My Favorite Color Is Purple Salad Food
SHAVED PURPLE CAULIFLOWER SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Thinly slice the cauliflower on a mandoline or with a heavy sharp knife. Place in a large bowl and set aside.
- Heat the oil in a small skillet over medium heat. Add the lemon slices, garlic, fennel seeds and coriander seeds and cook, stirring occasionally, until fragrant and the garlic begins to brown, about 4 minutes.
- Remove from the heat and stir in the lemon juice. Pour the dressing over the cauliflower. Season with salt and pepper, sprinkle with parsley and chives and toss.
PURPLE POTATO SALAD
From my collection of handwritten recipes. Note: cooking time is for potatoes and eggs if you haven't already prepared them.
Provided by CJAY8248
Categories Potato
Time 40m
Yield 1 bowl salad, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, celery, mustard, pepper, salt, mayonnaise, and bacon bits in a large mixing bowl with a cover, and stir to blend thoroughly. Add potatoes and stir gently until all pieces are coated with sauce. Serve immediately, or cover and refrigerate until ready to use.
Nutrition Facts : Calories 313.4, Fat 18.6, SaturatedFat 3.2, Cholesterol 118.2, Sodium 764, Carbohydrate 32, Fiber 2.8, Sugar 4.5, Protein 6.1
PURPLE APPLE SLAW
Pretty and delicious, too! The combination of the purple cabbage (a little sweeter than the green) and the apples is awesome. The dressing is my Grandma's recipe. You will be sure to impress your guests!
Provided by STARFLOWER
Categories Salad Coleslaw Recipes With Mayo
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large serving bowl, toss together the cabbage, onion, and apples. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice, and milk. Pour dressing over the cabbage mixture, and toss to coat. Chill until serving.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 7.7 g, Cholesterol 7.2 mg, Fat 14.7 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 211.9 mg, Sugar 4.9 g
MY FAVORITE CHICKEN SALAD
I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!
Provided by SunnyDaysNora
Categories Salad
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 5.5 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 2 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 384.3 mg, Sugar 2.4 g
PURPLE CABBAGE & PECAN SALAD
Make and share this Purple Cabbage & Pecan Salad recipe from Food.com.
Provided by Caryn Gale
Categories Fruit
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix the dressing separately.
- You can make the dressing in advance.
- Just shake well and pour over the cabbage, pecans, and scallions.
- Mix well to coat and serve immediately or else the pecans will start to soften.
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Reviews 3Category SaladsCuisine AmericanTotal Time 10 mins
- Using a sharp knife or a food processor with the shredder attachment, shred all the Brussels Sprouts.
- Transfer shredded Brussels sprouts to serving bowl and add oranges, cauliflower, goat cheese and olives.
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From simplyhomecooked.com
- Cut a medium purple cabbage into 4 equal wedges. Then slice the core off of each wedge. Slice each each wedge into thin strips.
- Place the sliced cabbage into a large bowl. Add the chopped pecans, dill, salt, pepper, and dressing. Combine until all the ingredients are well incorporated.
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From spinachtiger.com
- Toss with vinaigrette.You will want the vinegar to be pronounced. I found that the cauliflower doesn't hold the vinegar taste.
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- Bring a large pot of salted water to a boil. Add potatoes and cook until tender when pierced with a fork for about 8 - 12 minutes. Drain and let the potatoes cool for at least 20 minutes
- To make the garlic oil: In a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant for 3-5 minutes
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, dijon mustard, dill and 2 tablespoons garlic oil. Season with salt/pepper, sugar to taste
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- Preheat oven to 425°F. Cut the purple potatoes into halves or quarters. Toss in the oil and arrange in an even layer on a large baking sheet. Sprinkle with half of the salt. Bake for 45 minutes. Flip the potatoes with a spatula halfway through cooking.
- In a blender, combine the yogurt, dill, vinegar, garlic, remaining salt and pepper. Pulse until smooth and well combined. Let sit for the flavors to develop while the potatoes are cooking.
- Serve the purple potatoes warm with a helping of Greek yogurt + dill dressing and sprinkle with onions and peppers.
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From healthy-holistic-living.com
- Purple Cabbage — Also Known As Red Cabbage. You should be able to find purple cabbage fairly easily. And it’s one of the best healthy food bargains because it has the highest level of antioxidants per dollar.
- Purple Onion — You’ll Find Them Labeled As Red Onion. Next to purple cabbage, this is probably the most affordable and easiest-to-find purple vegetable out there.
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From healthyishappetite.com
- Add vinegar through brown sugar in a large bowl and whisk until well combined, then slowly stream in olive oil while mixing to emulsify.
- Add cabbage, shredded carrots, and dates and toss with tongs until totally coated in dressing. Season with salt and pepper to taste.
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