Friday Yum Yums ~ Mo' Salads

Apple Salad Delite By Dame Tooter

Portion is for two persons:

1 medium to large Gala apple, peeled, cored and cut into small cubes Havarti cheese - an equal amount and cut into same size cubes, as the apple 1/8 cup coarsely chopped walnuts (I just bought the pre-chopped bagged kind, Diamond Brand) 1 tsp. lemon juice 1/4 cup low-sugar Vanilla yogurt *I like the Dannon brand)

Put apples in a bowl and sprinkle lightly with the lemon juice. Toss to coat well. Add nuts and cheese. Stir in the yogurt to coat well. Variations - Add: 1/8 tsp. or so of cinnamon, to taste OR 1 tsp. Raspberry Vinaigrette (stirred into the yogurt before adding to fruit mix). If you use the vinaigrette, let it marinate at least one hour before serving. If you like it sweeter you can add a packet of your favorite sweetener to it.

Avocado-n-bacon salad By Dame Tooter

1 ripe avocado, peeled, pitted and cubed 4 slices bacon, cooked crisp and crumbled 1 small plum tomato, seeded and diced 1 green onion, chopped 1 tsp. fresh parsley, slice in julienne-style 1 tablespoon Olive Oil 1/2 tsp. Lemon Juice Or juice of 1/2 a fresh lemon Salt and Pepper to taste

Mix vegetables and bacon together gently, careful to not mash the avocado.   Mix together the lemon juice and olive oil and drizzle over salad.  Salt and pepper and toss.  Serves 2

Chicken Salad with Orzo and Feta By Dame Tooter

1 pound Chicken Meat, steamed and cut into 1/2 inch cubes/pieces

 

1/4 cup red seedless grapes cut into quarters (measure after cutting, do not pack the measuring cup)

 

1 cup chopped celery (from the heart, it's the most tender)

 

4 young stalks Green Onion, chopped semi-fine

 

1 small to medium Green Bell Pepper, chopped semi-fine

 

1 small to medium Red Bell Pepper, chopped semi-fine

 

1/ 4 cup Feta Cheese crumbles (this is good with plain or dill seasoned feta)

 

1 cup 'mock' Orzo - take your favorite low-carb spaghetti and chop it in your food processor (or break by hand into tiny pieces) to resemble Orzo, boil just long enough to cook through, but not get mushy.  I prefer Dreamfields or Mission low-carb pastas for this.

 

1 tsp. Lemon Juice

 

1 tsp. Dijon Mustard

 

1 and 1/2 cups Mayonnaise

 

1/2 tsp. Salt

 

1/4 tsp. fine Black Pepper

Toss the chicken cubes with the grapes, celery, onion, peppers, feta and cooked 'Orzo'.   In a separate bowl mix together the Dijon, lemon juice, mayonnaise, salt and pepper.  Fold the sauce and salad together.  Chill for at least 30 minutes to meld the flavors.  This is great served with a warm piece of low-carb flat bread - or regular whole grain flat bread.

Cole Slaw By Dame Tooter

1/2 large head Green Cabbage, Shredded fine 1/4 large head Purple Cabbage, Shredded fine 1 large carrot, cut in julienne-style 2 green onions, sliced in julienne-style Optional: 1 apple diced into julienne-style pieces and tossed with 1 tsp. lemon juice

Mix together in a large bowl all ingredients.   Prepare Cole slaw dressing and pour over salad, tossing well to coat.  Put in a tightly covered dish and let marinate in the refrigerator for at least 1 hour before serving.    This helps break down the fibers for our sensitive pouches and makes it easier to digest