Salad Slop Recipes

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SALAD SLOP



Salad Slop image

Basically I was hungry. My dad regularly makes Salads, but there's always that little bit left over that you can do anything with--well thats how i came up with this. It's cheap, quick and although it looks a little odd it tastes great.

Provided by UCGav

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 (6 ounce) can tuna in brine
1 tomatoes
cucumber
cottage cheese
mayonnaise (Salad Cream)
vinegar
ham
Coleslaw
cheese
hard-boiled egg
1 stalk celery

Steps:

  • And anything else you care to throw inches.
  • All measurements are at your discretion.
  • Ok it may not sound appetizing but you'll get the image with the finished product.
  • Start off with the tuna--drain it and put it in a bowl, a little vinegar to moisten it and then add the mayonnaise--basically make tuna mayonnaise.
  • After that chop up one tomato into small strips/cubes and do the same with the cheese, ham, celery and cucumber.
  • Throw all that into the mix and add a generous tablespoon of coleslaw and a smaller helping of cottage cheese and mix it up thoroughly.
  • With this you can literally raid your cupboards and add anything you find.
  • Pork Pies, Scotch eggs-- absolutely anything can go into this mix up, its basically a way of using up all those leftovers.
  • One bowl can make about 6/8 generous sandwiches or even as a side dish and as long as you use the low fat substitutes for mayonnaise and cottage cheese etc. it's pretty healthy too.

Nutrition Facts : Calories 61, Fat 2.4, SaturatedFat 0.4, Cholesterol 5.1, Sodium 106.9, Carbohydrate 1, Fiber 0.3, Sugar 0.7, Protein 8.5

SALAD SOUP



Salad Soup image

Cold garden salad soup, great for a hot day and filling. Serve with French bread, Easy to prepare no cooking but a little chopping and refrigerate and your done. Looks like alot of ingredients but its really easy and tasty I have had this recipe for about 25 years, got it from a lady who made it for a pot luck at work. Its just wonderful, It is a COLD soup usually called Gazpacho

Provided by BarbC

Categories     Onions

Time 1h

Yield 10 cups, 4-6 serving(s)

Number Of Ingredients 14

1 small garlic clove, diced
1 tablespoon sugar
1/2 teaspoon salt
1 (46 ounce) can tomato juice
1/4 cup salad oil (I use Canola oil)
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
3 large tomatoes, finely diced
1 cucumber, seeded and finely diced
1 green pepper, finely diced
1 cup carrot, shredded
1 cup celery, thinly sliced
1 cup green onion, thinly sliced

Steps:

  • Mix together all the first ingredients together
  • after all the vegetables are diced, shredded and thinly sliced.
  • add all together.
  • Chill at least 1 hour. This is served cold.

Nutrition Facts : Calories 267.2, Fat 14.2, SaturatedFat 2, Sodium 1830.4, Carbohydrate 35.1, Fiber 5.8, Sugar 24.1, Protein 6.4

WILTED-SALAD SOUP



Wilted-Salad Soup image

Provided by Barbara Kafka

Categories     easy, quick, soups and stews, appetizer

Time 25m

Yield Two servings

Number Of Ingredients 8

1 baking potato, about 9 ounces
2 tablespoons cornstarch
1 1/2 cups skim milk
1 2/3 cups wilted salad greens (about 4 cups romaine lettuce leaves and 1/3 cup vinaigrette)
1 1/2 cups chicken broth
1 1/2 cups heavy cream
Coarse salt to taste
Freshly ground pepper to taste

Steps:

  • Prick the potato twice with a fork and place in the center of the carousel of a 650- to 700-watt oven. (If your oven does not have a carousel, give the potato a quarter-turn every two minutes.) Cook at 100 percent power for eight minutes. Remove from the oven and cool. Cut the potato in half lengthwise, scoop out the flesh and set aside. Discard the potato skins.
  • Combine the cornstarch and milk in a two-and-one-half-quart souffle dish or casserole. Set aside.
  • Place the wilted salad in a blender and puree until smooth. Add the reserved potato and the chicken broth and process to combine. Add to the milk mixture. Cover tightly with microwave-safe plastic wrap. Cook at 100 percent power for eight minutes. Prick the plastic to release the steam.
  • Remove from the oven and uncover. Stir in the cream, salt and pepper and serve.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 23 grams, Carbohydrate 47 grams, Fat 69 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 42 grams, Sodium 1654 milligrams, Sugar 18 grams

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