You might recognize a familiar face in today’s show… Arlene is joined by Tom Hollis! When this episode was filmed in 2012, Tom was Cornerstone TeleVision’s head of programming. He’s since been promoted to Chief Operating Officer, and he’s also host of Cornerstone’s Hope Today.
Tom has always been a health-conscious fellow, and here he shows Arlene four of his favorite salad recipes! The arugula and orange salad, pear and blue cheese salad, and ramen noodle slaw would all make great side dishes, and the taco salad is big enough to make a meal in itself. Which one looks best to you?
Taco Salad
This salad is best served over a bed of crunchy tortilla chips!
Ingredients
- 1 head iceberg lettuce
- 3 medium-sized ripe tomatoes
- 1 lb ground beef
- 1 package taco seasoning
- 1 green bell pepper
- 1 bunch green unions
- 2 cups shredded cheddar cheese
- 1 bottle French dressing (8 oz)
- 1 bag round tortilla chips (1 lb)
- 1 jar medium-hot salsa (16 oz)
- 1 pint sour cream
Instructions
- In a skillet over medium heat, brown ground beef, adding taco seasoning as instructed on package. Drain well and set aside to cool completely.
- Tear lettuce into chunks and place in salad bowl. Cut tomatoes into medium sized chunks and add to salad. Slice green peppers and onions into thin slices and add to salad. Sprinkle with cheese and toss to mix well.
- Pour cooled meat mixture and French dressing over salad and mix well to distribute evenly.
- To serve, crush chips onto dinner plate and top with salad. Add salsa and sour cream to taste. Makes 4 servings. Enjoy!
Arugula and Mandarin Orange Salad
Ingredients
- 6 oz arugula (about 2 bags)
- 2 green onions, sliced thinly
- 1 small can mandarin oranges (11 oz)
- 1 cup shelled walnuts
Instructions
- Thoroughly wash and dry arugula and place in large salad bowl. Drain mandarin oranges well and place in bowl with arugula. Sprinkle green onions over oranges and add toss lightly to mix.
- In a small bowl, combine lemon juice, olive oil and water and whisk until thoroughly blended. Taste and add salt and pepper as needed.
- Pour dressing over salad and mix. Sprinkle walnuts over salad and serve immediately. Makes 6 servings. Enjoy!
Pear and Blue Cheese Salad
Ingredients
- 5 to 6 ripe pears, unpeeled
- 1 Tbs lemon juice (about 1/2 a lemon)
- 1 large bag spring mix salad greens
- 1 red onion, thinly sliced
- 1/4 cup chopped walnuts
- 3/4 cup raisins
- 1/4 cup crumbled blue cheese
- Balsamic vinaigrette dressing
Instructions
- Chop pears into small bite-sized pieces and place into a bowl. Sprinkle well with a little lemon juice, stir to cover to keep from browning. Set aside.
- In a large salad bowl, combine the Spring mix greens, red onion, walnuts, raisins, blue cheese and the pears. Top with balsamic vinaigrette dressing and mix well. Serve immediately. Makes 6 servings. Enjoy!
Ramen Noodle Oriental Slaw
This salad crunchy, savory, and delicious.
Ingredients
- 1/4 cup sugar
- 1/3 cup white vinegar
- 1/4 cup vegetable oil
- 1 packet ramen noodle seasoning
- 1/2 cup toasted, slivered almonds
- 1/4 cup toasted sesame seeds
- 1 package coleslaw or broccoli slaw mix
- 3-4 green onions, thinly sliced
- 1 package dry ramen noodles
Instructions
- To make the dressing, combine first four ingredients in small bowl and whisk until well blended.
- Toast almonds and sesame seeds in a skillet over medium-low heat, stirring occasionally, just until you begin to smell them cooking.
- Combine slaw mix and onions and place in a salad bowl. Pour dressing over slaw mix and blend well. Chill until cold, about (1-2 hours), stir occasionally.
- Break up noodles into small pieces, add to chilled salad, about 1 hour before serving.
- Top with toasted seeds and almonds. Mix well and serve! Makes 6 servings. Enjoy!
Transcript
The transcript from this program is not available.
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