WATERGATE SALAD

-
WATERGATE SALAD - A traditional holiday dish that everyone loves. Made with COOL WHIP, marshmallows, pistachio pudding and pineapple, it's deliciously easy.

Ingredients

  • 8 ounces COOL WHIP
  • 1 package 3.4 ounces instant pistachio pudding
  • 20 ounces crushed pineapple
  • 3 cups marshmallows
  • 4 ounce chopped walnuts pecans work great too
  • 2/3 cup chopped dried cranberries optional

Instructions

  1. In a medium/large mixing bowl add COOL WHIP and pistachio pudding and beat until combined and you can no longer see any of the pudding powder.
  2. Add crushed pineapple and beat again until well combined.
  3. Stir in marshmallows, walnuts & dried cranberries (optional).
  4. Top with a sprinkle of dried cranberries and walnuts and serve immediately. Or cover and store until ready to eat. 



Source: www.dashofsanity.com

Commentaires

Enregistrer un commentaire

Posts les plus consultés de ce blog

Fresh Broccoli Salad

-
Image
Recipe by: Nora This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like Ingredients 30m 9 servings 374 cals     2 heads fresh broccoli     1 red onion     1/2 pound bacon     3/4 cup raisins     3/4 cup sliced almonds     1 cup mayonnaise     1/2 cup white sugar     2 tablespoons white wine vinegar  Directions Prep      15 m Cook     15 m Ready in 30 m     Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.     Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.     To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. source: www.allrecipes.com
Lire la suite

Chicken Fiesta Salad

-
Image
 Recipe by: ANGL8277 This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips Ingredients 40m 4servings 311 cals     2 skinless, boneless chicken breast halves     1 (1.27 ounce) packet dry fajita seasoning, divided     1 tablespoon vegetable oil     1 (15 ounce) can black beans, rinsed and drained     1 (11 ounce) can Mexican-style corn     1/2 cup salsa     1 (10 ounce) package mixed salad greens     1 onion, chopped     1 tomato, cut into wedges Directions Prep     10 m Cook     30 m Ready in 40 m     Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.     In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.     Prepare the salad by tossing t
Lire la suite

squash coconut fry with seed and peel chutney

-
Image
Recipe by: Meera Sodha This dish uses the complete butternut squash – skin, seeds, pulp and every one – to create a no-waste dinner that scores on all fronts Butternut squash coconut fry with seed and peel condiment Try to get a butternut with clean skin. Serve with flatbreads (dosas or chapatis, say), salad, non-dairy yogurt and, if you’re terribly hungr Ingredients Prep 10 min Cook 35 min Serves 4 For the chutney 1.2kg butternut squash 3 tbsp rapeseed oil ½ tsp cumin seeds 2 finger-sized dried Kashmiri chillies, broken into pieces 15g coconut chips (ie, a handful) – I like Daylesford Organic) 1 tsp salt 1 tsp tamarind paste For the squash coconut fry Rapeseed oil 1 tsp black mustard seeds ½ tsp cumin seeds 16 curry leaves 3 green finger chillies, slit lengthways 3 small or 2 large shallots, peeled, halved and finely sliced 3 garlic cloves, peeled and cut into very thin slices 1 ½ tsp tamarind paste 20g coconut chips (ie, a large handful) 1 ¼ tsp
Lire la suite