Glosey

Recipes | Salads


  • AWARD WINNING CHICKEN SALAD
    by Anonymous


    4 large chicken breasts, steamed & cubed
    1/2 cup low fat mayonnaise
    1/2 cup Ranch dressing
    1/2 cup walnuts, chopped
    1 cup red & green grapes, halved
    1/2 cup sweet Vidalia onion
    (if available, any onion will do)
    1/2 cup celery, finely chopped

    Blend all ingredients together. Serve on unleavened bread, unleavened crackers, or on a bed of lettuce.
  • BLACK BEAN AND CORN SALAD
    by Nicole J.


    3 Ears of Fresh Corn, shucked, cut off cob
    1 Pt. Grape Tomatoes, quartered
    3 Stalks of celery, diced
    1 Can of Black Beans, drained and rinsed
    1/2 Red Onion, diced
    1 Cucumber, diced
    1 Lime
    1 Small Jalapeno, diced

    Prepare all veggies according to instructions. Sqeeze lime over salad and stir. Salt and Pepper to taste. It's a refreshing salad perfect for late summer and fall.
  • BROCCOLI SALAD
    by Anonymous


    5 cups fresh broccoli florets
    1/2 cup raisins
    1/2 cup sunflower seeds
    1/4 cup of red onion, chopped
    1 cup of frozen peas, thawed
    Dressing:
    1 cup mayonnaise
    2 tablespoons vinegar
    1/2 cup sugar

    Combine broccoli florets, raisins, sunflower seeds, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
  • CHICKPEA SALAD
    by Sister Liz F.


    IN A LARGE BOWL TOSS TOGETHER:
    3 cups coarsely chopped tomatoes (4 med, or 20-oz. cherry tomatoes cut in half or thirds)
    1 15-oz. can garbanzo beans (chickpeas) Rinsed well and drained
    1/2 large cucumber (about 1 cup) quartered and sliced (peel if desired)
    1 cup chopped green (red, yellow or orange) sweet bell peppers
    1/2 cup snipped cilantro leaves (small pcs)
    1/4 cup finely chopped onion (food processor)
    SET ASIDE.

    FOR DRESSING: In a screw-top jar, combine;
    1/4 cup olive oil
    3 Tbsp. red wine vinegar (or lemon juice)
    1 tsp. coarse kosher salt
    1 clove garlic, minced
    1/4 tsp. sugar
    COVER AND SHAKE WELL
    POUR OVER VEGETABLES, TOSS TO COAT
    COVER AND CHILL 4 - 24 HOURS
    LET SIT 15 MINUTES AT ROOM TEMP BEFORE SERVING.
  • FRESH FRUIT SALAD
    by Anonymous


    6 peaches
    1 lb. strawberries, rinsed, hulled, sliced
    1/2 lb. seedless green grapes
    1/2 lb. seedless red grapes
    3 bananas, peeled and sliced
    1/2 cup granulated sugar (or less)

    Dressing:
    juice of one lime 1/2 cup pineapple juice
    1 teaspoon ground ginger

    Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
  • PASTA SALAD
    by Pat F.


    1 pkg. pasta spirals
    (tomato & spinach best)
    1/4 cup extra virgin olive oil
    1/4 t. red pepper flakes, optional
    1 cup onion, chopped
    1 cup artichoke hearts, optional
    1 medium yellow pepper, chopped
    2 cups vegetable broth
    1 cup black olives
    1 can garbanzo beans (chick peas) or red beans
    1 can whole tomato with basil
    1/2 t. salt
    1 T. parsley
    3 garlic cloves, diced

    Cook pasta according to directions. Sauté onion, garlic, and yellow pepper until just softened. Add broth, olives, garbanzos, and tomatoes; simmer 5 minutes. Place pasta in a large bowl. Pour sauce over and toss. Garnish with parsley. Enjoy!