Category: Salads

5 SIMPLE SALAD DRESSINGS

To create any one of these recipes, place all ingredients into Chop N Prep. Cover and pull cord until combined. Set aside. Store any extra dressing in Snack Cup for later use.

Basil Vinaigrette

Makes ½ cup
Calories: 280
Total Fat: 28g

½ cup fresh basil
1 tbsp. honey
2 tbsp. balsamic vinegar
½ cup extra virgin olive oil
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Cilantro Lime Dressing

Makes ½ cup
Calories: 180
Total Fat: 19g

¼ cup cilantro
2 garlic cloves, peeled
1/3 cup extra virgin olive oil
½ lime, juiced using Zest N Press® Gadget
1 tbsp. Dijon mustard
1tbsp. Southwest Chipotle Seasoning
¼ tsp. coarse kosher salt

Honey Mustard Dressing

Makes ¾ cup
Calories: 130
Total Fat: 10g

½ cup light mayonnaise
2 tbsp. honey
2 tbsp. yellow mustard
2 tbsp. lemon juice
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Light Ranch Dressing

Makes ¾ cups
Calories: 35
Total Fat: 2.5g

½ cup reduced-fat (2%) milk
½ cup light sour cream
½ cup light mayonnaise
1 tbsp. lemon juice
1 tbsp. chives
1 garlic clove, peeled
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Sizzlin’ Vinaigrette

Makes 11/8 cup
Calories: 170
Total Fat: 18g

½ tsp. cayenne pepper
¼ cup white wine vinegar
1 tsp. dry mustard
2½ tsp. granulated sugar
1 tsp. garlic powder
10–12 drops hot pepper sauce
1 tsp. coarse kosher salt
¾ cup vegetable oil

For more information on the following, please click the link:

Chop N Prep:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/chop-n-prep/

Zest N Press:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/zest-n-press/

Snack Cups:

https://melodystupperwaretuppertalk.wordpress.com/category/snack-cups/

SOUTHWEST SALMON SALAD

Yield: 1

Ingredients

  • 1 4 oz./115 g skinless salmon fillet
  • 1/8 tsp. coarse kosher salt
  • 1/2 tsp. smoked paprika, divided
  • 1/2 cup frozen yellow corn kernels
  • 1/2 cup canned black beans, drained and rinsed well
  • 2 cups chopped Romaine
  • 4 cherry tomatoes, cut in quarters
  • 1/4 cup sour cream
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • 1/2 small garlic clove, crushed
  • ¼ cup broken corn chips

Instructions

  1. Add water to the TupperWare® SmartSteamer water tray.
  2. Season both sides of the salmon with salt and ¼ tsp. of the smoked paprika. Place salmon in the bottom casserole tray of the TupperWare® SmartSteamer. Place casserole tray on top of water tray.
  3. In the top steamer tray, place corn and beans in a single, even layer; sprinkle with salt to taste. Place steamer tray on top of casserole tray. Microwave on high power 8 minutes or until salmon is cooked through. Remove from microwave; set aside.
  4. Meanwhile, in a medium bowl, toss together romaine and tomatoes; set aside
  5. In a small bowl, stir together sour cream, olive oil, vinegar, garlic, and remaining smoked paprika. Add salt and pepper to taste.
  6. Transfer corn and beans to salad bowl and toss with romaine and tomatoes. Flake salmon and place on top of salad greens. Top with broken corn chips and drizzle with dressing.

ULTIMATE EGG SALAD

Yield: 2

Serving Size: 3/4 cup

Ingredients

  • 4 large eggs
  • 6 tbsp. water, divided
  • 2 tbsp. mayonnaise
  • 1 tsp. lemon juice
  • 1/4 cup chopped parsley
  • 2 tbsp. fresh chive, minced
  • 2 tbsp. bread and butter pickles, minced
  • ¼ tsp. coarse kosher salt

Instructions

  1. Place Egg Inserts into Microwave Breakfast Maker. Pour 3 tbsp. of the water into each Egg Insert; water fill line should be completely covered.
  2. Crack 2 eggs into each Egg Insert.
  3. Place cover on Microwave Breakfast Maker. Microwave on high power 50 seconds or until yolk is cooked through. Remove eggs from Egg Inserts, pat dry with paper towel.
  4. Finely chop eggs; transfer to bowl. Stir in mayonnaise, lemon, parsley, pickles and salt.
  5. To serve, spoon onto bread or scoop into lettuce cups.

BOMBAY MANGO CHICKEN SALAD

Yield: 8

Ingredients

  • 1/3 cup non-fat plain Greek yogurt
  • 1/3 cup low-fat mayonnaise
  • 1 tbsp. curry powder
  • 3 tbsp. lime juice
  • 1 tbsp. honey
  • 3 cooked chicken breasts (poached or steamed in the Tupperware® SmartSteamer), diced
  • 1 ripe mango, peeled, pitted and chopped
  • 1 cup red seedless grapes, halved
  • 8 oz./225 g can water chestnuts, drained
  • ½ cup salted, roasted cashews
  • salt and pepper

Instructions

  1. In your favorite large bowl whisk together the yogurt, mayonnaise, curry powder, lime juice and honey.
  2. Add the remaining ingredients and gently combine with the dressing.
  3. Serve immediately or refrigerate for up to three days.

GRILLED LEMONY SHRIMP

Yield: 2

Serving Size: 6 shrimp

Ingredients

  • 12 fresh, medium, raw shrimp
  • 3 garlic cloves, peeled, minced
  • zest of 2 lemons
  • ½ cup chicken stock
  • 2 tsp. corn starch
  • ¼ tsp. coarse kosher salt

Instructions

  1. In the base of the MicroPro™ Grill add shrimp in a single layer. Place cover on shrimp in the grilling position. Microwave on high power 3 minutes. Remove from microwave, flip shrimp.
  2. Meanwhile, in a small bowl, stir together lemon zest, chicken stock, corn starch, and salt. Pour over shrimp. Place cover on shrimp in the grilling position. Microwave on high power an additional 2 minutes.
  3. Remove from microwave. Serve shrimp warm with your favorite vegetable noodles or spaghetti squash.

SPINACH, BLUEBERRY and PINEAPPLE SALAD

Serving Size: 8-10 cups

Ingredients

  • 9-oz./255 g bag spinach
  • 1 lime, juiced using Zest ’N Press® Gadget
  • 2–3 tbsp. balsamic glaze
  • 1 shallot, chopped fine using Chop ’N Prep Chef
  • 2 cups fresh pineapple, diced
  • 1 cup fresh blueberries
  • 1 avocado, diced
  • 1 cup pecans
  • ¼ cup crumbled goat cheese

Instructions

  1. In a large bowl, toss spinach with lime juice, balsamic glaze, and shallot. Once leaves are coated, transfer to desired serving dish.
  2. Top with remaining ingredients to serve.

HONEYDEW and BLACKBERRY SALAD

Yield: 5-6 cups

Ingredients

  • 2 lbs./1 kg honeydew
  • 1 lime, zested & juiced using Zest ’N Press® Gadget
  • 6 mint leaves, chopped using Chop ’N Prep Chef
  • 12-oz./350 g container fresh blackberries

Instructions

  1. Peel, deseed, and cut honeydew into bite size pieces.
  2. Toss honeydew with lime juice, zest, and mint leaves.
  3. Gently stir in blackberries just before serving.
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