Fire Ice Salad Recipes

FIRE-AND-ICE SALAD

Steps:

• In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving.

FIRE & ICE SALAD

Steps:

• Mix dressing together and put it in a saucepan on the stove.
• Bring to a boil.
• Prepare the veggies and mix together in serving bowl.
• Pour hot dressing over top, stir, refrigerate, and allow to marinate at least 1 hour.
• Gets better if marinated overnight.
• Will keep for several days.

FIRE & ICE SALAD WITH CUCUMBERS & TOMATOES

Steps:

• In a large bowl, combine tomatoes, green pepper, jalapeno pepper, and sliced onion; set aside.
• In a saucepan, combine vinegar, sugar, mustard and celery seed, horseradish, salt, and hot pepper sauce, if using; bring to a boil; boil for 1 minute.
• Pour over vegetables.
• Let stand until mixture comes to room temperature, then stir in sliced cucumbers. Refrigerate for 2 hours.
• Drain just before serving.

FIRE AND ICE SALAD (PAPAYA SHRIMP SALAD)

Steps:

• In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
• In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
• Pour the dressing over the rice mixture and toss well to coat.
• Chill for 1 hour.
• To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
• Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.

FIRE AND ICE SALAD

Steps:

• 1. Combine vegetables in a large shallow bowl and toss to distribute.
• 2. Mix up a dressing of the vinegar, water and sugar and put in saucepan. Add spices. Bring to a boil and stir until sugar dissolves, up to five minutes.
• 3. Cool dressing. Pour over vegetables, toss to mix and refrigerate. Make ahead several hours to allow flavors to penetrate vegetables.
• 4. Using a slotted spoon, drain the salad before serving.
• 5. You will always use a 1:1:1 ratio - 1 cup water, 1 sugar and 1 cup white vinegar, adjusting the spices as you increase the amount of dressing made.
• 6. If you like your cucumbers on the crunchier side, just wait and add the cucumbers right before serving!