TRIPLE TOMATO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h50m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Drizzle 1 tablespoon oil on a small sheet pan. Add 3/4 cup of the cherry tomatoes, along with the garlic, thyme and smoked salt and pepper to taste. Toss together. Roast for 15 to 20 minutes. Allow to cool to room temperature.
- In a small bowl, whisk together the mustard, honey, chiles, 1 tablespoon vinegar and the remaining 3 tablespoons olive oil. Add the onions and remaining 1/4 cup cherry tomatoes and toss. Season with kosher salt and pepper; allow to marinate for 10 minutes.
- Add the remaining 2 teaspoons white wine vinegar to the roasted tomatoes. Arrange the roasted tomatoes on a platter and drizzle with the liquid. Add the marinated tomatoes and drizzle with some of the mustard vinaigrette. Top with the heirloom tomatoes. Finish by garnishing with the basil, dill and smoked salt.
TRIPLE-A SALAD WITH POMEGRANATE DRESSING
Provided by Sunny Anderson
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the sour cream, apple cider vinegar, pomegranate juice, molasses and olive oil. Season with salt and pepper, to taste. Put arugula, apples and almonds in a serving bowl. Add the dressing and toss to coat. Divide among 4 serving bowls and sprinkle with Parmesan shavings and pomegranate seeds.
DANNY'S SALAD
A light fruit salad that is the only salad my son will eat.
Provided by Billie
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk together the creamy salad dressing and whipped topping until smooth. Pour dressing over the pears, bananas, apples and toss. This salad may also be garnished with your favorite chopped nuts.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 21.2 g, Cholesterol 5 mg, Fat 4.9 g, Fiber 2.4 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 127.7 mg, Sugar 14.8 g
CRUNCHY TRIPLE-GREEN SALAD
My family flipped over this light and airy salad we had for Easter. DH loves salads, but not asparagus & broccoli, so I created this to get DH to eat more green vegetables. He went back for SECONDS! Although most ingredients can be added to or omitted, it's important to have a base salad of romaine and cabbage to give it that extra crunch. I like the light Sweet/Sour dressing best, but it's also delicious with Caesar dressing, so try other dressings if you like. (For dieters, omit the bacon pieces, almonds, and olive oil; the salad will still be delicious)
Provided by BeachGirl
Categories Greens
Time 17m
Yield 1 large bowl, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- SWEET/SOUR DRESSING: Mix all ingredients together and shake well to mix.
- SALAD: Cut romaine lettuce across the head into 1/2 inch strips. Then cut strips in thirds.With knife, slice very thin slices from head of cabbage, forming long strings; cut cabbage strings into thirds.(Do NOT use food processor or grater for this process, as they won't toss as well with the romaine.).
- *** Note: The lettuce and cabbage should toss together so well that (after adding all the ingredients) some people may not realize that the salad has cabbage in it.
- After snapping off tough end, cut asparagus into 1-inch pieces. Microwave on High for 30 seconds. Rinse in cold water and drain.Add to bowl.
- Remove stings, if any, from sugar snap peas. Microwaveon High for 1 minute. Rinse in cold water and drain well. Add to bowl.
- Cut florets from top of broccoli. Chop into small pieces. Add to bowl.
- Add all other ingredients, except tomatoes. Refrigerate.
- Just before serving, add the tomatoes and most (if not all) of the Sweet/Sour dressing; toss to mix well. Serve within 30 minutes after dressing has been added.
- ALTERNATE INGREDIENT ADDITIONS: Red bell pepper strips, thawed green peas, cauliflower pieces, radish slices, julienned yellow squash, or thinly sliced and quartered cucumbers. Just keep ingredients light, airy, colorful, and similar in size so that no one ingredient is visually dominant.(Sugar snap peas should be the largest ingredient, and you may cut these in half if you wish.).
GINNY'S CAULIFLOWER AND PEA SALAD
A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.
Provided by Ginn
Categories Green Pea Salad
Time 15m
Yield 12
Number Of Ingredients 13
Steps:
- In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
- Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 9 g, Cholesterol 14.2 mg, Fat 4.7 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 343.4 mg, Sugar 3.4 g
GINNY DUNAND'S TRIPLE GOOD SALAD
This was prepared for a pot luck party over 30 years ago, by our dear neighbor Ginny Dunand. I frequently misplace the recipe and have never been able to find it on the internet. It is similar to Nurse Di's Pineapple salad, but with lime Jell-o and pecans.
Provided by Cali1951
Categories Gelatin
Time 6h
Yield 18-20 serving(s)
Number Of Ingredients 12
Steps:
- STIR 1-1/2 cups of the boiling water into lime Jell-O in medium bowl at least 2 minute until completely dissolved.
- Add 1 cup of the ice cubes; stir until ice is completely melted.
- Pour into 13x9-inch dish.
- Refrigerate 20 minute or until gelatin is set but not firm.
- Stir in crushed pineapple and pecans.
- Refrigerate until firm.
- Using cold beaters and mixing bowl, whip together the whipping cream and cream cheese until fluffy.
- Spread on top of Jell-O.
- Chill until firm.
- Mix together in top of double boiler, sugar, reserved pineapple juice, lemon juice, flour and eggs.
- Cook until thick.
- Let cool, the spread on top of other layers.
Nutrition Facts : Calories 268.1, Fat 14, SaturatedFat 6.3, Cholesterol 63, Sodium 168.8, Carbohydrate 33.2, Fiber 1, Sugar 28.7, Protein 4.7
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