Aida Salad Recipes

AIDA SALAD

Aida Salad image

Make and share this Aida Salad recipe from Food.com.

Provided by CJAY8248

Categories European

Time 22m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 head chicory lettuce, washed, dried, torn into bite-sized pieces, and chilled
1 (9 ounce) package frozen artichoke hearts, cooked, chilled, and cut into halves
1 pimiento, drained and cut into strips
2 hard-cooked egg whites, chopped
1/3 cup olive oil
2 tablespoons wine vinegar
salt, pepper to taste
2 medium tomatoes, peeled and sliced

Steps:

Place chicory in a salad bowl.
Top with artichoke hearts, pimiento strips, and chopped egg whites.
Combine remaining ingredients, except tomatoes, and pour over salad. Toss lightly.
Add tomatoes; toss. Serve at once.

Nutrition Facts : Calories 207.6, Fat 18.4, SaturatedFat 2.6, Sodium 104.2, Carbohydrate 8.6, Fiber 3.4, Sugar 2.5, Protein 4.2

SIMPLE ASIAN FRUIT SALAD

Simple Asian Fruit Salad image

Provided by Aida Mollenkamp

Categories dessert

Time 7m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup water
1 cup sugar
1 (1-inch) piece ginger, peeled
4 peppercorns, smashed
2 cups diced mango
2 cups diced papaya

Steps:

In a small saucepan, combine the water, sugar, ginger and peppercorns. Heat until sugar is dissolved. Remove from heat and strain into a small bowl or pitcher. Combine mango and papaya in a serving bowl, pour over the syrup and serve.

AIDA'S CORN, TOMATO AND AVOCADO SALAD

Aida's Corn, Tomato and Avocado Salad image

Provided by Aida Mollenkamp

Time 25m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced

Steps:

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
Photography by Kate Sears

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