River Salad Recipes

COLD RICE SALAD

Cold Rice Salad image

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

Provided by Colleen

Categories Salad Grains Rice Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13

Ingredients

2 cups water
1 cup uncooked white rice
3 eggs
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
¼ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

Steps:

Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Nutrition Facts : Calories 300 calories, Carbohydrate 30.2 g, Cholesterol 105.3 mg, Fat 11.1 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 2.1 g, Sodium 447.9 mg, Sugar 3 g

HOOD RIVER SALAD

Hood River Salad image

A green salad that at first sounds strange,or did to me, but I was surprised the first time I tasted it over 10 years ago. Since then, every time I've served it I've been asked for the recipe. All of the ingredients meld very well, surprisingly!

Provided by Chef PotPie

Categories Brunch

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 head romaine lettuce, torn
1/2 cup raisins
1/2 cup toasted slivered almonds
1 diced avocado
6 -8 slices fried bacon, crumbled (see tip, below)
1/4 cup salad oil
2 tablespoons red wine vinegar
3 tablespoons chili sauce, such as Heinz (or ketchup)
1 tablespoon sugar

Steps:

Toast the almonds on medium-low heat in a non stick pan, just until light brown, stirring so they don't burn.
Make the dressing and shake till sugar is dissolved, then refrigerate.
You can make this salad an hour or so ahead by tossing the torn romaine, raisins and almonds together. At the last minute add the freshly diced avocado (to keep it from turning brown) and the bacon (to keep it from looking anemic), then toss all with the dressing just before serving.
TIP: When I've been asked to make this salad on short notice you can use the packaged, REAL (not fake!) bacon crumbles by Hormel. Nobody tastes the difference, including me, so I do this and it's a huge time saver.

Nutrition Facts : Calories 223.6, Fat 16.5, SaturatedFat 2.5, Cholesterol 6.7, Sodium 238.7, Carbohydrate 16.1, Fiber 4.8, Sugar 9, Protein 5.6

RIVER SALAD

River Salad image

This simple but delicious salad comes from fashion designer Dennis Basso. It pairs nicely with his Shrimp Scampi.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

1/2 cup extra-virgin olive oil
Juice of 1 lemon
Coarse salt and freshly ground black pepper
4 bunches baby arugula, stems removed, washed, and thoroughly dried
1 medium red onion, halved, and thinly sliced
Shaved Parmesan cheese, for serving

Steps:

Place arugula and onion slices in a large bowl. Drizzle with olive oil and lemon juice; season with salt and pepper. Serve with shaved parmesan.

RANCH EGG SALAD

Ranch Egg Salad image

Provided by Molly Yeh

Categories main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup mayonnaise
1/4 cup Ranch dressing
2 teaspoons pickle brine, plus more as needed
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper, more if desired
Freshly ground black pepper
8 large eggs or equivalent, hard boiled, peeled
Matzo crackers, for serving
Persian cucumbers, quartered lengthwise, for serving
Radishes, halved, for serving
Watermelon radish, sliced, for serving
Snap peas, for serving
Carrots, trimmed and cut into sticks, for serving
Celery, trimmed and cut into sticks, for serving

Steps:

In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

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