Delightful Addictive Salad Food

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THAT ADDICTING SALAD



That Addicting Salad image

The salad that initiated a year-long quest to duplicate the recipe! When I threw yet another attempt at the dressing in the fridge overnight, I hit on the secret ingredient. A huge hit with guests!

Provided by MINNESOTAMOM

Categories     Salad     Green Salad Recipes

Time 12h15m

Yield 8

Number Of Ingredients 8

1 cup mayonnaise
¼ cup freshly grated Parmesan cheese
2 tablespoons white sugar
1 (10 ounce) package spring lettuce mix
½ cup freshly grated Parmesan cheese
½ cup grated carrot
½ cup small cauliflower florets
½ cup bacon bits

Steps:

  • In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended. Cover, and refrigerate overnight. Stir again just before using.
  • In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits. Toss with chilled dressing just before serving.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 6.4 g, Cholesterol 23.7 mg, Fat 26.1 g, Fiber 0.8 g, Protein 7.5 g, SaturatedFat 5.4 g, Sodium 536.1 mg, Sugar 4.3 g

DELIGHTFUL (& ADDICTIVE!) SALAD



Delightful (& Addictive!) Salad image

Make and share this Delightful (& Addictive!) Salad recipe from Food.com.

Provided by ms. colleen

Categories     Vegetable

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1 bag green salad
1 granny smith apple
blue cheese
craisins
chopped walnuts
mandarin orange pieces, drained
citrus vinaigrette dressing

Steps:

  • Place amount of desired greens on plate.
  • Chop apple.
  • Toss apple with blue cheese, craisins and walnuts.
  • Place mixture on greens.
  • Place orange wedges on apple mixture.
  • Top with dressing to taste.

ADDICTIVE ASIAN BEEF SLAW



Addictive Asian Beef Slaw image

This meal has it all - beef, shredded veggies, soy sauce, hot sauce, and lots of fresh cilantro. This dish is truly addictive.

Provided by Stasty Cook

Categories     Salad     Coleslaw Recipes     No Mayo

Time 31m

Yield 4

Number Of Ingredients 14

1 tablespoon canola oil
4 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger
1 pound ground beef
½ head white cabbage, shredded
½ head red cabbage, shredded
2 large carrots, peeled and cut into thin strips
1 red bell pepper, cut into very thin strips
½ cup reduced-sodium soy sauce
2 tablespoons sesame oil
1 dash hot sauce, or to taste
salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro, or to taste
1 lime wedge

Steps:

  • Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
  • Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.
  • Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 26.5 g, Cholesterol 69.6 mg, Fat 28.5 g, Fiber 9.4 g, Protein 25 g, SaturatedFat 8.3 g, Sodium 1254 mg, Sugar 13 g

TIROPETAKIA (SPINACH AND FETA FILLED PHYLLO TRIANGLES)



Tiropetakia (Spinach and Feta Filled Phyllo Triangles) image

A delightful Greek appetizer, courtesy of Jeff Smith. The name refers to the shape. They are so cute and quite addictive!

Provided by LifeIsGood

Categories     Spinach

Time 1h5m

Yield 25-30 serving(s)

Number Of Ingredients 9

1/2 of a 10 oz. package frozen chopped spinach, defrosted
1/4 lb feta cheese, chopped
1/2 lb small curd cottage cheese, drained
1 egg
1 teaspoon grated lemon peel
nutmeg, to taste
salt and pepper, to taste
1/2 cup melted butter (may need more)
5 -6 sheets phyllo dough, thawed

Steps:

  • Drain the spinach -- squeeze out all excess liquid.
  • Mix with the cheeses and add the egg, lemon peel, a little nutmeg, salt and pepper.
  • Place a sheet of phyllo dough on a cutting board and brush with melted butter. With a sharp knife, cut the sheet into 5 pieces, each about 3 inches wide.
  • Place a scant 1 T. filling at the bottom of each piece (don't fill it too full or the phyllo won't be able to crisp up over the filling), and roll up so as to form a triangle (think flag folding). Move one side to the other until the whole is rolled up. Contine with remaining phyllo and spinach mixture until all spinach is gone.
  • Bake on a buttered cookie sheet at 400 degrees F. for about 15-20 minutes, or until lightly golden brown.

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