Red, White & Blueberry Salad

Love this Betty Crocker recipe for Red, White & Blueberry Salad. 

Perfect summer salad and it would look great on a 4th of July table.

Can't beat 15 minute prep time.

Ingredients

1

container (6 oz) Yoplait® Original Key lime pie yogurt

4

teaspoons honey

1/4

teaspoon salt

1/2

jicama, peeled, cut into 1/4-inch slices

1

bag (10 oz) chopped or hearts of romaine lettuce (6 cups) 

2 1/2

cups cubes (3/4 inch) seedless watermelon

1

cup fresh blueberries

Directions

• 1 In small bowl, mix yogurt, honey and salt; set aside. Cut jicama slices into star shapes using a small (1-inch) star-shaped canapé cutter.
• 2 In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss until well coated. Sprinkle jicama stars over top. Serve immediately.

Corn Salad Was a Hit

So I made the Corn Salad that I had posted previously, it was a hit dish at our Easter table and tasted even better the next day once all the flavors had the chance to marry together over night.  Thanks to 400caloriesorless.com for this awesome recipe!

7 servings

140 calories per serving

Dressing:

¼ c oil

1 T chopped parsley

3 T rice vinegar

1 T soy sauce

½ t crushed red pepper

Salad:

1 lb. frozen corn

¼ c shredded carrots

¼ c sliced radishes

¼ c sliced green onions (green part only)

Combine all dressing ingredients and refrigerate. Bring a pan of water to a boil and cook corn 2 minutes. Drain and rinse with cold water to cool then pat dry and add to all the rest of the ingredients. Cover and refrigerate 2 hours so flavors mix.

Kitchen Sink Pasta Salad

Kitchen Sink Bowtie Pasta Salad
(Makes 4-5 servings.)
This simply delicious pasta dish has not one, not two, but three kid-friendly vegetables. Broccoli, tomatoes and chick peas add great nutrition as well as convenience to the recipe.

* 8 ounces dried bowtie pasta
* 4 to 5 cups fresh broccoli florets
* 1 cup cherry or grape tomatoes, sliced in half
* One 7 ¾-ounce can chickpeas, drained and rinsed, or half a 15-ounce can cannellini beans, drained and rinsed
* 3/4 cup crumbled feta cheese
* 1/3 to 1/2 cup lite Italian or Caesar salad dressing
* Kosher salt and freshly ground black pepper

1. Cook the pasta according to package directions. Two to three minutes before the pasta is done, add the broccoli. Bring back to a boil and cook until the broccoli and pasta are done. Drain and place in a large bowl.
2. While the pasta is still warm, add the tomatoes, chickpeas, feta cheese, salad dressing, and salt and pepper to taste and stir to combine.
3. Serve warm or refrigerate for a cold salad.

Tip: You could also add bell pepper strips, black olives, or sugar snap peas.

Per Serving:
350 calories, 8g fat (4g saturated, 550mg sodium, 55g carbohydrate, 7g fiber, 15g protein, 30% vitamin A, 90% vitamin C, 20% calcium, 15% iron

What can you do with Ramen noodles?

RAMEN STEAK, BROCCOLI, AND CHEESE
Cook 2 pkg. Ramen Noodles in water. Drain. Add 1 cup chopped cooked broccoli. Mix 1 cup cooked chopped steak with 1 flavor pkt. and 1/2 jar Cheese Sauce. Add 1/4 tsp. garlic. Microwave for 20 seconds. Mix all ingredients. Serve.



RAMEN THAI
Cook 2 pkg. Ramen Oriental with flavor packets. Do not drain. Add 2 Tbsp. soy sauce, 2 Tbsp. peanut butter, 1 Tbsp. brown sugar, 1/2 tsp. lemon peel or lemongrass, and 1/2 tsp. cayenne or hot sauce. Mix well. Garnish with chopped peanuts and a few chives.





RAMEN CORDON BLEU
Cook 2 pkg. Ramen. Drain. In a bowl pour in 1/2 jar Alfredo Sauce and mix in 1 flavor pkt. Add 1/2 tsp. garlic minced. Add Ramen, 4 slices cooked Pastrami, sliced in thin strips. Place one cooked chicken breast, sliced very thin, on a plate. Pour the noodles and sauce over it. Sprinkle with sliced black olives and shredded cheese. Serve.





RAMEN HOT DOG AND VEGGIES CASSEROLE
Cook 1 weiner and chop it up. Cook 1 pkg. Ramen and drain. Mix weiner, Ramen, and 1 can mixed vegetables. Season with flavor pkt. Serve.





RAMEN NOODLE COLESLAW
1 pkg. coleslaw mix
2 green onions, diced
2 Tbsp. toasted sesame seeds
1/2 cup slivered almonds
1 pkg. crumbled Oriental Ramen noodles

Combine all ingredients in a bowl. Set aside.

COLESLAW DRESSING:
3 Tbsp. mayonnaise
1 tsp. sesame oil
1 Tbsp. soy sauce
1 tsp. minced garlic
1 tsp. minced ginger
1/4 tsp. cayenne pepper
flavor packet from Oriental Ramen Noodles

In another bowl combine Dressing ingredients, mixing well, and pour over your bowl of coleslaw. Toss well so everything is coated with the dressing.