SMOKED PAPRIKA POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
- Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.
SMOKED PAPRIKA VINAIGRETTE
This tasty salad dressing also makes a great marinade. It's so easy to throw together with your food processor. Add a pinch of sugar if too tart.
Provided by DC Girly Girl
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.
Nutrition Facts : Calories 116 calories, Carbohydrate 9.4 g, Fat 9.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 166 mg, Sugar 8 g
PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING
Provided by Amanda Freitag
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Toss the chopped romaine with 1/2 cup of the BBQ Ranch Dressing and evenly distribute among four serving bowls. Top each with some croutons, tomatoes, cheese, corn, hearts of palm, avocados and Pulled Pork. Serve with the remaining 1/2 cup dressing on the side.
- Preheat the oven to 300 degrees F.
- In a medium bowl, add the sugar, garlic powder, onion powder, paprika, pepper, salt and cayenne, and mix until combined.
- Rub the pork with the spice mix and place in a high-sided baking dish. Pour the stock in bottom of the pan, then squeeze the orange juice over the pork and toss in the rinds. Cover with foil and bake until the pork starts to fall apart, 4 hours.
- Remove the orange rinds from the pan and discard. Cool the pork to handle, and then shred and mix with the cooking liquid.
- In a large bowl, mix together the mayonnaise, sour cream, buttermilk, BBQ sauce, parsley, chives, dill, lemon juice, mustard, pepper, cayenne and garlic. Season the dressing with salt.
BARBECUE PORK COBB SALAD
Steps:
- In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender., Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.
Nutrition Facts : Calories 492 calories, Fat 24g fat (9g saturated fat), Cholesterol 185mg cholesterol, Sodium 868mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 7g fiber), Protein 35g protein.
AUTUMN COBB SALAD WITH SMOKY PAPRIKA DRESSING
Yield 4
Number Of Ingredients 21
Steps:
- Instructions Preheat the oven to 425 degrees. Spread the pumpkin (or squash) pieces on a sheet pan and toss them with 1 1/2 tablespoon of olive oil and sprinkle them with kosher salt. Roast them for about 20 minutes until golden and tender. Remove and set aside to cool. On a separate sheet pan, toss the seeds from the pumpkin with ½ tablespoon of olive oil and a little kosher salt. Place the seeds in the oven and roast for about 7 minutes until golden. Remove and set aside to cool. For the dressing: In the jar of a blender, combine the pumpkin chunks, garlic, olive oil, red wine vinegar, smoked paprika and salt and puree on high until well combined and smooth. Set Aside. First shred the lettuce finely and lay down on the platter. Arrange all of the ingredients in rows over the lettuce. Sprinkle the top with the parsley. Serve with the Smoky Pumpkin Dressing.
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AUTUMN HARVEST COBB SALAD RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
Cuisine AmericanEstimated Reading Time 5 minsServings 4Total Time 1 hr 25 mins
- Combine shallot, brown sugar, dijon, paprika, salt, pepper, vinegar, and olive oil in a mason jar. Seal tightly, and shake until evenly combined. This can be done up to 3 days in advance. Keep refrigerated.
- Heat oven to 425°F. Place beets in a small baking dish. Rub with olive oil and season with salt and pepper. Cover with foil and roast until a knife easily goes through, about 40-50 minutes. Let cool then peel with a pairing knife and quarter.
- Place eggs in a small saucepan. Cover with cold water and add a handful of salt. Bring to a boil. Remove from heat, cover and let sit 12 minutes. Drain and rinse with cold water until cool enough to handle. Peel and cut in half.
- Arrange the lettuce in a large bowl or platter then top with quartered beets, halved eggs, sliced chicken, crumbled bacon, chopped avocado, chives, sliced radishes, and feta. Drizzle dressing over the top, season with salt and serve!
AUTUMN COBB SALAD - A SAUCY KITCHEN
From asaucykitchen.com
5/5 (1)Total Time 45 minsCuisine AmericanCalories 511 per serving
- Preheat oven to 400°F/200°C. Lay sweet potatoes in a single layer on a large baking sheet. Drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss. Bake for 25 minutes or until fork tender.
- While the sweet potatoes are cooking, heat a tablespoon oil on a grill pan on medium high heat. Add the chicken on cook on each side about 5 minutes or until cooked through. Remove from the heat when cooked and let rest before cutting into it. Just before assembling the salad chop the chicken into bite sized pieces.
- In a large salad bowl and the salad greens. Top with rows of bacon, chicken, had boiled eggs, avocado, pecans, apple, and sweet potato. Drizzle over the dressing and serve.
- Add the vinegar, syrup, garlic, mustard, salt, pepper and pepper flakes to a bowl or a mason jar and whisk to mix. Slowly stream in the olive oil while mixing, or add it to the jar and shake the dressing for 15 seconds.
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