Lime Party Salad Food

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE CHEESE & PINEAPPLE)

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

ZESTY LIME SALAD DRESSING RECIPE

Steps:

• Zest and juice lime into a small bowl.
• Whisk in remaining ingredients and refrigerate until ready to use.

LIME PARTY SALAD

Steps:

• 1. Mix together marshmallows and milk in double boiler until melted. Remove from heat and add package of lime jello. Stir until completely dissolved.
• 2. Add softened cream cheese to jello mixture until well blended. Add pineapple then let cool for about 10 minutes.
• 3. After it's cooled stir in the mayonnaise and fold in the whip cream. (Optional - Add pecans in the jello or on top for garnish). Pour into mold and chill until firm.(3-4 hours) Enjoy =)

CARIBBEAN SALAD WITH HONEY LIME DRESSING

Steps:

• Layer salad greens, pineapple, mandarin orange segments, cranberries, cilantro and green onion between 4 plates or in a large bowl.
• To make the honey lime dressing, add all of the ingredients to a food processor and pulse until smooth.
• Drizzle dressing over the salad.
• Sprinkle Chia seeds and sesame seeds over the top.
• Top with black beans or desired protein.

LIME PARTY SALAD

Steps:

• Melt marshmallows and milk in the top of a double boiler.
• Pour the hot mixture over the lime gelatin.
• Stir until dissolved, then stir in cream cheese.
• Stir until cheese dissolves, then add pineapples.
• Cool; blend in whipping cream and mayonnaise.
• Chill until firm.

LUCKY LIME SALAD

Steps:

• In a small bowl, dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Meanwhile, in a small bowl, beat the cream cheese, lemon juice and whipped topping until smooth; stir into gelatin. Fold in pineapple. , Pour into a greased 9-in. square dish. Refrigerate until set, about 3 hours. , For shamrocks, dissolve gelatin in boiling water. Pour into a greased 11x7-in. pan. Refrigerate until set, about 3 hours. , Using a 2-in. shamrock-shaped cookie cutter, cut plain gelatin into nine shamrocks. Cut gelatin mixture into nine squares; top each with a gelatin shamrock.

CREAMY LIME GELATIN SALAD

Steps:

• Stir together jello, water, marshmallows, and cream cheese in a large bowl.
• Chill until it begins to set, about 30 to 45 minutes. Check in 10 minute intervals to make sure it does not get completely set.
• Beat until combined. Note it will not get completely blended and will have tiny bits of cream cheese.
• Stir in sour cream, pineapple, and pecans.
• Pour into gelatin mold (optional).
• Chill thoroughly until set, at least 3 hours
• Serve cold. Keep refrigerated when not serving.

LIME JELLO SALAD

Steps:

• Dissolve Jello in 1 Cup hot water.
• Break up cheese in hot Jello.
• Pour the cheese and Jello mixture into blender, blending until smooth.
• Add 1 1/2 Cups cold water, blend til smooth.
• Pour into 8" square Pyrex dish.
• Then add un-drained crushed pineapple.
• Add pecans.
• Cover with plastic wrap while chilling in the refrigerator.

LIME VINAIGRETTE

Steps:

• Place lime juice, orange juice, honey, orange zest, and sugar in a large bowl. With a whisk in 1 hand and the oil in another, slowly begin to add the oil until it's all gone. Season with salt and white pepper, to taste. The finished product should look like it has significant body, taste semi-sweet and with a touch of tartness. Toss desired amount with mixed greens, and serve.

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
• For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
• For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
• Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
• Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.