Lime Horseradish Salad Recipes

SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE

Steps:

• For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
• Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
• Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
• Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

LIME SALAD

Steps:

• Dissolve gelatin mix in boiling water. Stir in salt. Stir in cold water. Chill until slightly thickened.
• Fold cabbage, carrots, and nuts into thickened gelatin. Pour mixture into an 8 inch mold that has been sprayed with a non-stick spray. Chill until firm.
• Set mold in a sink of hot water for a few seconds when ready to unmold. Place serving plate on top of mold, and turn over. Lift off mold.

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

LIME HORSERADISH SALAD

Steps:

• Drain pineapple, reserving the juice.
• Add enough water to the juice to make 2 cups liquid.
• Place Jello in saucepan with the liquid.
• Heat until it is dissolved; do not boil.
• Set aside.
• Mix pineapple, cottage cheese, milk, horseradish, nuts and mayo.
• Pour Jello into this mixture and blend well.
• Pour into a 9"x13" Pyrex dish.
• Refrigerate until set.
• Recipe can be halved and placed in an 8"x8" dish.

CREAMY HORSERADISH AND GREEN BEAN SALAD

Steps:

• Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
• Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
• Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.

CHILI LIME FRUIT SALAD

Steps:

• Add all the cut fruit to a large serving bowl. Add the lime zest, juice, and chili powder to a small bowl and whisk to combine. Pour the chili-lime mixture over the fruit and toss to combine. Serve immediately or refrigerate until ready to serve.

LEMON-LIME SALAD WITH HORSERADISH

Steps:

• Disolve jello in hot water and chill until thickened. Add other ingredients and chill until firm and ready to serve.

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE

Steps:

• Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

HORSERADISH LIME SAUCE

Steps:

• In a bowl whisk together sauce ingredients and chill, covered.