GARDEN EGG SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the eggs in a saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water.
- Dice the eggs. Combine the eggs with mayonnaise, mustard and season with the salt and pepper. Stir in the scallions, celery, and radish.
- Divide the egg salad among the lettuce leaves, top with the sprouts and roll up. Serve 2 rolls per serving.
Nutrition Facts : Calories 266 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 290 milligrams, Sodium 561 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 3 grams
EGG NOODLE SALAD
I used those short twisty looking egg noodles for the salad, because they were very cheap and affordable. You can make this ahead of time, but I find the avocado turns brown if it's not sprinkled with lemon juice, and I found lemon juice doesn't really go with this salad, taste wise.
Provided by Studentchef
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first five ingredients in a large bowl.
- In a smaller bowl, combine the remaining ingredients to create a dressing.
- Thoroughly combine the salad with the dressing, before serving at room temperature. Be careful to get the bottom of the salad coated with the dressing, as that is a difficult part for me.
Nutrition Facts : Calories 322.9, Fat 10.9, SaturatedFat 1.9, Cholesterol 43.3, Sodium 505.1, Carbohydrate 46.8, Fiber 6.8, Sugar 7, Protein 11.5
GARDEN EGG NOODLE SALAD
This came from the No Yolk Egg Noodle company, but you can use any type egg noodles you like. I made a couple of changes, but this recipe is very forgiving, you can put in your favorite fresh veggies and make it your very own. Cook time is actually "chill" time.
Provided by Jellyqueen
Categories Vegetable
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles and drain good.
- Combine remaining ingredients ingredients to make the dressing.
- Put noodles in large bowl and toss with dressing.
- Cover and refrigerate for at least 2 hours before serving.
- I like to refrigerate overnight.
CRUNCHY NOODLE SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
- For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
- Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
HERBED EGG NOODLES
A seasoned butter sauce pleasantly coats tender noodles, making this perfect alongside Swedish Meatballs or any other meaty entree.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic, salt, dill and thyme. Drain noodles and add to butter mixture; toss to coat.
Nutrition Facts : Calories 293 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 246mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
RAMEN NOODLE SALAD
With added crunch from ramen noodles and sunflower seeds, plus a sweet, glossy dressing, this lively salad is a definite crowd-pleaser! -Beverly Sprague, Baltimore, Maryland
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Whisk together first 5 ingredients. Refrigerate, covered, until serving., Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown., Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat.
Nutrition Facts : Calories 189 calories, Fat 13g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 144mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD
Categories Bread Salad Mushroom Pasta Side Stir-Fry Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
- Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
- Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
DEVILED EGG NOODLE SALAD
Just so everybody's clear, we are not making deviled eggs and then turning them into a noodle salad. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
Steps:
- Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.
- Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
- Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
- Toss before serving and adjust seasonings if needed.
Nutrition Facts : Calories 257 calories, Carbohydrate 24.3 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 491.2 mg, Sugar 2.5 g
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