RED SALAD
If you love beets, (which I didn't till I tried this) you'll love this! My Peruvian mother-in-law taught me how to make this extraordinary recipe! It goes great with fried chicken, but I usually make it when I make my Puerto Rican arroz con pollo. My husband refuses to eat chicken if I don't include this salad.
Provided by eLi
Categories Salad Vegetable Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 5
Steps:
- Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
- Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.
Nutrition Facts : Calories 229.5 calories, Carbohydrate 47.8 g, Cholesterol 1.9 mg, Fat 3 g, Fiber 6.4 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 194.9 mg, Sugar 10.1 g
RED SALAD
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 25m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins.
- Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes.
- Halve the cherry tomatoes and put them into a bowl.
- When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil.
RED SEASONAL SALAD
This is from Nigella Lawson's Feast Cookbook from the Thanksgiving section. It looks like a really good way to use leftover turkey.
Provided by invictus
Categories Thanksgiving
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Finely chop the chilies with or without seeds depending on how hot you like it, and drop them in a large bowl.
- Add garlic, sugar, vinegar, lime juice, fish sauce, and vegetable oil, whisking to combine. Add the red onion and grind some black pepper over.
- Leave to steep for 15 minutes, making sure everything has combined.
- Add the shredded turkey and leave to marinate for another 15 minutes.
- Shred the cabbage and slice the radish, adding them to the bowl, and tossing to coat.
- Sprinkle with cilantro and serve.
Nutrition Facts : Calories 222.6, Fat 8.8, SaturatedFat 1.9, Cholesterol 53.2, Sodium 779.8, Carbohydrate 13.7, Fiber 2.6, Sugar 8.7, Protein 22.8
DELICIOUS RED SALAD DRESSING
My Mom makes this every year at Christmas time, she calls it her "Christmas Dressing". I don't even eat salad, but the taste of this dressing makes me wish I did! I make it now and give it in nice bottles as gifts around Christmas time.
Provided by LoversDream
Categories < 15 Mins
Time 5m
Yield 4 cups, 32 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in blender and whip until well mixed.
- Keeps well if refrigerated.
RED LETTUCE SALAD
Late of "Saturday Night Live," Ana Gasteyer joined Martha to make a red lettuce salad with roasted shallot vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Using a paring knife, remove peel, pith, and outer membranes from oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving juice for another use.
- In a large bowl, combine lettuces and radicchio; toss with vinaigrette. Transfer to a serving platter, top with reserved orange segments, and sprinkle with cheese. Serve immediately.
FESTIVE RED SALAD
Cabbage, red onion, apple and beetroot - all the brightest purple fruit and veg makes up this winter salad with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 10
Steps:
- Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
- Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
- Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.
Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
RED POTATO SALAD
This easy red potato salad is perfect for your next bbq or potluck!
Provided by Six Sisters Stuff
Number Of Ingredients 10
Steps:
- In a large bowl, mix together mayonnaise, yogurt, dijon mustard, garlic salt, olive oil, vinegar, and pepper until completely combined to make a dressing.
- In a large pot, place potato wedges and cover with water. Cook over medium-high heat until tender (about 10-15 minutes depending on the size of the chunks).
- Once potatoes are tender, drain and add to the large bowl of dressing. Toss to coat.
- Mix in sweet onion and dill. You can serve it warm, or refrigerate for 2-3 hours and serve cold.
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