EMERALD FRUIT SALAD
Beth Scholke of Barrington, Illinois coast and appealing assortment of green fruits with a tangy citrus dressing to create this refreshing salad. "It's great for picnics and family gathering, because it's simple yet crowd-pleasing," she reports.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the fruit. In a small bowl, combine the yogurt, sugar, orange juice and peel. Spoon over fruit; serve immediately.
Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 31mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
EMERALD GREEN SALAD
Make and share this Emerald Green Salad recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place marshmallows and milk in top of a double boiler. Heat until marshmallows are melted. Add Jello and stir until dissolved; cool.
- Beat cream cheese until light and fluffy. Mix with pineapple, then stir into marshmallow mixture.
- Fold in Cool Whip and nuts, turn into dish and chill until firm.
Nutrition Facts : Calories 376.9, Fat 22.7, SaturatedFat 7.9, Cholesterol 21.3, Sodium 146.4, Carbohydrate 41.6, Fiber 2.1, Sugar 32, Protein 5.8
EMERALD GREEN CABBAGE SALAD
I named this salad so because of its gorgeous emerald-color dressing. I've tried many different versions of it (nobody minds eating Succos food in the spring - it's better than eating Pesach food on Chanukah, which we often do because of deadlines!), and they all went over very well. Personalize the salad and garnish to your liking. My favorite is cabbage with small chunks of dried apricot. Love the flavor and color combo. Thanks go to my daughter-in-law Chaya for the idea. READ MORE
Provided by Recipe By Brynie Greisman
Categories Salads
Yield 8
Number Of Ingredients 22
Steps:
- Place all ingredients in a small frying pan and heat together for about 10 minutes over a low/medium flame. When the nuts start to pop, they're ready.
- Place all ingredients in the food processor fitted with the knife blade. Blend together for a few minutes until it turns emerald green. (This lasts in the fridge for about two weeks.)
- Pour cabbage into a large bowl. Add add-ins of your choice, or leave as is. I often just serve this salad with cabbage alone.
- Immediately before serving, add dressing to taste. Mix together well.
- Top with roasted nuts or serve nuts on the side. Alternatively, you can add chopped candied pecans instead.
GINA'S GREEN BEAN SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, over medium heat, add the beans and blanch for 3 minutes. Remove from water and shock in an ice bath. Drain, pat dry and add to a large serving bowl. Add the remaining ingredients and toss.
Nutrition Facts : Calories 232 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 457 milligrams, Carbohydrate 13 grams, Fiber 1.5 grams, Protein 8 grams, Sugar 6 grams
GREEN PEPPER AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.
EMERALD-GREEN VELVET SOUP
This simple recipe transforms leafy greens into a silky-textured, vibrant puree. The soup's rich color makes this dish a natural choice for a spring brunch -- or a lush first course for an intimate dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a large heavy pot or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cover and cook, stirring occasionally until onion has softened, about 3 minutes. Add potato and broth, and raise heat to high; bring the mixture to a boil.
- Reduce heat to medium; cover and simmer until potato is tender, about 10 minutes. Stir in the parsley and cook, uncovered, until parsley is wilted, about 2 minutes.
- Working in batches, puree mixture in blender until smooth; season with salt and pepper. Ladle into individual soup bowls and garnish, if desired, with one of the optional garnishes. Serve immediately.
Nutrition Facts : Calories 156 g, Fat 6 g, Protein 9 g
EMERALD CITY SALAD
PCC is the local co-op in Seattle, Washington. They make this wonderful salad and I hope you will enjoy it too!
Provided by Sharon123
Categories Salad Dressings
Time 1h20m
Yield 6-8
Number Of Ingredients 14
Steps:
- Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
- Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
- Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.
GREEN TOMATO SALAD
Green tomatoes are either nearly impossible to find or in such abundance that farmers at the greenmarket almost give them away. This recipe was inspired by Rachael Ray, who gets green tomatoes from a wholesaler when they're scarce or has a favorite farmer at the Union Square Greenmarket in Manhattan set some aside during the late spring and early summer when they're abundant. You can adjust the amount of peppers to control the heat. And red tomatoes work fine if you can't find green ones.
Provided by Kim Severson
Categories easy, salads and dressings, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place tomatoes in a large mixing bowl and toss with the salt. Transfer to a fine strainer and let drain for 20 to 30 minutes.
- In a shallow dish, combine tomatoes with the cucumber, onion, parsley, mint, chile peppers, lime juice and olive oil. Toss to combine. Add salt and pepper to taste.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 334 milligrams, Sugar 5 grams
EMERALD SALAD
Number Of Ingredients 9
Steps:
- Prepare the vinaigrette, then heat the oil in a large nonstick skillet and sauté the zucchini, until crisp-tender and still bright green, about 2 minutes. Transfer to a large bowl. Refrigerate about 15 minutes, then add to the bowl the chile strips, avocado, and pimientos. Add the pepper and about 2 tablespoons vinaigrette. Toss to coat the salad. Add salt, if needed. Make a bed of lettuce on a serving platter. Mound the salad on the lettuce. Sprinkle crumbled cheese on top. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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