Salad monster!

carol anne is becoming a salad monster!
she been eatin lots of it latly. she says its good for us.
i say yuck, salad! how boring!
we had one for lunch today.
it was tuna, chick peas, red peppers, sweet corn, and a dressing that tasted like curry.
and now we are going have another one for dinner tonight.
it is a cajun chicken salad. i forget what is in it.
so we are bein realy healthy right?
carol anne said she is hopin we’l be down more weight next week.
i think she should be!
do you like salad? if you do whats your favourite thing to put in it?
allie im 9


Sunday recipe share. Frozen cranberry pineapple salad

Frozen Cranberry Pineapple Salad

1 can (20 1/2 ounces) crushed pineapple, well drained

1 can (16 ounces) whole berry cranberry sauce

1 cup dairy sour cream

1/4 cup coarsely chopped pecans

Mix all ingredients thoroughly. Pour into refrigerator tray. Freeze at least 3 hours, or until firm. Thirty minutes before serving, remove tray from freezer to refrigerator.

Makes 6 to 8 servings.

Weekend recipe share. Hot chicken salad

Hot Chicken Salad
2 1/2 cups diced cooked chicken
2 cups cooked rice
1 can (8 ounces) sliced water chestnuts, drained
1 cup diced celery
1 cup sliced fresh mushrooms
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
3 tablespoons butter or margarine
1/2 cup cornflake crumbs
1/2 cup slivered almonds
In a large bowl, combine chicken, rice, water chestnuts, celery, mushrooms, onion, lemon juice, rosemary and pepper. Blend soup and mayonnaise; toss with chicken mixture. Spoon into a greased 2 quart baking dish. Melt butter; toss with crumbs and almonds. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 30 minutes.
Makes 6 servings.

Recipe-chicken caesar wraps

Chicken Caesar Wraps

Prep Time
Total Time
4 servings
Wrap up your chicken Caesar salad into tasty Chicken Caesar Wraps! These creamy, crunchy Chicken Caesar Wraps can serve four people in just 10 minutes.
What You Need
• 3 cups loosely packed shredded romaine lettuce
• 2 cups chopped cooked chicken
• 4 slices cooked OSCAR MAYER Bacon, crumbled
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1/4 cup croutons
• 1/2 cup KRAFT Classic Caesar Dressing
• 4 flour tortillas (8 inch)

Recipe of the day Sunday-Grilled ham and egg salad sandwiches

Grilled Ham And Egg Salad Sandwiches
6 hard-cooked eggs, chopped
1 cup diced fully cooked ham
1/2 cup diced celery
1/2 cup mayonnaise
1 tablespoon diced onion
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices whole wheat or white bread
Vegetable oil
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups milk
2 eggs, lightly beaten
Combine eggs, ham, celery, mayonnaise, onion, mustard, salt and pepper; spread on 6 slices of bread. Top with remaining bread; set aside. In a bowl, whisk batter ingredients until well blended. Heat about 1/2 inch of oil in a large deep skillet. Dip sandwiches into the batter. Fry in hot oil for 3 minutes on each side, or until golden brown. Drain on paper towels.
Like French toast, this sandwich needs to be served hot, right from the skillet or griddle, to be at its best
Makes 6 servings.

Recipe-Cherry tomato salad

Cherry Tomato Salad
1 quart cherry tomatoes, halved
1/4 cup vegetable oil
3 tablespoons vinegar
1/4 cup minced fresh parsley
1 to 2 teaspoons minced fresh basil
1 to 2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon sugar
Place tomatoes in a shallow bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil, oregano, salt and sugar; shake well. Pour over tomatoes. Cover and refrigerate.
For the best flavor, prepare and serve this salad the same day.
Makes 6 to 8 servings.

recipe-Marinated zucchini salad

Marinated Zucchini Salad
6 small zucchini (about 1 1/4 pounds), thinly sliced
1/2 cup chopped green pepper
1/2 cup diced celery
1/2 cup diced onion
1 jar (2 ounces) diced pimientos, drained
2/3 cup vinegar
1/3 cup vegetable oil
1/2 cup sugar
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
In a medium bowl, combine zucchini, green pepper, celery, onion and pimientos; set aside. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over vegetables; toss gently. Cover and chill for 8 hours, or overnight. Serve with a slotted spoon.
Makes 8 servings.