With tulips poking through the ground and snow rapidly melting and turning into menacing puddles on the streets, spring is in the air.
In anticipation of an old fashioned spring fever, some lighter meals are in order and could indeed include a variety of salads instead of hearty meals of meat, potatoes, gravies and casseroles.
Recipes this week come from a favourite cookbook offering some fat-free options.
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Pineapple Chicken Salad
- 2 cups chicken tenders, cooked and cubed
- 1 cup finely-chopped celery
- 1 cup finely-chopped red onion
- 1/2 cup finely-chopped red bell pepper
- 8 oz. crushed pineapple in juice, drained
- 1/4 cup light raisins
- 1/4 cup chopped dates
- 1/2 cup fat-free mayonnaise
- 1/2 cup fat-free sour cream
- 1/4 tsp. prepared mustard
- 1/2 tsp. lemon juice
- 1/4 tsp. pepper
In a large bowl, combine chopped chicken, celery, red onion, bell pepper, pineapple, raisins and dates and mix well. Refrigerate several hours.
In a medium bowl, combine mayonnaise, sour cream, mustard, lemon juice and pepper and blend until smooth. Refrigerate several hours.
Just before serving, toss the vegetable and chicken mixture and dressing until blended and then serve immediately. Makes four servings.
• • •
Tangy Carrot Salad
- 2 cups shredded carrots
- 2 cups peeled and shredded apples
- 1 cup pineapple chunks in juice
- 2 tbsps. fat-free sour cream
- 2 tbsps. fat-free plain yogurt
- 1/2 tsp. cinnamon
Combine all ingredients in a large bowl and toss to mix. Refrigerate several hours before serving. Makes four servings.
• • •
Wild Rice Salad
- 2 cups cooked wild rice
- 2 tbsps. chopped green onion
- 1/2 cup corn kernels
- 1/2 cup diced red bell pepper
- 1/8 tsp. garlic powder
- 1/8 tsp. pepper
- 2 tbsps. white wine vinegar
- 2 tbsps. lemon juice
- 2 tsps. Dijon mustard
- 2 tsps. horse radish
Combine rice, green onion, corn and red pepper in a medium bowl. Sprinkle with garlic powder and pepper and toss lightly.
In a small bowl, combine vinegar, lemon juice, mustard and horse radish and mix until smoothly blended.
Just before serving pour dressing over rice salad and toss until coated. Makes 4-5 servings.
Joyce Walter can be reached at ronjoy@sasktel.net
