Neverendingdessertsalad Recipes

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BEVERLY HILLS CHOPPED SALAD



Beverly Hills Chopped Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

Steps:

  • Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
  • Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
  • Add the dressing to the salad and toss to combine. Serve immediately.

EVERYTHING ANTIPASTO SALAD



Everything Antipasto Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 17

3 tablespoons white balsamic vinegar
1/2 small clove garlic, grated with a rasp
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 romaine heart, chopped (about 4 cups)
6 salami slices
6 pieces soppressata, cut into batons
4 thin slices prosciutto, loosely rolled to resemble flowers
1/4 cup sliced roasted red peppers
8 grape tomatoes, halved
2 marinated artichoke hearts, drained and quartered
8 whole pitted black olives
8 whole pitted green nocellara or Cerignola olives
8 small mozzarella balls (bocconcini)
6 fresh basil leaves
Balsamic glaze, for drizzling

Steps:

  • For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
  • For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.

NEVERENDING DESSERT SALAD



Neverending Dessert Salad image

I was shopping in Wal-Mart, when an elderly lady came up to me and just started talking about this great dessert salad that she was planning to make. I went home and tried the recipe, and my husband and children fell in love. Now we make it at least 1 time a week. There are different variations of the salad, so I have given choices in the recipe based on your preferences. The can sizes are approximate.

Provided by raentexas78

Categories     Dessert

Time 5m

Yield 10-12 serving(s)

Number Of Ingredients 6

12 ounces Cool Whip
1 (8 ounce) can sweetened condensed milk (small can)
1 (15 ounce) can cherry pie filling or 1 (15 ounce) can blueberry pie filling
1 (15 ounce) can crushed pineapple or 1 (15 ounce) can chunk pineapple, drained
1 cup flaked coconut
1 cup chopped pecans

Steps:

  • In a large bowl, mix together the Cool Whip and sweetened condensed milk.
  • When completely mixed, add in all other ingredients.
  • Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 369.5, Fat 20.9, SaturatedFat 11.6, Cholesterol 7.7, Sodium 69.6, Carbohydrate 44.7, Fiber 2.5, Sugar 29.9, Protein 3.8

FROSTY FRUIT DESSERT SALAD



Frosty Fruit Dessert Salad image

Make and share this Frosty Fruit Dessert Salad recipe from Food.com.

Provided by Leona

Categories     Dessert

Time 10m

Yield 1 batch

Number Of Ingredients 6

1 cup sour cream
1 can apricot, coarsely cut
1 (20 ounce) can pineapple chunks (drained)
1 cup miniature marshmallow
2 oranges, cut into bite size pieces
1/2 cup flaked coconut

Steps:

  • Combine all ingredients and gently stir to blend thoroughly.
  • Cover and chill in refrigerator for 24 hours or more before serving.
  • Spoon into chilled sherbet glasses.

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