20 DELI SALADS TO MAKE AT HOME
These deli salads taste just like the ones from the deli counter! From macaroni to potato to chicken, these salads are welcome at any gathering.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a deli salad in 30 minutes or less!
Nutrition Facts :
THAI BEEF SALAD
Steps:
- Place all salad ingredients in large bowl, toss lightly and set aside. For the dressing, whisk vegetable and sesame oils, soy sauce, garlic, lemongrass, and ginger briskly in a bowl until creamy. Add broth, lemon juice, and pepper and again whisk until creamy. Drizzle dressing over salad and toss gently. Taste for salt, adjust as needed, and serve.
10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING
Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast the rye bread.
- Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
- Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
MUSTARD CRUSTED FILLET OF BEEF WITH DELI SALAD
Perfect for a posh picnic
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Crush the peppercorns with a pestle and mortar then mix in the salt and mustard powder. Sprinkle onto a large plate. Brush the beef with some of the oil and roll in the seasoning.
- Heat remaining oil until very hot in a large heavy-based pan. Put the beef in the pan and turn heat to medium. Sear for 30 minutes, turning every 6-7 minutes until the seasonings form a deep brown crust. This will be rare in the middle. For well-cooked, add 10 minutes. Leave to cool on a plate. Boil potatoes for 10-15 minutes until tender. Drain, toss in the butter.
Nutrition Facts : Calories 571 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 3 grams fiber, Protein 51 grams protein, Sodium 3.34 milligram of sodium
NAVY BEAN TOSSED SALAD
Black olives, feta cheese, and Caesar dressing give Clara Coulston's salad a distinctive Greek flavor. The Washington Court House, Ohio reader likes to make croutons by toasting and cutting up a pre-packaged pizza crust.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the first eight ingredients. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 146 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 774mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein.
ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS
A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
Provided by Ben S.
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Yield 8
Number Of Ingredients 19
Steps:
- Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
- Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
- Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 53.7 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 3.4 g, Sodium 3119.8 mg, Sugar 7.3 g
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BEEF AND THREE-BEAN SALAD RECIPE - PILLSBURY.COM
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Servings 4Total Time 15 minsCategory LunchCalories 210 per serving
- In 10-inch nonstick skillet, break up ground beef; sprinkle with peppered seasoned salt. Cook over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
- Arrange salad greens in 2-quart shallow serving bowl or on individual plates. Spoon beef mixture over greens; sprinkle with onion.
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