerate to chill for overnight. 3. Serve with crackers.

Panamanian Style Ceviche

37

GOLDEN RAISINS

and Pineapple Salad

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 486 kcal Fat 27.4 g Carbohydrates 61g Protein 4.9 g Cholesterol 31 mg Sodium 111 mg

Ingredients 1 8 oz. package cream cheese 1/4 C. white sugar, or to taste 1 12 oz. container frozen whipped topping, thawed 3 bananas, peeled and sliced 1 15.25 oz. can crushed pineapple, drained 1 15.25 oz. can fruit cocktail, drained 1 large Jonagold apple, peeled and chopped

1/2 C. sweetened flaked coconut 1 4 oz. jar maraschino cherries, drained and halved optional 1/2 C. chopped pecans optional 1/2 C. golden raisins optional

Directions 1. Get a bowl, whisk the sugar and cream cheese. By hand for 2 mins then get a mixer and work the mix for 1 min with the highest speed level. Combine in the coconut, bananas, apple, fruit cocktail, and pineapple. 2. Toss the salad evenly then add in the raisins, pecans, and cherries and toss everything again. 3. Place a covering of plastic on the bowl and put everything in the fridge for 60 mins to get cold. 4. Enjoy.

38

Golden Raisins and Pineapple Salad

Nigeria Inspired Street Yogurt

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 12 Calories 126 kcal Fat 1.4 g Carbohydrates 25.5g Protein 4.7 g Cholesterol 4 mg Sodium 56 mg

Ingredients 1 16 oz. package fresh strawberries, hulled and halved 1 large peach, pitted and cut into bite-size pieces 2 plums, pitted and cut into bite-size pieces 2 kiwi fruit, peeled and cut into bite-size pieces

1 C. dark sweet cherries, pitted and halved 1 C. honeydew melon balls or cubes 1 C. cantaloupe balls or cubes 1 C. cubed fresh pineapple 1 C. grapes 2 16 oz. containers low-fat vanilla yogurt

Directions 1. Get a bowl, combine: grapes, strawberries, pineapple, cantaloupe, peach, honeydew, plums, cherries, and kiwi. 2. Toss the fruits then divide everything between dishes for serving. Garnish each bowl with yogurt. 3. Enjoy.

Nigeria Inspired Street Yogurt

39

AMBROSIA

101

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 10 Calories 393 kcal Fat 11.3 g Carbohydrates 72.1g Protein 3.4 g Cholesterol 20 mg Sodium 87 mg

Ingredients 3 20 oz. cans pineapple tidbits, drained 4 15 oz. cans mandarin oranges, drained 1 16 oz. container sour cream

3/4 C. shredded coconut, or to taste

Directions 1. Get a bowl, combine: coconut, pineapple, sour cream, and oranges. Toss everything evenly then place a covering on the bowl. Put everything in the fridge for 7 hours to chill. 2. Enjoy. 3. NOTE: If you have never heard of ambrosia. It is an American alternative fruit salad that contains mostly citrus and fruits like oranges and coconut and is creamy. This recipes calls for sour cream. But if you prefer a sweeter taste you can replace the sour cream with whipped cream, yogurt, cream cheese, or a mix of any of these.

42

Ambrosia 101

Port Kingston Style Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 280 kcal Fat 12.8 g Carbohydrates 33g Protein 11 g Cholesterol 17 mg Sodium 357 mg

Ingredients 2 mangos - peeled, seeded, and diced 1 C. reduced fat raspberry vinaigrette salad dressing 8 C. mixed torn salad greens 1/4 C. chopped cilantro 1/4 C. sliced red onion 1/2 C. fresh raspberries 1/2 C. fresh blackberries

1/2 C. fresh strawberries, halved 1/2 C. fresh blueberries 1/2 C. toasted hazelnuts 4 oz. freshly grated Parmesan cheese

Directions 1. Get your food processor and add in the vinaigrette and 1 diced mango. Puree the mix completely. 2. Get a bowl, combine: onion, the rest of the mango, cilantro, and salad greens. Toss the mix evenly then combine the fruit with the dressing. 3. Add in the berries and toss everything again then garnish each serving of salad with an equal part of parmesan. 4. Enjoy.

Port Kingston Style Salad

43

CENTRAL AMERICAN

Peach and Lime Salad

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 12 Calories 163 kcal Fat 6.9 g Carbohydrates 26.3g Protein 2.1 g Cholesterol 0 mg Sodium 9 mg

Ingredients 2 C. watermelon, seeded and cut into bite-size pieces 2 C. cantaloupe, cut into bite-size pieces 2 C. fresh pineapple chunks 2 C. strawberries, hulled and halved if large 2 C. fresh peaches - peeled, pitted, and cut into bite-size pieces 1 C. seedless grapes 1 C. kiwi fruit, peeled and cut into bitesize pieces

1/4 C. cold water 1/4 C. frozen orange juice concentrate, thawed 1/4 C. frozen limeade concentrate, thawed 1/4 C. frozen lemonade concentrate, thawed 1 C. toasted pecans 12 lettuce leaves

Directions 1. Get a bowl, combine: kiwi, watermelon, cantaloupe, grapes, peaches, strawberries, and pineapple. 2. Get a 2nd bowl, combine: lemon and lime concentrates, water, and orange juice. Whisk the mix evenly then combine both bowls and toss the salad. 3. Top everything with the pecans and plate the salad over some leaves of lettuce. 4. Enjoy.

44

Central American Peach and Lime Salad

Maria’s

Rice Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 6 Calories 395 kcal Fat 17.2 g Carbohydrates 56.6g Protein 6.4 g Cholesterol 34 mg Sodium 106 mg

Ingredients 1 15 oz. can crushed pineapple, drained 1/2 C. sliced strawberries 1/4 C. sliced fresh peaches 1 C. uncooked white rice 1/3 C. golden raisins 2/3 C. flaked coconut 5/8 C. heavy whipping cream 2 tbsps white sugar

1/4 tsp vanilla extract 1/8 tsp ground ginger 1 pinch salt 1/4 C. slivered almonds 12 leaves lettuce 1/4 C. sliced almonds

Directions 1. Get a pot of water with salt boiling. Once the water is boiling add in the rice, set the heat to low, place a lid on the pot, and let rice gently simmer for 22 mins. Shut the heat and let the rice cool. 2. Get a bowl, combine: coconut, pineapple, raisins, strawberries, C. of cooked rice, and peaches. 3. Get a 2nd bowl, whisk: salt, cream, ginger, vanilla, and sugar. Whish the mix until it slightly stiff. Combine in the rice mix evenly with this mix. Then combine in the almonds 4. For each serving of this salad place two leaves of lettuce on a plate then top the leaves liberally with some the mix. Garnish each serving with more almonds. 5. Enjoy.

Maria’s Rice Salad

45

APPLE

and Yogurt Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 229 kcal Fat 13.8 g Carbohydrates 24.9g Protein 5.8 g Cholesterol 2 mg Sodium < 28 mg

Ingredients 2 C. diced apples 1 C. sliced banana 1 C. sliced fresh strawberries 1 C. chopped walnuts

1 C. vanilla yogurt 3/4 tsp ground cinnamon

Directions 1. Get a bowl, combine: walnuts, apples, strawberries, and banana. Toss everything evenly then combine in the yogurt and toss everything again. Garnish the salad with your cinnamon and mix everything evenly. 2. Enjoy.

46

Apple and Yogurt Salad

Pudding Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 247 kcal Fat 7.4 g Carbohydrates 47.1g Protein 2g Cholesterol 0 mg Sodium 221 mg

Ingredients 1 (20 oz.) can pineapple chunks with juice 1 C. mandarin oranges with juice 1 C. miniature marshmallows 1 large banana, sliced

1 (3.4 oz.) package instant lemon pudding mix 1/2 C. diced pecans

Directions 1. Squeeze out the juice you’re your oranges and pineapple then combine everything with the pudding. 2. Continue mixing until everything is smooth. Then add in the mini marshmallows, pecans, pineapple, banana, and oranges. 3. Place a covering of plastic on the bowl and put everything in the fridge until it is all cold. 4. Enjoy.

Pudding Salad

47

LIME

and Lettuce Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 117 kcal Fat 3.8 g Carbohydrates 21.6g Protein 2.5 g Cholesterol 0 mg Sodium 300 mg

Ingredients 1 lime - zested, peeled, and sliced 1 mandarin orange (tangerine) - zested, peeled, and sectioned 1 navel orange, peeled and sectioned 1 grapefruit, peeled and sectioned 1 bulb shallots, diced 1 tbsp lemon juice

1 tbsp olive oil 1/2 tsp salt 1 head romaine lettuce, torn

Directions 1. 2. 3. 4.

48

Get a bowl, combine: grapefruit, lime pieces, orange, and tangerine. Get a 2nd bowl, combine: salt, lime zest, olive oil, orange zest, lemon juice, and shallots. Combine both bowls then layer the mix over your lettuce. Enjoy.

Lime and Lettuce Salad

Maggie’s

Prep Time: 10 mins

Favorite Peach Yogurt Salad

Total Time: 10 mins Servings per Recipe: 6 Calories 141 kcal Fat 0.5 g Carbohydrates 33.2g Protein 3.3 g Cholesterol < 1 mg Sodium < 32 mg

Ingredients 3 large peaches, peeled and cut into chunks 1 1/2 C. blueberries 1 1/2 C. sliced strawberries 2 bananas, sliced 3 tsps lemon juice

Orange-Yogurt Sauce: 1 C. vanilla nonfat or low-fat yogurt 2 tbsps frozen orange juice concentrate

Directions 1. 2. 3. 4.

Get a bowl, combine: lemon juice and fruit. Get a 2nd bowl, combine: concentrate and yogurt. Combine both bowls and add a garnishing of mint. Enjoy.

Maggie’s Favorite Peach Yogurt Salad

49

SOUR CREAM

Salad

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 6 Calories 225 kcal Fat 11.6 g Carbohydrates 29.4g Protein 2.3 g Cholesterol 17 mg Sodium 102 mg

Ingredients 1 C. pineapple chunks, drained 1 C. Mandarin orange segments, drained 1 C. miniature marshmallows 1 C. sour cream

1 C. cornflakes cereal 1 C. flaked coconut

Directions 1. 2. 3. 4.

52

Get a bowl, combine: sour cream, pineapple, marshmallows, and oranges. Stir the contents until everything is smooth then add in the cereal. Stir the mix again then add the coconut as a topping. Enjoy.

Sour Cream Salad

Athenian

Pasta Salad (Greek)

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 4 Calories 746 kcal Carbohydrates 40.4 g Cholesterol 70 mg Fat 56.1 g Protein 22.1 g Sodium 1279 mg

Ingredients 1/2 cup olive oil 1/2 cup red wine vinegar 1 1/2 tsps garlic powder 1 1/2 tsps dried basil 1 1/2 tsps dried oregano 3/4 tsp ground black pepper 3/4 tsp white sugar 2 1/2 cups cooked elbow macaroni 3 cups fresh sliced mushrooms 15 cherry tomatoes, halved

1 cup sliced red bell peppers 3/4 cup crumbled feta cheese 1/2 cup chopped green onions 1 (4 ounce) can whole black olives 3/4 cup sliced pepperoni sausage, cut into strips

Directions 1. Combine all the ingredients mentioned above in a bowl very thoroughly before covering it up and refrigerating it for at least 2 hours. 2. Serve.

Athenian Pasta Salad

53

FETA-FARFALLE

Pasta Salad

Prep Time: 10 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 334 kcal Carbohydrates 41.8 g Cholesterol 6 mg Fat 16.6 g Protein 8.6 g Sodium 1167 mg

Ingredients 1 (12 ounce) package farfalle pasta 10 ounces baby spinach, rinsed and torn into bite-size piece 2 ounces crumbled feta cheese with basil and tomato 1 red onion, chopped 1 (15 ounce) can black olives, drained and chopped

1 cup Italian-style salad dressing 4 cloves garlic, minced 1 lemon, juiced 1/2 tsp garlic salt 1/2 tsp ground black pepper

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, olives, spinach, red onion and cheese with a mixture of salad dressing, pepper, lemon juice, salt and garlic very thoroughly before refrigerating it for at least two hours. 3. Serve.

54

Feta-Farfalle Pasta Salad

Caesar

Parmesan Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 291 kcal Carbohydrates 32.6 g Cholesterol 6 mg Fat 14.6 g Protein 8.5 g Sodium 728 mg

Ingredients 1 (16 ounce) package rotini pasta 1 cup Italian-style salad dressing 1 cup creamy Caesar salad dressing 1 cup grated Parmesan cheese 1 red bell pepper, diced

1 green bell pepper, chopped 1 red onion, diced

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, red bell pepper, Italian salad dressing, Caesar dressing, Parmesan cheese, green bell pepper and red onion very thoroughly before refrigerating for a few hours. 3. Serve.

Caesar Parmesan Pasta Salad

55

HEALTHY

Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 289 kcal Carbohydrates 34.6 g Cholesterol 8 mg Fat 13.9 g Protein 10 g Sodium 764 mg

Ingredients 1 (16 ounce) package uncooked rotini pasta 1 (16 ounce) bottle Italian salad dressing 2 cucumbers, chopped 6 tomatoes, chopped

1 bunch green onions, chopped 4 ounces grated Parmesan cheese 1 tbsp Italian seasoning

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, green onions, cucumbers and tomatoes with a mixture of parmesan cheese and Italian seasoning very thoroughly before refrigerating it covered for a few hours. 3. Serve.

56

Healthy Pasta Salad

Vegetable

Pasta Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 181 kcal Carbohydrates 38.1 g Cholesterol 0 mg Fat 0.7 g Protein 5.4 g Sodium 238 mg

Ingredients 10 ounces fusilli pasta 1 onion, chopped 1 green bell pepper, chopped 2 tomatoes, chopped

1 cup chopped mushrooms 3/4 cup fat free Italian-style dressing

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, mushrooms, onions, tomatoes and bell pepper very thoroughly before refrigerating for at least one hour. 3. Serve.

Vegetable Pasta Salad

57

GRILLED

Pasta Salad

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 504 kcal Carbohydrates 48 g Cholesterol 103 mg Fat 13.2 g Protein 46.5 g Sodium 650 mg

Ingredients 4 skinless, boneless chicken breast halves steak seasoning to taste 8 ounces rotini pasta 8 ounces mozzarella cheese, cubed

1 red onion, chopped 1 head romaine lettuce, chopped 6 cherry tomatoes, chopped

Directions 1. At first you need to set grill at medium heat and put some oil before starting anything else. 2. Coat chicken breast with steak seasoning before cooking it on the preheated grill for 8 minutes each side. 3. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 4. Add mixture of tomatoes, cheese, onion and lettuce into the bowl containing pasta and chicken. 5. Mix it thoroughly before serving.

58

Grilled Pasta Salad

Italian

Chicken Pasta Salad

Prep Time: 10 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 218 kcal Carbohydrates 20.4 g Cholesterol 18 mg Fat 11.4 g Protein 9.6 g Sodium 654 mg

Ingredients 1 cup seashell pasta 1 cup chopped, cooked chicken meat 3 green onions, chopped into 1 inch pieces 1 red bell pepper, chopped 1 cup sliced black olives

1 cucumber, peeled and chopped 2/3 cup Italian-style salad dressing 1/4 cup sunflower seeds(optional)

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat mixture of pasta, bell pepper, chicken, green onions, olives and cucumber with dressing very thoroughly before refrigerating for at least 2 hours. 3. Serve.

Italian Chicken Pasta Salad

59

THE BEST

Italian Pasta Salad I

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 371 kcal Carbohydrates 29.2 g Cholesterol 46 mg Fat 21 g Protein 15.2 g Sodium 1893 mg

Ingredients 1 (12 ounce) package tri-color rotini pasta 3/4 pound Italian salami, finely diced 1/2 green bell pepper, sliced 1/2 red bell pepper, sliced 1/2 red onion, chopped 1 cup Italian-style salad dressing

1 (6 ounce) can sliced black olives 8 ounces small fresh mozzarella balls (ciliegine) 3 (.7 ounce) packages dry Italian-style salad dressing mix, or to taste 1/2 cup shredded Parmesan cheese

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat mixture of pasta, red bell pepper, salami, green bell pepper, onion, salad dressing, olives, and mozzarella cheese with dry salad dressing very thoroughly before refrigerating for at least 2 hours. 3. Sprinkle some parmesan cheese before serving.

62

The Best Italian Pasta Salad I

Bethany

Beach Coleslaw

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 6 Calories 252 kcal Fat 22.2 g Carbohydrates 11.2g Protein 3.6 g Cholesterol 11 mg Sodium 185 mg

Ingredients 1 (12 oz.) package tri-color coleslaw mix (with green cabbage, red cabbage and carrots) 3/4 C. halved and thickly sliced celery stalks 2 tbsp chopped white onion 1/3 C. sliced green onions

1/2 C. salted sunflower kernels 1/2 C. mayonnaise 2 tbsp white vinegar sea salt to taste 1/2 tsp ground black pepper

Directions 1. In a large salad bowl, mix together the coleslaw mix, celery, white and green onion and sunflower kernels. 2. Add the mayonnaise, white vinegar, salt and black pepper and stir to combine. 3. Refrigerate for overnight.

Bethany Beach Coleslaw

63

ZESTY

Coleslaw

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 177 kcal Fat 13.9 g Carbohydrates 9.5g Protein 5.6 g Cholesterol 6 mg Sodium 270 mg

Ingredients 1 (10 oz.) package frozen peas, thawed 2 C. finely shredded cabbage 1 green onion, thinly sliced 1/4 C. sour cream 1/4 C. mayonnaise 1 tsp prepared mustard 1 tsp white wine vinegar

1/4 tsp salt 1/4 tsp curry powder 3/4 C. salted peanuts, coarsely chopped

Directions 1. In a large bowl, mix together the peas, cabbage and green onion. 2. In another bowl, mix together the sour cream, mayonnaise, mustard, vinegar, salt and curry powder. 3. Place the sour cream mixture over the cabbage mixture and toss to coat. 4. Refrigerate, covered for at least 1 hour, or overnight. 5. Serve with a sprinkling of the peanuts.

64

Zesty Coleslaw

Milanese

Coleslaw

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 20 Calories 56 kcal Fat 1.8 g Carbohydrates 6.2g Protein 1.3 g Cholesterol 0 mg Sodium 126 mg

Ingredients 1/2 C. apple cider vinegar 3 (1.5 fluid oz.) jiggers triple sec 1 tsp salt 4 C. shredded green cabbage 2 C. shredded purple cabbage

2 C. thinly sliced fennel bulbs 1 sweet yellow onion, thinly sliced 1/2 C. pine nuts

Directions 1. In a salad bowl, add the apple cider vinegar, triple sec and salt and beat till the salt dissolves. 2. Add the green cabbage, purple cabbage, and fennel and toss to coat. 3. Refrigerate to chill for at least 30 minutes. 4. Serve with a sprinkling of the pine nuts.

Milanese Coleslaw

65

BONNIE’S

Coleslaw

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 286 kcal Fat 19.3 g Carbohydrates 25g Protein 5.3 g Cholesterol 5 mg Sodium 94 mg

Ingredients Salad: 1 (28 oz.) package coleslaw mix 1 (3 oz.) package beef-flavored ramen noodles 1 C. sunflower seed kernels 1/2 C. slivered almonds 1/2 C. chopped green onions

1 (4 oz.) can sliced water chestnuts, drained Dressing: 1/2 C. canola oil 1/2 C. vinegar 1/2 C. white sugar

Directions 1. In a large bowl, place the coleslaw mix. 2. Break the ramen noodles into small pieces and add into the coleslaw mix with the sunflower seed kernels, almonds, green onions and water chestnuts. 3. In another bowl, add the ramen noodle seasoning, canola oil, vinegar and sugar and beat till the sugar dissolves. 4. Place the dressing over the salad and toss to coat well.

66

Bonnie’s Coleslaw

Sunday

Monterey Jack Coleslaw

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 465 kcal Fat 31.8 g Carbohydrates 33.5g Protein 11 g Cholesterol 66 mg Sodium 905 mg

Ingredients 1 (8 oz.) package three-color (green and red cabbage and carrots) coleslaw blend 3/4 C. prepared coleslaw dressing 1 C. shredded Cheddar-Monterey Jack cheese blend 1/4 tsp salt 1/4 tsp ground black pepper

2 tbsp butter, softened 3/4 C. dry bread crumbs 1/4 C. shredded Cheddar-Monterey Jack cheese blend

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a bowl, mix coleslaw mix, dressing, 1 C. of the Cheddar-Monterey Jack cheese blend, salt and black pepper. 3. Transfer the coleslaw mixture into a 2-quart baking dish. 4. In another bowl, add the butter, bread crumbs and 1/4 C. of the Cheddar-Monterey Jack cheese blend and mix till well combined. 5. Place the bread crumb mixture over coleslaw mixture evenly. 6. Cook in the oven for about 15-20 minutes. 7. Remove from the oven and keep aside for about 5 minutes before serving.

Sunday Monterey Jack Coleslaw

67

I❤

Coleslaw

Prep Time: 10 mins Total Time: 8 hrs Servings per Recipe: 4 Calories 786 kcal Fat 55.5 g Carbohydrates 74.6g Protein 4.9 g Cholesterol 0 mg Sodium 83 mg

Ingredients 1 large head cabbage, shredded 1 green bell pepper, diced 1 onion, finely diced 1 1/2 large carrots, shredded 1 C. white wine vinegar

1 C. vegetable oil 1 C. white sugar

Directions 1. 2. 3. 4. 5.

68

In a bowl, mix together the cabbage, bell pepper, onion and carrot. In another bowl, add the vinegar, oil and sugar and beat till well combined. Place the dressing over salad and toss to coat. Refrigerate, covered for about 6-8 hours. Drain any excess liquid, toss and serve cold.

I ❤ Coleslaw

Creamy

Mustard Dressing for Coleslaws

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 6 Calories 95 kcal Fat 7g Carbohydrates 7.4g Protein 1.2 g Cholesterol 52 mg Sodium 66 mg

Ingredients 1 egg yolk 3 tbsp white sugar 1 tbsp prepared mustard 2 tbsp butter

1/2 C. white vinegar 1/2 C. half-and-half

Directions 1. In a medium pan, mix together the egg yolk, sugar, mustard, butter and vinegar on medium heat. 2. Boil, beating continuously till the mixture becomes thick. 3. Remove from the heat and keep aside to cool. 4. Add the half-and-half and beat till well combined. 5. Refrigerate before using.

Creamy Mustard Dressing for Coleslaws

69

SLEEPY BEE

Coleslaw

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 525 kcal Fat 46 g Carbohydrates 29.6g Protein 2.4 g Cholesterol 25 mg Sodium 384 mg

Ingredients 2 C. mayonnaise 1/2 C. honey 1 (16 oz.) package shredded coleslaw mix 4 tbsp celery seed

1 bunch green onions, chopped salt and pepper to taste

Directions 1. In a large bowl, add the mayonnaise and honey and beat well. 2. Add the coleslaw mix, celery seed, green onions, salt and pepper and mix well. 3. Refrigerator to chill before serving.

72

Sleepy Bee Coleslaw

Mexican Style

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 49 kcal Fat 0.1 g Carbohydrates < 8.4g Protein 2.8 g Cholesterol 7 mg Sodium 405 mg

Ingredients 3 tomatillos, husked and quartered 1/2 bunch cilantro 2 pickled jalapeno peppers 1 (16 oz.) container fat-free sour cream

2 (1 oz.) packages ranch dressing mix

Directions 1. 2. 3. 4. 5. 6.

Blend the following in a blender for 1 min: jalapenos, cilantro, and tomatillos. Now get a bowl, combine: ranch dressing, and sour cream. Add in your green sauce, a quarter of your jalapeno mix, and stir everything together. Taste the dressing and add more ranch mix (if necessary) then stir. Continue to add in the jalapeno mix until the dressing suits your tastes. Enjoy.

Mexican Style

73

CREAMY

Avocado

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 5 Calories 125 kcal Fat 12.9 g Carbohydrates 2.3g Protein < 0.9 g Cholesterol 9 mg Sodium 131 mg

Ingredients 1/4 C. ripe avocado 1/4 C. mayonnaise 1/4 C. sour cream 1 tbsp buttermilk 1 1/2 tsps distilled white vinegar 1/8 tsp salt

1/8 tsp dried parsley 1 pinch dried dill weed 1/8 tsp onion powder 1 pinch garlic powder

Directions 1. Get a bowl, combine: garlic powder, vinegar, onion powder, mayo, salt, buttermilk, dill, sour cream, parsley, and mashed avocado. 2. Place a covering of plastic over the bowl, and place the dressing in the fridge for 2 hrs. 3. Enjoy.

74

Creamy Avocado

Rustic

Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 14 Calories 59 kcal Fat 5.4 g Carbohydrates 2.8g Protein < 0.2 g Cholesterol < 0 mg Sodium 202 mg

Ingredients 1 tbsp Dijon mustard 2 tbsps white sugar 1/3 C. white vinegar 1 clove garlic 1 tsp salt 1 tsp xanthan gum 1/3 C. vegetable oil 3/4 C. water

1/8 tsp celery seed 1/8 tsp red pepper flakes 1/2 tsp cracked black pepper 3/4 tsp dried tarragon 2 tsps brown mustard seed

Directions 1. Puree the following in a food processor for 1 min: salt, Dijon, garlic clove, sugar, and vinegar. 2. Add in the xanthan and process for 20 more secs. 3. Now continue pulsing while adding the veggie oil and the water. 4. Once the oil and water is combined add: mustard seed, celery seed, tarragon, red pepper, and black pepper. 5. Pulse the mix a few more times. 6. Enjoy chilled.

Rustic Dressing

75

GREEN

Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 197 kcal Fat 21.3 g Carbohydrates 1.7g Protein < 0.3 g Cholesterol < 0 mg Sodium 582 mg

Ingredients 3/4 C. canola oil 1/4 C. cider vinegar 2 cloves garlic, halved 2 tsps white sugar

2 tsps dry mustard 2 tsps salt 1 tsp ground black pepper

Directions 1. Get a bowl, whisk: black pepper, canola, salt, vinegar, dry mustard, sugar, and garlic. 2. Place a covering of plastic over the bowl, and place the dressing in the fridge for 2 hrs. 3. Enjoy.

76

Green Dressing

Apples

and Dijon Dressing

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 18 Calories 144 kcal Fat 15.1 g Carbohydrates 2.3g Protein