Dressing for Coleslaw
- 1 cup mayo
- 4 tsp white vinegar
- 1 tsp lemon juice
- 1/4 cup sugar
- 1/4 tsp dry mustard
- 1/4 tsp kosher salt
- 1/4 tsp celery seed
Whisk all ingredients together. Pour over a diced head of cabbage and sliced carrot.
Whisk all ingredients together. Pour over a diced head of cabbage and sliced carrot.
To make the crunchy topping, melt the butter in a saucepan and add 2 Tbsp sugar, sunflower seeds, cashews, and broken-up ramen noodles. Cook over medium-high heat until browned. Watch carefully as this can burn easily.
Prepare dressing by whisking together canola oil, red wine vinegar, 1/2 C sugar, and soy sauce. Toss the bok choy and green onions with the crunchy topping and dressing. Chill briefly then serve.
In a large bowl, dissolve the gelatins in boiling water. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough cold water to measure 2 cups. Stir into gelatin mixture.
Place the pineapple, cranberry sauce and orange in a food processor; cover and pulse until blended. Stir into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until firm.
In a small bowl, combine whipped topping and sour cream. Unmold gelatin; serve with topping. Yield: 12 servings (3/4 cup topping).
Nutritional Facts: 2/3 cup gelatin with 1 tablespoon topping equals 105 calories, 1 g fat (1 g saturated fat), 1 mg cholesterol, 62 mg sodium, 24 g carbohydrate, 1 g fiber
Cook couscous according to directions on package. Meanwhile, combine remaining ingredients in a bowl. Add couscous. Stir well. Chill 4-6 hours before serving.
Cook pasta and drain, then run under cold water to cool. In a large bowl, combine all ingredients. Stir to coat well. Refrigerate until ready to serve.
Cook the spaghetti according to directions on the package. Drain and rinse with cold water. Put the spaghetti in a large bowl and pour the entire bottle of Italian dressing over it. Mix well, then sprinkle the envelope of ranch mix over it and stir well again. Add desired vegetables and black olives and stir well so everything is coated with the dressing mixture. Refrigerate until ready to serve. Before serving, stir well again as the extra Italian dressing tends to sit in the bottom of the bowl.
Dressing:
Place all ingredients in a large bowl. In a separate bowl combine the dressing ingredients and mix well. Pour the dressing over the broccoli mixture and stir until everything is coated.
In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, juice and extract. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings (3/4 C each)
A 3/4 C serving has approximately 177 calories…1/2 C has approximately 118 calories.
1 medium cucumber, diced
2 plum tomatoes, diced
4 green onions with tops, sliced
1/2 cup sour cream
1/4 teaspoon celery salt
1/8 teaspoon pepper
Combine all ingredients in a bowl. Refrigerate until serving. Yield: 4 servings.
Nutritional Analysis: One 3/4-cup serving (prepared with fat-free sour cream) equals 55 calories, trace fat (0 saturated fat), 0 fiber
Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.
In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Yield: 9 servings.
Nutrition Facts: 3/4 cup equals 171 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.