Recipes

Recipe by: BARBARA BREITSAMETER Oh, so good and refreshing. Enjoy! Ingredients 35 m 8 servings 247 cals 1/2 pound bacon  2 tablespoons white wine vinegar  3 tablespoons honey  1/2 teaspoon dry hot mustard  1/2 teaspoon celery salt  1/2 teaspoon ground paprika  1/4 cup olive oil  1 head red leaf lettuce, torn into bite-size pieces  1 (15 ounce) can mandarin oranges, drained  1 bunch green onion, diced  3/4 cup slivered almonds Directions Prep  20 m Cook  10 m Ready In 35 m In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble. To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil. Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve. Source:www.allrecipes.com

Recipe by: THEA I make this salad all year long, but it is especially great for Thanksgiving and Christmas. Just freeze a few bags of cranberries to use at a later date. I know this will become a tradition to anyone who tries it, it's delicious! Garnish with frosted cranberries and mint leaves, if desired. For frosted cranberries, wet cranberries with water, and roll in sugar. Ingredients 2h15m 12servings 75 cals 1 1/2 cups chopped cranberries  1 cup chopped red apple  1 cup chopped celery  1 cup seedless green grapes, halved  1/3 cup raisins  1/4 cup chopped walnuts  2 tablespoons white sugar  1/4 teaspoon ground cinnamon  1 (8 ounce) container vanilla low-fat yogurt Directions Prep     15 m Ready in 2h15 m In a medium bowl, combine cranberries, apple, celery, grapes, raisins, walnuts, sugar, cinnamon, and yogurt. (I chop cranberries in a food processor, and it works great). Toss to coat. Cover, and chill 2 hours. Stir just before ...

 Recipe by: 2DIDI Enjoy the mouthwatering ham leftover from Easter brunch in this fresh and delicious tasting spinach salad." Ingredients 15m 6servings 263 cals 3 tablespoons olive oil  2 tablespoons orange juice  2 teaspoons raspberry vinegar  1 teaspoon coarse grained prepared mustard  ground black pepper to taste  3 cups cooked ham, cubed  8 cups baby spinach, rinsed and dried  1 cup diced cantaloupe  1/2 cup diced peaches, drained  1 red onion, thinly sliced Directions Prep     15 m Ready in 15 m In a small bowl, whisk together the oil, juice, vinegar, mustard and pepper. In a large bowl, toss together the ham, spinach, cantaloupe, peaches and onion. Pour dressing over all and toss to coat. Serve immediately. source: www.allrecipes.com

Recipe by: Nora This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like. Ingredients 30m 6servings 270 cals 2 heads fresh broccoli  1 red onion  1/2 pound bacon  3/4 cup raisins  3/4 cup sliced almonds  1 cup mayonnaise  1/2 cup white sugar  2 tablespoons white wine vinegar Directions Prep     20 m Cook Ready in 30 m Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. source: www.allrecipes.com