Italian Tomato & Cucumber Salad

The original recipe is here.

Ingredients:
3/4 c chopped tomato (143g)
3/4 c chopped cucumber (149g)
2 T Italian dressing (Meijer Organics)
2 T pine nuts, toasted in microwave
2 tsp dried basil

Directions:
Combine all ingredients in a bowl and serve. Makes 1 serving.

Nutritional Information:
Calories: 346
Fat: 21.5g
Saturated: 3g
Carbs: 13g
Fiber: 3g
Protein: 4g

Ratings:
Dave: 2 (He said it was bland. He likes it with vinegar.)

Veggie Pasta Salad

I got this recipe from a Light & Tasty magazine (Aug/Sept '06). I changed it just a little by putting in onion powder instead of green onions, garlic powder instead of garlic, and omitting the parmesan cheese. (I have made it with the cheese in the past, but I honestly liked it better without!) The recipe also calls for tomatoes, which I include, but in the form of cherry/grape tomatoes, so that I can easily pick around them without having to have yucky tomato bits in my salad. :) I'm not including them in this recipe & nutritional info since I don't eat them. :) I took this to my aunt's house for Thanksgiving and everyone loved it.

Ingredients:
8 oz tricolor spiral pasta
1 c each chopped celery, green pepper, zucchini, and carrots
3 T balsamic vinegar
2 T olive oil
1 T sugar
2 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/8 tsp pepper
garlic powder & onion powder to taste

Directions:
Cook pasta according to package directions.
Meanwhile, in a large bowl, combine the remaining ingredients.
Drain pasta and rinse in cold water; stir into vegetable mixture.
Cover and refrigerate at least 2 hours prior to serving.
Makes 10 (1 cup) servings.

Nutritional Information:
Calories: 130
Fat: 3g
Saturated: 0.5g
Carbs: 22g
Fiber: 2g
Protein: 3g

Baby Spinach Salad with Strawberries and Toasted Almonds

I got this recipe from sparkpeople.

Ingredients:
1/3 c sliced almonds
6 oz baby spinach
3/4 c strawberries, quartered
1 T balsamic vinegar
1 tsp dijon mustard
1 tsp honey
3 T extra virgin olive oil

Directions:
Toast the almonds. I do this in stoneware in the microwave, 30 seconds at a time until done.
Whisk together the vinegar, mustard, honey and olive oil in a small bowl.
Toss together the spinach, toasted almonds, strawberries, and dressing.
Makes 4 servings.

Nutritional Information:
Calories: 176
Fat: 15.5g
Carbs: 8g
Protein: 2g

Ratings:
Kristen: 4
Dave: 3 (he likes his vinaigrettes with more vinegar and less oil)

Italian Chopped Salad

This is a recipe that I got out of Kraft Food & Family magazine.

Ingredients:
6 c torn romaine lettuce
1-1/2 c chopped cooked boneless skinless chicken breasts (5.5 oz)
1 c cooked small pasta, such as fusilli or rotini (Meijer tri-color rotini)
1 c cauliflower florets
2 c chopped tomatoes, about 2 large (did not use)
1 c chopped green peppers, about 1 large
1/2 c Kraft Natural Italian Style Cheese Crumbles (Three Cheese)
1/2 c Kraft Zesty Italian Dressing (light)
1/2 c Kraft 100% Grated Parmesan Cheese

Directions:
Place 1-1/2 c of the romaine in each of 4 salad bowls.
Combine chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in a large bowl. Add dressing; toss lightly. Spoon evenly over romaine.
Sprinkle with parmesan cheese.
(I just combined all ingredients in a large bowl and mixed it together.)

Nutritional Information (per 1 cup):
Calories: 64.2
Fat: 2.6g
Saturated Fat: 1g
Carbs: 5.1g
Protein: 5.5g

Rating:
Kristen: 4 forks
Dave: 4.5 forks