The Palms Monday Night Salad Recipes
PALM GIGI SALAD RECIPE - (3.7/5)
Provided by lisalang
Number Of Ingredients 11
Steps:
- Whisk salad dressing ingredients together. Taste for seasoning. Combine string beans, shrimp, tomatoes, and onions in decorative bowl. Toss with dressing and let absorb flavors for about 1/2 hour. Just before serving, toss in bacon bits and serve.
HEARTS OF PALM SALAD
This salad is very easy to make and always requested by my family. People think they are eating something special because it is made with hearts of palm. Best if chilled overnight.
Provided by HEATHER SG
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
- Before serving, sprinkle the green and black olives, and bacon bits over the salad.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 33.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4.6 g, Sodium 1755.1 mg, Sugar 2.6 g
THE PALM'S MONDAY NIGHT SALAD
From the Palm Restaurant Cookbook. A medly of greens, roasted red bell peppers and tomatoes. I loved it with a mix of Blue Cheese and Vinaigrette. Try Recipe #185915, Recipe #185519 or a Thousand Island dressing. I posted this recipe in response to a request, but it sounded so interesting I had to try it myself. It is a wonderful salad. Don't be afraid of the anchovies. Chop them up and mix them in!
Provided by SharleneW
Categories Oven
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 250°F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.
- Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
- Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
- Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
- Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
- Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.
Nutrition Facts : Calories 151, Fat 8.9, SaturatedFat 1.4, Cholesterol 13.6, Sodium 740.6, Carbohydrate 13.2, Fiber 3.8, Sugar 8.2, Protein 6.9
MIDSUMMER NIGHT'S SALAD
Fresh mint, dark greens, cucumber and a delicious mix of lemon and olive oil make this a wonderfully cool and refreshing salad that I find perfect for any time.
Provided by ELENAFODERA
Categories Vegetable Salads
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium salad bowl, stir together the lemon juice, sugar, olive oil, salt, and pepper until the sugar is dissolved. Add the salad greens, mint, and cucumber to the bowl and toss to coat.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 19.7 g, Fat 13.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 209.6 mg, Sugar 14.8 g
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