Italian Tuna Salad Toss

Ingredients:

Serving Size 2 cups

1 (10-ounce) package salad greens
1 (14-ounce) can artichoke hearts, drained, quartered
1 (9-ounce) package tuna in water, drained, flaked
1/2 pound green beans, cooked, drained
1 cup sliced plum tomatoes
1 bottle (8 oz) Italian salad dressing - fat free

Place greens on serving platter. Arrange artichokes, tuna, beans, and tomatoes over greens. Top with dressing.

Makes 6 servings


Source: Healthy Salad

Egg Salad Sandwich Recipe

This recipe is for a one egg sandwich. If you have more eggs and more people to feed, just double, triple, etc. the recipe

Ingredients:

1 large hard-boiled egg*, peeled and chopped
1-2 Tbsp mayonnaise (to taste)
1 Tbsp chopped green onion
2 Tbsp chopped celery
Curry powder
Salt
Pepper
1 leaf of lettuce
2 slices dark rye bread, toasted

Directions:

Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, onion and celery. Sprinkle with salt and pepper and curry powder. Mix.

If you haven't already, toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top.

Makes one sandwich.


Source: Simplyrecipes.com

Basic Easy Macaroni Salad Recipe

Ingredients:

1 - 8 ounce package macaroni
3/4 cup mayonnaise or Miracle Whip
1/2 cup chopped celery
1 - 7 ounce can tuna, well drained and flaked

Directions:

Cook macaroni according to package directions in well salted water. Drain and let cool.

When cooled, add in the mayonnaise, celery and tuna. Mix well and chill until ready to serve.


This variation on the basic recipe adds veggies and cheese. A nice taste difference.


Source: Internet

Best Potato Salad Recipe

Ingredients:

4 cups potatoes- cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup Miracle Whip or mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion - chopped
1/2 cup celery - finely chopped
1/2 cup sweet pickles - finely chopped

Directions:

Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not overboil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.

In a separate smaller bowl combine the mayonnaise, mustard, celery seeds, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.

Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.

Makes 6 servings


Source: Internet

Chicken Salad

Ingredients:


1.3 kg chicken

Few black peppercorns and bay leaves

2 x 5ml spoons cumin seeds

Handful of almonds

2 x 15ml spoons whole milk natural yogurt

3 x 15 ml spoons mayonnaise

2 lemons, juiced and zested

1 cucumber - peeled and diced

20 gm pack of basil - torn

200 gm bag fresh 'n' ready continental four-leaf salad



Directions:

To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves, and bring to a gentle simmer.

Poach for around 40 minutes. If you can, leave it to cool in the liquid. Then take the chicken out of the pan, remove the skin and shred the meat.

Dry-fry the cumin and almonds in a hot pan, and leave to cool.

To make the dressing, mix the yogurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil.

Mix well and serve with the four-leaf salad.

Chef's tip: To cool the chicken quickly, leave at room temperature for 20 minutes, add a handful of ice and put in the fridge.


Serves 4


Jamie Oliver Sainsbury's Recipes