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Category: Diabetic Recipes (Page 32 of 66)

Dilly Beef Salad Recipe

Ingredients:
3 cup beef, cooked, cubed
3/4 cup pepper, green, chopped
5 large olives, stuffed, sliced
10 onions, pickled, chopped
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon mustard, dry
1 teaspoon dillweed
1/2 cup mayonnaise
1 tablespoon lemon juice
Onions, pickled
Olives, stuffed

Instructions:

Combine beef, green pepper, sliced olives, and chopped pickled onion; chill.

Combine pepper, salt, mustard, dillweed, mayonnaise, and lemon juice; mix well and add to meat mixture. Toss lightly.

Chill at least 1 hour. Garnish with pickled onions and olives.


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Western Salad Recipe

Ingredients:
1 egg, cooked
1 head of lettuce, Boston (butterhead)
1/2 lb spinach
1 Onion, sliced
2 tablespoons parsley, chopped
1/4 cup vinegar
1/2 cup salad oil
1 dash garlic powder
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

Instructions:

Remove egg yolk and mash with garlic. Blend in salt, paprika, pepper and mustard. Add salad oil, vinegar; Beat well.

Chop egg white and parsley and stir in.

Combine lettuce, spinach and onion in salad bowl. Add dressing. Toss lightly.


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Goat Cheese with Spinach Salad Recipe

Ingredients:
1 cup romaine lettuce
1/2 cup spinach
1 radish, diced
3 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 pound goat cheese

Instructions:

Slice goat cheese, brush with oil and broil until golden. Serve on top of salad with diced radish. Drizzle with oil and vinegar.

4 Servings.


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Wild Green Salad Recipe

Ingredients:
4 cup Escarole leaves or Curly Endive Leaves – (the inner white ones)
Small Spinach Leaves
Hearts of Romaine or a 4 cup mixture of greens such as:
Tender Mustard Greens, Radish Leaves, Arugula, Leaves Watercress, Rock – Cress OR Field Cress
Nasturtium Leaves, tender
Dandelion Leaves
Dill or – Fennel Greens and Hyssop Leaves
Blossoms 20 Mint leaves
12 Sorrel leaves torn or sliced
4 Scallions; chopped or sliced
1/4 cup Sunflower seeds, toasted

Dressing
2 tb Plain or herbal vinegar such as tarragon vinegar
5 tb Sunflower seed oil OR Extra-virgin olive oil OR Walnut oil
Salt

Instructions:

Wash and dry all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds.

Dressing: Whisk everything together, taste, and adjust with more vinegar or oil as needed


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Grecian Steak Salad Recipe

Ingredients:
2 boneless beef top loin steaks, cut 1 inch thick (approx. 8 oz. each)
1/2 cup Italian dressing
3 tablespoons grated Parmesan cheese
3 tablespoons finely chopped ripe kalamata olives
1/2 teaspoon salt
10 oz mixed salad greens
1 small cucumber, cut lengthwise in half, then crosswise into thin slices
1/4 medium red onion, cut into thin wedges

Seasoning:
1 tsp. garlic powder
1 tsp. dried oregano leaves, crushed
1/4 tsp. pepper

Instructions:

In small bowl, combine seasoning ingredients. Remove 1 1/2 teaspoons seasoning mixture; press evenly into both sides of each beef steak.

To remaining seasoning mixture, add dressing, cheese and olives; stir to mix.

Heat large nonstick skillet 5 minutes over medium heat until hot. Add steaks. Cook 12 to 15 minutes for medium rare to medium doneness; turn once.

Carve steaks crosswise into thin slices. Season with salt.

In large bowl, combine salad greens, steak, cucumber, onion and dressing mixture; toss gently to coat. Serve immediately.

Makes 4 servings.


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Zucchini and Avocado Salad Recipe

Ingredients:
4 sm. zucchini, cut into 1/4″ slices*, approx. 1 lb.
8 green onions with tops, sliced
1 tablespoon vegetable oil
1 medium avocado
1 tablespoon lemon juice
1 small green pepper, coarsely shredded
4 oz chopped green chilies
Oil and Vinegar Dressing (below)
Salad greens

Oil and Vinegar Dressing
1/4 cup vegetable oil
2 tablespoon vinegar
1/2 teaspoon salt
Dash of pepper

Instructions:
Cook and stir zucchini and green onions in oil until zucchini is crisp tender, about 3 minutes. Cover and refrigerate at least 2 hours.

Cut avocado lengthwise into halves; cut halves into 1/4″ slices. Sprinkle with lemon juice.

Toss zucchini mixture, avocado, green pepper, chilies and Oil and Vinegar Dressing. Serve on salad greens.

Dressing: Shake all ingredients in tightly covered jar; refrigerate. Shake each time before serving.


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Greek Chicken Salad with Lemon Vinaigrette Recipe

Ingredients:
6 cups lettuce
2 cups cooked chicken
1/3 cup feta cheese, crumbled
12 Greek olives
2 tablespoons green onions, sliced
1 medium tomato, coarsely chopped
1 medium cucumber, halved, seeded, 1/4″ slices

Lemon Vinaigrette:
Ingredients:
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano, or 1 tablespoon, if fresh
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely minced

Instructions:

Mix the vinaigrette ingredients and set aside.

Wash the lettuce, dry well & place in a large salad bowl.

Add the salad ingredients, pour on the dressing & toss well.

Serve.


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Greek Salad with Tofu Recipe

Ingredients:
3 tablespoons crumbled feta cheese
2 tablespoons chopped scallion
6 Kalamata olives, pitted and chopped
1 1/2 tablespoons lemon juice
1 1/2 teaspoons extra-virgin olive oil
3/4 teaspoon dried oregano
1/2 cup drained and crumbled firm tofu
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 small cucumber, coarsely chopped
1 tablespoon chopped fresh parsley

Instructions:

Combine feta, onion (or scallion), olives, lemon juice, oil and oregano in a medium bowl. Add tofu and mash with a fork. Season with salt and pepper. Cover and refrigerate for 10 minutes.

Add tomato, cucumber and parsley to the tofu mixture and stir to combine.


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Green Bean and Cucumber Salad Recipe

Ingredients:
1/4 pound trimmed green beans
1 teaspoon Dijon mustard
1 teaspoon lemon juice
3 tablespoons olive oil
1/4 teaspoon kosher salt
Zest of 1 lemon
1 cucumber

Instructions:

Bring a small pot of water to a boil and cook green beans for about 3 minutes. Drain and rinse with cold water.

In a large bowl, whisk together Dijon mustard, lemon juice, olive oil, salt, and zest. Halve and seed cucumber length-wise, then slice. Add the cucumber and green beans to the bowl; toss.

Serves 4


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Mediterranean Chopped Salad Recipe

Ingredients:
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Instructions:

Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.


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