MANDARIN ALMOND SALAD
A wonderful medley of flavors and textures!
Provided by BDEGER
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine the romaine lettuce, oranges and green onions.
- Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
- Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
- Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 20.2 g, Fat 16.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 11.6 mg, Sugar 16.6 g
KASHI, MINT, AND ALMOND SALAD
A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- In a large saucepan, heat 2 tablespoons oil over medium heat. Add onion and season with salt and pepper. Cook until tender and lightly browned, stirring occasionally, about 5 minutes. Add cumin and garlic and cook until fragrant, about 1 minute.
- Add Kashi, 2 cups water, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat to a bare simmer, cover, and cook until Kashi is tender, about 40 minutes (check occasionally to make sure Kashi isn't sticking; add water, if needed). Transfer to bowl; remove and discard bay leaves. Add lemon juice and remaining oil and cool to room temperature, about 20 minutes.
- Taste and adjust seasonings, if necessary. Add tomatoes, 4 tablespoons almonds, mint, and parsley. Toss well.
- Place a romaine leaf on each of 4 plates. Spoon mixture into center of the leaves. Drizzle with oil and sprinkle with remaining tablespoon of almonds.
Nutrition Facts : Calories 352 g, Fat 21 g, Protein 8 g
KASHI SALAD
Kashi can be found in any health food market. It is a grain blend and it is also used for a breakfast porridge. This recipe comes from a health food class I've been taking. It really is very good. Kashi has a nice chewy texture and this salad has a great flavor. Low fat and you don't need salt for this because the tamari is quite salty. I hope you will try it! The prep time is for chilling the Kashi (it must be COLD!).
Provided by Theresa P
Categories Grains
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook Kashi in the water (covered) until all the water is absorbed.
- Chill the Kashi overnight or for several hours until thoroughly chilled.
- Combine all the dressing ingredients and pour over the combined vegetables.
- Add the Kashi and and toss all together.
- Chill before serving.
PEA, MINT AND ALMOND SALAD
Superb salad
Provided by roobarb100
Time 35m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Cook snow peas and sugar snap peas in boiling salted water for 2 minutes or until just tender; drain. Rinse under cold running water; drain.
- Make dressing. Place all ingredients in a small bowl; mix well and season to taste.
- Place peas in large serving bowl with sprouts, tendrils, mint, nuts and dressing.
- Toss gently to combine.
MANDARIN ALMOND SALAD
Another Mandarin Almond Salad. Only slightly different from the one Inez posted. Can't go wrong with either one. This is good stuff!
Provided by GinnyP
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the Romaine, drained oranges, and chopped onions.
- Heat sugar and almonds in a pan over medium heat until sugar melts and coats almonds; stir and heat until almonds are slightly brown.
- Turn onto plate and cool for 10 minutes.
- Combine remaining ingredients in a jar with a tight fitting lid; shake vigorously.
- Pour salad dressing over lettuce mixture; toss.
- Sprinkle with sugared almonds.
BULGHUR SALAD
Provided by Martha Stewart
Categories Salad Recipes
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- In a medium bowl cover bulghur with 6 cups boiling water. Let stand until wheat is expanded and fluffy, about 2 hours. Drain well in a fine sieve; return to bowl.
- Add carrot, onion, parsley, lemon juice, oil, salt and pepper. Toss to combine. Taste and adjust for seasoning. Serve immediately.
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