Crisscross Salad Food

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CRISSCROSS SALAD



Crisscross Salad image

Number Of Ingredients 6

1 pound broccoli
1/2 red onion, chopped
2 tomatoes diced
1 (8-ounce) can kidney beans, drained
1 cup Cheddar cheese, shredded
2/3 cup italian herb dressing

Steps:

  • Wash broccoli trim leaves and tough tips from stalk. Peel remaining stalks dice stalk and flowers into pieces about the size of kidney beans. Toss with remaining ingredients until all vegetables are well coated with dressing (French dressing may be substituted for French dressing). Cover and refrigerate 24 to 48 hours. Makes 2 quarts.

Nutrition Facts : Nutritional Facts Serves

CRISSCROSS ROASTED POTATOES



Crisscross Roasted Potatoes image

Makes a wonderful presentation on your dinner plates. Potatoes are crisscross cut, brushed with butter, sprinkled with spices and baked. An easy throw in the oven and forget it dish.

Provided by Marie

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium baking potatoes
1/4 cup melted butter
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon black pepper

Steps:

  • Peel and cut each potato crosswise at 1/4" intervals to within 1/2" of the bottom of potato.
  • Cut lengthwise (in the opposite direction) in the same manner, creating the crisscross pattern.
  • Be sure not to cut all the way to the bottom.
  • Place potatoes in ice water for 30 minutes.
  • Dry potatoes and place in a baking pan.
  • Brush with melted butter.
  • Mix spices together and sprinkle on top of potatoes.
  • Bake at 425°, turning and basting every 15 minutes for 45 minutes or until tender.

Nutrition Facts : Calories 222.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 397.9, Carbohydrate 27.8, Fiber 2.7, Sugar 1.2, Protein 2.8

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