Golden Salad Recipes

GOLDEN GLOW SALAD

Steps:

• In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make 1 cup; add salt if desired. Stir into gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into an oiled 4-cup mold; cover and chill until firm. Unmold.

GOLDEN SUNSHINE QUINOA SALAD

Steps:

• Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
• Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.

GOLDEN BEET AND CITRUS SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Place the orange peels among the beets. Fold the aluminum foil up and around the beets to create a closed packet.
• Place the packet on a baking sheet and roast until the beets are tender and the edges of the orange peels begin to caramelize, 45 to 50 minutes. Open the packet carefully and discard the orange peels. Allow the beets to cool slightly, about 10 minutes.
• Meanwhile, prepare the components of the salad: Slice the peeled oranges into 1/4-inch-thick rounds. Use a horizontal peeler to make long, thin strips of the cucumber from end to end. Make the dressing by whisking the Greek yogurt with the mint and lemon zest and juice in a small bowl. Season the dressing with salt and pepper. Set aside.
• Once the beets have cooled slightly, use the edge of a paring knife to peel off the skins. Slice the beets into 1/4-inch-thick rounds.
• To assemble the salad, arranges the sliced beets in a shingled pattern on a serving platter. In between every 2 to 3 slices of beets, slip a round of orange into the mix. Using a small spoon, dollop the yogurt dressing onto the salad. Curl the cucumber ribbons over the surface of the salad. Drizzle the platter with the remaining 2 tablespoons olive oil. Sprinkle with the pistachios and pomegranate seeds. Serve chilled or at room temperature.

GOLDEN POTATO SALAD

Steps:

• Gather the ingredients.
• Put the cubed potatoes in a medium saucepan and cover them with water. Add 1 teaspoon of salt and bring to a boil over high heat.
• Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender. Drain the water and cool the potatoes completely (about 30 minutes).
• In a large bowl, combine the cooled potatoes with the celery, chopped eggs, and optional onion.
• Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper.
• Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard as needed, for flavor and texture.
• Chill until serving time. Chilling for a couple of hours allows the flavors to develop and combine.

GOLDEN GELATIN SALAD

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Drain pineapple, reserving 1 cup juice (discard remaining juice or save for another use). Set the pineapple aside. , In a saucepan, bring reserved juice to a boil. Remove from the heart. Stir in sugar, salt and gelatin mixture until dissolved. Add orange juice and vinegar. Refrigerate for 2 hours or until partially set. Fold in the carrots and pineapple. Transfer to a 4-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

GOLDEN BEET SALAD

Steps:

• Preheat the oven to 400°F.
• Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
• Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
• Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.

GOLDEN FRUIT SALAD

Steps:

• Mix together fruit and set aside.
• Mix together dressing.
• Boil 1 minute.
• Pour hot mixture over fruit and let stand uncovered until cool.

GOLDEN-BEET SALAD

Steps:

• Preheat oven to 425 degrees. Wrap beets in parchment, then foil, and place on a rimmed baking sheet. Roast until tender, about 60 minutes. Let cool completely. Peel and cut beets into 1/2-inch dice. Transfer to a large bowl.
• Prepare an ice-water bath. Cook haricots verts in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beets.
• Mix vinegar, shallot, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.

GOLDEN POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling water until just tender. Drain. Transfer potatoes to large bowl and cool.
• Mince egg whites. Add whites, radishes, pickles, celery and onion to potatoes. Mash yolks in medium bowl. Add dry mustard, prepared mustard and pickle juice. Add mayonnaise and milk and blend until smooth.
• Pour dressing over potatoes and toss gently. Season with salt and pepper.

GOLDEN DELICIOUS SALAD

Steps:

• Wash lettuce & Dry. And chop up.
• Chop apples mix with cheese and cashews.
• Can make dressing ahead of time and chop up lettuce ahead of time.
• Dressing:.
• Mix olive oil with sugar and red wine; shake in a container or mix in cup with spoon, add onion powder and poppy seeds shake or mix again with spoon.