Savory Stuffed Chicken Breasts With Artichoke and Herb Salad

Ingredients:14 ounces jar artichoke hearts, drained and chopped2 tablespoons grated Parmesan2 tablespoons fresh thyme leaves6 ounces boneless, skinless chicken breasts2 teaspoons tablespoons plus 1 extra-virgin olive oilkosher salt and pepper2 shallots, thinly sliced1 tablespoon red wine vinegar1 cup vegetable broth1/2 cup white wine of choice1 small clove garlic minced4 cups bagged herb salad mix2 tablespoons…

Mediterranean Chicken Salad recipes

Paulette Sexton of Tustin, California, writes: “Although I’ve loved to cook since I was a kid, I didn’t really hone my kitchen skills until my husband and I started entertaining frequently. When we were first married, we had dinner parties several times a week — it got to the point where people would call me…

Tropical Fruit Salad

Ingredients:2 cups (1-inch) cubed fresh pineapple1 cup chopped peeled papaya or mango1 cup sliced peeled kiwifruit (about 3 kiwifruit)1 cup red seedless grapes2/3 cup (1/4-inch-thick) slices carambola (star fruit; about 1)1/4 cup flaked sweetened coconut3 tablespoons honey2 tablespoons fresh lime juice

Curried Salad with Egg & Cashews

Ingredients:1/2 cup nonfat plain yogurt1/2 cup low-fat mayonnaise3 tablespoons lemon juice2 tablespoons water1 tablespoon honey1 teaspoon curry powder1/4 teaspoon salt1/4 teaspoon freshly ground pepper3 cups mixed greens1/2 cup diced or sliced red bell pepper1/4 cup dried cranberries1 hard-boiled egg (see tips), chopped2 tablespoons toasted cashews (see tips)

Crunchy Wild Alaskan Salmon Salad

Ingredients:4 ounces salmon filets2 tablespoons sweet onion, finely chopped2 tablespoons sweet pickle relish2 tablespoons celery, finely chopped1 tablespoon low fat mayonnaise1 cup arugula4 pieces whole wheat breadInstructions:Season salmon filet with salt and pepper and bake in 350 degree oven for 20 minutes until salmon just flakes. Remove from oven and cool in the refrigerator.Flake cooled…

Herb Salad Recipe

Buy your corn in husk, the best tasting corn I get is from the farmers market – stay clear of the husked, shrink wrapped stuff. If you like a little spicy kick add some chopped serrano chile to the avocado dressing. You can easily make this vegan by leaving out the yogurt in the dressing…

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