Four Cup Salad Food
RANCH CHICKEN SALAD CUPS
Rotisserie chicken, crispy bacon, juicy tomatoes and cubes of avocado are tossed with an herby, creamy homemade ranch dressing and served in lettuce cups for a fresh and easy meal.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
- Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
- Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.
FOUR CUP SALAD
This is my version of the ever popular Five Cup Salad. I prefer to leave out the coconut, and I substitute vanilla yogurt for the sour cream found in most recipes. I usually just add the whole can of fruit.
Provided by Julie F
Categories Low Protein
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and chill for about 30 minutes to allow flavors to blend.
Nutrition Facts : Calories 140.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 8, Sodium 39.8, Carbohydrate 29.3, Fiber 1.4, Sugar 24.2, Protein 3
FOUR BEAN SALAD
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half.
- Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.
5 CUP SALAD
My Gami always made this for Thanksgiving. It's a sweet fruit and coconut salad that's simple to make.
Provided by sugarmama
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 5h10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 8.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 6.2 g, Sodium 51.3 mg, Sugar 14.5 g
FOUR-BERRY SALAD
Mmm, a very simple fruit salad, great served as a side with brunch or breakfast! Make it to be served right away, or make it the night before and pop it in the fridge overnight.
Provided by LibraChick93093
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together vinegar and sugar.
- Add strawberries, blueberries, raspberries, blackberries, and mint. Toss to combine. Transfer to serving bowls and sprinkle nuts over top if desired.
EASY 4 CUP AMBROSIA SALAD BY FREDA
What could be easier 4 cups 4 ingredients, and you have salad, or Dessert. This is a No fail Salad or dessert. You can add any combinations of fruit you desire. Grapes, Bananas, Fruit cocktail, Apples, You name it.
Provided by FREDA GABLE
Categories Fruit Desserts
Time 10m
Number Of Ingredients 4
Steps:
- 1. MAKES 4 Cups. Mix all together in a large Bowl. Chill and Serve!
FOUR-FRUIT SALAD
Steps:
- In a large bowl, combine the fruit. Pour juice over fruit and toss to coat. Cover and refrigerate for 4 hours. Stir just before serving.
Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
5 CUP SALAD
Betty got this recipe from a neighbor Betty Sue Hook. You always share good recipes.
Provided by virginia duncan
Categories Fruit Salads
Time 15m
Number Of Ingredients 5
Steps:
- 1. Mix all ingredients together. You can also add chopped nuts if you want.
- 2. Cover and place in fridge to chill.
FOUR-BEAN SALAD
"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.
GRANDMA'S FIVE CUP SALAD
My Grandmother made this every year for Christmas when I was a kid.
Provided by Trece
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 23.9 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 5.2 g, Sodium 49.9 mg, Sugar 18.1 g
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