Tossed Salad Crisscrosscheese, diabetic, fruits, salads, vegetables ----BASIC SALAD GREENS---- ----CHOOSE 1 OR MORE OF ANY---- ----BELOW TO TOTAL 12 CUPS---- 1 iceberg, boston, bibb 1 leaf, red leaf, romaine 1 escarole,spinach, watercress 1 endive(french-belgian) 1 curly endive ----SALAD SPARKERS (ANY BELOW---- ----1 OR MORE TOTAL 1 1/2 CUP---- ----FRESH VEGETABLES---- 1 carrots, cauliflowerets 1 celery, cucumbers, 1 green peppers, mushrooms, 1 onions, radishes, tomato 1 zucchini, or any squash ----COOKED VEGETABLES---- 1 artichoke hearts or bottoms 1 plain or marinated 1 dilled green beans, beans 1 green peas, 1 marinated sliced carrots ----FRUITS---- 1 apples, avocados, orange ----CHEESE---- 1 parmesam, swiss, cheddar ----MEAT, FISH OR POULTRY---- 1 ham, tongue, cold cuts, 1 shrimp, crabmeat, lobster 1 turkey, chicken ----TOSS WITH SHAKE TO MIX---- 1/4 cup vegetable oil, olive oil, 1 or a combination of both 2 tablespoon cider, wine, tarragon 1 vinegar 3/4 teaspoon salt 1/8 teaspoon to 1/4 ts pepper 1 small clove garlic; crushed ----GARNISH CHOOSE 1 OR 2 MORE---- 1 bacon, blue cheese, carrot 1 curls, cherry tomatoes, 1 cocktail onions, croutons, 1 french fried onions, 1 gherkins, hard cooked eggs 1 olives, salted nuts Find your own favorites, then mix and match to suit the occasion. To the salad greens I have used cabbage, either green or red, or both, or sprouts To the salad sparkers, I MUST have broccoli. Also I have used any of the salad sparkers to make my own Layered Salad to which I MAY also add cooked rice top with low-cal mayo for potlucks. Source: Betty Crockers Salads by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master |
