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Spinach Lobster Fruit Salad

June 19, 2009 by  
Filed under Boiled, Easy, Easy Vegetable Recipes, Main Course, Salad, Supper

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spinach_lobster_fruit_salad spinach Lobster Fruit salad – Fresh, dark green, spinach is the base on which this rich, zesty salad is served on. Quickly boiled lobster tails, provide the succulent meat, and then we turned to fruit to complement it all perfectly. A superb hot weather seafood salad!

Prep Time: 15 mins
Cook Time: 5-10 mins
Main Ingredient: Lobster, Vegetables
Difficulty Level: 2

Ingredients to make Spinach Lobster Fruit Salad

3 8 oz lobster tails; fresh or frozen
1 md Pink grapefruit; peeled, sectioned
1 md Orange; peeled and sectioned
1/4 c Orange yogurt
3 tb Orange juice
1 tb Fresh lemon juice
1 ts Grated orange rind
1 ts Grated lime rind
1/8 ts White pepper
4 c Fresh spinach leaves; torn
2 ts Fresh chives; chopped

Directions to make Spinach Lobster Fruit Salad

Step 1:Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections.
Step 2:Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix.
Step 3:Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives.

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Pasta Veg Dill Salad

June 15, 2009 by  
Filed under Boiled, Easy, Easy Vegetable Recipes, Salad, Side Dish, Snack, Veg

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dill_sal pasta Veg Dill salad – We decided to go light instead of creamy for this quick,easy, and healthy salad, then we added in some fresh, crunchy, garden vegetables, with just a hint of dill to liven it all up! The result, spectacular! It’s so good, you may want to just go ahead and make a double batch.

Prep Time: 5-10 mins
Cook Time: 10 mins
Servings: 4-6
Main Ingredient: Pasta, Garden Vegetables
Difficulty Level: 1

Ingredients to make Pasta Veg Dill Salad

DRESSING:
1/3 c White wine vinegar
1 tb Olive oil, extra light
1 ts Dill weed
1/4 ts Salt
1/4 ts Dry mustard
1/8 ts Pepper

SALAD:
5 oz (2 cups) whole wheat rotini pasta
1 c Sliced carrots
1 c Cut 1inch,fresh green beans
1/2 c Red bell pepper strips
4 Green onions, sliced (1/2c)
8 Cherry tomatoes, quartered
1/2 c Sliced cucumber
3 oz (1/2 c) cubed low fat mozarella cheese

Directions to make Pasta Veg Dill Salad

Step 1:In a jar, combine all dressing ingredients, and shake well.
Step 2:Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2-4 minutes or pasta cooking time. Drain; rinse thoroughly with cold water to cool rapidly.
Step 3:In a large serving bowl, combine cooled pasta mixture and remaining salad ingredients. Pour dressing over salad; toss gently.

Image Source: foodistablog

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Simple Stuffed Tomatoes

June 1, 2009 by  
Filed under Appetizer, Easy, Easy Vegetable Recipes, Salad, Side Dish, Starter, Veg

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simple_stuffed-_tomatoes Simple Stuffed tomatoes – The inspiration for this best recipe came straight from my garden! While outside weeding, I thought of this innovative “salad“, in a tomato. The raw goodness of these vegetables will “tickle your tastabuds”.

Prep Time: 15-20 mins
Main Ingredient: Garden Vegetables
Difficulty Level: 1

Ingredients to make Simple Stuffed Tomatoes

6 lg Tomatoes
1/3 c Cucumber,finely diced
1/3 c Onion,grated
1/3 c Green pepper,chopped
1/3 c Celery,chopped
1/3 c Cabbage,finely shredded
1/2 ts Salt
dash Pepper
1/3 c Mayonnaise
ds Hot sauce
dash Curry powder
Lettuce leaves

Directions to make Simple Stuffed Tomatoes

Step 1:Wash tomatoes; place in boiling water 1 minute. Drain and immediately plunge into cold water. Gently remove skins. With stem end up, cut each tomato into 4 wedges, cutting to, but not through base of tomato. Spread wedges slightly apart. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours.
Step 2:Combine next 7 ingredients; cover and chill
Step 3:To serve, spoon filling into shells. Combine mayonnaise with hot sauce and curry powder. Top each tomato with a dollop of mayonnaise mixture. Serve on lettuce leaves.

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Crisp Chinese Greens Salad

June 1, 2009 by  
Filed under Appetizer, Easy, Easy Vegetable Recipes, Salad, Side Dish, Starter, Veg

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crisp_chinese_greens_salad Crisp chinese greens salad – This wonderfully healthy vegetable salad, is simple but always a favorite! The base is made up of an assortment of chinese greens, with some bamboo shoots and bean sprouts for color, flavor and crunch. Have it with your next BBQ.

Main Ingredient: Chinese Cabbage
Difficulty Level: 1

Ingredients to make Crisp chinese greens Salad

1 lg Head of Bibb lettuce
1 lg Head of Boston Lettuce
2 Stalks chinse cabbage
8 oz Can Bamboo shoots
1 c Bean spouts
1/2 c Soy french Dressing

Directions to make Crisp chinese greens Salad

Step 1:e lettuce and cabbage leaves. Break into bite-size pieces. Place in plactic bag or tightly covered container. Store in refrigerator 4 to 6 hours or overnight to crisp.
Step 2:Drain water chestnuts, bamboo shoots, and bean sprouts. Rinse with cold water. Drain thoroughly. Thinly slice the water chestnuts. Carefully pat greens dry with towel. Place in wooden bowl.
Step 3:Cover with Soy French Dressing. Toss lightly until all ingredients are coated.

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