Easy Overnight Vegetable Salad

This makes a lot, great for a large party.

Easy Overnight Vegetable Salad

1 large bunch or carrots
2 heads of cauliflower, separated into flowerettes
1 bunch of broccoli, separated into flowerettes
3 sweet purple onions, thinly sliced
2 cans pitted ripe olives, drained
1 pound or more small fresh mushrooms
5 bottles Italian dressing
few sprigs of fresh dill (optional)

1. Cook carrots, cauliflower and broccoli until barely tender. Rinse in ice water to stop cooking.
2. Slice carrots into small thin strips.
3. Combine all vegetables and dill and pour dressing over all.
4. Marinate in refrigerator overnight.
5. Drain and serve on lettuce in a large salad bowl.

Makes 30 to 40 servings.

Creamy Potato Salad

This recipe makes a large bowl of Creamy Potato Salad, enough for a crowd. The extra step of tossing the potatoes with marinade and chilling allows them to soak up a lot of flavor!

4 lbs medium sized potatoes
¼ cup vegetable oil
¼ cup vinegar
1 Tablespoon salt
½ teaspoon pepper
1 cup celery, sliced diagonally
1 large onion
1 medium sized green pepper, diced
1 small jar pimentos, chopped
½ cup mayonnaise or salad dressing
½ cup sour cream or plain yogurt
lettuce
tomato wedges

1. Cook potatoes whole in boiling water until tender, approximately 30 minutes. Drain, peel, and cut into cubes.
2. Place potatoes in a large bowl. Pour oil, vinegar, salt, pepper, and onion over and toss until potatoes are moistened
3. Cover and refrigerate for 2 to 3 hours until marinade is absorbed.
4. Add green pepper, celery, and pimento to potatoes.
5. Combine mayonnaise and sour cream. Add to potatoes and toss gently to coat
6. Chill and serve in lettuce lined bowl. Garnish with tomato wedges around edge.

Avocado Orange Salad

Make Avocado Orange Salad with fresh oranges or tangarines during the winter, if you can get a ripe avocado. In the summer use canned mandarin oranges for an acceptable substitute.

Salad:
1 medium head Bibb lettuce
1 small cucumber
1 avocado
3/4 cup fresh orange or tangarine slices or an 11 ounce can mandarin oranges
2 Tablespoons diced green onion

Dressing:
½ teaspoon grated orange zest
¼ cup orange juice
½ cup salad oil
2 Tablespoons sugar
2 Tablespoons red wine vinegar
¼ teaspoon salt
1 Tablespoon lemon juice

Tear lettuce into small pieces, slice cucumber thin, slice avocado and remove the seeds from orange slices.
Toss all of salad ingredients together, or arrange on 4 salad plates.
Combine all of the dressing ingredients in a blender and blend.
Pour dressing over salad and toss. Serves 4

How to Make a Quick Meal of Pork Chops With Curried Orange Sauce and a Broccoli Salad

By Linda Carol Wilson

With our busy lifestyles, preparing a quick meal that is healthy and tasty does not have to be impossible. Next time you need a quick, easy, and tasty meal try these recipes for Pork Chops with an easy Curried Orange Sauce and a yummy Broccoli Salad. The coolness of the broccoli salad goes great with the curry in the pork chops sauce. The salad can be made ahead and refrigerated for serving later to save you time in the evening.

Sunny Broccoli Salad

1 cup low-fat mayonnaise
1 small onion, chopped
1/2 cup golden raisins
1/4 to 1/3 cup sugar, depending on your taste
2 tbsp white vinegar
7 cups chopped fresh broccoli
1/2 cup sunflower seeds
8 slices bacon, cooked, drained, crumbled

In a large bowl, mix the mayonnaise, onion, raisins, sugar, and vinegar together. Add the broccoli and mix well to coat. Refrigerate until serving time. Before serving add the sunflower seeds and bacon; toss.

Yield: 12 to 16 servings

Pork Chops with Curried Orange Sauce

4 (1 lb total) boneless center-cut loin pork chops
3/4 tsp curry powder, divided
1/4 tsp paprika
1/4 tsp salt
1/3 cup orange marmalade
1 1/2 tsp prepared horseradish
1 1/2 tsp balsamic vinegar
1/8 tsp crushed red pepper
nonstick cooking oil spray

In a small bowl, combine the paprika, salt, and 1/4 teaspoon of the curry powder. Sprinkle the mixture over the pork chops.

In another small bowl, combine the remaining curry powder, orange marmalade, horseradish, vinegar, and red pepper.

Heat a skillet that is coated with nonstick cooking spray over medium-high heat. Add the pork to the skillet and cook three to five minutes on each side or until the pork loses its pink color. Remove from pan and set aside to keep warm.

Add the marmalade mixture to the pan and cook for a few seconds while scraping pan to loosen the browned bits. Spoon sauce over the pork chops.

Note: You can turn this into a diabetic friendly meal by substituting Splenda or Equal for the sugar in the broccoli salad and using a low-sugar or sugar-free marmalade in the pork chops sauce.

Enjoy!

For more quick and easy recipes visit http://grandmasquickfixrecipes.blogspot.com
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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