A fresh fruit salad is packed with fresh fruits, drizzled with fruit juice or toppings and is healthy and nutritious. These salads are delicious and refreshing. Fresh fruit salads can be eaten anytime, in the form of snacks, appetizers or desserts. Fruits like strawberries, blueberries, plums, and raisins are a mainstay in fresh fruit salad recipes because they are rich in antioxidants. These fruits help the body to fight against diseases.
Fresh fruit recipes are easy and can be prepared in a short time. Here are some mouth-watering fresh fruit salad recipes.
Fresh Fruit Salad Recipes
Rainbow Fresh Fruit Salad
Ingredients
4 cups raspberries
4 cups blueberries
4 cups strawberries
4 bananas, thinly sliced
6 peaches/nectarines or 12 apricots
2 cups low-fat yogurt
2 teaspoons vanilla
Chopped pecans or low-fat granola
DirectionTake a bowl, mix all the fruits in it.
Fold in the yogurt.Cover the bowl and refrigerate it.
Sprinkle with low-fat granola or pecans before serving.
Green Apple Breakfast Salad
Ingredients
1 green apple (granny smith apple)
20 green seedless grapes
2 celery stalks
6 leaves of fresh mint
1 tablespoon, each of agave nectar and lemon juice
1/3 cup shelled pistachios
DirectionWash grapes and cut them into halves.
Cut celery into little pieces.
Add grapes and celery to the salad bowl.
Chiffonade the mint leaves (roll the leaves horizontally and then cut the roll into small pieces) and sprinkle it over the grapes and the celery.
Dice the apple into 1/2 – 1/4 inch bits.Add the apple pieces to the bowl.
Drizzle lemon juice and agave nectar.
Toss with pistachios and mix well.
Serve it cool.
Fruit Salad Delight
Ingredients
1 apple sliced
2 thin sliced bananas
2 oranges, diced (peel and remove seeds)
1 lb. seedless grapes
1 lb. fresh dark cherries
1 watermelon chunked
2 cup strawberries halved
3/4 cup walnuts chopped
1 cup flaked coconut
Lemon or orange juice (to taste)
Powdered sugar
DirectionTake a glass bowl.
First layer the banana slices.Sprinkle powdered sugar lightly.
Pour the lemon or orange juice over it.
Now layer the grapes.
Sprinkle powdered sugar and drizzle the lemon or orange juice.
Continue to layer all the fruits in the same way.
At last, top the salad with walnut and coconut.
Garnish with any one of the fruits.
Fruit Salad with Poppy Seed Dressing
Ingredients
1 cup diced orange (peel and remove seeds )
1 cup diced apple.
1 cup banana (cut into small pieces).
1 cup pear, diced
1 cup peach, diced
1 cup strawberry (cut into pieces).
1 cup grapes
10 bibb lettuce
For Dressing
1 tablespoon poppy seed
1 cup Crisco oil
3/4 cup sugar
1 1/2 teaspoon onion salt
1 teaspoon dry mustard
1/3 cup vinegar
DirectionTo prepare the dressing, take a small bowl, add dry mustard, sugar and salt to the bowl.
Add vinegar and beat at medium speed. Gradually add Crisco oil while beating.
Beat till it thickens, add poppy seeds.
Shake well.
Take another bowl and spread the bibb lettuce.
Fill the bowl with fruits and add the poppy seed dressing.
Egg-Honey Dressing Fruit Salad
Ingredients
8 cups cut fresh fruits, such as: bananas, strawberries, apples, cantaloupe, grapes, oranges
1 egg, well beaten
1/2 cup whipped heavy cream
1/4 cup honey
1 tablespoon lime juice
1/2 cup coarsely chopped peanuts
Salad greens
DirectionTake a saucepan. Add egg, honey and lime juice and cook over medium heat. Stir constantly.
Remove from heat when thickened.
Cool it for 30 minutes.
Arrange salad green on serving tray.
Blend fruits and peanuts in whipped cream.
Garnish with egg-honey dressing.
Serve chilled.
Yummy Yogurt Dressings for Fresh Fruit Salads
Vanilla-Orange Yogurt Dressing
Vanilla or mandarin orange yogurt
2 tbsp orange juice
1 tsp ground cinnamon
Mix all of them together and blend it well. It can be served with salad.
Honey Yogurt Dressing
1 1/2 cups plain yogurt
2 tbsp mayonnaise
2 tbsp honey
Mix all the ingredients and blend well. Read more on salad dressing recipes.
For fresh fruit salad recipes, use fresh fruits and avoid tin or canned fruits. After all fresh fruit salad recipe is nothing but a balance of taste and harmony of colors. Fresh fruit salad is always a hit with everyone and kids love them. You might also be interested to read about pineapple pretzel salad.
Pasta salads are easy to prepare with no special preparations required. Pasta salad is nothing but salad with cooked pasta, different types of veggies and salad dressing. Now, how to make pasta salad? Well, it’s very simple, just cook the pasta as per directions, then add the veggies and lastly pour the dressing over the salad while serving. There is no fixed recipe for preparing pasta salad and you can make innumerable variations in the recipe. You can add your favorite spices, vegetables, sauces, etc. Scroll down to know some simple pasta salad recipes.
How to Make Pasta Salad Dressing
Ingredients
Red wine vinegar – ¼ cup
Dried basil – 1 teaspoon
Garlic (minced) – 2 cloves
Dried oregano – 1 teaspoon
Ground mustard seed – ½ teaspoon
Olive oil – ½ cup
Salt – ¼ teaspoon
Ground black pepper – 1/8 teaspoon
Procedure
Preparing pasta salad dressing is very simple since all you need to do is simply add all the ingredients together. Take a mixing bowl and combine all the above listed ingredients in it. Stir the mixture well and store in a tight lid container. Pour this dressing over the pasta salad and enjoy the delicious taste.
How to Make Pasta Salad with Italian Dressing
Ingredients for Italian Dressing
White sugar – 1 tablespoon
Onion powder – 1 tablespoon
Garlic salt – 1 tablespoon
Dried thyme – ¼ teaspoon
Dried parsley – 1 tablespoon
Ground black pepper – 1 teaspoon
Dried oregano – 2 tablespoons
Salt – 2 tablespoons
Celery salt – ¼ teaspoon
Dried basil – 1 teaspoon
Canola oil – 2/3 cup
Water – 2 tablespoons
White vinegar – ¼ cup
Ingredients for the Salad
Rotini pasta – 8 ounces
Frozen mixed vegetables – 2½ cups
Diced cheddar cheese – ½ cup
Pitted black olives – ⅓ cup
Italian dressing – 1 cup
Procedure
First prepare the Italian dressing for the pasta salad. Take a small bowl and combine, onion powder, sugar, oregano, pepper, basil, parsley, thyme, salt, garlic salt and celery salt. Mix the ingredients properly and store the dry mix in an air-tight container. Now, to prepare the Italian dressing, take another small bowl and add white vinegar, water, canola oil and 2 tablespoons of the dry mixture stored in the container.
Now, cook the rotini pasta by following the directions on the package. Then, drain out excess water and rinse the cooked pasta with cold water. Let the pasta cool completely, then take a large bowl and add cooked pasta, frozen vegetables, olives and Cheddar cheese. Combine all these ingredients properly and add Italian dressing that you had prepared previously. Toss the salad properly and serve at room temperature or in chilled form. Read more on, pasta salad recipes with Italian dressing and Italian pastas.
How to Make Pasta Salad with Tuna
Ingredients
Chopped celery – 1 cup
Canned chunk albacore tuna (drained) – 12 ounces
Pasta shells or macaroni – 12 ounces
Frozen green pea – 1 cup
Mayonnaise – 1 ½ cups
Salt and pepper
Procedure
First cook the pasta according to the package directions and then drain it properly. Mix the cooked pasta with drained tuna, frozen green pea, chopped celery and mayonnaise. Mix all the ingredients properly and add salt and pepper according to your requirements. See that you use enough of mayonnaise in your salad to make it creamy. Refrigerate the pasta salad for at least an hour and then serve. Read more on, cold pasta salad recipes.
How to Make Pasta Salad with Olive Oil
Ingredients
Extra virgin olive oil – ¼ cup
Elbow pasta – 1 lb
Celery, ends removed (chopped) – 3 ribs
Carrots (peeled) – 3
Fresh parsley (chopped) – ½ cup
Lemon juice made from 1½ lemons
Celery seed – ½ teaspoon
Kosher salt and freshly ground pepper
Procedure
Cook the elbow pasta as given on the package. Once the pasta is cooked, drain it well and cool it completely. Peel and chop all the vegetables, except parsley. Combine them in a mixing bowl and toss them properly. In another bowl, combine extra virgin oil and lemon juice. Then, combine chopped vegetables and cooked cool pasta. After that, sprinkle chopped parsley over the pasta and vegetable mixture. Then, pour olive oil, lemon mixture over the pasta salad and add salt and pepper according to the required taste. Refrigerate the salad and serve. Read more on, italian pasta salad.
These were some easy to prepare luscious pasta salad recipes. So, what are you waiting for? Now when you know how to make pasta salad, rush to your kitchen and prepare these recipes. Happy Cooking!
If you love cooking various types of deserts, then you should surely give a try to make strawberry jello pretzel salad. This recipe is a wonderful combination of crispy pretzels and sweet yummy strawberries along with jello. This recipe is one of the kind that combines both sweet and salty flavors. Strawberry jello pretzel salad is usually prepared during festive seasons like Christmas or Easter. Given below are some exotic recipes of strawberry jello pretzel salad for you.
Strawberry Jello Pretzel Salad Recipe #1
Ingredients
Butter (melted) – ¾ cup
White sugar – 4½ cup, 1 cup
Cream cheese – 8 ounces (2 packages)
Frozen whipped topping (thawed) – 8 ounces
Strawberry flavored gelatin – 6 ounces
Boiling water – 2 cups
Frozen strawberries – 16 ounces
Crushed pretzels – 1½ cups
Procedure: In a large bowl add 4½ cups white sugar, melted butter and pretzels. Mix them properly and put the mixture into a loaf pan. Bake the mixture for approximately 10 minutes in a preheated oven at 350 degree Fahrenheit and keep it aside to cool. Now, take a medium sized bowl and add cream cheese and 1 cup sugar. Beat the mixture until it turns smooth. Then add whipped topping to it. Spread this mixture evenly over the cooled crust and let it refrigerate for half an hour. In another bowl mix gelatin and boiling water. Add frozen strawberries to it and thaw the mixture. Then, pour this mixture over cream cheese mixture in the loaf pan and refrigerate the mixture until it is completely chilled. Read more on strawberry pretzel jello dessert.
Strawberry Jello Pretzel Salad Recipe #2
Ingredients
Butter (melted) – ¾ cup
Strawberry jello – 3 ounces, 2 packages
Boiling water – 2 cups
Frozen strawberries – 10 ounces
Cream cheese – 8 ounces
Frozen whipped topping – 8 ounces
Crushed pretzels – 2 cups
Granulated sugar – ¾ cup
Procedure: With the help of cooking spray, spray a 9 by 13 baking dish and preheat oven to 375 degree Fahrenheit. In a large bowl, add crushed pretzels, one tablespoon sugar and melted butter. Put this mixture at bottom of the baking pan and bake the mixture for 8 to 10 minutes. Then, stir well and dissolve the jello in boiling water. Refrigerate this mixture for one hour, until it becomes thick. Then add cream cheese and remaining sugar in a bowl and beat them properly to get fluffy texture. Put in the thickened jello to this cream mixture and beat well. Then add the whipped topping and again beat. In the end put the strawberries and pour the mixture over the pretzel crust and refrigerate the mixture for several hours until it sets properly. Read on pretzel recipes.
Strawberry Jello Pretzel Salad Recipe #3
Ingredients
Crushed thin unsalted pretzels – 2 cups
Melted butter – ¾ cup
Sugar – 3 tablespoons
Sugar – 1 cup
Frozen whipped topping – 8 ounces (1 container)
Frozen strawberries (thawed) – 10 ounces, 2 packages
Boiling water – 2 cups
Cream cheese – 8 ounces, 1 package
Crushed pineapple can – 8 ounces, 1 package
Strawberry jello gelatin dessert – 6 ounces, 1 package
Procedure: In a large bowl mix 3 tablespoons sugar, pretzels and butter. Preheat the oven at 400 degree Fahrenheit and spread the pretzel mixture over the bottom of a baking dish. Bake the mixture for 7 minutes and let it cool for one hour. Then in another bowl, put in cream cheese, frozen whipped toning and one cup sugar. Blend this mixture properly with an electric mixer. Spread out this mixture over the baked pretzel mixture. Now, in a mixing bowl dissolve strawberry jello in boiling water and then add pineapple and frozen strawberries to it. Chill the jello mixture until it refrigerates partially. Pour the jello mixture over the cream cheese mixture and refrigerate until it sets properly.
Read more on:
Chocolate Covered Pretzels
Pineapple Pretzel Salad
These were some yummy strawberry jello pretzel salad recipes for you. I hope you will try these recipes at home and enjoy the delicious taste of this desert. Happy Cooking!
A witty anonymous quote says,‘It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil.’Well, that is precisely how the author presumes a salad should be seasoned. A salad is a dish of vegetables, legumes, eggs, pasta, meat, seafood or any mixture of these, tossed together and seasoned with spices, herbs or sauces, such seasoning being known as dressing. Salad dressings may be impromptu, kitchen made or commercially manufactured. Salads are extremely popular among weight watchers and fitness freaks. This is how salad dressings and their calorific contribution caught global attention! So, what is all this brouhaha over low calorie salad dressing? Popular salad dressings include vinegar, olive oil, mayonnaise, lemon juice, cheese, yogurt, etc. Any one or a combination of these and more dressings may be used to impart an individual flavor to your salad. Most of these dressings have high calorific values and may hinder our weight loss efforts. Although the basic ingredients of most salads comprise of fresh, unprocessed food items such as vegetables and sprouts, the dressings that spice ‘em up may be a bit too benevolent to those curves-converting-to-bulges areas of the body. This is where low calorie salad dressing ideas and recipes make a grand entrance!
Low calorie salad dressing ideas and recipes are here to make sure you don’t lose out on the taste while still being able to keep an eye on your calorie intake. Nowadays, many different types of commercial low calorie salad dressing packets are available where different salad types cater to different dietary and weight loss needs, such as, low fat salad dressings, fat free salad dressings, oil free salad dressings, sodium free salad dressings, low-carb and carb-free dressings, etc. Some prominent brands marketing these low calorie salad dressings are Walden Farms, Kraft, Wish Bone, Briannas, Drew’s All Natural and Newman’s Own. These ready made dressings come in a wide variety of flavors and you’ll have a hard time deciding which ones NOT to include in your salad bar! Apart from these, you can put together some simple and easily available ingredients in your own kitchen and whip up your very own low calorie salad dressing. Homemade low calorie salad dressings lend your salad that fresh feel, flavor and aroma, besides allowing you to improvise on the ingredients and their quantity to come up with some individual flavors! Let’s take a look at some low calorie salad dressings that you can make at home to cut out on those salad calories!
Make-it-Yourself Low Calorie Salad Dressing Recipes
Creamy Balsamic Dressing
Ingredients
Balsamic Vinegar – ¼ cup
Light soy sauce – 1 tbsp
Fat free yogurt – 3 tbsp
Dijon mustard – 1 ½ tbsp
Honey – 1 ½ tbsp
Extra virgin olive oil – ½ tbsp
Method: Mix all the ingredients well and store in the refrigerator.
Calories per Tablespoon: 31
Low Calorie Caesar Salad Dressing
Ingredients
Low fat yogurt – ½ cup
Low calorie mayonnaise – ¼ cup
Lemon juice – ¼ cup
Fresh chopped parsley – 2 tsp
Parmesan cheese – 2 tsp
Water – 2 tsp
Minced garlic – 2 cloves
Worcestershire sauce – 2 tsp
A few fresh oregano or basil leaves – minced
Method: Mix all the ingredients and whisk till smooth. Cover and refrigerate.
Calories per Tablespoon: Less than 20
Creamy Low Calorie Salad Dressing
Ingredients
Low fat cottage cheese – 1 cup
Lemon juice or white vinegar – ¼ cup
Tomato juice – ½ cup
Method: Blend with a hand beater till very smooth and store covered in a refrigerator.
Calories per Tablespoon: 7
Ranch Style Salad Dressing with a Low Calorie Twist
Ingredients
Ranch style dry salad dressing – 1 oz.
Buttermilk – 1 cup
Low fat yogurt – 1 cup
Method: Mix till smooth and creamy. Refrigerate well in advance before serving.
Calories per Tablespoon: 10
Low Calorie Lemon-Olive Salad Dressing
Ingredients
Lemon Juice – ¼ cup
Strong flavor olive oil – 3 tbsp
Mustard powder – ¼ tsp
Paprika – ¼ tsp
Celery Salt – ½ tsp
Salt – ½ tsp
A pinch of cayenne
Method: Mix the dry ingredients together in a tight lidded jar and then stir in the liquids. Shake well and store in a refrigerator.
Calories per Tablespoon: 20
Apart from the above low calorie salad dressing recipes, using low calorie substitutes for making regular salad dressings is also a great way to lean down your salads! Substitute mayonnaise with whipped up hung curd; swap those mozzarella chunks with Parmesan cheese shavings; add more herbs like pepper, basil, coriander or onion chutney, mint and garlic! If you must use oil in your dressing, use olive oil – it is a great cholesterol buster! Apart from the dressings, add punch to your salad – turn it to a power food rather than just a weight loss meal! Adding lean protein foods such as grilled chicken, tuna, low fat cottage cheese, salmon and eggs to your regular salad ingredients is a good way to promise your body wholesome nutrition while losing weight. Using abundant fresh green leaves like lettuce, mustard leaves, spinach, etc. ensures that you get those vital vitamins as well. Try these ideas and turn your salad into a main course meal rather than just a cameo at the supper table!
Healthy and nutritious, scrumptious salads can be prepared in a number of ways. Whether you are planning to shed extra calories or just want a side dish, salads fits the purpose. Selecting the salad ingredients is up to your personal choice; you can select all vegetable items or those mixed with chicken and meat. In the latter case, ensure that fresh vegetable and fruit quantities are more than chicken or meat. Whichever salad recipe you try, it is excellent for a complete meal. You can read more on salad calories.
Coming to chopped salad, the salad ingredients are first chopped to nearly uniform size. They are then tossed with seasoning spices and oil. At the time of serving, you can top salads with your favorite dressing and shredded cheese. Delicious chopped salads are served in salad bars and restaurants. You can also try making different salad types at home. Here, we shall take a look at the different chopped salad recipes, which you will find interesting.
Mediterranean Chopped Salad Recipe
Ingredients
4 large firm tomatoes (seed and cut into small cubes)
2 cucumbers (peeled and diced)
2 carrots (peeled and diced)
1 bunch of parsley (finely chopped)
1 tablespoon mint leaves (finely chopped)
1 red onion (make thin slices)
1 red pepper (seed and finely diced)
4 tablespoons olive oil
4 tablespoons lemon juice
4 tablespoons sunflower seeds (roasted and peeled)
Salt and pepper to taste
Directions for Preparation
Chop and prepare all the vegetable ingredients as instructed above. Take a large bowl and add the ingredients – tomatoes, cucumber, carrot, parsley, mint, onion and pepper. Toss lightly and sprinkle salt and pepper. Check salad taste and add more seasoning, if required. Then, pour olive oil and lemon juice. Sprinkle roasted sunflower seeds on top and serve. Read more on salad dressing recipes.
Italian Chopped Salad Recipe
Ingredients for Dressing
1 teaspoon dried oregano
1 small garlic clove (minced)
6 tablespoons olive oil
3 tablespoons white wine vinegar
Ingredients for Salad
6 cups chopped romaine lettuce
1 cup very thinly sliced red onion
1 cup very thinly sliced fresh fennel bulb
1 red bell pepper (diced)
1 can (15¼ ounces) chickpeas
2 ounces thinly sliced Italian Genoa salami (cut into strips)
¼ cup sliced pitted olives
½ cup crumbled feta cheese (about 3 ounces)
Directions for Preparation
First of all, prepare the dressing. For this, take a small bowl and combine together the ingredients – oregano, garlic, oil and vinegar. Whisk this mixture for at least 5 minutes or until blended. Season with salt and pepper, as per your taste. Mix again and keep aside. In another large bowl, add all salad ingredients – romaine lettuce, red onion, fennel, bell pepper, chickpeas, salami, pitted olives and feta cheese. Pour dressing and toss for even coating. Serve chopped salad in individual platters.
Chicken Chopped Salad Recipe
Ingredients
2 cups chopped cooked chicken
2 cups chopped mixed salad greens
1 cup chopped celery
1 cup chopped sweet red pepper
1 can (15¼ ounces) peaches (drained and chopped)
⅓ cup thawed limeade concentrate
2 tablespoons minced fresh cilantro
1½ teaspoons minced fresh ginger root
½ cup dry roasted peanuts
¼ cup canola oil
2 tablespoons white vinegar
¼ teaspoon salt
Directions for Preparation
In a large salad bowl, combine together chicken, salad greens, celery, red pepper and peaches. Take a mixing bowl and add limeade concentrate, cilantro, ginger, canola oil, vinegar and salt. Mix well this salad dressing and pour over salad. Lightly toss and sprinkle peanuts. With this, your chicken chopped salad is ready for serving.
For more information, read on:
Salad Ingredients List
Summer Salad Recipes
Seven Layer Salad Recipe
With homemade chopped salad recipe, you can add any food item that you are fond of. Serving chopped salad over whole lettuce leaf is also commonly practiced. Thus, based on your choice, you can chop all the fresh salad ingredients or retain some of them, like cherry tomatoes and leafy greens. It will surely add visual interest to your chopped salad recipe, rather than cutting all the ingredients.
“Pray for peace and grace and spiritual food,
For wisdom and guidance, for all these are good,
but don’t forget the potatoes.” ~ John Tyler Pettee in “Prayer and Potatoes”.
Potatoes are undoubtedly one of the best creations of God and I am yet to taste another more versatile food item. You can breakfast, snack, lunch and dine on potatoes and each time you shall be satiated to the fullest. I personally can never have enough potatoes. It’s amazing how you can do just anything to this otherwise bland and colorless root and almost never go wrong with it. Let’s take a salad for instance. Talk to any chef from any part of the globe and they will tell you how difficult it is to actually come up with a perfect salad dressing. Every thing has to be just right to bring out the flavor of every ingredient in this apparently easy to prepare dish. Even in such a case potatoes conveniently take on all the aromas and tastes that they are expected to, in salads of varied genres, be it in cold potato salad recipes or German potato salad recipes. They are the most complying vegetables ever, with no particular flavor of their own. It was probably for this effortless versatility of potatoes that England’s monarch, Henry IV’s favorite salad was one with diced boiled potatoes with sardines and herb dressing. While eating it, I am sure that the thought of potatoes being a foreign food item, that traveled from North America to Europe, thanks to the Spanish conquistadors, to never have crossed his mind. So, here are some of the best potato salad recipes for you to try out as you ponder on the fact that unlike the fact that soy sauce gives a Chinese touch to food and oregano leaves that Italian taste in the palette, potato becomes that country’s, in which it is being cooked!
Honey Mustard Potato Salad
Ingredients:
Thin-skinned potato, 200 g
Red bell pepper, 20 g (diced)
Celery, 10 g (sliced)
Leek, 1 (minced)
Honey, 1/4 teaspoon
Dijon mustard, ¼ teaspoon
Salt and pepper, to taste
Procedure:
This potato recipe requires you to begin by scrubbing the potatoes and cutting them into cubes. Do not peel off the skin. Then put them to steam. In the mean while mix the bell pepper, celery, leek, honey and mustard in another vessel. Sprinkle a dash of salt and freshly crushed black pepper on the mixture. Now remove the potatoes from the stove when they are cooked but not soft and squashy. Drain the water and put the firm potatoes in the bowl of mixture. Toss enough to blend everything and serve. It is really that easy a delicacy to concoct!
French Potato Salad Recipe
Ingredients:
Potatoes, 1.5 kg (not peeled)
Parsley, 2/3rd of a cup (shredded)
Leek, 2/3rd of a cup (minced)
Almonds, 1/3rd of a cup (slivered and toasted at 180°C for 10 minutes)
White wine vinegar, 50 ml
Tarragon, 21/2 tablespoons (crushed)
Olive oil, ½ a cup
Salt and pepper, to taste
Procedure:
Wash the potatoes very well and then bring them to a boil in salt water. When they become soft, drain the water and allow them to dry. Peel and cut them into cubes and keep aside. Now mix the parsley, leek, vinegar and tarragon with the help of the olive oil and sprinkle some salt and pepper on top. Place the potato cubes in the mixture and toss well. Allow it to stand undisturbed for about 45 minutes and then add the golden brown almonds. You will have to make this salad a little in advance as after the almonds are added to the salad, you have to place a lid on the salad and store it in a cool, dry place for a minimum of 3 hours. After that it is ready to be served.
Creamy Potato Salad with Dill
Ingredients:
Potatoes, 16 oz (boiled)
Dill, 2 teaspoons (shredded)
Eggs, 3 (hard boiled and quartered)Onion, 2 tablespoons (minced)
Celery, 1/4th of a cup
Sour cream, 1/4th of a cup
Red wine vinegar, 1 tablespoon
Dijon mustard, 1 tablespoon
Olive oil, 1/4th a cup
Salt and pepper, to taste
Procedure:
Cube the potatoes and keep aside. Now, mix the cream, vinegar, mustard, onions, eggs and potatoes with the help of the oil. Toss for a while and then add the dill and the celery and toss again. Finally add dash of salt and pepper and voila! You’re done with this recipe for creamy potato salad.
Potato salads are simply delicious and are the most fun to eat during the summers. Today, one single person in the US consumes about 125 pounds of this distant relative of tomato and tobacco, on an average, annually. So, season your palette with more potato delicacies by trying out these delectably best potato salad recipes.
Tunas belong to the family Scombridae and the genus Thunnus. Tunas are fast swimmers, they can swim as fast as 70 km per hour. Flesh of the tuna is mostly white but it can be pink to dark red too. Tunas are known as ‘rose of the sea’. About 50 different tuna species are found in the oceans of the world. Bluefin tunas, which are very huge, are on the verge of extinction as they have been badly over fished. People have been eating tuna since centuries. When canned tuna was introduced in 1903, it immediately gained popularity.
Eating tuna is considered healthy as tuna is high in protein. Tuna is also known as ‘chicken of the sea’. Tuna is rich in vitamin D. Similar to other fish like salmon or oysters, tunas are also packed with omega 3 fatty acids. There are innumerable health benefits of omega 3 fatty acids. Moreover, I have no words to explain the wonderful firm, dense and meaty flavor and texture of fresh tuna. People living in the coastal areas can enjoy fresh tuna while others can enjoy smoked, canned and pickled tuna. Tuna salad is very popular as a take away dish. It is available in different varieties. Tuna salad recipes of well-known brands are popular as people find them healthy and satiating. Before discussing about the calories in tuna salad, let us have a look at the health benefits of tuna.
Health Benefits of Tuna
Tunas are rich in selenium, magnesium and potassium, the B vitamins niacin, B1 and B6 and omega-3 essential fatty acids.
Omega-3s work great for cardiovascular diseases.
Omega-3s have anti inflammatory properties.
Omega 3s help stabilize normal pulse rates and can prevent and control high blood pressure. They can thus lower the risk of strokes.
Regular intake of omega 3s prevents obesity and improves insulin response of the body.
Omega 3s work great for childhood asthma.
Vitamin D in tuna can protect you from sun burns and skin cancer.
Regular consumption of tuna can help lower the risk of various types of cancers.
Tuna consumption can reduce hostility, promote detoxification, prevent mental decline and Alzheimer’s disease.
Tunas can help improve your mood as they help reduce depression.
Tunas are packed with vitamin B6 along with folic acid which help lower the levels of homocysteine that damages artery walls. Homocysteine can lead to clogging of arteries.
According to the available reports from the studies conducted, consumption of tuna can lower the risk of death from ischemic heart disease in case of individuals 65 years and older.
Clotting of blood inside the arteries (which is the ultimate cause of most heart attacks) is prevented by omega 3s by improving the ratio of good (HDL) cholesterol to potentially harmful (LDL) cholesterol.
Calories in Tuna Salad
A healthy tuna salad should have lots of vegetables like green peppers, minced jalapeno, celery and red onion. To add flavor to your healthy tuna salad, mayonnaise is added. Mayonnaise is the most popular binding agent. People mostly prefer light mayonnaise. When it comes to seasoning, cracked black pepper and sea salt are added. It is possible to add different seasonings to make a different style of healthy tuna salad each time. For instance, chili powder and cumin with jalapenos and red onions, for a Mexican style tuna salad. It is difficult to say about the tuna calories or calories in tuna salad as tuna can be boiled, baked or cooked. Moreover, it can be fresh or frozen. Everybody will add different items like eggs, vegetables, oil, etc. while preparing the salad. The calorie content may vary accordingly. The numbers in the following table are just for your guidance.
Calories in Various Tuna Dishes
Quantity Served
Calories
Calories in Tuna Salad Wrap (Beaners Gourmet Coffee)
1 Wrap Sandwich
505
Calories in Albacore Tuna Salad (Schlotzsky’s Deli)
1 Regular (360 gm)
220
Calories in Tuna Layered Salad(Count On Us)
1 Tub (450 gm)
360
Tuna salad
1 Cup (205 gm)
383
Calories in Tuna Salad with Mayo
1/4th Cup
170
Tuna Deli Sandwich(subway sandwiches)
1 Sandwiches (160 gm)
350
Calories in Tuna Salad Sandwich on Wheat Bread
1/2 Sandwiches (6 oz or167 gm)
380
Here follow tuna nutrition facts.
Tuna Nutrition Facts
Following are the nutrition facts for 1 can (165 gm) of light tuna, canned in water.
Protein 42.1gm
High in phosphorous
Very rich in vitamin B12
Rich in vitamin B6
Packed with niacin
Very high in selenium
Low in saturated fat 0.34 gm
Low in sodium 83 mg
No sugar
Cholesterol 50 mg
No carbohydrates
Calcium 2%
Iron 14%
You may like to read more on three day tuna diet. As you now know about the calories in tuna salad and health benefits of tuna, you must have understood why tuna salad sandwich is one of the most favorite dish of the young as well as the elderly.
“The Indians and English use them much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicious sauce.” ~ John Josselyn.
The seventeenth century traveler had noted this during this sojourn to New England circa 1663. When one speaks about cranberry, the name derived from ‘craneberry’ sauces naturally come to mind. But one can make brilliant salads using these beautiful crimson bobs. They make for great starters and are really very easy to make. Try out these easy to concoct cranberry salad recipes and see your kids lapping it up!
Cranberry Salad with Nuts
This particular recipe for cranberry salad can be served to a group of four and the best part is that you can serve this immediately! Just gather some,
Cranberries, 6 oz. (fresh)
Pecans, ¼ cup (slivered)
Marshmallows, ½ cup
Apples, 1 cup (chopped)
Vanilla yogurt, ¼ cup
Sugar, ¼ cup (grainy)
Whipped topping, ½ cup (thawed)
Procedure
First you need to chop up the cranberries in a mixer but be careful to not puree them. Next throw them into a bowl with the sugar and toss really well. Place a lid on this arrangement and put it into the freezer for approximately 2-3 hours. After that, just add the pecans, miniature marshmallows and apples to this mixture. Beat together the yogurt and whipped topping in another container and then gradually blend it in with the fruits. Your recipe for cranberry salad with nuts is ready to hit the table!
Cranberry Salad with Cream Cheese
This is the best cranberry salad recipe ever! But you need to start your preparation at least 24 hours before you plan to serve it. You’ll need to lay your hand on some,
Cranberries, 16 oz. (fresh)
Cream cheese, 4 oz. (thawed)
Marshmallows, 18 (large)
Apple, 1 (medium sized, cored and cut into quarters)
Pecans, ½ cup (slivered)
Cherry gelatin, 3 oz.
Cream, 1 cup
Water, 2 cups
Sugar, 1 ¼ cup
Procedure
Beat the cream cheese up with an electric blender and then add the cream to it. Mix the two together without vigorous whipping. Now fold in the marshmallows and then place the bowl in the freezer for the night. After you have placed it in the freezer, start blending together the apple and the cranberries in a mixer. Add the sugar to this concoction and let it stand for sometime. Now bring the water to a boil and add the gelatin to it. Pour this solution into a vessel and allow it to thicken. Add the cranberry mixture to the syrupy gelatin and place this in the freezer to chill over night as well! Next morning take out the marshmallow-cream mixture and blend vehemently. Then gently spread it over the jellied cranberries. Good enough to induce vigorous salivation!
Cranberry Salad with Pineapple
For this, make sure that you have
Cranberry sauce, 1 can (jellied)
Crushed pineapple, 1 can
Celery, 1 cup (chopped)
Walnuts, ½ cup (slivered)
Lemon juice, ¼ cup
Water, ¼ cup
Gelatin, 1 tbsp.
Lettuce, to garnish
Procedure
Heat the juicy crushed pineapple in a pan and gently add gelatin dissolved in cold water to it. Ladle through the mixture to make it a uniform one. Now pour the cranberry sauce and lemon juice onto it and whip this broth until it takes on a smooth texture. Put it in a bowl and allow it to set only to a certain degree. Take it out when partially set and sprinkle the celery and nuts on it and mix it all up really well. Now pour it onto a nice patterned serving bowl and allow it to chill until the consistency becomes pretty thick and firm. Place the lettuce leaves in a serving dish and turn the bowl of cranberry salad onto it. Serve with cole slaw dressing.
Personally, I feel that cranberry salad recipes double as awesome dessert recipes that are wholesome and tasty. They do not even take up much of your time to prepare. Cranberry health benefits are many in number which have been reaped by mankind for centuries. So go on and enjoy these beautifully petite berries that were once consumed by Canadian and American sailors, in a bid to keep scurvy at bay, during prolonged sails.
It was the salad that did it. The Sri Lankan opening pair – Marvan Atapattu and Sanath Jayasuriya – were storming along. They scored twenty-two off the first three overs, Atapattu contributing nineteen. After an hour they were 74 for none. Seven runs later Atapattu was caught behind.
But the assault continued with Jayasuriya hooking a six, blocking a ball, and then cutting the next for six. 95 for one. And then, at lunch, 125 for seven. An improbable collapse especially as this was no muck-about batting line-up, rather the top six who will represent them in the Lord’s Test on Thursday. Some of the heaviest hitters in world cricket.
In winning their last nine Test matches Sri Lanka have made more than 500 in the first innings on seven occasions. Here they were at Shenley being diddled by a moderate Middlesex attack.
That the salad was to blame became evident from the following conversation.
Sri Lankan messenger: ‘They want hot food. They’re all frozen to death. They want spicy this and spicy that.’
Jobsworth: ‘I can’t do anything about that now. It’s lunch in 10 minutes.
SLM: ‘Look, I’m just in the middle of it, OK. But hot food is what they’re used to, yeah.’
Jobsworth: ‘I’ll speak to the caterers and see about feed-back.’
SLM: ‘Great.’
Jobsworth: ‘Today we apologise, tomorrow we sort it out.’
Fascinating. And illuminating. The second wicket fell at 12.25 which on my catering calculations would have been just about the time the news started filtering through to the dressing-room that salad was on the menu. Remember it was a freezing day. What incentive was there for the incoming batsmen to grind it out until lunch knowing that a mere salad awaited them? No libel intended on the salad which was probably top-notch, but salad is salad however it is dressed.
So it was that Jayasuriya was bowled without playing a shot and Kumar Sangakkara and Mahela Jayawardene delicately edged balls to the wicketkeeper. As for Aravinda de Silva, whom I had specifically come to watch, he was run out by Hashan Tillakaratne for nought. Presumably on the old pro’s orders. And Tillakaratne then promptly ran himself out immediately after lunch. All of them depressed about the salad and fully aware that only influenza could keep them out of the Lord’s Test and the only place they were going to catch that was out in the middle.
The beneficiaries of their caution were Aaron Laraman – good cricketing super-hero kind of name – and Sir Len Hutton’s grandson Ben who took three and four wickets respectively. The Sri Lankans recovered somewhat as the weather improved to reach 186.
But it was the cold that coach Dav Whatmore was initially keen to talk about. ‘It’s not that cold compared to Durham but Durham really was….’ And he shivered at the memory.
He was not that surprised by England’s surprise selections. ‘To me it seems they are going for experience as they want to try and get an advantage as early as they can in the series.
‘John is in form and Stewy is no real surprise. Corky may have been the only one I may have overlooked personally. But he’s able to bat as well so that gives them a bit of flexibility.’
As for the Sri Lankan side. It will be yesterday’s top six and then one would think Thilan Samaraweera who is averaging 87 in Test cricket and would therefore make a more than adequate number seven.
Two of the bowlers will be the left-armers Chaminda Vaas and Nuwan Zoysa, both of whom were rested yesterday. And then two out of three from Ruchira Perera, Eric Upashanta and Charita Buddika Fernando. All of whom were given a chance to press their claim following the Sri Lankan collapse.
Middlesex found the going no easier, either side of tea, and had lost three wickets for 45 when their new captain Andy Strauss fell lbw to Fernando.
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