Wellness of Waterat Spectrum Resort Orlando
Mint-Cucumber Tomato Sandwiches
- 3 tablespoons butter, softened
- 8 slices sourdough bread
- 1 large cucumber, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup fresh mint leaves
Macaroni Coleslaw
- 1 package (7 ounces) ring macaroni or ditalini
- 1 package (14 ounces) coleslaw mix
- 2 medium onions, finely chopped
- 2 celery ribs, finely chopped
- 1 medium cucumber, finely chopped
- 1 medium green pepper, finely chopped
- 1 can (8 ounces) whole water chestnuts, drained and chopped
- 1-1/2 cups Miracle Whip Light
- 1/3 cup sugar
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cook, drain, and rinse macaroni. Transfer to a large bowl; add coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
Tropical Layered Chicken Salad
- 1/2 cup chopped peeled mango
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1/3 cup olive oil
- 4 boneless skinless chicken breast halves (8 ounces each)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper
- 5 cups torn romaine
- 1 medium sweet red pepper
- 2 cups chopped peeled mangoes
- 3 medium ripe avocados, peeled and chopped
- 1/2 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 1/4 cup minced seeded jalapeno pepper
- 2 tablespoons lime juice
- Crushed tortilla chips (optional)
Place the first 5 ingredients in a blender. While processing, gradually add oil in a steady stream; set aside.
Sprinkle chicken with 1/2 teaspoon salt and pepper; place on a greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces.
Layer lettuce, chicken, red pepper and chopped mangoes in a 3-qt. dish. In a large bowl, gently combine avocados, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate for 30 minutes. Just before serving, pour vinaigrette over salad. If desired, sprinkle with tortilla chips.
Antipasto Marinated Vegetables
- 3 celery ribs, sliced
- 3 large carrots, sliced
- 1 medium green pepper, julienned
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
- 1 jar (4-1/2 ounces) whole mushrooms, drained
- 3/4 cup sliced ripe olives
- 3/4 cup olive oil
- 1/3 cup white wine vinegar
- 2 green onions (white parts only), thinly sliced
- 2 garlic cloves, minced
- 1-1/2 teaspoons sugar
- 3/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 jar (2 ounces) pimiento strips
- 2 tablespoons minced fresh parsley
Place into 1-inch of water: celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives.
In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.
Light Strawberry Pie
- 1 sheet refrigerated pie crust
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 package (3 ounces) strawberry gelatin
- 4 cups sliced fresh strawberries
- Whipped cream (optional)
Preheat the oven to 450°. Unroll the crust into a 9-in. pie plate. Trim edge. Line crust with a double thickness of heavy-duty foil or parchment. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes.
Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.
