Jamaican Mistake Green Salad Food

JAMAICAN GARDEN SALAD

Jamaican Garden Salad image

So simple, yet different. We just got back from Jamaica, and this was a salad we ate quite often. Most restaurants we went to served this as their "garden salad" and it was always served with thousand island dressing. We loved it so much, we made it as soon as we got back.

Provided by Nat Da Brat

Categories Peppers

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

4 cups cabbage (shredded or thinly sliced)
4 carrots (shredded)
1 green pepper (sliced into rings)
1 tomatoes (cut into 8 wedges)
1/2 English cucumber (peel on, round slices)
thousand island dressing

Steps:

Place cabbage into bottom of serving bowl.
Top with carrot.
Next, the green pepper.
Slide the cucumber slices down the side of the bowl, so that they are"standing" on the inside of the bowl, surrounding your salad, and you can see half of each slice sticking out.
Put the tomato wedges on the top of the salad.
Serve with thousand island dressing.

Nutrition Facts : Calories 29.5, Fat 0.2, Sodium 28.9, Carbohydrate 6.8, Fiber 2.2, Sugar 3.7, Protein 1.2

JAMAICA MISTAKE PASTA SALAD

Jamaica Mistake Pasta Salad image

A friend of mine who used to work for the airlines gave me this recipe and my husband loves it! You will too!

Provided by Michellew

Categories Canadian

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

900 g penne or 900 g corkscrew macaroni
2 (13 fluid ounce) bottles jamaica mistake salad dressing
125 g feta cheese, crumbled
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
sweet cherry tomatoes

Steps:

Mix all together and top with cherry tomatoes. Let sit in fridge overnight.

CARIBBEAN SWEET POTATO SALAD

Caribbean Sweet Potato Salad image

This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.

Provided by jessica

Categories Salad Vegetable Salad Recipes

Time 1h

Yield 5

Number Of Ingredients 13

Ingredients

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
½ red onion, thinly sliced
¼ cup finely chopped peanuts

Steps:

Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g

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