Three Ring Salad Recipes

3-SALAD CHEF'S SALAD PLATE

3-Salad Chef's Salad Plate image

The great thing about this three-in-one recipe is you don't have to choose your favorite, you can have them all. Each of these has a unique flavor from the tangy kick of sour cream and horseradish in the beef salad, the spicy and sweet of the cayenne and pickle relish in the deviled ham, to the mustard and salty capers in the chicken rillette. There's something for everyone to love.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 33

Ingredients

1/2 cup sour cream
2 round tablespoons prepared horseradish, Gold's preferred brand
1/2 lemon, juiced
About 2 teaspoons Worcestershire sauce, Lea and Perrins preferred brand
A handful chives, finely chopped
A handful dill, finely chopped
1 1/2 teaspoons (1/2 a palm full) coarse black pepper
About 1 pound deli roast beef, leftover roast, pot roast or steaks
Watercress or arugula, to serve
1 pound deli sliced prosciutto cotto (cooked ham)
2 small ribs celery with leafy tops
1/2 red onion
2 cloves garlic
2 tablespoons thyme
1 tablespoon cayenne pepper sauce, Frank's Red Hot preferred brand, plus more to taste
About 1 tablespoon Worcestershire sauce
About 2 round tablespoons yellow mustard
3 tablespoons good-quality pickle relish, Wickle's preferred brand
Gem romaine or Bibb lettuce, to serve
1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container
2 small ribs celery
1 large shallot
1 large clove garlic, crushed
4 sprigs tarragon
Salt and pepper
1/2 lemon
2 round tablespoons Dijon mustard
Gem romaine or Bibb lettuce
About 2 tablespoons nonpareil (small) capers
Chopped cornichons, for serving
8 slices white sandwich bread, Pepperidge Farm preferred brand
4 store-bought hard-boiled eggs, Eggland's Best in pouch preferred brand
3/4 to 1 pound cheese, 2 rounds of aged goat cheese, Fontina val d'Aosta or Comte, or cheeses of choice

Steps:

Gather your ingredients.
For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
For the chicken salad: Preheat broiler.
Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

EASY MEDITERRANEAN BEAN SALAD

Easy Mediterranean Bean Salad image

Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.

Provided by Suzy Karadsheh

Categories Salad

Time 15m

Number Of Ingredients 17

Ingredients

1 15 oz can kidney beans, (drained and rinsed)
1 15- oz can cannellini beans, (drained and rinsed)
1 15- oz can garbanzo beans (chickpeas), (drained and rinsed)
1 green bell pepper, (cored and chopped)
1 red bell pepper, (cored and chopped)
1/2 English cucumber, (diced)
1 cup chopped red onions
1 1/2 tbsp capers, (drained)
1 cup chopped fresh parsley
10-15 fresh mint leaves, (torn or gently chopped)
10-15 fresh basil leaves, (torn or gently chopped)
1-2 garlic cloves (minced)
1/2 tbsp Dijon mustard
2 tbsp lemon juice
1 tsp sugar
1/4 cup Early Harvest extra virgin olive oil
Salt and black pepper

Steps:

In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
Add the vinaigrette to the salad bowl. Toss to coat.
For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving

BEET ROOT SALAD

Beet Root Salad image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 cups canned sliced beets, drained
1 red onion, sliced julienne
1/4 cup chopped fresh parsley leaves
1/4 cup red wine vinegar
1/4 salad or grapeseed oil
Salt and pepper

Steps:

Place all ingredients in salad bowl. Toss gently, season with salt and pepper, cover and refrigerate for 1 hour. Serve in a family style bowl.

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