KFC Coleslaw Clone
8 cups cabbage, grated
1/4 cup carrot, grated
2 tablespoons onion, minced
1/3 cup Splenda
1/2 tsp salt
1/8 tsp pepper
1/4 cup skim milk
1/2 cup fat free mayo
1/4 cup buttermilk
1 1/2 tbsp white vinegar
2 1/2 tbsp lemon juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). This is easier if you use a food processor. Combine the Splenda, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots and onion. Mix well. Cover and refrigerate for at least 2 hours before serving.
Makes 6 servings of 1-cup @ 1-Point per cup or Core
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BACON SPINACH SALAD
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1 cup cooked chopped chicken
1 cup sliced mushrooms 1 bag spinach (or romaine lettuce) 4 slices bacon, diced (I use cooked, from a jar) 1/4 c white vinegar 4 tsp sugar (I use Splenda to taste) 1/4 tsp salt 1/8 tsp pepper 3 medium green onions, chopped Cook bacon over low heat, stirring occasionally until crisp. Stir in vinegar, sugar, salt & pepper. Heat through, stirring constantly, until sugar is dissolved, remove from heat. Add chicken, spinach, onions & mushrooms. Toss 1 to 2 minutes or until spinach is wilted. 4 servings at 3 Points/serving |
Citrus Zest Fruit Salad
20 oz pineapple chunks
2 cups grapes
1 green pear or red apple, cored and cubed
1 orange, peeled and diced
1/2 cup light yogurt, any flavor
1 tsp grated orange or lemon peel
Combine all fruit. Stir in yogurt and peel. Cover and refrigerate 15 minutes. Serve!
Makes 6 servings @ 2 points
Thai-Style-Peanut-Cabbage Salad
Dressing:
1/3 cup brown sugar
2 tablespoons water
4 garlic cloves, peeled and chopped (not pressed)
1/2 teaspoon red pepper flakes
2 tablespoons soy sauce
1 teaspoon finely grated fresh ginger
1/4 teaspoon salt
Salad:
1/4 pound blanched green leaves
4 cups baby spinach
2 cups slivered green cabbage
3 green sliced onions
1/2 red bell pepper slivered
2/3 cup chopped dry or roasted peanuts
1/4 cup chopped basil or mint (optional)
1 (1 ounce package vegetable chips or sweet potato chips (such as Terra). 1. To make the dressing combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake Well.
2. To make the salad, toss together all salad ingredients except peanuts, basilor mint and vegetable chips.
3. Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peppers, herbs and vegetable chips. Pass remaining dressing at table.
Serves 4 - 6 about 7 points per serving
BLACK BEAN SALAD
1lb black beans (thrree cans drained)
1 red onion
3 tablespoons scallions
1 red bell pepper, diced
corn optional
3 tablespoons freshy chopped cilantro
3 tbs parsley
Dressing - mix about 3-4 tbs, olive oilwith about 6 tablespoons lime juice 1 tablespoon cuminand 1/8 teaspoon cayenne pepper. Pour over beans. Eat with Nachos or as a side dish.
CRUNCHY CRANBERRY MOLD - A MUST DO
2 packages (4 1/2 cup servings each) reduced calorie cherry jello
1 package unflavored gelatin
3 1/ 2 cups boiling water
1 cup canned crushed pineapple, packed in juice (no sugar added) drained
2 cups chopped celery
2 cups whole fresh cranberries, chopped (FROM BAG, NO SUGAR ADDED)
Place gelatins in mixing bowl. Add bowling water and stir until dissolved. Chill until thickened. Add fruit and vegetables. Pour mixture into glass bowl or dish. Chill until firm.
Serves eight - barely a POINT per serving
Potato Salad
5 or 6 medium sized red potatoes, boiled and diced
3 or 4 hard boiled eggs, chopped
1 onion diced
1 celery rib, diced
Combine all ingredients with ½ cup of fat-free or light mayonnaise. Salt and pepper to taste. Sprinkle paprika and parsley on top. Refrigerate for at least an hour or up to overnight.
Corn and Black Bean Salad (CORE)
2 cans of whole corn, drained
1 15 ounce can of black beans, rinsed and rained
3 medium scallions, thinly sliced
1 red bell pepper, seeded and chopped
¼ cup fresh lemon juice
½ tsp. celery seeds
¼ tap. Salt
¼ tsp. pepper
2-3 dashes, hot pepper sauce or to taste
Combine all ingredients. Serve at once or cover and refrigerate up to 2 days.