Kitchen Sink Salad Recipes

KITCHEN SINK SALAD DRESSING

Kitchen Sink Salad Dressing image

Made with everything BUT the kitchen sink! Kids like this one, and they like the name! This recipe makes a lot; use as your 'house dressing'. If you don't have red wine vinegar, distilled white vinegar will do.

Provided by CHRISTYJ

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 5m

Yield 32

Number Of Ingredients 12

Ingredients

1 cup vegetable oil
1 (10.75 ounce) can condensed tomato soup
½ cup packed brown sugar
⅓ cup red wine vinegar
1 teaspoon ground mustard
1 teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon celery salt
¼ teaspoon Worcestershire sauce
¼ teaspoon paprika
1 dash hot pepper sauce
1 cup mayonnaise

Steps:

In a blender, combine oil, tomato soup, brown sugar, wine or white vinegar, dry mustard, garlic salt, onion salt, celery salt, Worcestershire sauce, paprika, hot sauce, and mayonnaise. Cover, and blend on low speed. Increase speed, and blend until thoroughly mixed. Refrigerate, covered, until ready to use.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 4.9 g, Cholesterol 2.6 mg, Fat 12.5 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 202.5 mg, Sugar 4.1 g

CHRISTIAN'S KITCHEN SINK SALAD

Christian's Kitchen Sink Salad image

This is a great way to use whatever you have leftover in your refrigerator to make a healthy meal!

Provided by Food Network

Categories appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 12

Ingredients

4 ounces cooked chicken breast, cut into strips (about 1/4 cup)
4 cups shredded iceberg lettuce
1/4 cup shredded cheddar
1/4 cup roasted red pepper strips
1/4 cup sliced cucumber
1/2 cup small broccoli florets
1/2 cup half-moon-sliced yellow squash
1 tablespoon hazelnut oil (substitute olive, vegetable, or canola oil)
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 plum tomato, cored and quartered

Steps:

Place all ingredients, except the tomato, into a large plastic bowl with tight-fitting lid and shake vigorously. Divide salad evenly among 2 bowls and top each with 2 wedges of tomato and serve.

Nutrition Facts : Calories 250 calorie, Fat 14 grams, SaturatedFat 4 grams, Carbohydrate 8 grams, Fiber 4 grams

KITCHEN SINK POTATO SALAD

Kitchen Sink Potato Salad image

This is a recipe I adapted from Penzey's. The original recipe also included chopped celery, bell pepper, green olives and black olives, but my family won't touch any of that, so I leave it out.

Provided by mailbelle

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs potatoes, peeled and cut into cubes
2 (14 ounce) cans chicken broth
1/4 cup minced red onion
2 green onions, sliced
2 hard-boiled eggs, chopped
1/4 cup pickle relish
2 slices bacon, cooked and crumbled
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon sugar
1/4 cup olive oil
2 tablespoons mayonnaise
1/2 teaspoon mustard powder
1/4 teaspoon whole celery seed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl.
In a separate bowl, whisk together the dressing ingredients.
Add the dressing to the potatoes and gently toss to coat.
Add the remaining ingredients and gently stir to combine.

EVERYTHING BUT THE KITCHEN SINK SALAD

Everything But the Kitchen Sink Salad image

This salad is a permanent feature on our menu. It starts with simple greens, then is topped with a selection of market vegetables, three balls, and the sauce of your choice. When topped with veggie balls, it's a serious vegetarian meal, but you can also top it with any ball you'd like (heat up your balls in the microwave for a minute or two to take the chill off). Ladle on your favorite warm sauce in place of the expected dressing.

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large portabello mushroom, stem discarded, cap cut into 1-inch pieces
Pinch of salt
1/2 bunch asparagus, trimmed and cut into 2-inch pieces
1 head romaine lettuce, tough outer leaves discarded and the rest torn into bite-size pieces
1/2 fennel head, thinly sliced
1/4 cup sherry vinaigrette (page 121)
12 warm veggie balls (page 16) or meatballs of your choosing

Steps:

Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and salt and sauté until they begin to brown and their liquid has evaporated, about 10 minutes. Transfer to a bowl and let cool in the refrigerator.
Bring a medium pot half full of generously salted water to a boil. Add the asparagus and cook for 2 1/2 minutes. Strain and cool the asparagus under cold running water.
Combine the mushrooms, asparagus, romaine, fennel, and vinaigrette in a large mixing bowl and toss to coat. Transfer to a serving platter and top with warm balls.