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This is fantastic: Citrus Green Bean Salad...

CITRUS GREEN BEAN SALAD

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)

1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

From cooksrecipes.com

 
Another great salad: Carrot, Orange and Radish Salad...

CARROT, ORANGE, AND RADISH SALAD

INGREDIENTS:

1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil (I used extra virgin)
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional) (I omit this)
1 dash Cinnamon
Salt & pepper

Cilantro or flat leaf parsley as garnish

DIRECTIONS:

Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.

Adapted from my files.

 
Yeah, you can do them under the broiler, turning them every 3-5 min. (a few reviewers broiled them).

 
rec; barley casserole

* Exported from MasterCook *

BARLEY CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Barley Salads

Amount Measure Ingredient -- Preparation Method

3 cloves garlic -- minced
1 medium onion -- chopped
2/3 cup carrots -- chopped
1 tablespoon olive oil
3 cups vegetable broth
1 cup barley -- regular
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn kernels -- thawed
1 cup cooked black beans
1/2 cup fresh parsley -- chopped
1/4 cup fresh cilantro -- chopped

In a frying pan, saute the garlic, onion, and carrots, in oil over medium heat, until tender. Add broth, barley, beans, salt and pepper. Mix well; place in a greased casserole. Cover and bake at 350 degrees for 1 hour. Stir in parsley, cilantro, and corn. Cover and bake an additional 10-15 minutes more or until heated through.

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rec; BEAN SALAD IN CILANTRO VINAIGRETTE

* Exported from MasterCook *

BEAN SALAD IN CILANTRO VINAIGRETTE

Recipe By :pieceocake
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method

1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon

Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
dnote; i used frozen petite corn and added a can each of green beans and yellow wax beans. i pureed the cilantro stems and used the leaves in the salad and as garnish.
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rec; Elegant Wild Rice Salad

* Exported from MasterCook *

Elegant Wild Rice Salad

Recipe By :Mark in Houston
Serving Size : 10 Preparation Time :0:00
Categories : Rice Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method

2 quarts plus 1 cup water
3 cups wild rice
2 jars marinated artichoke hearts -- (6 oz)
1 package frozen peas -- (10 oz)
1 green bell pepper -- chopped
1 bunch green onions -- chopped
1 pint cherry tomatoes -- halved toasted,
slivered almonds
Dressing:
1 &1/3 cup vegetable oil
1/2 cup white vinegar
1/4 cup freshly grated Parmesan cheese
1 T. sugar
2 tsp salt
1 tsp celery salt
1/2 tsp ground white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 garlic clove -- minced

Combine all dressing ingredients in a lidded jar and shake well. Refrigerate
until ready to use. In a large saucepan, heat water and rice to boiling. Reduce heat to low, cover, and simmer for 45 minutes. Drain excess liquid from rice. Drain artichoke hearts, reserving marinade. Halve artichoke hearts and add to rice with peas, green pepper, green onions, tomatoes, reserved marinade, and HALF note!HALF the dressing. Toss well. Cover and chill. Just before serving, toss again and taste. Add some of remaining dressing, if desired. Sprinkle with almonds and serve.

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MNOTE : This is great for a crowd or buffet!
Dnote; i somtimes use half wild rice and half brown rice.

 
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