Servings: 2 You’ll need: 1 heart Romaine lettuce, washed and chopped 2 Roma tomatoes, washed, stems removed and diced 1 ripe avocado, halved, pitted, peeled and diced 8 oz. white button mushrooms, cleaned and sliced 4 slices turkey bacon, precooked and torn into pieces 4 oz. low fat mild cheddar cheese, shredded 4 oz. raisins (optional) Fresh ground peppercorns (optional) Fat free sweet dressing (such as Catalina) Toss into a medium-large size salad bowl the chopped lettuce, diced tomatoes, diced avocado and sliced mushrooms. Serve immediately into two salad bowls topped with turkey bacon pieces, (optional) raisins and shredded cheese your favorite fat free sweet dressing. Karen’s Note: Have handy an (optional) peppercorn grinder for some nicely fresh ground pepper and maybe some lemon wedges to squeeze over salad too! This Avocado Bacon Chef Salad recipe can also be doubled or tripled to bring to the table for your family or friends! I hope you’re enjoying my recipes…I now have over 75 of my recipes on Karen’s Recipes blog! My 30 Minute Meal Ideas are all coming together with salads, soups and maybe even some sandwiches or wraps so get ready for even more delicious meal ideas yet to come and thank you for checking in with Karen’s Recipes!
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Here is a quick and easy lunch idea that is one of Frank’s favorites. Servings: 2-4 You’ll need: 2 – 5 oz. cans tuna packed in water, completely drained 1/4 small onion, minced 1/2 stalk of celery, minced 2 Tbsp. Miracle Whip ® heaping (preferred) 1 Tbsp. prepared yellow mustard 2 Tbsp. sweet pickle relish 1/2 tsp. cayenne pepper to taste Note: All ingredients can be added more or less to taste. Be sure to drain the tuna cans as much as possible so that your Tuna Salad won’t be runny. Place the tuna in a bowl and sprinkle the cayenne pepper over it. Mix all of the ingredients in the tuna bowl starting with the onions, then celery, Miracle Whip ®, mustard and pickle relish. Using a fork, mix all ingredients until smooth. If you need a little more Miracle Whip ®, mustard or pickle relish then add to taste but make sure that the Tuna Salad is not too dry and not too creamy. Chill in a covered bowl until ready to serve. Karen’s Note: You can this serve this Tuna Salad a la Frank recipe right away along with crackers, bagels or toast as desired. Slices of Roma tomatoes, hard boiled eggs or Romaine lettuce leaves are also great ideas to serve with Frank’s favorite tuna salad recipe…enjoy! This very colorful vegetable rotini pasta salad recipe was inspired by Karen’s very talented cooking step-mother who brings love to the family through her wonderful baking and cooking! Servings: 12 You’ll need: 1 16 oz. pkg. tri-color veggie rotini (cooked firm, drained, do not rinse) 1 small yellow squash (peeled and chopped) 1 small zucchini (peeled and chopped) 1 medium red pepper (seeded, 1/2 diced and 1/2 sliced) 1/2 small onion (minced) Dressing: 1/3 cup Splenda 1/2 cup olive/canola oil 1/4 cup vinegar 1/2 tsp. salt 1/2 tsp. onion powder 1/4 tsp. garlic powder 1/4 tsp. black pepper 1 tsp. lemon juice 1 Tbsp. poppy seeds Mix dressing, whisking until completely blended. Pour over (still hot) cooked pasta and blend thoroughly. Stir in vegetables – including diced red pepper (saving slices for top). Top with slices of red pepper, cover and refrigerate at least 3-4 hours, until chilled, before serving. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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