A little different, and oh so simple! 5 cups shredded cabbage 1 cup shredded carrots ¾ cup mayonnaise 1 Tablespoon honey 2 teaspoons Dijon mustard Mix dressing ingredients. Pour over cabbage and carrots. Mix and chill. Photo Credit – CC BY-SA by primalprogress
A quick summer favorite! Can pineapple chunks, drain juice, reserving ¼ cup Can mandarin oranges, drained 1 sliced banana Sliced Strawberries Sliced Kiwi ¼ teaspoon grated lime peel 2 Tablespoons lime juice 1 Tablespoon honey Place prepared fruits in a bowl. Mix reserved pineapple juice, lime peel, lime juice and honey. Pour dressing over…
8 ounces Low-fat plain yogurt 2 tablespoons Honey 2 teaspoons Lime juice Pinch of ginger Combine yogurt with honey, lime juice and ginger. Whip and chill. Makes 1 cup; 1 serving = 2 Tablespoons.
A cute presentation for a luncheon. Honestly, I skip the apple and the sherbet. 16 Red lettuce leaves 8 Watermelon slices — 1/4″thick 8 Cantaloupe slices — 1/4″thick 4 Kiwis — peeled and sliced 3 Oranges; peeled — sectioned 8 Apples — center core removed 8 Scoops sherbet (1/3 c each) 8 small Bunches grapes…
These are really fun. Kids love them. 1 1/2 c low-fat vanilla yogurt 1 1/2 T flaked coconut 1 1/2 T reduced-sugar orange marmalade various fruits: melon, pineapple, apples, pears, blackberries, strawberries, kiwis, etc. NOTE: If using pear, apple, or banana – toss the cut fruit with lemon juice to prevent browning! Combine the…
4 cups shredded cabbage 2 apples — sliced thinly 1 can pineapple chunks in juice — drained 1/2 cup green grapes 1/2 cup red grapes — Dressing: —– 1 cup mayonnaise 1/2 cup sour cream 4 teaspoons lemon juice 1 teaspoon sugar — to taste 1 dash salt 1 dash pepper 1 dash ground…
1 each Honeydew Melon — Small 2 each Oranges 1 cup Blue Grapes Lettuce Leaves 12 each Walnut Halves —–DRESSING—– 8 ounces Yogurt — (1 Container) 1 tablespoon Lemon Juice 1 tablespoon Orange Juice 1 tablespoon Tomato Catsup 2 tablespoons Evaporated Milk Salt — Dash White Pepper — Dash Scoop out melon with…
These vegetables can come in really handy during barbeque season. I know we’ll be eating them a lot. You can use it as a salad, or a grilled side dish, or as fajita vegetables. At Easter I made Marinated Vegetables as a salad. However, I didn’t have the exact spices on hand. So I…
2 1/2 pounds red potatoes — small, unpeeled 1 cup fresh parsley — chopped 1/2 cup red onion — chopped 2 hard boiled eggs minced small —–Tarragon Vinaigrette—– 1/3 cup wine vinegar 2 tablespoons olive oil 1 tablespoon Dijon mustard 1/2 teaspoon dried tarragon Salt and Pepper Scrub potatoes. In a large pot…
3 medium potatoes Boiling salted water 3/4 cup mayonnaise 2 Tablespoons milk 2 poblano chilies, roasted and peeled or 2 canned whole green chilies. 1/4 medium onion, finely chopped 3 oz. Monterey Jack Cheese, shredded to make 3/4 cup. 1 teaspoons lemon juice salt and pepper to taste Peel potatoes. Cut into ½ inch…