Wild Alaskan Salmon Salad
* 2 cans of wild Alaskan pink salmon
* 1 chopped red onion
* 1 red pepper
* 3 cloves of minced garlic
* 2 diced dill pickles
* 1/2 cup extra virgin olive oil.
* 1 cup of shredded Parmesan cheese
* 1/2 cup of your favorite mayonnaise (I use a garlic aioli variety)
* salt and ground pepper
* fresh chopped parsley
Benefits of Omega-3s and Salmon
If you’re unfamiliar with the virtues of Omega-3 fatty acids, consider this: a classic study of Greenland Eskimos whose diets included a high consumption of wild salmon resulted in a statistically low incidence of coronary disease and cancer. And, recent studies show that just one serving of salmon per week can significantly lower your chance of cardiac arrest. And did I mention that this stuff actually tastes good?
Start by making sure to drain your canned salmon well, then empty into a large mixing bowl. Break apart bigger chunks with a fork, and combine all of the remaining ingredients except for the parsley, and mix thoroughly.
Serve the Wild Alaskan Salmon Salad
Wild Alaskan salmon salad is a delicious treat on its own – serve on a leaf of lettuce and sprinkle with the parsley to garnish, or enjoy it in a whole wheat tortilla. This salad is also amazing heated, since it allows the Parmesan to melt and release its full flavor
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Tortellini Salad
9 oz cheese tortellini cooked and cooled
1 cup julienned ham
3/4 cup frozen baby peas thawed
1/2 cup swiss cheese cubed
2 Tbsp minced green onions
1 Tbsp minced parsley
2 cups ranch dressing
Mix together and serve.
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New SEVEN LAYER SALAD
Dressing:
1/2 cup plain yogurt
1/2 cup buttermilk
1 cup mayonnaise
1/2 cup crumbled Feta cheese (about 2 ounces) (I bought a container with more than 1/2 cup so I could sprinkle over top)
1 teaspoon sugar
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil leaves
1/8 teaspoon ground white pepper
Salad:
1 (9 oz.) package cheese tortellini, boiled according to package directions; drained and cooled
6 cups torn spinach leaves
1 cup Colby cheese
1 cup Cheddar cheese
1 cup cherry tomatoes, halved
Crumbled real bacon from bag or jar (however much you like)
Smoked sliced almonds (however much you like) (I find it in produce area— I think its by Sunkist.)
1. In electric blender or food processor, blend yogurt, buttermilk, mayonnaise, Feta cheese, sugar, dill, basil, and pepper until smooth. Chill.
2. Rinse cooled pasta with cold water.
3. In 2½ quart glass bowl, layer cabbage, spinach, tortellini, cheese, and tomatoes.
4. Sprinkle with left over Feta cheese, bacon, and sliced almonds.
5. Pour dressing over salad, cover in plastic wrap, then chill for 2 to 4 hours. Lightly toss before serving.
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Broccoli-Cauliflower Salad
1 head of broccoli, cut into small pieces
1/2 head of cauliflower, cut into small pieces
1 med. red or sweet onion, sliced.
3 c. of shredded cheddar cheese
1 c. dry peanuts or cocktail peanuts
1/2 c. raisins
Combine the above and refrigerate.
Dressing:
1 cup Mayo
1/4 cup sugar
3 tsp. of red wine vinegar
Mix and refrigerate the following for at least 1 hour, then toss with salad.
Just before serving, top salad with dressing and add 1 pkg. of real bacon bits or 6-8 slices crisp bacon and ½ cup sunflower seeds.