SNOW PEA, SCALLION AND RADISH SALAD
Steps:
- Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into 1/2-inch diamond shapes, discarding end pieces.
- In a medium-sized bowl, combine snow peas, scallions and radishes. In a separate bowl, whisk together vinegar and oil. Pour over vegetable mixture and serve.
HOMEMADE WHITEFISH SALAD
Provided by Bobby Flay
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.
- Serve with bagels and Pickled Red Onions.
- Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
- Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
SNOW PEA SALAD
Provided by Florence Fabricant
Categories salads and dressings
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim ends of snow peas and pull off strings. Stack about a dozen snow peas at a time on a cutting board and use a sharp knife to cut them at an angle in thin julienne. Place in a bowl of ice water.
- In a small bowl, whisk together lemon oil, lemon juice and a teaspoon of salt, or to taste, and set aside.
- In a 12-inch skillet, heat extra-virgin olive oil over medium heat. Add pancetta and cook until fat is rendered. Do not allow pancetta to brown. Add onion and cook on low until soft and transparent. Remove from heat. Drain snow peas and add to skillet. Return to medium heat and cook, stirring, just enough to warm and slightly wilt snow peas, about 5 minutes. Remove from heat.
- Whisk lemon dressing and pour into skillet. Add mint and toss. Season with salt and pepper. Transfer to shallow bowls, scatter cheese on top and serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 27 grams, Carbohydrate 12 grams, Fat 35 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 435 milligrams, Sugar 6 grams, TransFat 0 grams
SNOW-WHITE SALAD
I love to collect recipes for all kinds of occasions. This sweet gelatin salad is one I often make for Christmas, decorating it with halved red candied cherries for "holly berries" and green candied cherries cut into "leaves".
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine gelatin and water; set aside. In a saucepan, bring pineapple and sugar to a boil. Remove from the heat; stir in gelatin mixture until completely dissolved. , In a large bowl, beat cream cheese until fluffy. Stir in marshmallow creme and pineapple mixture. Refrigerate for 30 minutes. , Prepare whipped topping according to package directions; fold into pineapple mixture. Pour into an ungreased 13-in. x 9-in. dish. Cover and refrigerate overnight. Decorate with cherries if desired.
Nutrition Facts : Calories 141 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
SNOW WHITE SALAD
A great Christmas salad because of the whiteness or I guess a good winter salad too. It calls for decorating w/halved red candied cherries and green candied cherries for making holly leaves.
Provided by CoffeeB
Categories Christmas
Time 1h
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine gelatin and water, set aside.
- In a saucepan, bring pineapple and sugar to a boil.
- Remove from heat and stir in gelatin mixture until dissolved.
- In a large mixing bowl, beat cream cheese until fluffy.
- Stir in marshmallow cream and pineapple mixture.
- Refrigerate for 30 minutes.
- Prepare whipped topping according to pkg. directions.
- Fold whipped topping into pineapple mixture.
- Pour into an ungreased 9x13 inch dish.
- Cover and refrigerate overnight.
- Decorate w/cherries if desired.
SNOW SALAD
This is a refreshing dessert that is a hit with all adults and most kids too. :) My mom made this for me when I was growing up and was an absolute favorite of mine.
Provided by Melanie Murray
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Soften cream cheese and drain pineapple.
- Combine cream cheese, pineapple, cherries, nuts and marshmallows; mix well.
- Add Cool Whip; mix well then chill.
WINTER WHITE SALAD
Categories Salad Milk/Cream Vegetable Side Vegetarian Quick & Easy Cauliflower Winter Cabbage Endive Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 first-course servings
Number Of Ingredients 9
Steps:
- Whisk together mustard, vinegar, cream, salt, and white pepper in a large bowl until blended.
- Blanch cauliflower in a 2- to 3-quart saucepan of boiling salted water 30 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain well again and add to dressing in bowl. Add endives, cabbage, and onion, tossing to coat. Season with salt and pepper.
WINTER WHITE SALAD
Hazelnut oil has a subtle, nutty flavor that is perfect with winter vegetables. You can also use walnut oil or extra-virgin oilve oil.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Tear frisee into medium pieces. Separate endive leaves. Quarter fennel bulb and slice as thinly as possible, using a mandoline or vegetable slicer. Slice one half of leek thinly crosswise, reserving other half for another use. Peel celery and slice paper thin on the diagonal. Refrigerate vegetables in covered bowls until ready to use.
- Toast hazelnuts at 350 degrees until skins blister and they give off a nutty aroma. Wrap in a clean kitchen towel and, when cool enough to handle, rub off skins. Set aside to cool completely.
- Whisk together vinegar, mustard, and salt and pepper to taste. Slowly add the oil.
- Toss each vegetable separately with a little dressing, and arrange on cold plates. Crush hazelnuts lightly with the back of a knife and sprinkle over each salad. Serve immediately.
WINTER WHITE SALAD WITH CHAMPAGNE VINEGAR
Champagne vinegar awakens the subtle flavors found in daikon and endive.
Provided by Martha Stewart
Categories Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Place daikon strips in a bowl of ice water until they curl; drain and pat dry.
- In a large bowl, combine daikon, endive, and scallions. Drizzle with oil and vinegar, season with salt and pepper, and toss to combine. Serve.
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