Wonder Salad Recipes

WONDER SALAD

Wonder Salad image

Make and share this Wonder Salad recipe from Food.com.

Provided by marisk

Categories Low Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

16 ounces Italian vinaigrette dressing
16 ounces roasted red peppers
12 ounces feta cheese, crumbled
12 ounces provolone cheese, diced
4 ounces pepperoni, thinly sliced
6 ounces mortadella, thinly sliced
12 pepperoncini peppers
8 black olives
8 green olives
12 ounces red onions, julienned
24 ounces cucumbers, sliced and halved
16 ounces roma tomatoes, wedged
80 ounces romaine lettuce (or mix greens)

Steps:

Place the greens, tomatoes, onions, and cucumbers in a mixing bowl. Add the dressing and toss well. Mound onto a plate.
Lay mortadella across one side of the salad and the pepperoni across the other.
Spread diced provolone over the top.
Place roasted peppers over the provolone cheese.
Place crumbled feta over the peppers.
Place pepperoncini over the top.
Place the black olives on each end of the plate and the green olives on the sides and serve.

Nutrition Facts : Calories 6386.2, Fat 587.9, SaturatedFat 118.7, Cholesterol 192.4, Sodium 25674.9, Carbohydrate 251.1, Fiber 20.3, Sugar 179.7, Protein 67.9

WINTER WONDER SALAD

Winter Wonder Salad image

This salad is a nice change. It was in the Health magazine's December 2008 issue. I made this for Christmas Eve and we all enjoyed it very much.

Provided by Debbie Boere Vrou

Categories Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon white balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons orange juice
3 tablespoons extra virgin olive oil
1/4 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 cups mixed baby lettuces and spring greens
1 large persimmon, cut into wedges
1 cup crumbled blue cheese (4 ounces)
1/4 cup walnut halves
1/2 pomegranate, peeled and separated into seeds

Steps:

For the dressing, add all ingredients to blender and mix until slightly emulsified.
Put a cup of greens in each salad plate. Put equal portions of persimmon, cheese, walnuts and pomegranate seeds. Drizzle around 2 tbsp of dressing on each plate.

Nutrition Facts : Calories 288.5, Fat 24.8, SaturatedFat 8.2, Cholesterol 25.3, Sodium 627.4, Carbohydrate 9.7, Fiber 1.2, Sugar 4.6, Protein 9.2

WONTON SALAD

Wonton Salad image

This is another recipe from the cookbook that my friend put together. We can eat so much of this salad! I am not sure what the size of can is for the water chestnuts. It is a complete guess, so get whatever size is available.

Provided by knobbyknee

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 head lettuce (what ever combination you like)
2 -4 green onions, chopped
1 (6 ounce) can water chestnuts
1/4 cup butter
1/4 cup honey
3 tablespoons sesame seeds
1/2 cup almonds
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup balsamic vinegar
wonton wrapper

Steps:

Mix the salad ingredients in a large bowl.
In a saucepan, saute the ingredients for the almonds. Cook on medium/low heat until almonds look toasted, careful not to burn them.
Turn almonds out onto plate or cookie sheet to cool. When cooled, break apart and put into salad mix.
Cut wontons into strips and deep fry as many as you want.
For the dressing, mix together and refrigerate until ready to serve. Pour over salad just before serving.

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