Citrus Fruit Salad

I got this recipe from www.kraftcanada.com. This took me about 20 minutes to prepare and serves 12

What you need:

2 navel oranges, peeled, sectioned
1 grapefruit, peeled, sectioned1 each apple and pear, cut into thin wedges1 banana, peeled, sliced1/2 cup cubed Cracker Barrel Light Medium Cheddar Cheese (1/2 inch)1/4 cup Kraft Calorie-Wise Coleslaw Dressing2 Tbsp. honeyDash ground cinnamon

COMBINE fruit and cheese in medium bowl.

MIX remaining ingredients. Add to fruit mixture; toss to coat.

SERVE immediately.

Changes: I didn't use cinnamon

Spinach Pomegranate Salad

     I made this salad on the long weekend, it looks colorful so it is especially for the valentine's day. And they are all healthy as well.

I found the recipe at here.

Ingredients:

1 (10 ounce) bag baby spinach leaves, rinsed and drained

1/4 red onion, sliced very thin

1/2 cup walnut pieces

1/2 cup crumbled feta

1/4 cup alfalfa sprouts (optional)

1 pomegranate, peeled and seeds separated

4 tablespoons balsamic vinaigrette

Directions :

Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette. 

 

 

 

 

 

 

Broccoli Cauliflower Salad

This salad is often made for our big family get togethers, and so this weekend I decided to make this salad recipe.

Ingredients

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 cups eggs, diced (optional)
• 1 cup shredded cheddar cheese
• 6 slices bacon
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tbsps white wine vinegar

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a medium sized salad bowl, layer in order, broccoli, cauliflower, eggs, cheese, and bacon.
3. Prepare the dressing by whisking together the mayonnaise, sugar and wine vinegar. Drizzle over top and serve.

Changes
I tried the salad making it with smaller servings with the eggs, but it didn't taste right, so I took them out of the recipe I made for a bigger number of people. I also added more bacon to spread out evenly.

Greek Salad

Tonight I made a Greek salad which was served with chicken strips and rice.

Ingredients for salad:
This is an old family recipe.

• 2 cucumbers 
• 4 tomatos (although the tomatos I used were a bit smaller than regular tomatos)
• 1 orange pepper
• 2 layers of red onion 
• 1 pack of feta cheese
• 1 clove of garlic
• a handful of olives

Ingredients for dressing:
I got this recipe from allrecipes.com.

• 1 1/2 quarts of olive oil
• 1/3 cups of garlic powder
• 1/3 cups of dried oregano 
• 1/3 cups of dried basil
• 1/4 cups of pepper
• 1/4 cups of salt
• 1/4 cups of onion powder
• 1/4 cups of dijon mustard
• 2 quarts of red wine vinegar

 Changes:
The garlic and olives weren't originally in the recipe, I added those myself.

Shredded Rainbow Salad

On Saturday night I made this salad. The recipe came from Jamie Oliver's Great Britain cookbook. The beets ended up making the whole salad red. When we initially ate it, we couldn't taste any of the dressing. We had lots of leftovers so I put another recipe of dressing into it. The ingredients mingled over night and the salad tasted much better the next day.

For dinner tonight, I decided to make a delicious macaroni salad.

Classic Macaroni Salad

Ingredients:

4 cups uncooked elbow macaroni

1 cup mayonnaise

1/4 cup distilled white vinegar

2/3 cup white sugar

2 1/2 tablespoons prepared yellow mustard

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 large onion, finely chopped

2 stalks celery, finely chopped

1 green bell pepper, seeded and finely chopped

1/4 cup graded carrot (optional)

2 tablespoons chopped pimento peppers (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.  

I made a few changes to the recipe since there are only five people in my family, and it calls for four cups of pasta. So, I divided the recipe in half. Also, I did not add pimento peppers since they are not my favourite. Other than that, I can't wait to try it tonight!    

Garlic Flatbread

I found this recipe on a "best recipes" website.  I made for my family and it was a big hit!

Ingredients:

1 pinch granulated sugar
3/4 cup (175 mL) warm water
1 tsp (5 mL) active dry yeast or quick-rising yeast
3 tbsp (45 mL) extra-virgin olive oil
1-3/4 cups (425 mL) all-purpose flour
3/4 tsp (4 mL) salt
1 garlic clove, minced
1/4 tsp (1 mL) dried mint or dried oregano

Preparation:

Grease rimless baking sheet; set aside.

In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Whisk in 2 tbsp (25 mL) of the oil. Stir in flour, about 1/4 cup (50 mL) at a time, and salt to form sticky dough.

Turn out onto lightly floured surface; knead until smooth, 5 minutes. Place in greased bowl, turning to grease all over; cover and let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

Turn out dough onto lightly floured surface; press fingertips into dough to create dimples. Gently stretch into 15- x 6-inch (38 x 15 cm) rectangle. Transfer to prepared pan. Cover and let rise in warm draft-free place until nearly doubled in bulk, about 45 minutes.

Bake in centre of 400°F (200°C) oven for 13 minutes. Meanwhile, in small bowl, stir remaining oil, garlic and mint; brush over flatbread. Bake until light golden around edges, about 5 minutes.

Black and Green Olive Tapenade: (for Garlic Flatbread): In bowl, stir together 1/4 cup (50 mL) each finely diced pitted Kalamata olives and finely diced pitted green olives; 1/2 tsp (2 mL) grated lemon rind; 1/2 tsp (2 mL) toasted coriander seeds, crushed; and 1/4 tsp (1 mL) pepper. Stir in 1/4 cup (50 mL) extra-virgin olive oil. (Make-ahead: Refrigerate in airtight container for up to 1 week; let come to room temperature to use.) Makes about 1/2 cup (125 mL).

Changes: I melted mozzarella cheese on the finished garlic bread and it was great!