Contest Winning Garden State Salad Recipes

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CONTEST-WINNING GARDEN STATE SALAD



Contest-Winning Garden State Salad image

New Jersey is the Garden State, so I enjoy preparing this vegetable salad using some of my state's best products.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 16

3 tablespoons cranberry juice
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
2 green onions, finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 medium head iceberg lettuce, shredded
2 medium carrots, shredded
2 celery ribs, chopped
2 green onions, thinly sliced
2 medium tomatoes, seeded and diced
1 small cucumber, sliced

Steps:

  • In a small bowl, whisk the first nine ingredients. Refrigerate for at least 1 hour., In a large salad bowl, combine the lettuce, carrots, celery, onions, tomatoes and cucumber. Just before serving, whisk dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein.

SUNNY'S EASY GRILLED GARDEN STATE SALAD



Sunny's Easy Grilled Garden State Salad image

Provided by Sunny Anderson

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons honey
1 teaspoon liquid smoke
Two 1-inch slices pork roll
2 ears corn
Olive oil, for brushing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon deli mustard
1 teaspoon chopped fresh cilantro, plus extra for garnish
2 sprigs fresh thyme, leaves stripped and chopped, plus extra for garnish
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 beefsteak tomatoes, seeded and chopped
Chopped fresh cilantro or parsley, for garnish

Steps:

  • For the pork roll and corn: Preheat the grill to 400 degrees F.
  • Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Place the pork roll slices and corn on the grill above the direct heat, flipping the pork once when a peek beneath reveals grill marks, 3 to 5 minutes total, and rolling the corn occasionally to get some charred kernels, about 10 minutes total. Let cool enough to handle, then chop the pork into cubes small enough to fit on your fork with the other ingredients, like corn and tomato. Cut the kernels of corn off the cobs and discard the cobs. Add the pork and corn kernels to a large bowl.
  • For the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of black pepper in a small jar with a lid or in small bowl. Shake or whisk until combined.
  • For the salad: Add the chopped tomatoes to the bowl with the chopped pork roll and corn. Drizzle over the dressing and gently toss. Garnish with additional chopped cilantro and thyme.

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