Queen Korinas Salad Recipes

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QUEEN KORINA'S SALAD



Queen Korina's Salad image

Provided by Guy Fieri

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 26

1 (1 1/2 to 2-pound) flank steak
3 tablespoons dried Mexican oregano
2 teaspoons ground cumin
Coarse sea salt
Freshly ground black pepper
24 ounces beef stock
2 cups water
4 cloves smashed garlic
1 sweet onion, quartered
3 bay leaves
12 whole peppercorns
5 tablespoons white vinegar
5 tablespoons freshly squeezed lime juice
1 tablespoon pickled jalapeno juice
3 tablespoons dried Mexican oregano
1 1/2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 cup extra-virgin olive oil
4 hearts romaine, shredded
4 large tomatoes, cut in wedges
1 medium red onion, thinly sliced
2 bunches radishes, cleaned, well chilled
1 bunch fresh cilantro, leaves coarsely chopped
4 avocados, halved, pitted and sliced
Tortilla chips, for serving

Steps:

  • For the meat: Rub the flank steak with oregano, cumin, salt and cracked pepper. Place the steak, beef stock, water, garlic, onion, bay leaves and peppercorns in a large pot, bring to a boil. Simmer for 1 1/2 hours until meat is fork tender and comes easily apart with a fork. If you need to add some more liquid during the cooking process, go ahead. Add more beef broth or water would be fine. Remove the pot off the burner and allow to cool to room temperature, about 20 minutes.
  • When it's cooled to room temperature, cover with lid and place into the refrigerator. Cool in the refrigerator for 1 to 3 hours. After it's cold, trim off any remaining fat, cut into 4 pieces across the grain and then shred using 2 forks.
  • Place it back into the liquid until ready to serve. Before adding to the salad, drain off liquid and discard.
  • For the vinaigrette: Whisk all the ingredients together, adding in the olive oil in a steady stream until incorporated.
  • For the salad and assembly: Toss the lettuce and vegetables with the vinaigrette, and top with meat. Add freshly made corn tortilla chips around side of bowl.

KOREAN SALAD



Korean Salad image

I have made this salad for over 30 years and everyone raves about it.

Provided by Marianne

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time P1DT30m

Yield 8

Number Of Ingredients 11

1 cup salad oil
¾ cup sugar
½ cup ketchup
¼ cup vinegar
salt and pepper to taste
2 eggs
1 pound bacon
1 pound fresh spinach, torn
1 (4 ounce) can water chestnuts, drained and chopped
1 cup fresh bean sprouts
8 mushrooms, sliced

Steps:

  • In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
  • Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
  • Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
  • In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

Nutrition Facts : Calories 468.6 calories, Carbohydrate 26.5 g, Cholesterol 67.1 mg, Fat 36.7 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 7.3 g, Sodium 663.7 mg, Sugar 23.2 g

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