Raspberry-Chicken Salad

Raspberry-Chicken Salad

Raspberry Dressing
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 cup fresh raspberries
1 tablespoon raspberry or red wine vinegar
2 teaspoons sugar

Salad
6 cups bite-size pieces mixed salad greens (such as Bibb, iceberg, romaine or spinach)
2 cups cut-up cooked chicken breast
1/3 cup thinly sliced celery
1 cup fresh raspberries
Freshly ground pepper, if desired

1. In blender, place all dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
2. In large bowl, toss salad greens, chicken, celery and 1 cup raspberries. Serve with dressing and pepper.

Toasted Almond Chicken Salad

Toasted Almond Chicken Salad

3 small chicken breast halves
3 stalks celery, sliced
1 bunch fresh chives, finely chopped
1/2 cup low-fat plain yogurt
1/4 cup light sour cream
1 1/2 teaspoons dried tarragon leaves
2 tablespoons slivered almonds, toasted
Salt, if desired
Freshly ground black pepper, if desired
1 bag (10 oz) mixed salad greens

1. Spray skillet with cooking spray; heat over medium-high heat. Cook chicken 4 minutes on each side or until chicken is no longer pink when centers of thickest pieces are cut. Remove from heat and let chicken stand at least 10 minutes until cool enough to handle. Chop chicken into small pieces.
2. In large bowl, mix chicken and remaining ingredients except salad greens. Serve chicken salad on salad greens.

Italian Potato Salad

Italian Potato Salad

1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon freshly grated lemon zest
2 pounds new potatoes, preferably red-skinned, well-scrubbed and cut into quarters or eighths
8 ounces young carrots, sliced (about 12 carrots)
8 ounces snap beans, ends removed, and cut into 1-inch lengths
2 small zucchini, cut into 1/2-inch chunks
1 crookneck or summer squash, cut into 1/2-inch chunks
1 bunch scallions, chopped
1/4 cup red-wine vinegar, diluted with 1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 leaves radicchio, butterhead lettuce or ruffled kale

1. Combine oil, garlic and lemon zest in a measuring cup; set aside. Arrange potatoes in a steamer basket. Add carrots and steam for 8 minutes. Add beans, zucchini and summer squash, and steam just until tender-crisp, 3 to 5 minutes longer. Do not overcook. Lift out steamer and transfer vegetables to a large bowl.

2. Add scallions and splash vegetables with 2 tablespoons of the vinegar mixture. Toss gently, and let sit until cooled, about 15 minutes. Combine remaining vinegar mixture with oil mixture and drizzle over salad. Season with salt and pepper and serve on lettuce leaves.

Artichoke Salad

Artichoke Salad

4 Each Fresh artichoke hearts
1 Tablespoon Wine vinegar
2 Cups Artichoke hearts, quartered
1 Teaspoon Louisiana hot sauce
1 Each Small garlic clove
2 Teaspoons Salt
1 Teaspoon Lea & Perrins
3 Tablespoons Olive oil
1 Tablespoon Lemon juice

In a wooden salad bowl, mash garlic and salt with a strong fork. Add
fresh artichoke hearts, and mash with the garlic and salt. Add olive
oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot
sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.Put
canned artichoke hearts in dressing and let marinate for 1 hour, then
eat as is or serve on a bed of greens.

Antipasto Salad

Antipasto Salad

16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into -- 2 x 1/4" strips
11 oz. can corn -- drained
9 oz. package frozen spinach, thawed -- squeezed to drain
6 oz. jar marinated artichoke hearts -- drained/chopped
6 ounce can pitted ripe olives -- drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained -- if desired

Cook tortellini to desired doneness as directed on package; drain,
rinsewith cold water. In very large bowl, combine tortellini, salami,
provolone cheese, corn, spinach, artichoke hearts and 1 cup of the
olives. In small bowl, combine salad dressing, mustard and 1/4 cup of
the Parmesan cheese; blend well. Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2
hours to blend flavors. Just before serving, garnish with pimiento

Aegean Artichoke & Penne Pasta Salad

6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cup tomato juice
2 tablespoons olive oil
Juice of one lemon
2 cloves garlic -- minced
3 tablespoons fresh parsley
3 tablespoons fresh basil -- or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato -- chopped
1/2 cup olives -- Kalamata
2 tablespoons capers
1/2 cup feta cheese -- optional


1. Cut stems off artichokes. Peel off tough outer leaves to reveal
yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill.

2. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water.

3. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.

4. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.