Anns Famous Salad Recipes

ANN'S FANTASTIC FRUIT SALAD

Ann's Fantastic Fruit Salad image

This is a fruit salad my mother-in-law makes, and it is just wonderful and probably the best I have ever had. If you don't like a particular fruit, just substitute it with one that you like! Sometimes my mother-in-law uses peeled and chopped pear in this recipe, you can use pomegranate seeds, mandarin oranges...just whatever seasonal fruit is available to you, it's a very forgiving recipe and completely full of vitamins.

Provided by witchywoman

Categories Salad Fruit Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

1 Ruby Red grapefruit - peeled, segmented, and chopped
1 large navel orange - peeled, segmented, and chopped
2 Granny Smith apples - peeled, cored, and diced
1 (15 ounce) can pineapple chunks, drained (juice reserved)
1 (10 ounce) jar maraschino cherries, drained and halved
1 cup grapes, halved
2 bananas, sliced
½ cup sweetened flaked coconut
½ cup chopped walnuts
1 teaspoon white sugar, or more to taste

Steps:

Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a large bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar; stir to coat. Cover and refrigerate to blend flavors, at least 1 hour.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 43.5 g, Fat 6.4 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 15.2 mg, Sugar 25.4 g

SUPER-ZESTY POTATO SALAD

Super-Zesty Potato Salad image

Provided by Anne Burrell

Time 35m

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 large egg yolks
1/4 cup red wine vinegar
1 tablespoon dijon mustard
Kosher salt
1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut)
2 1/2 pounds small red bliss potatoes, quartered
3 cloves garlic, smashed
Kosher salt
6 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 red onion, diced
3 stalks celery, diced
1/2 cup red wine vinegar
1/2 cup dijon mustard

Steps:

Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.

ANN'S ROASTED POTATO SALAD

Ann's Roasted Potato Salad image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

Ingredients

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

Steps:

Preheat oven to 375 degrees F.
Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

ANN'S FANTASTIC FRUIT SALAD

Ann's Fantastic Fruit Salad image

This is a fruit salad my mother-in-law makes, and it is just wonderful and probably the best I have ever had. If you don't like a particular fruit, just substitute it with one that you like! Sometimes my mother-in-law uses peeled and chopped pear in this recipe, you can use pomegranate seeds, mandarin oranges...just whatever seasonal fruit is available to you, it's a very forgiving recipe and completely full of vitamins.

Provided by witchywoman

Categories Fruit Salads

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

1 Ruby Red grapefruit - peeled, segmented, and chopped
1 large navel orange - peeled, segmented, and chopped
2 Granny Smith apples - peeled, cored, and diced
1 (15 ounce) can pineapple chunks, drained (juice reserved)
1 (10 ounce) jar maraschino cherries, drained and halved
1 cup grapes, halved
2 bananas, sliced
½ cup sweetened flaked coconut
½ cup chopped walnuts
1 teaspoon white sugar, or more to taste

Steps:

Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a large bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar; stir to coat. Cover and refrigerate to blend flavors, at least 1 hour.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 43.5 g, Fat 6.4 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 15.2 mg, Sugar 25.4 g

ANNE'S BEST CAESAR SALAD

Anne's Best Caesar Salad image

My SIL makes this for family gatherings and it's always a favorite. She just shared the recipe with me so I'm sharing it with Zaar friends, too!

Provided by DebS 2

Categories Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons mayonnaise
1/2 lemon, juice of
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon fresh coarse ground black pepper
1 head romaine lettuce, washed, dried, and torn into bite-size pieces
1/2 cup grated parmesan cheese
1 (10 ounce) package thick croutons

Steps:

Combine olive oil, mayo, lemon juice, anchovy paste, Worcestershire sauce, mustard and pepper.
Stir with a fork until well blended.
Add lettuce and toss well to coat evenly with dressing.
Add cheese and croutons and toss again.

Nutrition Facts : Calories 331.4, Fat 14.4, SaturatedFat 3.4, Cholesterol 9.7, Sodium 570.7, Carbohydrate 40.6, Fiber 4.7, Sugar 1.8, Protein 10.6