KIM'S MACARONI SALAD
This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.
Provided by HAWAIIAN_MOMMA
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 31.1 g, Cholesterol 10.4 mg, Fat 22.7 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 478.1 mg, Sugar 1.8 g
KIM'S "GREENS" SALAD
This I just threw together the other night, and it has a wonderful taste. My son devoured it, and it looks wonderful! Try it! It's very refreshing.
Provided by crazycookinmama
Categories Greens
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine sour cream, honey, lemon juice, and pepper.
- Chill dressing for 45 minutes to an hour.
- In the meantime, combine apples, cilantro, onion, cabbage and celery.
- Squirt with juice of lemon.
- Pour in dressing and toss lightly.
- Serve immediately.
Nutrition Facts : Calories 189.9, Fat 8.3, SaturatedFat 5, Cholesterol 16.9, Sodium 43.7, Carbohydrate 31, Fiber 4.4, Sugar 23, Protein 2.5
EAT YOUR GREENS SALAD
This is Ree's favorite salad to serve at a BBQ. You don't have to stick to these exact ingredients-anything that is green can go in. Switch things up with asparagus, Granny Smith apples or anything else you fancy-as long as it's green!
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the dressing: Add the spinach, hummus, olive oil, pesto, honey, salt, pepper and lemon zest and juice to a small blender, then blend until smooth.
- For the salad: Add the romaine, kale, peas, Pecorino Romano, basil, cucumber, scallion, avocado and green pepper to a large bowl. Add the dressing and toss to combine. Transfer to a serving platter or bowl.
GREEN SALAD WITH DILL VINAIGRETTE
Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe features two different lettuces (romaine for sweet crunch and arugula for bitter spice) and a fat shower of herbs (parsley for freshness and dill for piquancy). Chilling your chopped and washed leaves in the refrigerator before dressing them is one of the best ways to get a restaurant-style green salad full of big, juicy crunch. For a savory, unknowable quality, add a splash of fish sauce, Worcestershire sauce or soy sauce - choose your own adventure.
Provided by Eric Kim
Categories salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
- Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
- When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
- Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.
More about "kims greens salad food"
BRUSSELS SPROUT SALAD - KIM'S CRAVINGS
From kimscravings.com
5/5 (6)Total Time 25 minsCategory SaladCalories 313 per serving
- To make the salad: Trim any stem off of Brussels and pulse in a food processor until finely shredded. Not too long! Depending on the size of your food processor you may need to do this in batches. I had to leave in some larger pieces, that didn't shred, and repulse. Combine and toss all other salad ingredients with the shredded Brussels sprouts, in a large serving bowl.
- To make the vinaigrette: Whisk all ingredients in a small bowl or glass measuring cup. Pour vinaigrette over salad and toss to coat. Serve immediately or allow salad to sit for 20 minutes to let flavors meld. This salad keeps well in the fridge and is great even a couple of days leftover.
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