Riviera Spa Salad Food

RIVIERA GARDEN SALAD

Riviera Garden Salad image

One of my summer favourites, this is a super quick pasta salad -- and a great way to dress up Kraft Dinner. Time given does not include chill time before serving.

Provided by Swan Valley Tammi

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

225 g boxed macaroni and cheese mix (like Kraft Dinner)
1/4 cup milk
1/4 cup butter (not spread or tub product) or 1/4 cup margarine (not spread or tub product)
1 cup diced peeled tomatoes
1 cup diced cucumber
1/2 cup sour cream
1/4 cup Miracle Whip
1/4 cup chopped green pepper
1/4 cup sliced radish
1/4 teaspoon salt
pepper

Steps:

Prepare Kraft Dinner as directed on packaging.
Add remaining ingredients; mix well and chill before serving.

Nutrition Facts : Calories 396.2, Fat 20.3, SaturatedFat 12.4, Cholesterol 53.2, Sodium 706.8, Carbohydrate 43.5, Fiber 2.1, Sugar 7.7, Protein 11.3

RIVIERA SPA SALAD

Riviera Spa Salad image

A salad featuring the flavors of Mediterranean France, with enough vitamins and protein to give you energy for windsurfing or dancing, but minimal fat to keep you looking sleek on the beach. Submitted for Ready Set Cook Contest, Summer 2005.

Provided by Nose5775

Categories Tuna

Time 24m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1/2 red bell pepper
8 ounces fresh green beans
1 (6 1/2 ounce) can canned tuna, drained and flaked (or leftover tuna)
1 cup chickpeas, canned or cooked from scratch, rinsed
2 teaspoons capers, rinsed
1/2 cup plain yogurt (lowfat or nonfat)
2 tablespoons balsamic vinegar
2 garlic cloves, minced fine
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme, crushed lightly between your fingers
1/2 teaspoon dried oregano
1 teaspoon lemon juice
1/8 teaspoon paprika

Steps:

Broil the red pepper half until the skin blisters and chars; let cool and remove the skin.
When the pepper is cooled and peeled, dice them.
Clean the green beans, remove the ends, and cut into smaller pieces if desired - They look better long but are easier to eat small - you can always cut them up on the plate.
Blanch the green beans in boiling water for about 6 minutes.
Make the dressing: Mix the yogurt, vinegar, and garlic, then mix in the rest of the dressing ingredients.
These amounts are for 2 servings, so you'll use half of everything on each plate:.
On each plate, arrange green beans, chickpeas, and tuna each on a third of the plate.
Sprinkle the capers over the tuna.
Sprinkle the diced roasted red pepper over the chickpeas.
Pour as much dressing as desired over each salad.

Nutrition Facts : Calories 352, Fat 6.5, SaturatedFat 2.2, Cholesterol 46.6, Sodium 1145.4, Carbohydrate 42.3, Fiber 10.5, Sugar 5.9, Protein 32.7

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