Delicious mix and match salad and dressing recipes your family will love!
Do you want to learn how to make salad dressings that cost a fraction of what they cost in the store?
Do you want to know what is in the food you eat, so you can be sure there are no additives that you can’t pronounce or even know what they are?
Do you want to make salads that are more than just lettuce and tomatoes? These recipes include nutritious and tasty ingredients like barley, wheat berries, and bulgur to name a few.
If you love the easy living style of summer eating, many of the recipes in this book can be made ahead and kept in the refrigerator for 4-5 days making meal time preparation much more simple.
These salads are fantastic year round no just in the summer.
If you like to know the nutritional information in the foods that you eat, all the recipes in this book contain the following: calories, total fat, protein, carbohydrate, cholesterol, sodium, and fibre counts. Ingredients listed as optional are not included in nutritional information.
For cooks all over the world, this book also has all measurement in US measurements and in metric.
The best part of the recipes in this book is that they are “mix and match”, mean you can mix you favorite salad with your favorite salad dressing and voila! Dinner is served.
Ready to make a delicious, mouth-watering salad right now? Great! Let’s get started!
What Inspired You to Write Your Book?
I have loved cooking and developing recipes for years and my family and friends convinced me that other would like my recipes as much as they do.
CURRIED RICE AND CHICKEN SALAD
This salad is a complete meal by itself. I like to keep cooked chicken or turkey in the freezer in 1 cup packages so it is always easy to make this salad
• 2 1/2 cups (600ml) water, or chicken broth
• 1 cup (240ml) cooked chicken
• 2 tablespoons (30ml) canola oil
• 2 teaspoons (10ml) curry powder
• 1 cup (240ml) rice, uncooked
• 1/2 cup (120ml) Miracle Whip® light
• 3 tablespoons (45ml) fresh lemon juice
• 3/4 cup (180ml) chopped red bell pepper
• 1/2 cup (120ml) chopped green onions
• salt and pepper ,to taste
• 1/2 cup (120ml) chunked fresh or canned pineapple
• Heat the oil in large saucepan and add 2 tsp. curry. Cook 2 minutes, stirring constantly.
• Stir in 1 cup rice and water/broth. Bring to a boil and simmer for 25 minutes or until rice is tender and all moisture is absorbed. Spoon into large bowl.
• Fold in chicken, Miracle Whip, lemon juice, chopped red pepper, chopped green onions, salt and pepper to taste.
• Chill several hours or overnight.
• Serve garnished with pineapple chunks.
• Will keep for 2 days in the refrigerator.
• Serves 4
Per serving: 405 Calories (kcal); 17g Total Fat; (37% calories from fat); 15g Protein; 48g Carbohydrate; 40mg Cholesterol; 229mg Sodium; Fibre 2g
Carol loves cooking and baking. She loves trying new recipes and developing her own recipes. She lives in an old farmhouse with a large kitchen so she has lots of room to devote to her passion for cooking. This is her first cookbook but she has many more planned.
Carol has always been an avid crafter and hopes to develop some books on knitting, crocheting, and beading in the future. Carol has owned two crafting businesses and has had the opportunity to pass on her love of crafting to many clients and friends. Carol is now passing her love of crafting to her youngest granddaughter, Alexandra.
Carol lives in Canada with husband, Bob, and two kittens, Cinnamon and Fluff. Carol has three children: Robert, Sean, and Wendy as well as four grandchildren: Victoria, Thomas, Anthony, and Alexandra. She loves having family around and no one ever leaves her home hungry.
Author Interview on BookGoodies
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