PEPPER AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.
POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
PEAR AND POMEGRANATE SALAD
A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Provided by JPMJ
Categories Salad Green Salad Recipes
Time 12m
Yield 2
Number Of Ingredients 9
Steps:
- Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
- Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g
HIDDEN PEAR SALAD
Light and fluffy, this colorful salad is a very flavorful family favorite. When I made it for my husband's family before we were married, we all joked about not being able to find any pears, so the name stuck.
Provided by Taste of Home
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring pear liquid to a boil. Stir in gelatin until dissolved. Remove from the heat; cool at room temperature until syrupy. Meanwhile, puree pears in a blender. , In a bowl, beat cream cheese and lemon juice until fluffy and smooth. Add pureed pears and mix well. Prepare whipped topping according to package directions; fold into pear mixture. Fold in cooled gelatin. , Pour into a 4-1/2-cup mold that has been coated with cooking spray. Chill overnight. Just before serving, unmold salad onto a lettuce-lined platter.
Nutrition Facts :
PEAR-POTATO SALAD
Provided by Marcus Samuelsson
Categories Salad Potato Side Sauté Vegetarian Quick & Easy Pear Almond Curry Spinach Fall Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 1. Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.
PEAR, PISTOU AND POTATO SALAD
My accomplice, Dear Niece gave me insider information regarding this salad recipe. I have her doing my culinary crime grunt work for me now. She and I will negotiate salary later...after she's proven her worth. For easier preparation, I roast the potatoes the evening before and allow to cool. Salad recipe does require some preparation, but is worth the effort. Stolen from a local vegetarian restaurant. What else is new?
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- *NOTE: use either pesto sauce or French pistou sauce (see #100384). The Zaar computer wouldn't let me type in pistou sauce as an ingredient. Naughty computer!
- Divide and arrange the mixed greens on 4 salad plates.
- Gently toss the pesto/pistou with the pear and roasted potatoes. Divide and serve the mixture over the mixed greens. Garnish with sliced almonds if desired.
- Since this is in essence a pilfered recipe, all amounts are estimated.
- A few recommendations to round out the menu: Serve with French bread and a glass of wine, listen to the soundtrack to Amelie and discuss Toulouse-Lautrec and the Belle Epoque.
Nutrition Facts : Calories 256.4, Fat 4.2, SaturatedFat 0.4, Sodium 13.7, Carbohydrate 51.5, Fiber 8.2, Sugar 10.2, Protein 6.2
WILD RICE-SWEET POTATO SALAD WITH PEARS
A different kind of wild rice salad. Would be a really good addition to bring to a Thanksgiving table. Looks pretty and tastes yummy. From Cooking Light.
Provided by Ppaperdoll
Categories Rice
Time 1h15m
Yield 8 half cup servings, 8 serving(s)
Number Of Ingredients 15
Steps:
- For salad, bring water to a boil in a medium saucepan. Add wild rice, reduce heat, cover, and simmer 1 hour or until tender. Set aside.
- Cook sweet potato in boiling water 5 minutes or until tender. Drain and rinse under cold water. Set aside.
- Combine pear and lemon juice in a large bowl and toss to coat. Add cooked wild rice, sweet potato, pepper, onions, sesame seeds, and salt. Toss together.
- For dressing, combine vinegar, apple cider, sesame oil, orange juice concentrate, sage and garlic in a small bowl and whisk well. Pour over rice salad and toss to coat.
Nutrition Facts : Calories 154.1, Fat 4.6, SaturatedFat 0.7, Sodium 305.6, Carbohydrate 25.7, Fiber 3, Sugar 5.2, Protein 4
MAPLE-GLAZED TUNA WITH PEAR-POTATO SALAD
Provided by Marcus Samuelsson
Categories Fish Mustard Potato Quick & Easy Dinner Pear Seafood Tuna Healthy Maple Syrup Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside.
- 2. Season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side.
- 3. Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. Transfer to a serving platter and garnish with the cilantro. Serve with the pear-potato salad.
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