2 avocado - peeled, pitted and diced
1 tablespoon chopped shallots
1 tablespoon olive oil
2 cups chicken stock
1 cup heavy cream
salt and pepper to taste
1/4 teaspoon ground nutmeg
1 tomato - peeled, seeded and diced
Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
Chill for at least half an hour before serving. Garnish with diced tomato.
3 cups cubed honeydew
1/2 cup white grape juice
1 tablespoon sugar
In a blender, combine all ingredients; cover and process until smooth.
Transfer to a bowl. Cover and refrigerate until chilled.
2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper
Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Peachy Ginger Soup
3 1/2 pounds fresh peaches - peeled, pitted and chopped
1 teaspoon ground ginger
1 1/3 cups heavy cream
2 tablespoons rum
Puree the peaches and ginger together in a food processor or blender.
Stir in heavy cream and rum. Chill. Serve cold.
Pretty Peach Soup
1 cup fresh or frozen raspberries, thawed
3 cups fresh or frozen peaches, thawed
3 tablespoons lemon juice
1 cup peach nectar
1 cup plain yogurt
1/4 cup sugar
1 teaspoon almond extract
Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; sit in nectar, yogurt, sugar if needed (if fruit is tart) and extract. Cover and refrigerate for 2 hours.
To garnish as shown in the photo, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.
Swan's Summer Soup
4 large tomatoes
1 avocado - peeled, pitted and diced
1/2 cup fresh corn kernels
2 tomatoes, diced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
salt and pepper to taste
Using a juicer, extract the juice of the 4 large tomatoes.
In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice. Season to taste with salt and pepper. Transfer to serving bowls.
Tart Cherry Soup
2 (14.5 ounce) cans tart pitted cherries packed in water
1/2 cup orange juice
1/2 cup sugar
2 tablespoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon ground cinnamon
4 slices lime
Place the cherries in a blender or food processor; cover and process until finely chopped. Transfer to a saucepan; add the orange juice, sugar, lime juice, peel and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Refrigerate until chilled. Garnish with lime slices.
Blackberry Spinach Salad
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.
Chef's Salad Done Right
1 pkg. (16 oz.) mixed salad greens
1 pkg. (6 oz.) Oscar Mayer Smoked Ham, cut into strips
1 pkg. (6 oz.) Oscar Mayer Oven Roasted Turkey Breast, cut into strips
1 cup Kraft 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
2 cups cherry tomatoes, halved
1/4 cup Planters Sliced Almonds, toasted
3/4 cup Kraft Light Thousand Island Reduced Fat Dressing
Place greens on serving platter or six individual salad plates. Top with ham, turkey, cheese, tomatoes and almonds. Drizzle with dressing.
Chicken Berry Salad
1 (.75 ounce) packet honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
Preheat the grill for high heat. Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.
6 boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 teaspoon salt-free herb and spice blend
1 cup mayonnaise
Combine the chicken, celery, spice blend and mayonnaise. Mix all together; more or less mayonnaise can be added, depending on your preference. Voila, your summer salad is ready to serve!
Chopped Salad Italiano
4 cups torn romaine lettuce
1-1/2 cups chopped tomatoes
1 cup whole- or multi-grain rotini pasta, cooked, drained
3/4 cup Kraft Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles
1 cup chopped unpeeled cucumbers
1 pkg. (6 oz.) Oscar Mayer Honey Ham, chopped
4 slices Oscar MayerBacon, cooked, crumbled
1/4 cup Kraft Light Zesty Italian Reduced Fat Dressing
Place lettuce on serving platter. Arrange remaining ingredients except dressing on lettuce.
Drizzle with dressing. Toss just before serving.
Classic Layered Salad
8 cups chopped iceberg lettuce
3/4 cup sliced red onions (about 1 small)
2 cups frozen peas, thawed (one 10-oz. pkg.)
1 pkg. (6 oz.) Oscar Mayer Smoked Ham, chopped
3/4 cup Kraft Mayo Real Mayonnaise
1/4 cup Kraft 100% Grated Parmesan Cheese
1 Tbsp. sugar
1 cup Kraft Natural Three Cheese Crumbles
2/3 cup chopped tomatoes (about 2 small)
Layer lettuce, onions, peas and ham in large straight-sided serving bowl.
Mix mayo, Parmesan cheese and sugar. Spread over salad to seal; cover. Refrigerate several hours or overnight. Top with cheese crumbles and tomatoes just before serving; toss gently.
Crispy Cucumbers and Tomatoes in Dill Dressing
1/4 cup cider vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill weed
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedges
In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
Crunchy Asian Chicken Salad
1 pkg. (3 oz.) ramen noodle soup mix, any flavor
1 bag (8 oz.) salad greens
1 pkg. (6 oz.) Oscar Mayer Grilled Chicken Breast Strips
2 red peppers, cut into thin strips
1 cup snow peas, cut diagonally in half
1/2 cup Planters Cashews
1/2 cup Kraft Asian Toasted Sesame Dressing
Remove Noodles from soup mix. Discard Seasoning Mix or reserve for another use. Break up uncooked noodles. Mix broken noodles with all remaining ingredients except dressing in large serving bowl. Add dressing; toss to coat.
Lemon Shrimp Pasta Salad
3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
1 lb. fresh asparagus spears, cut into 2-inch lengths
1 cup Kraft Light Zesty Italian Reduced Fat Dressing
1 tsp. dried oregano leaves
1 tsp. grated lemon peel
1 lb. cooked large shrimp (20 to 25 count)
1 cup halved cherry tomatoes
1 pkg. (8 oz.) Kraft Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles
Cook pasta as directed on package, adding asparagus to the cooking water for the last 3 min. of the pasta cooking time; drain. Rinse with cold water; drain well.
Meanwhile, mix dressing, oregano and lemon peel.
Place pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
Spinach and Strawberry Salad
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Super Sub Salad
1 pkg. (10 oz.) salad greens
1 medium tomato, sliced
1 cup croutons
1 pkg. (9 oz.) Oscar Mayer Variety-Pak Ham and Turkey, cut into strips
1 each green and red pepper, sliced
3/4 cup cubed Kraft Mozzarella Cheese
1/2 cup Kraft Zesty Italian Dressing
Toss all ingredients except dressing in large salad bowl.
Add dressing; mix lightly.
Sweet and Tart Strawberry Salad
1 1/2 pounds fresh strawberries, rinsed and sliced
2 1/2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
In a large bowl, toss berries with sugar and let stand at room temperature for 10 minutes.
In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat. Divide berries among 4 serving bowls and serve. Enjoy!
Turkey Salad Croissants
2 cups diced cooked turkey
1/2 cup chopped celery
1/2 cup chopped cashews
1/2 cup mayonnaise or salad dressing
1/4 cup coarsely chopped radishes
2 tablespoons chopped green onions
2 tablespoons diced pimientos
1 tablespoon lemon juice
1 teaspoon dill weed
1 teaspoon seasoned salt
6 croissants, split
In a bowl, combine the first 10 ingredients. Place lettuce and 2/3 cup turkey salad on each croissant.