Aarons Favorite Salad Food

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HAM SALAD



Ham Salad image

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

Provided by Richard-NYC

Categories     Spreads

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups ground ham (use food processor or grinder)
2 tablespoons mayonnaise (use more or less)
1 1/2 teaspoons honey mustard (use more or less)
1 tablespoon pickle relish (use more or less)
1 dash pepper

Steps:

  • Combine all in large bowl and chill in fridge until serving time.

Nutrition Facts : Calories 127.9, Fat 5.8, SaturatedFat 1.6, Cholesterol 37.7, Sodium 1127.6, Carbohydrate 2.5, Sugar 1.3, Protein 15.7

MEGA EGGA MACARONI SALAD - BIG DADDY'S HOUSE



Mega Egga Macaroni Salad - Big Daddy's House image

I have not tried this recipe. I got it from Food Network it's a Aaron McCargo Jr. recipe from Big Daddy's House.

Provided by internetnut

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs elbow macaroni
12 hard-boiled eggs, peeled and diced
1/2 onion, finely diced
4 celery ribs, finely diced
1/4 cup pickle relish
3 cups heavy mayonnaise
2 tablespoons salt
1 teaspoon coarsely cracked black pepper
1 dash hot sauce
1 tablespoon Worcestershire sauce

Steps:

  • In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.
  • In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.
  • Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.

Nutrition Facts : Calories 1801.2, Fat 78.4, SaturatedFat 14.2, Cholesterol 681.8, Sodium 5137.5, Carbohydrate 223.2, Fiber 8.4, Sugar 21.2, Protein 50.7

NEWK'S FAVORITE SALAD (KINDA LIKE)



Newk's Favorite Salad (Kinda Like) image

Make and share this Newk's Favorite Salad (Kinda Like) recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

2 heads romaine lettuce, chopped
2 boneless skinless chicken breast halves (8 ounces total)
salt and pepper
olive oil
4 ounces gorgonzola, crumbled
3/4 cup dried cranberries
1 1/2 cups red grapes, halved
3/4 cup artichoke heart, chopped
3/4 cup pecans, toasted
1 cup crouton
1/3 cup sherry wine vinegar
1 garlic clove
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil

Steps:

  • To make sherry vinaigrette: Pour first 5 vinagrette ingredients in a blender and blend until smooth. using the smaller blender opening, slowly add the oil and blend until smooth. Taste and add more salt and pepper if needed, according to your taste.
  • Lightly season chicken breasts with olive oil, salt and pepper. Grill chicken breasts until cooked throughout, but still juicy. Set aside to cool, and then slice.
  • Prepare salad by adding lettuce, chicken breast, gorgonzola, cranberries, grapes, artichokes, pecans and croutons to a large salad bowl. Slowly add just enough vinaigrette to lightly coat the salad and then toss. Serve salad with additional vinaigrette on the side for those who like more dressing.

Nutrition Facts : Calories 699.2, Fat 53.1, SaturatedFat 10.9, Cholesterol 59.1, Sodium 1144.8, Carbohydrate 36.5, Fiber 13.3, Sugar 14.5, Protein 26.8

AARON MCCARGO JR'S CLASSIC POTATO SALAD



Aaron Mccargo Jr's Classic Potato Salad image

I love to try new potato salad recipes, and this one is a keeper. The worcestershire sauce is the secret weapon. Recipe courtesy of Food Network Magazine June/July 2009.

Provided by AmyZoe

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 large yukon gold potatoes (about 1 3/4 lbs, peeled and cut into 1 inch cubes)
3 large eggs
1/2 cup onion, diced
1/2 cup celery, diced
2 tablespoons sweet relish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 cup mayonnaise
2 scallions, thinly sliced

Steps:

  • Bring a large pot of water to a boil.
  • Add the potatoes and cook until tender, about 15 minutes.
  • Drain the potatoes and spread out on a sheet pan to cool.
  • Meanwhile, bring a separate pot of water to a boil.
  • Carefully add the eggs and cook for 12 minutes then remove to a bowl of ice water to cool completely.
  • Peel the eggs under cold running water, then roughly chop.
  • In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, salt, pepper, and the mayonnaise.
  • Fold in the potatoes, eggs, and scallions.
  • Adjust the seasoning to taste.

Nutrition Facts : Calories 407.4, Fat 23.4, SaturatedFat 4.1, Cholesterol 154.8, Sodium 1275.2, Carbohydrate 43.5, Fiber 3, Sugar 8.8, Protein 7.9

MY FAVORITE MACARONI SALAD



My Favorite Macaroni Salad image

What would summer, or anytime really, be without macaroni salad? The variations are endless, but this one is my favorite. I hope you will give it a try and enjoy it as I do.

Provided by FLUFFSTER

Categories     Brunch

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon salt
pepper
8 ounces macaroni, cooked and drained
1 cup celery, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/4 cup chopped red onion
1/2 cup black olives, chopped
2 eggs, hardboiled and chopped
1/4 cup pimiento, chopped

Steps:

  • Combine the mayonnaise, vinegar, mustard, sugar, salt, and pepper.
  • Stir in the remaining ingredients and mix gently.
  • Cover and place in refrigerator.

Nutrition Facts : Calories 349.4, Fat 16.6, SaturatedFat 2.7, Cholesterol 72.2, Sodium 818.7, Carbohydrate 42.3, Fiber 2.7, Sugar 6, Protein 8.1

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