Total Recipe Resources

Asparagus Couscous Salad

Ingedients:

1 cup frozen green peas
12 asparagus spears, cut into 1-inch pieces
2 medium carrots, peeled and cut into matchstick-size strips
2 ounces snow peas, trimmed and cut diagonally in half
1 onion, finely sliced
4 cups uncooked Israeli couscous
2 tomatoes, diced into small pieces
4 tablespoons olive oil
2 cups vegetable stock or canned vegetable broth

Place carrots, frozen peas and asparagus in a pan of boiling water and cook for approximately 4 minutes.  Drain and set aside. 

Heat the olive oil and add the onion and cook for approximately 2 to 4 minutes until tender.  Set aside.  Cook couscous according to package instructions but replace the indicated amount of water with the same amount of vegetable broth.  Once the couscous is ready fluff with a fork and transfer to pan with onions and cooked vegetables. 

Add a little soy sauce and a tablespoon of lemon juice.  Season with salt and pepper to taste. 

Fruit Tree Salad

Ingredients:

2 medium apples, cored and chopped
1 Tablespoon and 3 Tablespoons orange juice
1 Tablespoon lemon juice
¾ C. chopped celery
1/3 C. chopped dates
1/3 C. raisins
½ C. plain nonfat yogurt
2 Tablespoons honey

Directions:

To prevent browning, toss apples in a bowl with 1 Tablespoon of orange juice and 1 Tablespoon of lemon juice. Coat well. Add celery, dates, and raisins. Mix together yogurt, honey, and 3 Tablespoons orange juice to make a dressing. Pour over fruit mixture and blend well. Cover and chill for 30 minutes before serving. (Serves 6)

Low calorie, low fat, low salt, low cholesterol

Mock Potato Salad (LOW CARB)

Who says you can't enjoy potato salad on your low carb diet?  This recipe has 3 or less carbs per serving and is super easy to make!

Ingredients:

1 medium size head of cauliflower(broken into small florets)
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon dried mustard
3 green onions
1 finely chopped jalapeno pepper or 2 tablespoons chopped green bell pepper (optional)
salt and pepper
optionally 2 packet sugar substitute depending on how you like your potato salad, it's good with or without this!

Instructions:

Cook cauliflower in boiling water until tender (about 10 minutes) Drain and rinse as usual.  Now for the salad making part.  Get out your big potato salad bowl and mix together mayo, lemon juice, mustard and sugar subst. if you're using one.  Add your veggies to the mixture (cauliflower, green onions, and peppers) and toss until well coated.  Salt and pepper to your liking.  Chill and serve with anything you might normally serve potato salad with.  Perfect for cookouts and lunchboxes.

For different flavors alter your veggie inclusions.  Try different kinds of peppers. Great with any casual meal.