Tag Archives: salad

Apple Berry Salsa


2 medium Granny Smith apples
1 pint strawberries, diced (about 1 1/2 cups)
2 kiwi, peeled and diced
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly or apricot jam
Baked Cinnamon Chips


Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef’s Knife. Place fruit in Small Batter Bowl.

Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.

Spoon into serving bowl. Serve with Baked Cinnamon Chips.

Yield: 3 cups (16 servings)

Strawberry Cheesecake Salad

Serves about 10


12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don’t add the milk)
3 (6 oz) strawberry yogurts (I used Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)


Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder.

Let this set up in the fridge for at least an hour before serving.

Wash and slice strawberries.

You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving.

Keep refrigerated.

Shrimp Salad With Cranberry Pineapple Marinade

Serves 4 6


1/4 cup (60 mL) Ocean Spray Cran·Pineapple Cranberry Pineapple Cocktail
(For a lower calorie option use Ocean Spray Diet Cran-Pineapple Low Calorie Beverage)
1/3 cup (80 mL) chutney
1/3 cup (80 mL) sliced green onions
1/4 cup (60 mL) chopped cilantro leaves
2 tbsp (30 mL) sesame oil
2 cloves garlic, minced
3/4 tsp (3 mL) ground coriander
3/4 tsp (3 mL) curry powder
1/4 tsp (1 mL) red pepper flakes
1 lb (500 g) cooked, deveined, shelled shrimp


In a large bowl, stir together all ingredients except shrimp and baby greens.

Add shrimp; mix well.

Refrigerate at least 3 hours or overnight.

Serve shrimp over baby greens.

Potato Salad


1 lb. new red potatoes, quartered
1/4 cup Light Mayo Reduced Fat Mayonnaise
2 tsp. dried basil leaves
2 hard-cooked eggs, peeled, chopped
1 carrot, shredded
1 green pepper, chopped


Cook potatoes in boiling water 15 min. or just until tender; drain. Cool completely.

Mix mayo and basil in large bowl until blended.

Add potatoes, eggs, carrots and peppers; mix lightly.

Refrigerate 1 hour.

Grilled Italian-Style Potato Salad

8 servings


2 lb. unpeeled small red potatoes, halved (about 6 cups)
(Substitute any potatoes you have on hand-even large baking potatoes-can be used in this recipe. The key is cutting them into small uniform pieces so they’ll cook evenly in just 20 min.)
1/3 cup water
2 cloves garlic, minced
1/4 cup Zesty Italian Dressing, divided
1/4 cup Real Mayo Mayonnaise
4 slices Bacon, cooked, crumbled
4 green onions, thinly sliced


Heat grill to medium-high heat.

Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat.

Spoon potato mixture onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.

Grill 20 min. or until potatoes are tender, turning packet over after 10 min.

Mix mayo and remaining dressing in large bowl.

Add potatoes, bacon and onions; toss lightly. Serve warm.

Skinny Broccoli Salad


2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing


Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.

Refrigerate until serving.

Shrimp and Avocado Salad


2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces,
2 tablespoons diced red onion

For the Dressing

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste


Add shrimp, avocado, and onion to a large bowl.

In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.

Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side

Makes a wonderful lunch or light supper during the summer. Bright, tasty, creamy. Add this Shrimp Avocado Salad to a sandwich, pasta, or atop greens, too.