EASY SPICY UDON COLD SALAD
Spicy and quick cold noodle salad. No need for a trip to an Asian grocer. Great as a side salad or vegan meal and it's easy to adjust spiciness to taste.
Provided by Priscilla M Chabal
Categories Salad
Time 4h27m
Yield 4
Number Of Ingredients 18
Steps:
- Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
- Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
- Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 40.7 g, Fat 8.4 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 1085.2 mg, Sugar 6.1 g
RASPBERRY SALAD
This is an awesome fruit/jello salad, could be served as a dessert if you choose to. I am asked to bring this salad to all our family holiday gatherings. My sister-in law got it from a co-worker several years ago. Recently I have experimented using strawberries & strawberry jello or cans of mandarin oranges & orange jello & it is always good!!
Provided by NaNa BKM
Categories Gelatin
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- First layer: Dissolve jello in the boiling water.
- Add the raspberries, which have been partially thawed.
- Pour into a bundt pan & refrigerate until set, approx 2-3 hours.
- Second layer: Whip cream cheese with mixer (it is best to have the cream cheese at room temp, I take it out of fridge when I put the jello in to set).
- Mix in the powdered sugar & Cool Whip and whip well.
- Spread over set jello & place in refrigerator.
- Third layer: I crush the pretzels in a gallon size ziploc bag & use a rolling pin. Could also crush using a blender & doing 1/2 at a time, making sure not to make them too fine.
- Mix melted butter, sugar & pretzels together.
- Bake in 350 degree oven for 15 minutes, stirring every 5 minutes.
- Stir & cool slightly then sprinkle over the second layer.
- Refrigerate until ready to serve. Place bundt pan in sink of warm water for a minute, slip a knife around the edges in a couple spots to loosen from pan, place serving plate on top & flip to unmold the salad. Slice & serve.
- Hint-If you choose to make this in a 9x13 cake pan instead of a bundt pan, you could reverse the layers & just bake the pretzel layer in the bottom of the cake pan for 10 minutes without stirring & cool slightly. You need to be very careful spreading the second layer over the pretzel layer. Then the jello layer goes on top & refrigerate overnight. This way you don't have to wait for the jello to set before completing the other 2 layers & you would not unmold. This way works best if bringing to a potluck.
Nutrition Facts : Calories 525.9, Fat 24, SaturatedFat 15.8, Cholesterol 51.3, Sodium 722.7, Carbohydrate 73.5, Fiber 3.2, Sugar 41.2, Protein 7.1
UTOPIA SALAD
A nice change from your typical jello salad with a nice lemon/fruity flavor. My Mom always made this salad when we'd have holiday family get togethers. Goes great with fish or meat. Needs to regrigerate overnight, so be sure to plan ahead.
Provided by locknane
Categories Kid Friendly
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve jello in boiling water. Then, add pineapple and vinegar/lemon juice and refrigerate just until it starts to gel.
- Whip the cream until stiff. Add sugar, salt, cottage cheese and 3/4 cup of the cheese and fold together.
- Combine cream and jello mixture and fold together until well combined. Pour into serving bowl you intend to use, sprinkle with remaining 1/4 cup of cheese and refrigerate overnight.
Nutrition Facts : Calories 163.2, Fat 10.9, SaturatedFat 6.8, Cholesterol 38.4, Sodium 232, Carbohydrate 12.7, Fiber 0.2, Sugar 11.3, Protein 4.5
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