1 lg pkg vanilla pudding (cook and serve type)
1 sm. pkg tapioca pudding
1 Tbsp frozen O.J. concentrate
1 can (8-10 oz) mandarin oranges (sometimes I use two)
1 can (16-20 oz) pineapple chunks
water (combine with juices to make a total of 3 1/2 cups liquid)
2 bananas, sliced
Drain pineapple and oranges and SAVE the juices. Set aside the fruit for later. To the saved juices, add enough water to make a total of 3 1/2 cups liquid. In a medium saucepan, combine liquid, orange juice concentrate, and pudding (dry mixes) on the stove. Bring to a boil while stirring. When it gets bubbly and thicker, let it cool. (I let it cool for a little while on the stove and then some more in the fridge.) When cold, and before serving, add the fruit (including the bananas).
Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
January 30, 2008
Swiss Green Salad
I really, REALLY like the flavors in this salad.
1 bag Spinach
1 bag Mixed Greens
Cooked, crumbled Bacon
2 Hard Boiled Eggs
Swiss Cheese, grated
Green Onions, chopped
Dressing:
1 cup Veg. Oil
1 tsp. Poppy Seeds
1/2 cup Sugar
1/2 cup Rice Vinegar
1 tsp. Salt
1 tsp. Onion Powder
1/2 tsp. Dry Mustard
I have a mini food processor, so I use the the sliced swiss cheese I usually buy for sandwiches and stick it in the processor. I like to cook bacon in the oven, but you can do whatever you like. I prefer pepper bacon for this salad, but any will do. I like to use a hand blender for the dressing. Toss it all together about 5 minutes before eating.
1 bag Spinach
1 bag Mixed Greens
Cooked, crumbled Bacon
2 Hard Boiled Eggs
Swiss Cheese, grated
Green Onions, chopped
Dressing:
1 cup Veg. Oil
1 tsp. Poppy Seeds
1/2 cup Sugar
1/2 cup Rice Vinegar
1 tsp. Salt
1 tsp. Onion Powder
1/2 tsp. Dry Mustard
I have a mini food processor, so I use the the sliced swiss cheese I usually buy for sandwiches and stick it in the processor. I like to cook bacon in the oven, but you can do whatever you like. I prefer pepper bacon for this salad, but any will do. I like to use a hand blender for the dressing. Toss it all together about 5 minutes before eating.
Green Bean Salad
submitted by Heather Gunnell
courtesy Ellie Krieger
1/2 pound green beans, trimmed
2 tablespoons chopped walnuts
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons chopped red onion
2 teaspoons walnut oil or olive oil
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.
courtesy Ellie Krieger
1/2 pound green beans, trimmed
2 tablespoons chopped walnuts
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons chopped red onion
2 teaspoons walnut oil or olive oil
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.
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