Salad In A Glass Juice Food
SALAD IN A GLASS (JUICE)
A mildly sweet vegetable juice. Feel free to add salt and pepper to make it savory. SUPER healthy!!! Based on a Jack Lalanne recipe.
Provided by januarybride
Categories Beverages
Time 3m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Juice together all veggies.
- Add salt/pepper to taste if you wish.
BROKEN GLASS SALAD
This salad creates a beautiful display in a clear glass bowl. It uses three different colors of jello which are covered in a creamy, sweet pineapple, lemon sauce. It is a holiday favorite. I received this from my friend, June. Chill time should include allowing jello to set and then allowing the whole dessert to chill for 5-8 hours or overnight.
Provided by KCShell
Categories Gelatin
Time 6h20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Prepare lime, strawberry and orange jello separately, using 1 cup boiling water and 1/2 cup cold water for each package of jello. Pour into separate 8x8 inch separate pans.
- Chill until firm.
- Drain pineapple. Heat reserved pineapple juice to boiling point. You should have one cup of juice. If you have to, add water to equal one cup liquid.
- Add lemon jello to boiling juice.
- Remove from heat.
- Add sugar.
- Stir until dissolved.
- Add 1/2 cup cold water.
- Add 4 oz. cool whip and pineapple. Stir well. you may add up to another 4 oz. cool whip if you need it. Pineapple mixture should be slightly thick and not too runny.
- Cut jello into 1/2 inch cubes.
- Fold into pineapple mixture.
- Pour into glass bowl.
- Chill 5-8 hours or overnight.
Nutrition Facts : Calories 154.1, Fat 3.6, SaturatedFat 3.1, Sodium 104.4, Carbohydrate 29.8, Fiber 0.2, Sugar 28.5, Protein 1.9
MEDITERRANEAN TUNA SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
- Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
- Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
- Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.
Nutrition Facts : Calories 504, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 36 milligrams, Sodium 812 milligrams, Carbohydrate 44 grams, Fiber 8 grams, Protein 31 grams
SPICY GLASS NOODLE SALAD
Steps:
- Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
- Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
- *Available at Asian markets and in some supermarkets.
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