Free – food and drink recipes

Sometimes a person just doesn’t feel like a full, heavy meal. When you desire a light meal and don’t have a lot of time, turn to one of these quick and easy entree salad recipes. Whether you choose the Wild Rice Salad with Tuna or the Cashew Chicken with Peas, you are sure to have a great salad meal. But if you are looking for a really refreshing salad, try the Fruity Ham and Pasta Salad.

WILD RICE TUNA SALAD

1 pkg (6-oz) long-grain and wild rice mix
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup finely chopped celery
2 tbsps finely chopped onion
1 (12-oz) can solid white tuna in spring water; drained and flaked
1 cup salted cashews
Lettuce leaves

Cook the rice mix according to the package directions. Add the mayonnaise, sour cream, celery, onion, tuna, and cashews. Stir to mix well. Chill. Serve on lettuce leaves.

CASHEW CHICKEN & PEA SALAD IN 15 MINUTES

1 cup leftover (or deli) chicken, diced
1 pkg (16-oz) frozen peas, thawed
1 can (8-oz) sliced water chestnuts, drained
3/4 to 1 cup unsalted whole cashews
6 green onions, chopped
1/2 cup mayonnaise
1 tsp soy sauce
1/2 tsp ground ginger
Dash of garlic powder

In a large salad bowl, place all of the ingredients and toss well to coat. Serve immediately.

Note: If you are an oddball like me and don’t eat chicken, you can substitute chopped cooked ham.

FRUITY HAM AND PASTA SALAD

1 can (11-oz) mandarin orange sections
1 (8 1/4-oz)can pineapple chunks
1 (6 3/4-oz) can chunk-style ham
1 cup corkscrew macaroni, uncooked
1/3 cup salad dressing OR mayonnaise
1 tbsp honey
2 tsp vinegar
1/4 tsp celery seed
2 cups torn salad greens
1 stalk celery, sliced
2 tbsp sunflower seeds, optional

Chill unopened cans of oranges, pineapple, and ham in the freezer for 10 minutes. Meanwhile, cook macaroni according to package directions; drain. Turn macaroni into a bowl of ice water. Let stand for 5 minutes. Drain well.

To make dressing: In a small mixing bowl, stir together salad dressing or mayonnaise, honey, vinegar, and celery seed. Stir to blend well.

Drain fruits and ham. Flake the ham into chunks. In a large bowl, toss together macaroni, orange sections, pineapple, ham, salad greens, and celery. Pour dressing atop the salad. Toss well to coat. Sprinkle with sunflower seeds, if desired.

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Ingredients: –
* 40 mls Echidna Prickle (Mild Chilli Honey Mustard Dressing, 1 / 10)
* 3 tbs Sweet Dreams (Medium Chilli Jam, 5 / 10)
* 4 medium chicken breasts, skin on
* Salt and freshly ground black pepper
* 2 sticks celery, chopped
* 2 spring onions, chopped
* 2 papayas
* 100g button mushrooms, sliced
* 4 spring onions, trimmed and cut on the diagonal
For the dressing: –
* 40ml Echidna Prickle (Honey Mustard Dressing)
* Juice of a lemon
* 1 tablespoon white wine vinegar
* 2 tablespoons lemon olive oil
* 3 tablespoons Sweet Heat (Chilli Jam)
* 2 tablespoons fresh mint, finely chopped
* Salt and freshly ground black pepper
* Mint sprigs for decoration
Preparation
I. Season the chicken breasts and place them in a pan with the celery and spring onions. And cover it all with water. Bring it to bubbling, then turn the heat down to simmer for 2 minutes. Cover the pan with a lid and turn off the heat. Leave the chicken to cool in the liquid.
II. Remove the cooled chicken from the liquid, then take the skin off and discard it. Slice the chicken thinly and put in a bowl. Peel, de-seed and slice the papayas and add to the chicken. Add the sliced mushrooms and spring onions.
III. For the dressing, place the Echidna Prickle (Honey Mustard Dressing) in a bowl and stir in the lemon juice and white wine vinegar. Whisk in the lemon oil and add the Sweet Heat, and mint. Season with salt and freshly ground black pepper. Then pour the dressing over the chicken and mix and toss it well. Serve immediately, decorated with mint sprigs.