Strawberry Salad with Poppy Seed Dressing
Ingredients
1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn (about 8 cups)
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries
dressing:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon 2% milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds
Directions
1. Place sugar in a small heavy skillet; cook and stir over medium-low heat until
melted and caramel-colored, about 10 minutes. Stir in almonds until coated.
Spread on foil to cool.
2. Place romaine, onion and strawberries in a large bowl. Whisk together dressing
ingredients; toss with salad. Break candied almonds into pieces; sprinkle over
salad. Serve immediately.
Health Tip: Turn this potluck salad into something heartier. Grill 2 pounds boneless
skinless chicken breasts, slice and add to the salad for 10 main dish
Nutrition Facts
3/4 cup: 110 calories, 6g fat (1g saturated fat), 1mg cholesterol, 33mg sodium, 13g
carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat,
1/2 starch.
Strawberry spinach salad is my unofficial start to spring because—and I think it’s
important that we are honest about this—a March or early-April spring is not a real thing
when you live in the upper Midwest.
Slowly, however, my little yard turns greener, and I notice my salad cravings shifting
away from warm toppings like this Roasted Vegetable Salad to ones that are distinctly
lighter and brighter: strawberries, poppy seeds, feta.
Taco Salad for a Large Crowd
Ingredients
1-1/2 pounds ground beef
2 envelopes taco seasoning, divided
1 medium head iceberg lettuce
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chiles
1-1/2 cups Thousand Island salad dressing
1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
1-1/3 cups salsa
1/3 cup sugar
Directions
1. In a Dutch oven over medium heat, cook beef with 1 envelope plus 2
tablespoons taco seasoning until no longer pink; drain.
2. In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives,
cheese, onion, chiles and beef mixture.
3. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco
seasoning; pour over salad and toss to coat.
Test Kitchen Tips
Using lean ground beef in the meat loaf instead of beef that’s 80% lean saves 45
calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated
fat.
Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its
flavor becomes more pronounced. Using aged cheese in a recipe can add complexity
and rich flavor, even to humble favorites like mac ’n’ cheese.
Nutrition Facts
1-1/3 cups: 262 calories, 15g fat (4g saturated fat), 24mg cholesterol, 696mg sodium,
23g carbohydrate (7g sugars, 3g fiber), 10g protein.
Trash Bag Taco Salad is a fun and easy salad to prepare for potlucks and parties. It’s
loaded with taco meat, shredded lettuce, and all the trimmings for a sure crowd-pleaser,
and it’s tossed together in a trash bag for quick cleanup.
Super Italian Chopped Salad
Ingredients
3 cups torn romaine
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
Directions
1. In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl,
whisk oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with
cheese. Top with pepperoncini if desired.
2. Look for pepperoncini (pickled peppers) in the pickle and olive section of your
grocery store.
Nutrition Facts
3/4 cup: 185 calories, 13g fat (3g saturated fat), 12mg cholesterol, 444mg sodium, 11g
carbohydrate (3g sugars, 3g fiber), 7g protein.
Flavorful and hearty, this Italian Chopped Salad has all of the great flavors of Italy in
one huge salad! Filled with salami, cheese, vegetables, and so much more, then topped
with and easy homemade dressing, this salad will become an instant favorite.
