* Exported from MasterCook *

Beef and Basil Salad

Recipe By : Better Homes and Garden Low-Fat Low-Cal
Serving Size : 4 Preparation Time :0:00
Categories : Beef Low Fat
Salad

Amount Measure Ingredient -- Preparation Method
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1 large tomato -- chopped
1/2 yellow sweet pepper -- cut in thin strips
1/4 cup snipped basil
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 clove garlic -- minced
8 ounces beef flank or lean top loin steak
6 cups torn mixed greens
cooking spray
1 clove garlic -- minced
1/4 teaspoon black pepper
1/8 teaspoon salt

1. Stir together tomato, sweet peppers and basil in a med. mixing bowl. Combine vinegar, oil, and 1 of the minced garlic cloves in a screw top jar. Cover and shake to mix. Pour over vegs., tossing to coat. Cover and refrigerate 4 to 24 hrs.
2. Meanwhile, partially freeze meat and trim away any fat. Cut into thin bite-sized strips. Arrange mixed greens on 4 salad plates.
3. Spray a large skillet with cooking spray. Add beef and remaining 1 clove minced garlic. Cook and stir over med. high heat for 2-3 min. or desired doneness. Aprinkle with salt and pepper. Stir in veg. mixture. Heat through. Top greens with some ot the hot beef-veg. mixture. Serve immediately.
153-cal
8 g-fat

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* Exported from MasterCook *

Chinese Chicken Salad

Recipe By : Pillsbury-Great Tasting Low Fat
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low Fat
Oriental Salad

Amount Measure Ingredient -- Preparation Method
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Dressing
3 tablespoons sugar
1 teaspoon ginger
1/8 teaspoon crushed red pepper
1/2 cup rice vinegar
4 re soy sauce

Salad
3 boned and skinned chicken breast halves
3 tablespoons water
1/2 small head napa cabbage -- shredded
1 medium carrot -- shredded
2 tablespoons sliced green onions
1/4 cup chow mein noodles -- optional

1. In a small bowl, combine all dressing ingred.; blend well. Place chicken breast halves in med nonstick skillet. Drizzle 3 tbl. dressing over chicken. Let stand at room temp for 10 min.
2. Add 3 tbl water, Bring to a boil. Reduce heat; cover and simmer 10 min. or until chicken is no longer pink. Drain; cool slightly. Shred or chop chicken.
3. In large bowl, combine chicken, carrots, cabbage and onion. Add remaining dressing; toss to coat. Top with chow mein noodles if desired.

180 cal, 3 g fat, 55 mg chol, 460 mg sod, 17 g carb

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* Exported from MasterCook *

Pasta Salad with Beef & Horseradish

Recipe By : Skinners Pasta Box
Serving Size : 9 Preparation Time :0:00
Categories : Beef Pasta
Salad

Amount Measure Ingredient -- Preparation Method
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4 1/2 cups (12oz) Skinner Pasta Twirls
3/4 pound boneless beef sirloin, cooked -- cut in thin strips
2 cups chopped fresh tomatoes
1/2 cup frozen pies -- thawed
1/3 cup sliced green onions
3/4 cup ranch salad dressing
1/4 cup milk
1 tablespoon prepared horseradish (or to taste)

Cook pasta according to pkg directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together cooled pasta, beef, tomato, peas and onion. In small bowl, stir together dressing, milk and horseradish; pour 3/4 cup over salad and toss. Cover; refrigerate 2 hrs. Before serving, toss with remaining dressing. 9 one cup servings

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* Exported from MasterCook *

Grilled Chicken Salad with Ginger Vinaigrette

Recipe By : Better Homes and Garden Low-Fat Low- Cal
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low Fat
Outdoor Cooking Salad Dressing
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium boned and skinned chicken breast halves
2 cups green and/or yellow wax beans -- optional
4 to 6 cups torn or shredd mixed greens, such as
leaf lettuce, flowering kale, curly endive
or spinach
4 cups cut up fresh fruit, sych as,
mangoes, carambola (star fruit), peaches
nectarines, kiwi, strawberries, or grapes
1/4 cup chopped red onion -- optional
toasted coconut -- optional
cracked black pepper -- optional
Ginger Vinaigrette
1 cup papaya or apricot nectar
1/3 cup rice wine vinegar or white wine vinegar
4 teaspoons fresh grated ginger root
1/2 teaspoon sesame oil
1/4 to 1/2 tsp ground red pepper
1/3 cup olive or salad oil

Ginger Vinaigrette:
In a blender or food processor combine all vinaigrette ingred., except oil. Cover and blend till mixed. With blender or processor, slowly add oil through the hole in the top, blending till smooth. Cover and store in the refrigerator until ready to use or for up to 2 weeks. per tbl- 29 cal, 3 g fat

For Salad:
1. Rinse chicken; pat dry with paper towels. Grill chicken on the rack of an uncovered grill directly over med. coals for 12-15 min. or till chicken is tender and no longer pink, turning once.
2. Meanwhile, if using beans, cook, covered in a small amount of boiling water for 8-10 min. or till crisp-tender. Drain.
3. Slice each grilled chicken breast crosswise into thin pieces. Line 4 plates with mixed greens. Top with chicken, cooked beans (if using), and fruit. If desired, top with onion, coconut, and black pepper. Serve with Ginger Vinaigrette. salad without dressing- 224 cal 3 g fat

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