TEN MINUTE TACO SALAD

Traditional taco salads are typically served in a ‘Taco Bowl’ which can pack as much as 500 calories and 20 grams of fat just for the bowl! This bowl only adds 100 calories, and makes this taco salad fun to eat! (You could also skip this step and serve this salad in a regular bowl as well!)

TEN MINUTE TACO SALAD

From Dashing Dish 

2 cups shredded lettuce

3/4 cup meatless crumbles, de-thawed according to package directions (or 1/2 cup lean ground beef/ground turkey, fully cooked)

1/4 cup taco sauce

1/4 cup canned corn

1/4 cup salsa

1 tbs light ranch (or sour cream)

1 low carb wrap (such as La Tortilla brand, or something with 100 calories/high in fiber)

Optional: 1/4 cup low fat shredded cheese, 1/4 cup black beans

Preheat oven to 450 degrees. Gather ingredients.

After removing the corn from the can, (measure out 1/4 cup for the salad, and save the rest in a tupperware), remove the paper from the can, and place it on a sheet pan. (You could use any empty can you have on hand, or an oven safe mug or dish that you can drape the wrap over).  Drape the wrap over the can, and place in the oven for 8-10 minutes, or until the tortilla is golden brown, and crispy.

While the tortilla is baking, add the taco sauce to the meat, and stir until well combined.

Measure out, and prepare the rest of the ingredients to put in the salad.

When the tortilla is cooled, take it off the can, (it only takes about a minute), and add the lettuce first, followed by the rest of the ingredients.

Serve immediately and Enjoy!!!

Weight Watchers PointsPlus Value: 8

ASIAN CHICKEN NOODLE SALAD

 
ASIAN CHICKEN NOODLE SALAD

1 pkg. (3 oz.) ramen noodle soup mix

1 pkg.  (14 oz.) coleslaw blend (cabbage slaw mix)

2 cups shredded or chopped cooked chicken breasts

4   green onions, diagonally sliced

1/3 cup PLANTERS COCKTAIL Peanuts

1/2 cup  KRAFT Light Asian Toasted Sesame Dressing

1 Tbsp. PLANTERS Creamy Peanut Butter

 

Break noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use. 

 
Beat dressing and peanut butter with whisk until well blended. Add to salad; toss to coat.  

Source: Kraft Food & Family 

BASIL ALMOND CHICKEN SALAD

 

BASIL ALMOND CHICKEN SALAD

1 cup diced chicken
sliced almonds
1/2 apple, diced
2 celery stalks, diced
fresh basil, chopped
1/4 cup mayo
salt and pepper to taste

Mix mayo, salt, pepper and basil together.  Add the remaining ingredients and mix all together.  Serve as a sandwich or with crackers.

WALDORF SALAD

According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d'hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.


WALDORF SALAD

1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
Salt
Pepper
Lettuce 

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

HOMEMADE CROUTONS

Great on Soups and salads - and much healthier than store-bought.

HOMEMADE CROUTONS

Day old bread of any kind (I usually use sourdough)
olive oil
kosher salt
cayenne and garlic powder to taste
dried parsley

Preheat oven to 400.

Cut bread into cubes and place in a large bowl.  Drizzle with olive oil and seasonings.  Mix well.  Spread seasoned bread onto a sheet pan and bake for 15 minutes.

WALNUT CRAISIN SALAD

I love this salad because the dressing is homemade (so it seems a little fancier,) but it is so easy to make and can be made ahead of time.  I also love the sweet walnuts - they make a great snack on their own!

WALNUT CRAISIN SALAD

2 Heads of romaine, torn

4 oz. feta or gorgonzola cheese

4 oz. craisins

1 apple, diced

1 small red onion, slivered

Caramelized walnuts:
1 c. sugar
1/3 c. water
1 Tbsp vanilla
1 lb. walnuts

Dressing:
2 Tbsp. minced garlic
2 Tbsp dijon mustard
1 tsp salt
1 tsp pepper
1/3 c. lemon juice
1/4 c. wine vinegar
1 c. olive oil

Make dressing several hours ahead and refrigerate.

For walnuts, mix ingredients together.  Add the walnuts to coat.  Turn onto a cookie sheet and bake 350 degrees until golden brown. Cool.

Mix all ingredients together just before serving.

*This makes twice as much walnuts and dressing than needed*

TRI-PEPPER PASTA SALAD

TRI-PEPPER PASTA SALAD


1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/3 cup  KRAFT Light Balsamic Vinaigrette Dressing
2 cups whole wheat medium pasta shell, cooked
1 each red pepper, green pepper and yellow pepper, chopped
1 small red onion, chopped
1/2 cup  coarsely chopped fresh basil
1/2 cup KRAFT Shredded Parmesan Cheese

Mix the mayo and dressing together.  Combine all remaining ingredients in large bowl.  Add mayo mixture; mix lightly.
Source: Kraft Food & Family Magazine

THREE FORKS SALAD

Great salad as a side, or as an entree with grilled chicken.

THREE FORKS SALAD

Mixed field greens

Apple

Pecans

Feta Cheese

OR

Mixed field Greens

Pear

Walnuts

Gorgonzola Cheese

DRESSING

1/3 cup Honey

1/3 cup Balsamic Vinegar

Salad Boosters

As a salad lover, I loved this article in Cooking Light.

100 CALORIE SALAD BOOSTERS

Start with 1 1/2 cups of fresh mixed greens. Add a tablespoon of your favorite vinaigrette. The pile on the good stuff.

NUTS, BERRIES & BLUE

1 Tbsp crumbled blue cheese

1 Tbsp sweetened dried cranberries

1 Tbsp chopped, toasted walnuts

CLASSIC CAPRESE

2 plum tomatoes

2 Tbsp chopped fresh basil

1 oz mozzarella

PROTEIN-PACKED

2 Tbsp edamame

1 Tbsp crunchy Chinese noodles

2 Tbsp mandarin orange segments

1 Tbsp chopped roasted peanuts

CALIFORNIAN

3 Tbsp cubed avocado

1 slice center-cut bacon, crumbled

1 Tbsp shredded cheddar cheese

SOUTHWESTERN

2 Tbsp rinsed and drained black beans

2 Tbsp sweet yellow corn

2 Tbsp crumbled queso fresco

2 Tbsp cubed avocado

PERFECT PEAR UP

1/2 ounce goat cheese

1 Tbsp chopped, toasted walnuts

1/4 cup fresh pear slices

GREEK

1/4 cup sliced red bell pepper

2 Tbsp crumbled feta cheese

1/4 cup chopped fresh cucumber

4 sliced kalamata olives


Source: Cooking Light Magazine

CANDY SALAD

This recipe was a weekly addition to our roommate dinners in college. My roommate got the recipe from a family friend, Candy. The name Candy Salad stuck because of the sweet dressing and mandarin oranges that make this salad irresistible. Be prepared to eat the whole thing if nobody else is around - it is impossible to leave any behind.

CANDY SALAD

Dressing

1 Tbsp sugar

2 Tbsp apple cider vinegar

seasoning packet from Beef Ramen Noodles

1/4 olive oil

Whisk together.

Salad

1 head of green leaf lettuce

1 can mandarin oranges

sliced almonds

1 tub feta cheese

beef flavored Ramen Noodles

Mix all ingredients together with dressing. Let stand for 5-10 minutes before serving.

To make this salad the main course, top with grilled chicken breast.

Chicken Salad

The recipe for my chicken salad is probably the most requested of all of the dishes I make. It is a staple at any shower or luncheon and everyone is always scraping the bowl! I love the D.C. Chicken Salad at Corner Bakery and wanted to create something similar. It's not quite the same, but it is dang good! I actually use canned chicken from Costco... shhhhh... but have also used a store bought rotisserie or just baked chicken and shredded it. I prefer shredded chicken to cubed because you can get more flavor in each bite instead of just a big piece of chicken.

CHICKEN SALAD

All measurements are approximate and can be changed based on what you like.

Chicken (2 cans or 2 chicken breasts)
1/2 apple
20 green grapes
Raisons or craisons (palm full - I would say not quite 1/4 cup)
Chopped pecans (1/2 cup - I do more but I love pecans)

Celery (optional)
Mayo (I use light mayo - you can't even tell a difference!) Mix in a big spoonful at a time until it looks good to you.
Dill (This is the main seasoning and I probably put in 2-3 Tbsp of dried dill)

Mix everything together. This is a great make ahead dish and does better the next day. You may need to add more mayo the next day if it looks a little dry.

Serve on a sandwich or with crackers.

Enjoy!