Asian Red Pepper and Cabbage Salad Recipes

I found this delightful and healthy salad recipe on the World Famous Recipe blog.
It's high in fiber, low in calories, cholesterol and carbs....

Try it out...I'm sure you'll like it.

Apple and Fennel Salad

5 ounces Fresh Spinach
1 each Small Fennel Head -- sliced
2 each Medium Granny Smith Apples
1 each Small Red Onion -- sliced

* The Granny Smith apples should be peeled and cubed.
Thoroughly wash spinach, removing fibrous stems. Dry and
place in salad bowl. Add fennel, apples and onions. Toss with Celery
Seed Dressing. Trim with fennel tops.

6 servings.

BLACK BEAN AND RICE SALAD (VEGAN)

2 cups Cooked rice -- cooled
1 cup Cooked black beans
1 cup Chopped tomatoes
1/2 cup Cheddar cheese, shredded -- optional
1 tablespoon Fresh parsley -- snipped
1/4 cup Low calorie italian salad dressing
1 tablespoon Fresh lime juice
Lettuce leaves

Leftover black beans and rice combine to make a great lowfat, low
cholesterol salad. Combine rice, beans, tomato, cheese (if desired),
and parsley in large bowl. Pour dressing and lime juice over rice
mixture; toss. Serve on lettuce leaves.

BEET-AND-BEAN SALAD

An excellent winter salad and one that may be made from canned or left-over vegetables is beet-and-bean salad. If string beans happen to be left over or only part of a can remains, they
may be combined with beets that are canned or freshly cooked for the purpose. This salad should be carefully combined just before serving, since the beets will discolor the rest of the ingredients if it is allowed to stand any length of time.

BEET-AND-BEAN SALAD
(Sufficient to Serve Four)

1 c. string beans
Lettuce
1 c. beets
Salad dressing

Cut the string beans into half-inch lengths and cut the beets into half-inch dice. Season each well with salt and pepper. Just before serving, garnish salad plates with lettuce, combine the two vegetables, and place in a heap on a lettuce leaf. Pour French dressing or any other salad dressing desired over them, but do not mix the salad dressing with the vegetables.

Cajun Soup and Salad
By Shauna Hanus

Soup and salad is a simple and comforting lunch time menu. This spicy version lends a new twist to this classic favorite.

Crabmeat and Corn Soup

Thin White Sauce

1-2 Tbs Butter

1 Tbs Flour

¼ tsp Salt

1 Cup Milk

¼ Ounce Dried Shitake Mushrooms (this is equivalent to about 4 ounces of fresh sautéed mushrooms)

Melt butter over medium heat in a medium sized sauce pan. Stir in the
flour and salt and whisk until smooth. Add milk and turn heat to low,
whisking constantly. Cook just below the boiling point until the sauce
reaches the desired consistency. Add the dried mushrooms and whisk thoroughly.

¼ Pound Butter

1 Can Condensed Milk

1 pt. Half and Half

2 Cups Kernel Corn

½ Pound Crabmeat

¼ Cup Green Onions, chopped

Melt butter in a large pot, add all the other ingredients plus white sauce and simmer for 20 minutes.

Cajun Tomato Salad

Juice of 1 Lemon

1-8 oz Container of Plain Yogurt

2 Cloves Garlic, Minced

½ tsp Thyme

1/8 tsp Cayenne Pepper

½ Cup Green Onion, Chopped

½ Cup Celery, Chopped

½ Cup Green Bell Pepper, Chopped

3 Cups Tomatoes, Seeded and Diced

Salt to Taste

Pepper to Taste

Whisk together the first five ingredients then fold in the remaining ingredients, salt and pepper to taste. Chill and serve.

Your family and friends will enjoy this delicious meal.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com

Article Source: http://EzineArticles.com/?expert=Shauna_Hanus

Another Winter Salad

INGREDIENTS:

• Endive
• Mustard-and-cress
• Boiled beetroot
• 3 or 4 hard-boiled eggs
• Celery

The above ingredients form the principal constituents of a winter salad, and may be converted into a very pretty dish, by nicely contrasting the various colours, and by tastefully garnishing it.

Shred the celery into thin pieces, after having carefully washed and cut away all wormeaten pieces.

Cleanse the endive and mustard and cress free from grit, and arrange these high in the centre of a salad-bowl or dish.

Garnish with the hard-boiled eggs and beetroot, both of which should be cut in slices; and pour into the dish, but not over the salad.

Enjoy!

Cajun Soup and Salad

By Shauna Hanus

Soup and salad is a simple and comforting lunch time menu. This spicy version lends a new twist to this classic favorite.

Crabmeat and Corn Soup

Thin White Sauce

1-2 Tbs Butter
1 Tbs Flour
¼ tsp Salt
1 Cup Milk
¼ Ounce Dried Shitake Mushrooms (this is equivalent to about 4 ounces of fresh sautéed mushrooms)

Melt butter over medium heat in a medium sized sauce pan. Stir in the flour and salt and whisk until smooth. Add milk and turn heat to low, whisking constantly. Cook just below the boiling point until the saucereaches the desired consistency. Add the dried mushrooms and whisk thoroughly.

¼ Pound Butter
1 Can Condensed Milk
1 pt. Half and Half
2 Cups Kernel Corn
½ Pound Crabmeat
¼ Cup Green Onions, chopped

Melt butter in a large pot, add all the other ingredients plus white sauce and simmer for 20 minutes.

Cajun Tomato Salad

Juice of 1 Lemon
1-8 oz Container of Plain Yogurt
2 Cloves Garlic, Minced
½ tsp Thyme
1/8 tsp Cayenne Pepper
½ Cup Green Onion, Chopped
½ Cup Celery, Chopped
½ Cup Green Bell Pepper, Chopped
3 Cups Tomatoes, Seeded and Diced
Salt to Taste
Pepper to Taste

Whisk together the first five ingredients then fold in the remaining ingredients, salt and pepper to taste. Chill and serve.
Your family and friends will enjoy this delicious meal.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com
Article Source: http://EzineArticles.com/?expert=Shauna_Hanus