Delores Tomasek 7 Layer Salad

Who can resist this luscious salad? Easy to make, beautiful presentation and tastes so good! Thank you Delores for bringing this salad to the Historical League meeting.

Although this recipe is not in Tastes & Treasures cookbook, there are many more delicious recipes for salad found in the book.

Ingredients:
These can vary depending on what you like or have on hand.
1/2 lb. cooked crumpled bacon
1 head choppped lettuce 
1/2 cup chopped red onion
1 bag frozen peas 1 head chopped cauliflower
2 hard boiled eggs chopped

Dressing:
2 cups mayonnaise
2 tablespoons sugar 
1/2 cup sour cream or 1/2 cup yogurt
1 teaspoon Lawry's Seasoned Salt (adjust to taste)

Directions:
Layer ingredients in a large flat bowl.  Spread mayonnaise over the top to seal edges. Sprinkle with sugar.  

You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, add chopped broccoli, chopped celery, chopped cucumbers, etc.
Option: top with 1/2 cup shredded cheese.

 

Broccoli Salad

Broccoli Salad
Lots of variations for this yummy salad. I prefer to use low-fat yogurt and low-fat sour cream instead of all that mayonnaise. It does tastes deliciious!
A similar recipe is Cashew Pea Salad on page 150 of Tastes & Treasures cookbook. 

Ingredients:
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Directions: Mix all together and enjoy.

Summer Broccoli Salad

Yummy summer salad with fresh ingredients that's easy to make and good for you. We also like Cashew Pea Salad from Tastes & Treasures cookbook, page 150.

Summer Broccoli Salad

Ingredients:
2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Directions:
Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.
Refrigerate until serving.

Thanks to Pampered Chef for the recipe.

Refreshing Summer Salads

Butternut squash with Red Quinoa salad

Tomato and Mozzarella salad

Ruth and Zona enjoy a lunch break

Summertime salads are a delicious break from working on League projects. Tastes & Treasures cookbook has many wonderful salad recipes.

Zona Lorig served two salads at the meeting:

Roasted butternut squash, Red quinoa, Wheatberry, Red pepper, Green onion, Baby argula, Toasted almonds, Cranberries and Goat cheese tossed with a honey sesame vinaigrette.

Tomato, Mozarella cheese, Mixed lettuce, Green onion, Pine nuts, Black olives drizzled with Balsamic Vinaigrette.

Zona and Ruth McLeod are working on the program for the Historical League's September meeting. It will feature the Historymakers Gala and Recognition Program. We look forward to past Historymaker chairs sharing stories about their specific events.

Cashew Chicken

Who doesn't love cashews? Try this tasty dish with our favorite nuts. Another great dish with cashews is found in Tastes & Treasures cookbook on page 150 - Cashew Pea Salad.

Cashew Chicken

Ingredients:

1/2 cup fat-free chicken broth

1/2 tbsp. cornstarch

1 tbsp. reduced-sodium/lite soy sauce

1 tbsp. seasoned rice vinegar

1/4 tsp. ground ginger

2 cups quartered mushrooms

1 cup chopped onion

1 tsp. chopped garlic

8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces

1/8 tsp. each salt and black pepper

1 cup snow peas

1/4 cup unsalted roasted cashews

2 tbsp. chopped scallions



Directions:

In a medium bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.

 Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5 - 6 minutes. 

Season chicken with salt and pepper, and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until chicken is fully cooked.

 Stir sauce mixture, and add to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes. 

Top with scallions, and dig in!



MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 1 1/2 cups)
Calories: 318
Fat: 9.5g
Sodium: 863mg
Carbs: 25g
Fiber: 3g
Sugars: 10g
Protein: 33.5g


Thanks to Hungry Girl for recipe.