Veggie Flake
How to Make Cool Refreshing Salads – Luau Chicken Salad, Veggie-Pineapple Salad, Oriential Chicken
Is there anything easier, especially in the summertime, than to toss together ingredients and come up with a wonderful refreshing salad? You don’t have to stand over a hot stove or heat up the kitchen to make delicious salads. Here are some recipes to get your inspirations going. That is the wonderful thing about salads. You can easily substitute ingredients you have on hand, or add a new ingredient to make the recipe your own. You can also try different dressings to make your salad unique or to more suit your taste. Try the fruity Luau-Style Chicken Salad, perfect for hot days and poolside refreshment. The pineapple, oranges, coconut, and macadamia nuts all combine to give you that “Hawaiian” feeling. The Veggie-Pineapple Salad is a refreshing salad for picnics, buffets, etc. The Oriental-Style Tuna Salad uses soy sauce, slivered almonds, and Chinese noodles to turn an ordinary tuna salad into something special.
LUAU-STYLE CHICKEN SALAD
4 cups seasoned cooked chicken, diced
1 can (20-oz) chunk pineapple, well drained
1 can (16-oz) mandarin oranges, well drained
1 cup sliced celery
1/2 cup flaked coconut
1 bottle (8-oz) buttermilk salad dressing
1 firm medium banana
1/2 cup chopped macadamia nuts
In a large bowl, gently toss all ingredients together. Cover and chill for at least an hour. Before serving slice the banana and toss into the salad. Sprinkle the macadamia nuts over the top.
VEGGIE-PINEAPPLE SALAD
1 lb button mushrooms, cleaned and halved
2 cups pineapple chunks, drained
1/2 large green bell pepper, cut into strips
1/2 large red bell pepper, cut into strips
2/3 cup Italian salad dressing
1/2 tsp sugar*
Blend the salad dressing and sugar together in a small bowl.
In a medium bowl that has a lid, combine the mushrooms, pineapple chunks, and the red and green bell peppers. Pour the salad dressing mixture over the vegetable mixture. Toss to coat well. Cover and refrigerate for several hours or overnight. Stir a couple of times to keep well coated.
*Splenda granular may be substituted for the sugar.
Yield: 4 cups
ORIENTAL-STYLE TUNA SALAD
1 large can tuna, drained
1 pkg (10-oz) frozen green peas, thawed
1 cup finely sliced celery
1/2 cup chopped onion
3/4 cup mayonnaise
2 tbsp lemon juice
1 tsp curry powder
1/8 tsp garlic powder
1 tsp soy sauce
1/4 cup slivered almonds, optional
1 cup chow mein noodles
Combine all the ingredients, except chow mein noodles, together in a large bowl. Mix well. Chill. Just before serving, add the chow mein noodles.
Enjoy!
About the Author
For more quick and easy recipes visit Linda’s blog at http://grandmasquickfixrecipes.blogspot.com She is diabetic and also shares diabetic recipes and info at http://diabeticenjoyingfood.blogspot.com
Feeding on flake food – veggie flakes
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