Tuesday, September 2, 2014

In The News and 7 Layer Salads Get a Makeover

The World According to Bella
Check out my latest story from WWN Too Close For Comfort
and even Mrs. S got to be in the news for her recipe Minestrone Soup in the WWN
and Seasonal Plate (Pilot Independent)

Cornbread Shortcakes with Grilled Ham and Fresh Peach-Blueberry-Cantaloupe Salsa
Love, Bella

Compote is a bowl of glass, porcelain, or metal usually with a base and stem from which compotes, fruits, nuts, or sweets are served.
I have found many uses for this compote dish such as a trifle dessert and a variety of 7 layer salads.  Mason jars work just as as well.
The past few years with people trying to eat healthier, 7 layer salads have gotten a bad rap due to the high caloric dressing on top. A recent article in Star Tribune gave the 7 layer salad a total makeover with an effort to lower the calorie content.  
Consider the following recipe ideas for your next gathering.  
7 Layer Fruit Salad 
  • 3 cups diced watermelon
  • 2 cups cantaloupe
  • 2 cups green grapes 
  • 2 cups strawberries
  • 2 cups peaches
  • 2 cups blueberries 
  • 2 cups honey dew melon
topping lime dressing-whisk together 
  • 3/4 cup reduced-fat or no-fat mayonnaise or plain Greek yogurt
  • 3 tablespoons fresh lime juice
  • 1½ to 2 tablespoons honey
  • 1 tablespoon grated lime peel

Layered Veggie Tortellini Salad
  • 1 (16 oz. ) package of cheese tortellini,cooked and drained
  • 2 cup broccoli florets
  • 2 cups cherry tomatoes
  • 2 celery ribs, finely chopped
  • 1 (2.4 oz.) can sliced black olives, drained
  • 1 cup  diced green onions 
  • 1 cup shredded low fat Colby Jack cheese or 2 cups cubed Mozzarella cheese 
topping Parmesan Cheese-whisk to combine
  • 3/4 cup reduced fat or no-fat mayonnaise or plain Greek yogurt
  • 3 TB. grated Parmesan cheese
  • 2 TB. lemon juice
  • 2 TB low fat cream
  • 1/2-1 tsp.dried thyme
Healthy 7 Layer Salad

  • 1 box of Jiffy cornbread
  • 2 cups of chopped romaine lettuce
  • 1 can of black beans rinsed and drained
  • 1 can of corn drained
  • 1 orange bell pepper diced
  • 1 cup tomatoes diced
  • 1 cup shredded low-fat cheddar cheese
  • 2 stalks chopped green onions for garnish

  • Cook the Jiffy cornbread according to box directions. Set aside and let cool. Cut cornbread in cubes. Layer the bottom of a dish (a trifle bowl is preferable) with the ed cornbread cubes or crumbs.
  • Add half of the romaine lettuce on top of the cornbread for the second layer.
  • Next, add half of the black beans.
  • On top of the beans, add half of the corn.
  • After the corn, pile on half of the bell peppers.
  • Following the bell peppers, sprinkle half of the tomatoes on top.
  • Toss half of the cheddar cheese on top of the tomato layer.
  • Drizzle half of the dressing onto the salad.
  • Repeat steps 2 through 8.
  • Finally, place the green onions on top of the salad and enjoy!
Avocado Dressing-use a blender to combine ingredients
  • 1 avocado diced
  • 1 cup plain yogurt
  • 2 TB. lemon juice
  • 1/2 tsp. garlic minced
  • 1/4 tsp. salt
  • 2 tsp. honey

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