The perfect melding of the sweet and earthy tastes of the vines combine in a sensation for the taste buds that is best complimented by a smoky white wine or a sweet dessert wine.
Vineyard Lunch Salad
4 cups of baby lettuce salad combination or hearts of romaine
1/2 cucumber, sliced
6 grape tomatoes, halved
8 white grapes, halved
8 red grapes, halved
1/2 cup dried cranberries or raisins
1 cup walnut pieces
1/3 cup crumbled feta cheese
Raspberry vinaigrette dressing.
Divide lettuce in half and arrange each half on a plate. Arrange half of the cucumber, and grape tomatoes on the plates. Then add half of the grapes on each. Sprinkle half the cranberries or raisins and walnut pieces on top. "Snow" on the top of the salads with the feta cheese and serve with raspberry vinaigrette dressing.
Originally posted at Simply Davine August 2003
Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts
Saturday, November 1, 2008
Bistro on the Ranch Chicken Salad
This is one of the few recipes that makes my vegetarian niece lick her chops in memories years after giving up meat! When the girls were younger, this was a loved lunch at my house and also a salad we enjoyed to pack for picnics!
Bistro on the Ranch Chicken Salad
Makes 4 servings
1 12.5 oz can of White Meat Chicken
2 TBS Imitation Bacon Bits
2 stalks celery diced fine
2 TBS Ranch Dressing
Mix all the ingredients together and chill, preferably overnight.
Serve on a bed of crisp lettuce or on your favorite sandwich roll.
110 calories per serving (approximately 1/2 cup)
Originally posted at Simply Davine June 2003
Bistro on the Ranch Chicken Salad
Makes 4 servings
1 12.5 oz can of White Meat Chicken
2 TBS Imitation Bacon Bits
2 stalks celery diced fine
2 TBS Ranch Dressing
Mix all the ingredients together and chill, preferably overnight.
Serve on a bed of crisp lettuce or on your favorite sandwich roll.
110 calories per serving (approximately 1/2 cup)
Originally posted at Simply Davine June 2003
Pasta Primavera
Pasta Primavera
2 cups cooked pasta (spiral or another fun salad shape)
3 dill pickles, chopped
1/4 cup chopped celery
1/4 cup chopped cucumbers
2 oz cheddar cheese, diced
1/2 cup chopped bell pepper
1/2 cup small broccoli florets
1/4 cup grated carrots
3 TBS robust Italian salad dressing
Combine all the vegetables and the cheddar cheese in a medium size bowl, mix gently with the Italian dressing to evenly disperse the dressing. toss the cooked pasta into the coated vegetable mixture. refrigerate overnight.
This salad is great for picnics or as a side dish with barbecued meat.
serving size, approximately 1 cup (1/4 of recipe). 144 calories.
Originally posted at Simply Davine June 2003
2 cups cooked pasta (spiral or another fun salad shape)
3 dill pickles, chopped
1/4 cup chopped celery
1/4 cup chopped cucumbers
2 oz cheddar cheese, diced
1/2 cup chopped bell pepper
1/2 cup small broccoli florets
1/4 cup grated carrots
3 TBS robust Italian salad dressing
Combine all the vegetables and the cheddar cheese in a medium size bowl, mix gently with the Italian dressing to evenly disperse the dressing. toss the cooked pasta into the coated vegetable mixture. refrigerate overnight.
This salad is great for picnics or as a side dish with barbecued meat.
serving size, approximately 1 cup (1/4 of recipe). 144 calories.
Originally posted at Simply Davine June 2003
Classic Tuna Salad
serve classic tuna salad as a stuffed tomatoor rolled up and slicd sushi-style in a flour tortilla
Classic Tuna Salad
A full lunch for one or part of a salad plate for two
1 can water packed tuna (I prefer Starkist!)
1 TBS Miracle Whip Lite
1 TBS Dill Pickle Relish
A serving of your favorite crackers
In a mixing bowl combine all ingredients. You may want to adjust the miracle whip and relish to taste. (calorie info is based on the ingredients as listed.)
The full recipe is 200 calories plus crackers.
Originally posted at Simply Davine June 2003
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