Salad - recipes which include Salad and yoghurt

Garden Couscous Salad

Ingredients

2 cups cooked couscous

1 cup sliced zucchini

1 can garbanzo beans, rinsed and drained

1 red bell pepper, seeded and chopped

2 green onions, chopped

1 cup plain yoghurt

1/2 teaspoon salt

1/2 teaspoon curry powder

 

Recipe

 

• Mix couscous, zucchini, garbanzo beans, bell pepper and green onions in large bowl.
• Combine yoghurt, salt and curry powder in small bowl, then stir into couscous mixture.
• Cover and refrigerate at least 1 hour to blend flavors.

Zucchini Matchstick Salad

Ingredients

Yields about 6 servings

3 small zucchini

2 Red Delicious apples

1/2 cup raisins

1/2 cup chopped toasted walnuts

Dressing

1/2 cup vanilla yoghurt

Grated rind of 1/2 orange

1/2 teaspoon granulated sugar

1/4 teaspoon cayenne pepper

 

Recipe

 

• Cut the zucchini into matchstick-size strips with a knife or mandolin.
• Core the apples and dice into 1/2-inch pieces.
• Place all ingredients in a medium-size bowl and mix well.
• Let rest 1 or 2 hours before serving.

Layered Club Salad

Ingredients

12 cups torn, mixed salad greens

2 avocados, peeled, seeded and cubed

4 cups cooked, cubed turkey, ham, chicken or a combination of all

2 ounces blue cheese, crumbled

4 or 5 scallions, thinly sliced

Creamy Dressing

8 slices bacon, cooked and crumbled

4 hard cooked eggs, chopped

1 pint cherry tomatoes

 

Recipe

 

• In order, layer greens, meat, avocados, blue cheese and onions in a 9 x 13-inch baking dish or very deep glass salad bowl.
• Spread Creamy Dressing evenly over salad.
• Decorate top of salad with crumbled bacon, chopped eggs and a ring of cherry tomatoes around the edge.
• Chill 6 to 8 hours.

 

Creamy Dressing

1 cup plain yoghurt

1 cup mayonnaise

1 cup sour cream

1 package dry Ranch dressing

• Mix all together, and stir until smooth.

Yoghurt Fruit Salad

Ingredients

Apples, chopped

Oranges, chopped

Bananas, chopped

Pears, chopped

Blueberries

Peaches, chopped (can be frozen)

Seedless or seeded grapes, chopped

Canned pineapple chunks, drained

1 cup coconut

1/2 cup unsalted sunflower seeds

1/4 cup honey

1 to 2 cups unflavoured yoghurt

 

• Combine all ingredients. Use enough yoghurt to use to make it all stick together.
• Refrigerate and serve.

 

Mandarin Orange Salad

Ingredients

1 cup orange or plain yoghurt

1 tablespoon honey

2 carrots, grated

2 large apples, chopped

2 stalks celery, finely chopped

11 ounce can mandarin oranges, drained

1 cup roasted peanuts

1 teaspoon salt (I don't use )

1 teaspoon black pepper

Lettuce leaves

 

Recipe

• Mix yoghurt and honey
• Fold in carrots, apples, celery, mandarin orange sections and peanuts.
• Season with salt and pepper, if desired.
• Serve, chilled, on a bed of lettuce or watercress.

 

Apple Carrot Salad

Ingredients

4 large carrots, shredded

1 medium apple, chopped

1/3 cup raisins

1/4 cup plain non-fat yoghurt

1/4 cup fat-free mayonnaise

2 teaspoons Dijon mustard

2 teaspoons lemon juice

1/8 teaspoon pepper

Artificial sweetener equivalent to 2 teaspoons sugar

1/3 cup shredded reduced-fat Cheddar cheese

 

Recipe

 

• In bowl, combine the carrots, apple, and raisins.
• In a small bowl, combine yoghurt, mayonnaise, mustard, lemon juice, pepper and sweetener.
• Pour over carrot mixture and toss to coat.
• Stir in cheese.

Celery Seed Slaw

Ingredients

8 cups shredded green cabbage

2 carrots, about 4 ounces, peeled and shredded

2/3 cup thinly sliced red onion

1 (6 ounce) green bell pepper, seeded and finely chopped

1/4 cup fat free mayonnaise

1/4 cup fat free plain yoghurt

2 tablespoons malt or cider vinegar

1 teaspoon celery seeds

1/2 teaspoon spoonable sugar substitute or to taste

1/2 teaspoon salt, optional

Freshly ground pepper

 

Recipe

 

• Combine the cabbage, onion and bell pepper in a large bowl.
• In a small bowl, whisk together the mayonnaise, yoghurt, vinegar, celery seeds and sugar substitute.
• Spoon over the cabbage mixture and toss to coat evenly.
• Season with salt if using and pepper.
• Cover and refrigerate until ready to serve.

Carrot Raisin Salad

Ingredients

8 cups diced pineapple

32 cups grated carrots

4 cups raisins

1 cup plain yoghurt

1 cup plain salad dressing

 

Recipe

 

• Drain pineapple. Save the juice.
• Wash, peel and grate the carrots.
• Add raisins and mix.
• Mix yoghurt, salad dressing and pineapple juice.
• Pour over salad, stir, chill and serve.

Cold Pesto Salad

Ingredients

2 pounds 8 ounces small shell macaroni

5 pounds California or Italian blend frozen vegetables

3 cups green onions, thinly sliced

1 quart black olives, sliced and drained

2 cups parsley, chopped

1 cup tomato paste

1 C. dried basil

4 to 6 tablespoons canola oil

1/3 cup garlic, chopped

1 cup rice vinegar

5 1/2 ounces grated Parmesan cheese

2 quarts plain low-fat yoghurt or mayonnaise

2 pounds fresh tomatoes, chopped

 

Recipe

 

• Cook macaroni until tender.
• Rinse and transfer to a large mixing bowl. Let cool.
• Cook vegetables until tender.
• Drain and cut into bite-size pieces if necessary. Let cool.
• Add cooled vegetables, onions, olives and parsley to cooled pasta. Mix well.
• To make the dressing, put tomato paste, basil, garlic to taste and canola oil in a food processor or blender.
• Blend, scraping often, until fairly smooth.
• Add vinegar, cheese and yoghurt. Blend again.
• Pour dressing over pasta-vegetable mixture.
• Add tomatoes and mix well.

 

Cucumber Salad

Ingredients

4 cucumbers

Salt

3 garlic cloves

2/3 cup plain yoghurt

1 tablespoon fresh lemon juice

2 tablespoons minced fresh dill

White pepper to taste

3 tablespoons extra-virgin olive oil

 

Recipe

• Peel and thinly slice the cucumbers, then place the slices on a flat plate.
• Salt lightly and tilt the plate so that excess water will drain off easily. Let stand for about 1 hour at a slant.
• Put the garlic cloves through a garlic press into a small bowl.
• Add the yoghurt, lemon juice, dill and white pepper; stir until well mixed.
• Add the olive oil and stir vigorously until blended.
• Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently.
• Refrigerate for at least 1 hour to allow the flavors to marinate, then serve.