Curried Cranberry Chicken Salad

This recipe is a bit different from traditional chicken/turkey salad recipes because of the addition of lime juice and curry powder. The combination of these two flavors works
beautifully with the sweet apple chunks and dried cranberries. Serve this salad alone or with a green salad, and maybe a tasty bread for a simple meal. Blessings...

Recipe:

3/4 cup low-fat mayonnaise
2 teaspoons lime juice
3/4 teaspoon curry powder
2 cups cubed cooked chicken or turkey
2 cups diced apple
1/3 cup sweetened dried cranberries
3/4 cup thinly sliced celery
1/4 cup chopped pecans, lightly toasted
2 tablespoons thinly sliced green onion

1. In a large bowl, combine mayonnaise, lime juice and curry powder.
2. Stir in all of the remaining ingredients. Cover and chill. This salad is best served within 8 hours.

Yield: 5 cups
1 cup prepared with chicken breast = 260 calories
1 cup prepared with mixed white and dark turkey = 277 calories
3 gms. fiber

This recipe was adapted from a "Taste of Home Cooking School" magazine.

Pajaro Valley Coleslaw Crunch

This wonderful salad recipe is another of those that goes back to the days when we lived in the Aptos/Santa Cruz area. I got this recipe from a lady at church and have no idea where it comes from, but I do know that this type of salad was very popular in the 1980's and I saw many variations of it. The recipe feeds a crowd, so it is great for potlucks and barbecues. I also make it a main dish salad by adding chopped cooked chicken; we love it. Blessings...

Recipe: 

1 head cabbage
8 green onions
4 tbsps. sesame seeds
1 cup cashews
2 pkgs. ramen noodles, chicken flavor
Chopped cooked chicken, if desired to make it a main dish salad

1. Chop cabbage into bite-sized pieces. Slice onions and add to cabbage. Add sesame seeds and cashews.
2. Break uncooked noodles into small pieces and add to salad. (I put the noodles in a plastic bag and gently use a meat mallet on them to break them into small pieces.)

Dressing:

1 cup peanut oil
6 tbsps. apple cider vinegar
4 tbsps sugar, dissolved in vinegar
seasoning packets from noodles

Mix in blender or whisk together, and toss with cabbage using the amount desired.

Yield: 10 - 12 servings
Calories for the dressing: 81 per tablespoon

Chicken Fruit Salad

This chicken salad is wonderfully cool and refreshing. It is an easy main dish to prepare for the evening meal or lunch during these hot summer days. The combination of pasta, fruit, fruit juice and ginger make this recipe very different from the traditional flavors usually found in chicken salad. The salad can be put together in advance as long as the dressing is not added until just before serving. Blessings...

Recipe:

2 cups cubed cooked chicken

1 tablespoon finely minced onion, preferably red onion

1/2 teaspoon salt

1 cup seedless grape halves

1 cup thinly sliced celery

1 can (15 oz.) mandarin oranges, drained

1 cup cooked elbow macaroni (approx. 3/4 cup uncooked)

In a large bowl, combine chicken, onion and salt; mix well.  Add remaining four ingredients; stir gently to mix.

Dressing:

1/4 cup mayonnaise

1/4 cup plain low-fat yogurt

2 tablespoons orange juice

1 tablespoon sugar

1/4 teaspoon ground ginger

In a small bowl, combine all ingredients and whisk until smooth.  Pour over salad and stir gently to combine. Serve immediately.

Yield: 3 to 4 servings

Tip: After draining mandarin oranges, spread them on paper toweling to remove as much excess liquid as possible. Any excess moisture will dilute the dressing.

Strawberry-Basil Chicken Salad

The inspiration for the creation of this yummy salad came from a Taste of Home recipe that I found in one of my older cookbooks. The challenge was that the dressing ingredients for this recipe looked nasty, so I decided to try my favorite dressing recipe with the addition of fresh basil. The wonderful flavor of fresh basil and summer-sun-ripened strawberries is perfect for a main dish meal in the heat of summer. This recipe serves two but can easily be adapted for a larger family. Blessings...

Recipe:

4 cups torn salad greens
3/4 cup cubed cooked chicken
3/4 cup sliced fresh strawberries
1/4 cup mandarin orange slices, drained on paper toweling
1 green onion sliced, white and green parts
1/4 cup coarsely broken pecans, lightly toasted

Strawberry Vinaigrette:

2 tbsp. Balsamic vinegar
1 tbsp. water
1-1/2 tsp. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. black pepper
1/8 tsp. salt
1/4 cup olive oil or oil of choice
1/2 cup strawberry jam
1-2 tbsp. minced fresh basil or 1-2 tsp. dried, crushed

1. Combine salad ingredients in a large serving bowl.
2. In another bowl whisk together first 6 dressing ingredients.
3. In a slow thin stream, whisk olive oil into dressing ingredients until well combined. Stir in strawberry jam and basil.
4. Add desired amount of dressing to salad, toss and serve.

Yield: 2 servings
Dressing Yield: 1 cup
Note: This salad dressing was created by the cooks at smuckers.com. For variations of the dressing see Yummy Spinach Salad posted on 2/13/2013.

Grape Caesar Salad with Chicken

My family loves salads of all kinds, but especially Caesar salad. This recipe is a variation of the traditional recipe with the addition of grapes and Swiss cheese for a wonderful new flavor twist. I keep it very simple by using my favorite bottled dressing and packaged Caesar croutons. Blessings...

Recipe:

1 head romaine lettuce
3 cups seedless grapes, halved (I prefer red or black grapes to green)
1/2 cup grated Swiss cheese
3 tbsps. grated Parmesan cheese
2 cups cubed cooked chicken
Caesar salad dressing
Caesar salad croutons

1. Tear lettuce into bite-sized pieces into salad bowl.
2. Add grapes of choice, cheeses, chicken, if using, and croutons; dress with Caesar dressing and toss.
    Taste and add more dressing if needed. Serve immediately

Yield: 6-8 servings as a side dish without the chicken
Yield: 4-5 servings as a main dish salad with chicken

  

Ham and Pea Salad

Making a main dish salad is a simple way of getting the family meal on the table in short order. Salads work great for lunch, dinner or tea as long as there is enough variety for the larger appetites that may be involved. This recipe is very easy to put together and the salad keeps well in the refrigerator for two to three days, so it can easily be prepared in advance. Serving bread and a variety of salads for a meal is a fun way of gathering together a group of friends and/or family for a casual time together. Blessings...

Recipe:

1 pkg. (12 ounces) frozen petite peas, thawed and drained on paper towels
1/2 cup cubed medium Cheddar cheese
1/4 cup onion, finely diced
1 cup cubed fully cooked ham
2 tablespoons light mayonnaise
2 tablespoons low-fat sour cream or plain low-fat yogurt
1/2 teaspoon regular yellow sandwich mustard
1/2 teaspoon milk
1/8 teaspoon shallot salt or onion salt

1. Combine first 4 ingredients in a serving bowl.
2. In a small bowl, whisk together dressing ingredients and stir into salad. Chill for about an hour and serve.

Yield: 3-3/4 cups
189 calories per 1 cup serving
3.5 gms. fiber

Tuna Macaroni Salad

Macaroni salad is a favorite in our family any time of the year and with the addition of a can of tuna, a side dish becomes a main dish. Tuna and macaroni are pantry staples in most homes so dinner can quickly and inexpensively be prepared with what is readily available. A wonderful plus with most salad recipes is that almost any ingredient can be substituted with whatever you have available. Keep it simple. The most important thing is the family gathering together for the evening meal at the end of a long day. Blessings...

Recipe:

1-1/2 cups elbow macaroni
3/4 cup mayonnaise, I use lite
2 tbsp. apple cider vinegar
1 tbsp. wet mustard
1 tbsp. sugar (if needed)
1 tsp. salt
1/4 tsp. black pepper
1 cup sliced celery
1 cup chopped sweet green or red pepper
1/4 cup finely chopped onion
1 can (6 oz.) tuna, drained and flaked

1. Cook pasta according to package directions; drain and rinse under cold running water to cool.
2. In a large bowl combine the mayo, vinegar, mustard, sugar (if using), salt and pepper.
3. Add remaining ingredients and toss to coat. Cover and chill to blend flavors.

Yield: 6 cups
218 calories per cup if using lite mayo
2 gms. fiber

Cold Meat Salad

Salads are a great way to use leftover meat. This salad is wonderful on it's own as a main dish or used as a sandwich filling, as I have done here. The salad makes a nice filling for pita bread for something a bit different from the usuall sandwich bread. This tasty recipe comes from Marlene Sorosky's Cookery for Entertaining, with just a few minor adjustments. Blessings...

Recipe:

1/2 cup chopped green onions (I have also used white onion)
1 cup finely chopped celery
1/2 cup coarsely chopped pecans, lightly toasted and cooled
1/2 (10-oz.) pkg. frozen peas, thawed and drained on paper towels
2 cups diced cooked ham, beef, chicken or turkey
1/2 cup light mayonnaise
2 tsps. prepared mustard

1. Combine first 5 ingredients in a bowl.
2. Whisk together mayonnaise and mustard until smooth; stir into salad until well combined.
3. Cover and refrigerate several hours or overnight to blend flavors.

 Yield: 4 cups
315 calories per 1 cup serving using lean ham and light mayo
4 gms. fiber
 Note: To toast pecans, spread on a rimmed baking sheet and bake in a 350 degree oven for about 10 minutes, stirring twice. I also use a frying pan over low heat for about 10 minutes. The pecans will begin to smell so fragrant and wonderful in about 10 minutes, and they will have a bit of crunch.
Note: We use about 1/2 cup salad for a sandwich.

Ham and Fruit Pasta Salad

This lovely low-fat salad is perfect for spring and summer lunch's or a light dinner. The dressing is made of fruit yogurt rather than higher calorie mayonnaise or oil keeping the calorie count per cup of salad fairly low. Add any combination of fruit you like, and certainly chicken would be as good as the ham. We eat a lot of main dish salads as the weather turns warm and this is a favorite. They are great to have prepared in advance on busy days. This salad can be prepped and stored in separate bowls until time to throw it all together at suppertime. Blessings...

Recipe:

1-1/2 cups uncooked spiral pasta
1 carton (6 oz.) Pina Colada yogurt
2 tbsp. plain low-fat yogurt
2 tsp. fresh lime juice
1/2 cup halved seedless grapes
1 cup sliced fresh strawberries
1 cup diced cooked ham

1. Cook pasta according to package directions; rinse in cold water and drain. Cool completely.
2. In a small bowl whisk together the yogurt and lime juice until smooth. Cover and refrigerate until ready to use.
3. In a serving bowl combine the fruit, ham and cooled pasta; stir in dressing and serve.

Yield: 4-1/2 cups
211 calories per cup
Note: To serve this salad as a side dish, omit the meat and add more fruit.

Cashew Chicken Salad with Sesame Dressing

I love main dish salads, especially those that have an Asian flair. One day, about a month ago, when I wanted to prepare a salad of this type for dinner but didn't have my favorite bottled dressing on hand, this low calorie dressing was created to meet the need. It has a very subtle sesame flavor that comes from a bit of sesame oil and the wonderful flavor of Chinese Five Spice Powder. Blessings...

Recipe:

1/2 tsp. sesame oil

2 tbsps. rice vinegar

2 tbsps. soy sauce

2 tbsps. honey

1/4 tsp. Chinese Five Spice Powder

Whisk all ingredients together in a small bowl.

Serve dressing over a salad of:

Mixed greens or cabbage

Mandarin orange slices

Sliced green onion

Sliced celery

Dried sweetened cranberries

Cashew halves and pieces

Chopped cooked chicken

And of course, anything else that you and your family love in an Asian salad.

Dreamy Chicken Salad

This wonderful chicken salad recipe has only a few ingredients and doesn't take much time to put together. It isn't a traditional chicken salad at all in that it has minced crystallized ginger added. I had never tried crystallized ginger in a chicken salad until I came across this recipe in a catalog. I did adapt the recipe a bit for our taste. Do look for an Italian-Style seasoning blend in the market as opposed to Italian seasoning, which is stronger in flavor. The recipe would be very easy to double for a larger family or lunch with friends. Serve it with other cold salads for a lovely meal. Blessings...

Recipe:

3 cups cooked chicken breast chunks (about 1 lb. boneless/skinless chicken breast, cooked)

1/2 cup broken pecans or walnuts, lightly toasted

2 tbsps. crystallized ginger, finely minced

Dressing:

1/3 cup mayonnaise, regular or light

1/3 cup buttermilk

2 tsp. Italian-Style seasoning blend

1/4 - 1/2 tsp. freshly ground black pepper

1/4 tsp. salt, or more to taste

1. Combine first three ingredients in a salad bowl.

2. Combine dressing ingredients in a small bowl and whisk until thoroughly blended and smooth. Pour over salad and stir well to combine thoroughly. Taste and add more salt and pepper, if needed. Serve immediately.

Yield: 3-4 servings

430 calories per cup

Greek Pasta Salad

I had some feta cheese leftover from another use and decided to give this salad recipe a try before the cheese "expired". The salad is yummy and the recipe simple. I adapted this recipe from a Taste of Home reader- contributed recipe in their 2009 cookbook. My guess is that most children would not care for the strong flavors in this salad, but my hubby and I thought it was wonderful. Maybe you will, too! Blessings...

Recipe: 

1-1/2 cups uncooked penne pasta (I used Barilla Plus for extra fiber)
1 cup cubed cooked turkey or chicken
1/2 cup sliced ripe olives
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
1/3 cup lite Caesar salad dressing

1. Cook pasta according to package directions; drain and rinse under cold running water.
2. In a serving bowl, combine the pasta, chicken or turkey, olives, peppers and feta cheese. Add salad dressing and toss to coat. Cover and refrigerate until serving time.

Yield: 4-1/2 cups or 4 servings
223 calories for 1-1/8 cups
2 gms. fiber

Chicken Caesar Salad

Caesar salads are among our favorites and adding chicken to make the salad a main dish is a regular for me on busy days. I have another Caesar salad recipe posted which includes grapes for a bit of a twist. That recipe was posted on 4/6/2012, if you would like to check it out. Last evening I added some strawberries for another change and a little more color.

This salad has no particular recipe, just throw it together with the usual ingredients and some cooked, cubed chicken. I use Caesar salad croutons, torn romaine lettuce, fresh grated Parmesan cheese, and my favorite creamy Caesar salad dressing. If we want low calorie, I use lite dressing. Not my hubbies favorite, but it works and cuts the calorie count way down. Simple, tasty and cool when the temps are in the 90's day after day. Blessings.

Tip: If you don't have cooked packaged chicken on hand, but do have chicken breasts in the freezer, this is a very easy way to cook them. Place the thawed boneless and skinless chicken breasts in a covered skillet or saucepan in a single layer. Add chicken broth to cover about half-way up the thickest piece of meat. Bring the broth to a simmer, cover and cook for about 20 minutes for 5 ounce pieces of chicken, turning half-way through the cooking time. Adjust the cooking time as needed for the weight of the chicken breasts. Leave the chicken in the broth to cool for about 1/2 hour. The chicken is moist and flavorful, and much less expensive than buying already cooked.

Low Calorie Italian Tuna Salad

A few years back when my husband wanted to lose some weight I went on a hunt for some new low calorie recipes to add to our menu. The weight loss took several months and he grew very tired of low calorie meals, but the effort paid off with the loss of about twenty-five pounds. My husband is a meat-and-potato guy, so this was very tough for him, but he really appreciated my efforts in the kitchen. It was fun and challenging to be as creative as possible to help him stay the course.

This recipe for Italian Tuna Salad is one of the recipes I tried. I made a few changes to better suit our likes. The salad dressing I use is lite, not fat-free, so my calorie count is a little higher than it would otherwise be. We still are enjoying this salad, after weight loss, during the hot summer months. The vegetables, hunks of white Albacore tuna and beans cause it to be a hearty and satisfying salad even when not looking to lose weight. Blessings...

Recipe: 

1 can (15 ounces) cannelini beans, rinsed and drained
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup chopped onion, red or white
1/2 cup chopped celery
1/4 cup sliced green onions
1/2 cup sliced ripe olives
2 garlic cloves, minced (about 1 tbsp.)
2 tbsps. minced fresh parsley
1 cup lite Italian Salad Dressing
2 cans (5 ounces each) solid white Albacore tuna (about 2 cups meat)

Combine all ingredients in a large salad bowl; cover and refrigerate for at least an hour to blend flavors.

Yield: 6-1/2 cups
175 calories per cup
3.5 grams fiber per cup

Chicken and Black Bean Salad

The recipe for this tasty southwestern-flavored main dish salad is another one that comes via a reader contribution to a Taste of Home Magazine from many years ago. I am so thankful that I keep all of these old magazines with my notes from the times when I first tried the recipe. I have been rediscovering many recipes that I haven't made in years, and the rediscovery process has been fun.

I remember when we moved my mom and dad from one home to another many years ago and I came across boxes of old magazines that mom had saved, some going back to my teen years. I'm not there. I'll never forget mom telling my very irritated father that someday she just might want one of those recipes. You know, you just never do know. Some of the old recipes are the absolute best in all the world, especially for making memories around good old-fashioned comfort food. Blessings...

Recipe:

1/3 cup olive or vegetable oil
2 tbsps. fresh lime juice
2 tbsps. chopped fresh cilantro or parsley
1-1/2 tsps. sugar
1 garlic clove, minced
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) Mexicorn, drained
1 medium sweet red pepper, chopped
1/3 cup sliced green onions
1-1/2 cups cooked chicken strips (Southwestern-flavored chicken strips are wonderful in this dish, if you don't want to cook your own).
torn romaine lettuce

1. In a small bowl, mix lime juice, cilantro, sugar, garlic, chili powder, salt and pepper. Allow to sit while you prepare the remainder of the salad as this will allow for the sugar and salt to dissolve in the lime juice.
2. In a large salad bowl, combine the beans, corn, red pepper, green onions and chicken pieces.
3. Slowly drizzle the oil into the lime juice and spices while whisking to blend completely.
4. Pour the dressing over the salad and mix thoroughly.
5. Place torn romaine lettuce on dinner plates and top with salad. By doing it this way, if you have leftovers you won't have wilted lettuce in the salad. Cover the leftover salad and store in the refrigerator for another meal. Simple and delicious!

Yield: 6 cups salad

Flock of Geese Chicken Salad

This recipe is another from Taste of Home Magazine that goes back a number of years and that I have only gotten around to trying this week. Better-late-than-never applies here as this is a delicious salad. The lady that contributed the recipe to the magazine stated that the salad was named after a time-honored quilt pattern, one which I have never heard of. I wish my grandmother was still alive so I could ask her about the name; she was an avid quilter and may have known the origin of the name. Anyway, this salad is full of cashews, grapes and chicken in a very simple dressing so as not to detract from the flavors of the salad ingredients. We loved it; maybe you and your family will, as well. Blessings...

Recipe:

2 lbs. boneless skinless chicken breast halves, cooked and cubed
2 cups seedless red grapes, halved
2 cups salted cashew halves
2 celery ribs, sliced
3/4 cup mayonnaise (I used light successfully)
1/2 cup sour cream (again, I used light)
1 tbsp. tarragon or white wine vinegar (I used white wine vinegar. The vinegar gives just a hint of flavor)

1. In a large bowl, combine the first four ingredients; set aside.
2. In a small bowl, combine mayonnaise, sour cream and vinegar; stir until dressing ingredients are well-combined and smooth. Pour over chicken mixture; toss to coat.
3. Cover and refrigerate for at least 1 hour to blend flavors.

Yield: 8 or more servings, depending on appetites
Note: I cut the recipe in half for the two of us. The half recipe made about 4-1/2 cups which will serve us for two meals as I serve other salads alongside. If you do the same, take out what you will need for one meal and add half of the cashews saving the remainder of the cashews to add the next evening. Cashews are a soft nut that will lose all of their crunch if left overnight in the dressing.

Hawaiian Chicken Salad

In the heat of summer, a cold main dish salad served alongside other chilled salads is a helpful way to beat the heat in the kitchen. This recipe for chicken salad has a nice blend of curry, pineapple and rice to give it a gentle Hawaiian flair. The curry is not strong, so if you like a bolder flavor, please do adjust the spiciness to your families taste.

The coleslaw pictured is Pajaro Valley Coleslaw Crunch that I made with chicken for a main dish that was posted on 5/20/13. Here I've served it as a side dish without the chicken. The raspberry gelatin recipe will be posted next week. It's a refreshing, kid-friendly little concoction that I came up with on a whim. I have a little granddaughter that adores raspberries; a grandmother's heart in action. Blessings...

Recipe:

2 cups cooked, diced chicken breast
1 cup cooked rice
1 cup diced celery or green pepper
2 tbsps. coconut, more if you love the stuff, omit if you don't
2 cups pineapple tidbits, drained
2 green onions, sliced
3/4 cup mayonnaise, light works fine
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/2 tsp. curry powder
1/8 tsp. pepper

1. In a salad bowl, combine chicken, rice, celery or green pepper, coconut, pineapple and onion.
2. In another bowl, whisk together dressing ingredients and stir into salad to thoroughly combine. Chill thoroughly before serving to blend flavors.

Yield: about 6 cups

Note: To make the dressing lower in calories, I will use half light mayonnaise and half plain non-fat yogurt.

Salsa Chicken Salad

Main dish salads are great for hot summer days. This recipe takes a little bit more time to prepare because of the time involved in washing and chopping the fresh cilantro, but if you love cilantro as much as I do, you won't mind. The dried cilantro just doesn't have the wonderful fresh flavor needed for a cold salad. A few members of the family working together will make short order of the preparations. We enjoyed cold slices of cantaloupe alongside our salad, with Chocolate Raspberry Squares, posted on 8/27/12, for dessert. Yummy!

Recipe:

1 tbsp. olive oil
1 tsp. salt
1-1/2 cups instant brown rice
1-1/2 cups water
2 cups cooked cubed chicken
2 garlic cloves, minced or 1/2 tsp. garlic powder
1/4 cup mayonnaise, light is fine
1/2 cup salsa or picante sauce
1/2 cup coarsely chopped fresh cilantro
1 tsp. fresh lime juice
1 can (16 oz.) black beans, rinsed and drained
6 green onions, including tops, chopped (about 1/2 cup)
3 tbsps. canned diced green chilies
salt and pepper to taste

1. Combine olive oil, salt, rice and water in a microwave safe bowl. Cover and cook on high power for 10 minutes, or until rice is tender. Remove from microwave and let sit to steam for 5 minutes. Uncover and refrigerate for 2 hours.
2. Combine rice, chicken, beans, green onion and chilies in a salad bowl.
3. Combine garlic or garlic powder, mayonnaise, salsa, lime juice and cilantro in a small bowl; stir into salad. Cover and refrigerate for 1 hour to blend flavors. Taste and add salt, pepper and more lime juice, if needed.

Yield: 6 cups
4.4 grams fiber per cup

Chicken Waldorf Salad

This recipe takes the classic Waldorf Salad and turns it into a main dish for a hot summer day. The combination of chicken and fruit is wonderful with the crystallized ginger, a different twist for salad in our home. I did make the original salad without the addition of the ginger and it was very good, the ginger just gives it a new flavor. I do hope you might give it a try for your family, blessings...

Recipe:   

2 cups chopped, cooked chicken
1 cup diced celery
1 cup grapes, halved
1 can (11 oz.) Mandarin oranges, drained
1 cup diced apple
1/4 cup broken pecans, toasted
1/2 cup plain yogurt
1/2 cup mayonnaise (light is fine)
2 tsps. honey
1 tsp. fresh lemon juice
2 tsps. brandy
1 tbsp. minced crystallized ginger (opt.)

1. Toss together chicken, fruit and pecans.
2. Whisk together dressing ingredients.
3. Gently stir dressing into chicken and fruit; serve immediately.

Note: Toast the pecans in a small frying pan over low heat for about 10 - 15 minutes, stirring often. Watch carefully so they don't burn. Let cool before adding to salad. Toasting the nuts brings out the flavor, so it is well worth the effort.
Note: If you have leftovers, they taste fine, but you will need to drain off the extra moisture that comes from the fruit juices.

Serves: 4

California Beef Salad

This is a wonderful recipe for those times when there is leftover beef in the fridge. Whenever we barbecue beef I plan on this salad to use up leftovers. It isn't a pretty sight, hence no picture, but it is a hearty main dish salad that is very tasty and satisfying. Blessings...

Recipe:

1/4 cup red wine vinegar
1/4 cup water
2 tbsps. fresh lemon juice
2 tbsps. sugar
1/4 tsp. dillweed
1/2 tsp. salt
1/4 tsp. garlic powder
freshly ground pepper to taste
3 cups leftover cold beef, cut into strips
1 small onion, thinly sliced
1 head romaine lettuce
1 cup sour cream, lite is fine

1. In a small saucepan, simmer the first 8 ingredients for 15 minutes. Cool.
2. Combine marinade with the beef and onion and chill overnight. Drain, reserving marinade.
3. Tear the lettuce into a large salad bowl. Top with the beef and onion.
4. Combine the sour cream with the reserved marinade and whisk until smooth.
5. Toss the dressing with the lettuce and beef and serve.

Serves 6