HOLIDAY SALAD
Steps:
- In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
- Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
- In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.
HOLIDAY BLISS POTATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the eggs in a saucepan, with water to cover, and add a pinch of salt. Cover and bring to a boil over medium heat. Remove the saucepan from the heat and allow it to sit for 10 minutes. Remove the eggs from the water and shock in an ice bath until cool. Peel and chop the eggs on a cutting board and put into a medium bowl. Set aside.
- Add the potatoes to a medium pan and cover with water. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
- In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley. Add eggs and cooled potatoes. Toss together and add black pepper, to taste.
RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
BABY RED BLISS POTATO SALAD WITH JUNIPER AND BUTTERMILK
This fabulous potato salad gets it's zesty flavour from a delicious mustardy buttermilk dressing with the addition of juniper berries. The salad needs to steep overnight, so plan ahead. You refresh it before serving with some additional dressing and a smattering of chopped spring onion and parsley. Impressive! From the cookbook New York Cooks. Cook time reflects the overnight marinating time.
Provided by MarieRynr
Categories Potato
Time P1DT35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Simmer the potatoes in a pot of well salted water that you have brung to the boil. Cook until just done without allowing the potatoes to become mushy. Drain well, then rinse in cold water. Spread on some kitchen toweling to dry.
- Combine the mustard, vinegar, juniper berries, salt, pepper and buttermilk in the bowl of a small sized food processor or the bowl of a stick blender and blitz until fairly smooth and well combined. (I find this chops the juniper berries with no problem. Gradually whisk in the olive oil until the dressing is creamy.
- Put the lukewarm potatoes into a bowl and add half the buttermilk dressing. Cover and chill overnight.
- One hour before serving stir in the remaining buttermilk dressing and the parsley and onions. Leave to set at room temperature until serving.
Nutrition Facts : Calories 172.7, Fat 7.2, SaturatedFat 1, Cholesterol 0.3, Sodium 934.2, Carbohydrate 24.4, Fiber 3, Sugar 2.1, Protein 3.4
POTATO SALAD
_**Editor's note:** This recipe is from [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=07903)_[Brini Maxwell's Guide to Gracious Living](http://www.ecookbooks.com/products.html?affiliateID=16283&item=07903). _For Maxwell's tips on throwing a summer pool party, [click here](/features/entertaining/pool_party/index)._ What family reunion would be complete without potato salad? This is my mother's recipe. It's delicious - tasty and tangy, just as potato salad should be.
Provided by Brini Maxwell
Yield Makes 10-12 servings
Number Of Ingredients 8
Steps:
- Cut the potatoes and eggs into small chunks about a 1/2 inch square. Put them in a bowl with the mayonnaise, curry powder, salt, pepper, olives, and reserved brine and mix until well combined. If you find that the ingredients aren't wet enough, you can add more mayonnaise - everything should hold together nicely. Let stand overnight to give the ingredients a chance to marinate. Taste the next day for seasoning. If necessary, add more curry powder, salt, or pepper.
GLUTEN-FREE HOLIDAY BLISS COOKIE BARS
Using a basic cookie recipe, I revised it to be gluten-free and instead of the soft cake-like texture that Starbucks® Cranberry Bliss Bars have, these have a chewy, cookie-like texture. Also, I reduced the sugar so they're not quite so sweet.
Provided by Bonnie
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch pan.
- Beat butter, brown sugar, white sugar, eggs, cinnamon, and vanilla extract together in a bowl until smooth.
- Stir flour, baking soda, salt, and xanthan gum together in a separate bowl. Stir 1/2 of the flour mixture into the egg mixture; mix well. Stir in remaining flour mixture, along with white chocolate chips and coconut. Mix well. Press into the prepared pan.
- Bake in the preheated oven until the edges start to brown, about 23 minutes. Let cool completely, about 30 minutes.
- Frost with cream cheese frosting and sprinkle with cranberry bits. Cut into 48 triangles.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 20.5 g, Cholesterol 18.9 mg, Fat 9.1 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 5.2 g, Sodium 108.4 mg, Sugar 14.4 g
RED BLISS POTATO SALAD
This summer staple has no mayonnaise, so it's perfect for an outdoor lunch.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Place unpeeled potatoes in a large pot. Cover with cold water and bring to a boil. Turn down heat and simmer gently until potatoes are tender when pierced with the point of a knife, about 35 minutes. Drain and refresh in cold water.
- In a nonstick skillet, cook bacon until very crisp. Drain on paper towels. When cool, crumble into large pieces. Set aside.
- In a small bowl, whisk together mustard, vinegar, sugar, and salt and pepper to taste. Whisk in oil and set aside.
- Cut potatoes into 1/4-inch-thick slices and place in a large bowl. Stir in onion and dressing. Let marinate at least 1 hour.
- Before serving, stir in parsley and bacon, reserving some to sprinkle on top.
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