50 Favorite Summertime Recipes by Robinson - HTML preview

Salads

Strawberry Salad

1 lg. Strawberry Jell-o ½ cup Water
1 box frozen strawberries
1 lg. Cool Whip

Heat Jell-o and water until hot. Add Strawberries and chill mixture. Stir in Cool Whip

Broccoli Salad

3 cups Broccoli Flowerets
½ cup Sharp Reduced Fat Grated Cheddar Cheese ½ cup Red Onion, Sliced
3 tbs. Bacon Bits

Dressing:

¾ cup fat free salad dressing
3 tbs. Sugar
1½ Tbs. Vinegar

Combine broccoli, cheese, onion and bacon bits. Mix salad dressing, sugar, vinegar and toss with broccoli mixture.

 

Olive Salad

½ lb. Grape tomatoes
12 oz. Fresh mozzarella marinated with fresh basil and chopped garlic, drained
1 jar Green olives stuffed with garlic
1 6oz. Can of black olives, pitted and drained
1 jar of Calamata Olives, pitted and drained

Combine all ingredients, toss with a little extra virgin olive oil, salt and pepper.

 

Fresh Pear Salad

1 Head of Romaine Lettuce Fresh Pears
Gorgonzola Cheese
Toasted, chopped Pecans Raspberry Pecan Dressing

Tear washed and dried lettuce leaves onto salad plates. Slice pears in half and remove core. Thinly slice and arrange on lettuce. Crumble Gorgonzola cheese over pears and sprinkle pecans over salad. Serve with Raspberry Pecan Dressing.

Summertime Italian Pasta Salad (Party Serving Size)

 

Ingredients:

8 oz Monterey Jack/pepper jack cheese cubed into bite size pieces
8 oz. Cooked bow tie pasta (cooked Al Dente)
8 oz pepperoni cubed into bite size pieces
1 lg. can black olives, diced
16 oz. Marinated mushrooms, drain juice
1 English cucumber diced into bite size pieces (English = Seedless)
4 plum tomatoes diced in bite size pieces
8 oz. Bottle seven seas Italian dressing “Viva Italian”

Directions:

 

Mix all ingredients excluding the dressing in a large serving bowl. Approx. 30 minutes prior to serving add dressing to fully coat. Three Bean Salad

8 oz. Green beans, trimmed and cut into 2 inch lengths
8 oz. Wax beans, trimmed and cut into 2 inch lengths
3 tbs. Cider vinegar
1 tbs. Dijon mustard
1 garlic clove, minced
½ tsp. Sugar
½ tsp. Dried oregano leaves
¼ tsp. Salt
¼ tsp. Freshly ground pepper
1 can (16 oz.) red kidney beans, drained and rinsed
1 small red bell pepper, chopped (1/2 cup) ¼ cup diced celery
¼ cup diced red onion

1. Half-fill a large saucepan with water and bring to boil over high heat. Add the green and wax beans cook till tender, 7 to 10 minutes. Drain and rinse with cold water until cooled, then pat dry with paper towels.

2. Which vinegar, oil, mustard, garlic, sugar, oregano, salt and ground pepper together in a large bowl. Add green beans, wax beans, kidney beans, bell pepper, celery, and onion; mix well. Cover and refrigerate at least 1 hour or overnight.

Grilled Turkey Caesar Salad

2 garlic cloves, peeled
3 tbsp fresh lemon juice
2 Tablespoons of plain nonfat yogurt
1 Tablespoon olive oil
¾ pound boneless, skinless, turkey breast ¼ teaspoon salt
½ teaspoon freshly ground pepper
Vegetable cooking spray
8 cups romaine lettuce, torn into bite-size pieces ½ cup garlic croutons
1-ounce Parmesan cheese

1. Heat grill. With a mini-processor or side of a chef’s knife, mash garlic cloves until paste like. Put garlic paste, lemon juice, yogurt, and oil into a jar with a tight-fitting lid and shake until blended.

2. Sprinkle turkey with salt and pepper and lightly coat with vegetable cooking spray. Grill until cooked through, 4 to 5 minutes on each side. Cut turkey across the grain into ½- inch thick slices.

3. Toss together romaine, croutons, and turkey until combined. Shake dressing to mix. Drizzle salad with dressing and toss lightly.

4. To serve divide salad evenly among 4 serving plates. Shave strips of Parmesan with a vegetable peeler evenly over salads.

 

Pasta-Salmon Salad

½ cup plain low-fat yogurt
¼ cup light mayonnaise
¼ cup snipped fresh dill
2 tablespoons fresh lemon juice
¼ teaspoons salt
1 can (14-3/4 ounces) salmon, drained
1 cup frozen peas, thawed
10 ounces penne pasta, cooked according to package directions or preferred taste, drained

Combine yogurt, mayonnaise, dill, lemon juice, and salt in a large serving bowl. Add salmon and peas. Add pasta to bowl and toss to combine.

Per serving: Calories 313, fat 9 g, saturated fat 2 g, cholesterol 35 mg, sodium 596 mg, carbohydrates 34 g, fiber 2 g, protein 22 g. Green Bean & Mozzarella Salad

2 cups fresh green beans, cooked, drained
1 pkg. (8oz) Mozzarella cheese, cut into ½-inch cubes ½ cup prepared GOOD SEASONS zesty Italian salad dressing
6 fresh plum tomatoes, sliced
1/3 cup chopped fresh basil
1/8 tsp. Pepper

Mix all ingredients in a large bowl, cover, and refrigerate for 1 hour. Makes 4 servings.

 

www.Robinsonebooks.com Grilled Apple Chicken