Loaded Avocado BLT
1/2 small ripe avocado, peeled
2 tablespoons mayonnaise
1/2 teaspoon lemon juice
2 tablespoons crumbled Gorgonzola cheese
4 slices Italian bread, toasted
1-1/2 cups fresh baby spinach
4 tomato slices
4 thick-sliced applewood smoked bacon strips, cooked
Mash avocado with a fork; stir in mayonnaise and lemon juice. Gently stir in cheese. Spread over all toast slices. Top 2 slices of toast with spinach, tomato, bacon, and remaining pieces of toast, avocado spread side down.
Refreshing Shrimp Salad
1 package (5 ounces) spring mix salad greens
1 pound cooked medium shrimp, peeled and deveined
1 large navel orange, peeled and sectioned
1 medium ripe avocado, peeled and chopped
1 cup fresh strawberries, quartered
1/2 cup thinly sliced green onions
Salad dressing of your choice
On each of the 4 serving plates, arrange salad greens, shrimp, orange, avocado, strawberries, and onions. Drizzle with dressing.
Crunchy Tuna Salad with Tomatoes
2/3 cup reduced-fat mayonnaise
1/2 cup chopped sweet onion
1 celery rib, chopped
1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
3/4 teaspoon pepper
1 can (12 ounces) albacore white tuna in water, drained and flaked
4 medium tomatoes, cut into wedges
In a small bowl, combine mayonnaise, onion, celery, parsley, and pepper. Stir in tuna. Serve with tomato wedges
Classic Cobb Salad
6 cups torn iceberg lettuce
2 medium tomatoes, chopped\
1 medium ripe avocado, peeled and chopped
3/4 cup diced fully cooked ham
2 hard-boiled large eggs, chopped
3/4 cup diced cooked turkey
1-1/4 cups sliced fresh mushrooms
1/2 cup crumbled blue cheese
Salad dressing of choice
Optional: Sliced ripe olives and lemon wedges
Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.
Focaccia Sandwiches
1/3 cup mayonnaise
1 can (4-1/4 ounces) chopped ripe olives, drained
1 focaccia bread (about 12 ounces), split
4 romaine leaves
1/4 pound shaved deli ham
1 medium sweet red pepper, thinly sliced into rings
1/4 pound shaved deli turkey
1 large tomato, thinly sliced
1/4 pound thinly sliced hard salami
1 jar (7 ounces) roasted sweet red peppers, drained
4 to 6 slices provolone cheese
In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 pieces; secure with toothpicks.
Fruity Chicken Salad Mini Sandwiches
6 cups chopped cooked chicken
3/4 cup sliced fresh strawberries
1/2 cup halved seedless red grapes
2 celery ribs, finely chopped
1/3 cup chopped pecans, toasted
3/4 cup sour cream
3/4 cup mayonnaise
1/3 cup chopped fresh basil
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
24 potato dinner rolls or Hawaiian sweet rolls, split
Place first 5 ingredients in a large bowl. In a small bowl, mix sour cream, mayonnaise, basil, lemon juice and seasonings; stir into chicken mixture. Refrigerate, covered, until serving. To serve, fill each roll with 1/3 cup chicken mixture.