Pink Cloud Salad Dressing Food

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GREEK SALAD WITH TO-DIE-FOR PINK DRESSING



Greek Salad With To-Die-For Pink Dressing image

I do not mess around when it comes to greek salads - and let me give you a little backstory on why! Greek food is surprisingly really big in Detroit (hello, Greektown!) - and it's very easy to find an amazing, authentic & flavorful greek salad no matter which town you are in. I had two favorite places in Michigan with the best greek salads in town - Greek Isles in Birmingham and Paul's in Rochester. What makes them so great? THE DRESSING. The dressing can truly make or break the salad. Both have delicious, creamy pink dressings that I couldn't figure out what was in for the life of me.When I moved to Texas, I was immediately on the hunt for the perfect Greek salad - but sadly, still no luck! So, I took matters into my own hands and tried to crack the pink dressing code for myself. And if I do say so myself, I've gotten pretty dang close! I can't wait for y'all to try this salad & dressing recipe and you'll understand the hype. Pro tip: serve with warm pita bread and dip in the dressing - it's amazing!

Provided by Stefany Bare

Categories     Cook

Number Of Ingredients 20

romaine lettuce
cherry tomatoes
chopped cucumber
kalamata olives
peperoncino peppers
chopped white onion
feta cheese
grilled chicken
beets
3/4 cup olive oil mayonnaise
1/2 cup beet juice
1/4 cup olive oil
1/4 cup red wine vinegar
4 TB sugar
1 tsp garlic powder
1 tsp oregano
1 TB fresh or dried dill
1/2 cup feta cheese
3/4 cup milk or milk substitute
salt & pepper to taste

Steps:

  • Construct salad with desired toppings & toss if desired.
  • In a blender or food processor, add all salad dressing ingredients and blend on high until throughly combined and smooth. Chill until ready to serve. Extras can be left in fridge for up to a week.
  • Drizzle salad dressing overtop. It's really yummy to dip the pita bread in the dressing, too!

Nutrition Facts :

PAULA'S PRETTY IN PINK SALAD DRESSING



Paula's Pretty in Pink Salad Dressing image

Born of sheer laziness, a variation of a Paula Deen recipe. This is a salad dressing for a spinach salad in Paula Deen Celebrates cookbook. It is wonderful on any kind of salad, not just spinach. I was feeling a bit lazy, and decided I'd rather clean my immersion blender rather than my regular blender when I made it; the dressing emulsified into this lovely pink froth with pepper specks. Servings are approximate, based on the spinach salad recipe.

Provided by Misa3446

Categories     Salad Dressings

Time 5m

Yield 8-12 serving(s)

Number Of Ingredients 8

1 cup canola oil
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon sugar
1 teaspoon dry mustard
1 garlic clove, minced

Steps:

  • Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve.
  • Notes: I used a KitchenAid immersion blender on setting 1. Also, you don't have to use a stick blender. If you don't care about the dressing emulsifying, you can shake everything together in a tightly sealed jar or mix in a regular blender. In the original recipe, Paula used vegetable oil and just called for regular black pepper.

PINK CLOUD SALAD



Pink Cloud Salad image

This is 1 of my late wife Brenda's Church recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album

Provided by Rev BJ Friley

Categories     Gelatin Salads

Number Of Ingredients 6

1 small strawberry jello
1 large cool whip
1 small cottage cheese
1 small pineapple, crushed
OPTIONAL
1 c pecans

Steps:

  • 1. Mix Cool Whip, add dry jello and cottage cheese, crushed drained pineapple and pecans.
  • 2. Mix well and chill.

PINK CLOUD SALAD DRESSING



Pink Cloud Salad Dressing image

This was in my mother's recipes...not sure what she used it for but am posting for safe keeping...Maybe on top of a fruit salad would be yummy!

Provided by Thea

Categories     Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 2

1 cup sour cream
2 -3 tablespoons raspberry jam

Steps:

  • Blend the sour cream and raspberry jam together.

Nutrition Facts : Calories 603.4, Fat 48.2, SaturatedFat 30, Cholesterol 101.2, Sodium 134.7, Carbohydrate 37.4, Fiber 0.4, Sugar 19.8, Protein 7.4

STRAWBERRY, TOMATO & WATERCRESS SALAD WITH HONEY & PINK PEPPER DRESSING



Strawberry, tomato & watercress salad with honey & pink pepper dressing image

Serve this strawberry, tomato and watercress salad as a side, or simply on its own as a light lunch. Pink peppercorns in the dressing give a gentle spice

Provided by Anna Glover

Categories     Lunch, Starter

Time 12m

Number Of Ingredients 8

300g strawberries
250g mixed tomatoes
100g watercress , woody stalks discarded
1 tbsp pink peppercorns
2 strawberries (about 40g), chopped
½ tbsp honey
½ lemon , juiced
3 tbsp extra virgin olive oil

Steps:

  • For the dressing, toast the peppercorns in a dry frying pan for 1-2 mins until fragrant, then bash briefly using a pestle and mortar with a pinch of salt to break up the skins. Add the 2 strawberries and smash them to a paste.
  • Stir in the honey and lemon juice. Tip the dressing into a large bowl, and whisk in the olive oil. Check for seasoning, then add a little more salt or lemon juice, if you like. To assemble the salad, cut the strawberries into quarters or slim wedges, and roughly chop the tomatoes, slicing some and halving others so you get lots of different shapes. Mix with the watercress in the bowl.
  • Divide the salad between four plates or pile onto a platter. Spoon over any dressing left in the bowl.

Nutrition Facts : Calories 128 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

PINK CLOUD SALAD



Pink Cloud Salad image

Make and share this Pink Cloud Salad recipe from Food.com.

Provided by Christine

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (20 ounce) can crushed pineapple
1 (3 ounce) package cherry Jell-O
1/2 cup cold water
16 ounces cottage cheese
1 (9 ounce) container Cool Whip
1/2 cup chopped pecans

Steps:

  • In a large saucepan, mix the pineapple and cherry jello.
  • Bring to a boil.
  • Add 1/2 cup cold water.
  • Chill mixture until soft set.
  • Fold in cottage cheese, cool whip and pecans.
  • Chill until congealed firm.
  • Enjoy.

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