Neutral Ab Method Mushrooms St Tropez Rice Salad Food

ST. TROPEZ SALAD

St. Tropez Salad image

This is a recipe from Harold's Restaurant, in Portsmouth, Ohio (burned to the ground now), which was the finest restaurant in south-central Ohio for half a century. I'd flag this one for a try later if you're not going to use it right now. Cooking time includes "chilling" time in the refrigerator. Enjoy!

Provided by Bone Man

Categories Spinach

Time 25m

Yield 1 large salad, 1 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces mixed salad greens
1 ounce fresh spinach
2 ounces hearts of palm
3 artichoke hearts
2 ounces mandarin oranges, drained
1 ounce feta cheese, crumbled
1 ounce salad dressing, lemon oil-type
1 ounce salad dressing, champagne-type
1/4 ounce mixed sprouts (alfa sprouts)
3 parsley sprigs

Steps:

Place the mixed greens and spinach on a chilled salad plate.
Arrange the hearts of palm on the chilled greens.
Cut the artichoke hearts into pieces and place on the greens. Arrange the orange pieces on the salad. Sprinkle the feta cheese on top.
Dress the salad with the lemon oil dressing and the champagne dressing.
Garnish with the alfa sprouts and the parsley sprigs.

Nutrition Facts : Calories 405.4, Fat 13.1, SaturatedFat 6.4, Cholesterol 59.3, Sodium 2215.9, Carbohydrate 61.9, Fiber 22.7, Sugar 16.4, Protein 22.3

WILD RICE & MUSHROOM SALAD

Wild Rice & Mushroom Salad image

From Canadian Living's The Barbecue Collection cookbook, this is a great summer salad. I didn't have quite enough wild rice so added some brown rice to make up the difference and it turned out nicely. We enjoyed it with Lemon Chicken Kebobs, but I think it would go well with any grilled meat. A good make-ahead, take-along salad. Prep time does not include cooling time.

Provided by MA Blossom

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

8 cups water
2 cups wild rice
4 cups mixed mushrooms
1 small onion, chopped
1 stalk celery, diced
1/4 cup olive oil or 1/4 cup vegetable oil
3 tablespoons sherry wine vinegar or 3 tablespoons wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped

Steps:

In a saucepan, bring water to a boil and add rice. Boil gently for 30 to 40 minutes, until the rice is tender and many of the grains have burst open.
Drain rice and place in a large bowl.
In a separate saucepan, stir together mushrooms, onions, celery, oil, vinegar, salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until mushrooms are tender, about 5 minutes.
Toss veggie mixture with rice. Let cool.
Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.

Nutrition Facts : Calories 208.1, Fat 7.2, SaturatedFat 1, Sodium 303.8, Carbohydrate 31.2, Fiber 2.8, Sugar 1.5, Protein 6.1

MUSHROOM-RICE SALAD

Mushroom-Rice Salad image

This warm rice dish, flavored with onion and studded with mushrooms, slivered almonds and green peas, makes a versatile side dish.

Provided by My Food and Family

Categories Home

Time 15m

Yield Makes 6 servings.

Number Of Ingredients 7

Ingredients

2 Tbsp. butter or margarine
1 small onion, chopped
1 can (14-1/2 oz.) beef broth
1 cup frozen peas
1 can (4-1/2 oz.) sliced mushrooms, undrained
1/4 cup slivered almonds
2 cups instant white rice, uncooked

Steps:

Melt butter in 2-qt. saucepan. Add onions; cook and stir until crisp-tender.
Add broth, peas, mushrooms and almonds; stir. Bring to boil.
Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork before serving.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g