Deluxe Dinner Salad For 2 Recipe Pizza

DELUXE DINNER SALAD FOR 2

Deluxe Dinner Salad for 2 image

There's a restaurant in town that serves the best dinner salads! No browned, lifeless iceberg lettuce with one measly, anemic-looking tomato imposter-oh no! This salad is colorful and nutritious. Of course, since this is a dinner salad, you have your choice of salad dressing-mine being in this case the house honey mustard of which recipe #13228 is a very close fascimile. An outright stolen recipe it is-but you already knew that. (If on hand, sometimes I throw in a few sliced black olives.)

Provided by COOKGIRl

Categories Beans

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 head romaine lettuce, washed, dried and chopped
1/2 cup dark red kidney beans
1/2 cup garbanzo beans
1/2 cup carrot, cut into small matchsticks
1/2 cup corn
1/2 small cucumber, cut into slices
4 -6 small cherry tomatoes
1/4 cup red onion ring

Steps:

Arrange the romaine lettuce on two salad plates.
Divide the remaining ingredients and arrange in small "mounds" on each plate.
Top with the red onion rings.
Serve dressing of your choice on the side. See how easy that was?

Nutrition Facts : Calories 252.8, Fat 2.6, SaturatedFat 0.3, Sodium 231.6, Carbohydrate 50.2, Fiber 15.3, Sugar 9.8, Protein 13.2

MIXED GARDEN SALAD FOR TWO

Mixed Garden Salad for Two image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 2 main course servings

Number Of Ingredients 13

Ingredients

3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried
1/2 red bell pepper, seeded, halved, and thinly sliced
1/2 yellow bell pepper, seeded, halved, and thinly sliced
8 sugar snaps peas, blanched or steamed
8 asparagus, blanched or steamed, chopped
5 broccoli florets, blanched or steamed, quartered
4 cauliflower florets, blanched or steamed, quartered
3 radishes, trimmed and quartered
2 scallions, white and green parts, chopped
1 medium carrot, grated
Kosher salt and freshly ground black pepper
Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island
1 large beefsteak tomato, cut into 8 wedges

Steps:

In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

DELUXE CHEF SALAD

Deluxe Chef Salad image

Provided by Food Network

Time 15m

Yield 1

Number Of Ingredients 14

Ingredients

2 oz Boar's Head Ovengold
Turkey Breast
1/2 oz Boar's Head Lacey Swiss Cheese
1/2 oz Boar's Head Yellow American Cheese
1 oz Avocado, Sliced
1 oz Celery, Julienne
1 oz Cucumber, Halved Lengthwise
1 oz Green Bell Peppers, Julienne
1-1/2 oz Romaine Lettuce
1-1/2 oz Spring Mix Lettuce
1-1/2 oz Tomato, Diced
1 Hard Boiled Egg
2 oz Boar's Head Deluxe Ham
1 oz Carrots, Julienne

Steps:

Slice cucumber and toss with lettuce, celery and carrots. Place leaf lettuce on plate or container as an under liner. Add the greens.
Place the remaining ingredients in neat rows across the greens. Slice the meat and cheese in strips and place on top of the salad. Serve with your choice of fat-free salad dressing.

DELUXE LAYERED SALAD

Deluxe Layered Salad image

Make and share this Deluxe Layered Salad recipe from Food.com.

Provided by Bev I Am

Categories Vegetable

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh spinach, torn
1 head lettuce, torn
6 large hard-cooked eggs, sliced
1 lb bacon, cooked and crumbled
1 (8 ounce) can water chestnuts, drained and sliced
1 (10 ounce) package frozen English peas, thawed
1 cup mayonnaise or 1 cup salad dressing
1/2 cup commercial sour cream
1/4 ounce package buttermilk-mayonnaise dressing mix
chopped parsley

Steps:

Layer first 6 ingredients in order listed in a large salad bowl.
Combine salad dressing, sour cream, and dressing mix; mix well and over top of the vegetables, sealing to edge of the bowl.
Garnish with chopped parsley.
Cover tightly and refridgerate for several hours or overnight.
Toss gently before serving.
Serves 12-15.

Nutrition Facts : Calories 278.1, Fat 21.6, SaturatedFat 7.6, Cholesterol 123.7, Sodium 400.2, Carbohydrate 10.9, Fiber 3, Sugar 3.1, Protein 10.8

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