10000 Island Dressing With Layered Salad Food

BLACK-EYED BASMATI SALAD

Steps:

• In a small saucepan equipped with a lid, add 3 cups of the water and 1/2 teaspoon salt. Rinse the peas, and add them to the pan. Bring to a boil over medium heat and cook for 4 minutes. Remove the pot from heat, cover and let it sit for 1 hour. Drain the water from the peas, add 1 cup of fresh water and bring it to a simmer over low heat. Cook until the peas are al dente. Let cool.
• In a separate saucepan, add the rice, remaining 1 cup of water and the garlic. Bring to a simmer, cover and cook for 16 minutes. Let cool. Fluff the rice with a fork and set aside.
• In a glass or nonreactive bowl, add all of the ingredients and combine well. Adjust seasoning if necessary. Set aside until the salad is ready to assemble.
• Drain off any liquid from the peas and add them to a large serving bowl. Make sure the rice is separated, then add it to the peas. Stir in the red onion, red bell pepper and olives. Add the dressing and toss. Refrigerate if not using immediately.

LENTIL AVOCADO SALAD

Steps:

• In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add the celery, carrots and onions, and sweat for 5 minutes while stirring. Add the lentils and cover with 2 inches of water. Stir in the bay leaf and bring to a boil, then reduce the heat and simmer for 30 to 35 minutes. Drain and season with salt and pepper. Discard the bay leaf and cool.
• While the lentils are cooking, make the vinaigrette. Whisk together the balsamic vinegar, agave, red pepper, lemon juice and zest and some salt and pepper. Slowly stream in 3 tablespoons oil while continuously whisking. Pour the vinaigrette over the cooled lentils then fold in the diced avocado and cranberries. Pour into a bowl, garnish with the chopped parsley and serve.

MAC-DADDI-RONI SALAD

Steps:

• In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath.
• In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down.
• When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine.

KITCHEN SINK SALAD

Steps:

• To make the dressing:
• In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.
• To prepare the salad:
• In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style.
• When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.

BULGUR WHEAT AND KALE SALAD

Steps:

• For the bulgur: In medium saucepot over medium-high heat, bring the chicken stock to a boil. Add the bulgur, cover and reduce the heat to medium-low. Simmer the bulgur until tender, about 15 minutes. Let stand 5 minutes, and then fluff with fork.
• For the cider vinaigrette: Combine the vinegar, shallots and agave nectar in small glass jar with a tightly fitted lid. Shake to combine. Add the oil and shake vigorously to emulse. Season with salt and pepper. Set aside until ready for use.
• For the salad: In a large mixing bowl, gently combine the bulgur, almonds, apricots, kale and red onions. Add the vinaigrette and mix until thoroughly dressed. Season with salt and pepper. Serve garnished with the chives.

LAYERED CRAB SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• Use a tall glass bowl like a trifle bowl for the total effect of the layers.
• Start layering first the lettuce then in order of the ingredients ending with the crab.
• Mix dressing ingredients together except for the pecans.
• Cover and chill each separately for at least 1 hour.
• Serve with the dressing drizzled over the whole salad and garnished with sprinkled pecans.

QUICK THOUSAND ISLAND DRESSING

Steps:

• Combine mayonnaise, ketchup, pickle relish, Worcestershire sauce, horseradish, and paprika in a bowl; mix well. Cover with plastic wrap and chill before serving.