Chick Pea Egg Salad

September 10, 2012

Ingredients 18 cup Chick Peas, Drained 1 3/8 quart Mayonnaise 1 1/2 liquid cup Yellow Mustard 4 1/2 cup Onion, Finely Diced 1 1/2 liquid tablespoon Tabasco Sauce 1 1/2 tablespoon Salt 1 1/2 teaspoon Course Ground Black Pepper Preparation 1. Place Drained Chick Peas in a food processor and pulse to blend. You want […]

Posted in: Salads

Tuscan Bean, Tomato & Bread Salad

August 12, 2010

The Italians call this salad Panzanella; you’ll call it delicious. Makes 4 main-dish servings or 8 side-dish servings Ingredients 4 cups cubed sourdough or Italian bread (3/4-inch cubes) Vegetable cooking spray (may be garlic- or butter-flavored) 2 cups diced tomato 1 cup cubed cucumber 1/4 cup chopped onion 1 15-ounce can, rinsed and drained, or […]

Posted in: Recipes, Salads

Turkey & Bean Salad with Apricot-Ginger Dressing

August 12, 2010

This recipe is the perfect solution for too much leftover Thanksgiving Day turkey. Makes 6 servings Ingredients 12 cups salad spinach 12 to 16 ounces cooked turkey or chicken breast, cut into 1/2-inch cubes 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged garbanzo beans 1 15-ounce can, rinsed and drained, or […]

Posted in: Recipes, Salads

Tuna & White Bean Salad

August 12, 2010

The most work this recipe needs is a can opener and a bit of chopping. Makes 4 servings Ingredients 1 1/2 cups chopped and peeled cucumber (1 medium) 1/2 cup chopped fresh parsley 1/2 cup thinly sliced red onion 1 1/2 tablespoons fresh lemon juice 1 tablespoon extra virgin olive oil 1/2 teaspoon salt 1/4 […]

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Santa Fe Cobb Salad

August 12, 2010

This Cobb Salad gets a Mexican twist with the addition of black beans, green pepper and jicama. Makes 6 servings Ingredients Salad 6 cups bite-sized pieces mixed greens 1 medium tomato, diced 1/4 cup diced red onions 1 cup peeled and diced jicama 1 cup seeded and diced green bell pepper 2 ears sweet corn, […]

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Mediterranean Potato Salad with Shrimp & Feta

August 12, 2010

A healthy and colorful taste of the Mediterranean. Makes 4 servings Ingredients 5 cups small red potatoes, quartered (about 1 1/2 pounds) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound medium shrimp, cooked and peeled 3 cups romaine lettuce, thinly sliced 1 cup green beans, cut into 1-inch pieces 1 cup yellow […]

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Grilled Tuna & Bean Salad

August 12, 2010

This main dish salad is elegant enough for guests and easy enough for everyday. Better yet, it’s full of healthy essential fatty acids and complex carbohydrates. Makes 4 servings Ingredients 4 small tuna steaks (3 to 4 ounces each) Salt and pepper, to taste 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked […]

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Chicken Salad with Green Beans & Walnuts

August 12, 2010

This recipe makes good use of leftover chicken or a cooked deli-roaster from the supermarket. Makes 4 servings Ingredients 4 cups (1-inch) cut green beans (about 1 pound) 2 cups roasted and chopped boneless, skinless chicken breasts (about 2 breasts) 1/4 cup chopped fresh parsley 2 tablespoons toasted, chopped walnuts 1 tablespoon chopped fresh mint […]

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Chicken Salad Chapala

August 12, 2010

Cumin, lime and citrus give this salad sparkle, even in the dead of winter. Makes 6 servings Ingredients Vegetable cooking spray 4 flour tortillas (8-inch) 16 ounces chicken breast, cooked, shredded or cubed 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged pinto or red kidney beans 1 15-ounce can, rinsed and […]

Posted in: Recipes, Salads

Chicken, Bean & Wild Rice Salad

August 12, 2010

Wild rice, beans and pecans make the perfect combination in this easy to make salad. Makes 6 servings Ingredients 1 package (6.2 ounces) fast-cooking long grain and wild rice, cooked without spice packet, cooled 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged light or dark red kidney beans 1 15-ounce can, […]

Posted in: Recipes, Salads