Julies Everyday Salad Food
JULIE'S EVERYDAY SALAD
When I was a kid, we had everyday dishes and Sunday dishes. I've resisted putting this recipe up since this is just my everyday salad, but sometimes simple is pretty darn good.
Provided by puppitypup
Categories Sauces
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients in a large bowl.
- Toss well, taste and adjust seasonings if desired.
- Transfer to serving bowl or separate salad bowls.
- Top with additional fresh ground pepper and parmesan.
Nutrition Facts : Calories 82.9, Fat 8.2, SaturatedFat 1.8, Cholesterol 4.4, Sodium 79.3, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 2.1
JULIE'S PRETTY ANTIPASTO SALAD
I like to serve this salad for picnics and buffet parties with Italian dressing on the side. You can make it up a day or two ahead to save time on the big day. See my note below before you buy the deli meats and cheese.
Provided by puppitypup
Categories Lunch/Snacks
Time 10m
Yield 1 salad, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- I make this in a large shallow pasta bowl with sloping sides so I can put the rolled meats and cheese all around the edge. My bowl is about 18" wide and 4" deep. If you don't have such a bowl, you'll have to arrange the meats and cheese differently.
- NOTE: I can't get prepackaged sliced provolone to roll without cracking, so I buy both the meats and the provolone fresh from the deli and have them sliced fairly thin. You want to end up with the same amount of slices for the mortadella and the provolone, so the exact ounces will vary.
- Dump the lettuce into the bowl and sprinkle the garbanzo beans over the top. Sprinkle with a dash of garlic salt and fresh ground pepper and top with tomatoes.
- Slice the provolone and mortadella in half, then roll each piece tightly, placing them around the salad at the edge of the bowl, alternating meat and cheese, cut side down. Tuck them under the salad just a bit so they stay rolled.
- Fold each slice of salami in half, then in half again and place it into the bowl of salad so that they look like rosettes. Cover tightly with saran wrap and refrigerate until ready to serve.
- Feel free to add additional ingredients, I kept the recipe simple to stay true to my childhood memories.
Nutrition Facts : Calories 164.4, Fat 10.6, SaturatedFat 5.6, Cholesterol 26, Sodium 475.6, Carbohydrate 7.6, Fiber 1.6, Sugar 0.6, Protein 10.1
JULIE'S MEXICAN SALAD INSPIRATION
This is a layer salad. Just add the ingredients as listed and then toss at the table. I tend to change things up based on the ingredients I have in the house so the ingredients can vary. I use whatever lettuce, cheese, and beans I happen to have on hand. I could eat this salad every day and not get tired of it! You may want to reserve some of the dressing for individuals to add as desired.
Provided by Pamela Allen Kennedy
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
- Stir ranch-style dressing and salsa together in a bowl; pour over salad.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 28.4 g, Cholesterol 14.8 mg, Fat 10.4 g, Fiber 7.9 g, Protein 10.3 g, SaturatedFat 3.4 g, Sodium 729.1 mg, Sugar 5.3 g
JULIE'S HOLIDAY SALAD
I like to serve this for special occasions, but it's a delicious salad to serve anytime during Fall and Winter.
Provided by puppitypup
Categories Pears
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To roast pears, toss with 2 T butter and 2 T sugar and roast at 500 degrees until slightly browned on both sides. Cool.
- Add all ingredients except dressing.
- Add only as much dressing as needed to toss salad. Store remainder of salad dressing in fridge.
Nutrition Facts : Calories 197.2, Fat 18.8, SaturatedFat 2.3, Cholesterol 4.2, Sodium 120.2, Carbohydrate 6.4, Fiber 1.1, Sugar 4.5, Protein 1.9
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