Celery Craisin Salad

Great sorority Salad from Arlene

Yield

10 servings

Ingredients

  • 4 cups celery sliced
  • 1 cup red pepper chopped
  • 1 cup orange pepper chopped
  • 1 cup craisins
  • 1/2 cup pecans chopped
  • 1/2 cup green onions chopped
  • 1/2 cup plain low fat yogurt
  • 1 tbsp vinegar
  • 1/3 tsp dry mustard
  • 1/2 tsp dried rosemary

Directions

  1. In a large bowl, mix celery, peppers, craisins and pecans.
  2. In a small bowl mix onions, yogurt, vinegar, mustard and rosemary
  3. Add to vegetable mixture.
  4. Arlene used a light lemon chiffon yogurt as dressing. Very good!

Caesar Salad

Ingredients

  • 1 clove garlic peeled
  • 2/3 cup olive oil
  • 2 cps ½ inch bread cubes, made from stale French or Italian bread
  • 1 large head romaine, washed and crisped
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 egg – either raw or boiled int eh shell 1 minute
  • 3 to 4 tbsp lemon juice
  • 6 anchovy fillets drained and minced
  • 1/3 cup fresh grated parmesan cheese.

Directions

  1. Crush garlic into oil, cover and let stand overnight at room temperature. Next day, drain oil from garlic. Discard garlic. Heat 13 cup of the oil in heavy skillet over moderately high heat 1 – 2 minutes. When hot but not smoking, add bread cubes and brown on all sides, tossing constantly. Drain on paper toweling and reserve (Note- you can do this well ahead of time to avoid a last minute rush)
  2. Break romaine in bit size pieces into a salad bowl. Sprinkle with remaining oil, the salt and pepper and toss, add a few extra drops oil if needed to coat all leaves lightly. Break egg into a cup and slide onto salad, pout lemon juice directly on egg and toss lightly. Add anchovies, cheese and bread cubes. Toss again and serve. About 295 cal. Per serving.

Apple Pecan Salad

Yield

6 ervings

Ingredients

  • 3 tbsp brown sugar
  • 3 tbsp finely chopped pecans
  • 3 small sweet apples halved and cored
  • 1 tbsp butter melted
  • 1/3 cup canola
  • 1¼ cup apple cider vinegar
  • 1 tbsp honey
  • ¼ tsp salt
  • ¼ tsp pepper
  • 6 cups mixed greens
  • ¼ cup coarsely chopped pecans

Directions

  1. In 425º oven, line baking sheet with foil lightly coated with vegetable spray. In bowl combine sugar and pecans. Place apple halves cut side up on baking sheet. Brush tops with butter. Sprinkle with sugar mixture. Bake 15 minutes or until just tender
  2. Meanwhile combine oil, cider vinegar, honey and salt and pepper. Shake till well mixed.
  3. Arrange greens on serving platter, top with apples. Spoon melted sugar and pecans from baking sheet on top. Shake dressing. Drizzle desired amount on salad. Sprinkle with coarsely chopped pecans. Pass remaining dressing. Make 6 servings