Quick Salad Food

QUICK SALAD

Quick Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 zucchini, diced
1 yellow squash, diced
1/2 pint yellow cherry tomatoes
1/2 pint red cherry tomatoes
2 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1/4 small red onion, grated
1/4 cup olive oil
Salt
Freshly ground black pepper

Steps:

In a medium bowl, toss together the zucchini, squash and tomatoes.
In a small bowl, combine the Dijon mustard, balsamic vinegar and the onion.
Whisk in the olive oil until combined. Season with salt and pepper and pour over the vegetables.

QUICK TACO SALAD

Quick Taco Salad image

Skip the hassle of stuffing a shell with taco salad! Quick Taco Salad is a delectable mash-up of fresh lettuce, tomatoes, cheese and lean ground beef.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb. lean ground beef
1 onion, chopped
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1/4 cup water
10 cups loosely packed torn romaine lettuce
2 tomatoes, chopped
1 cup KRAFT Shredded Cheddar Cheese
2 cups tortilla chips, coarsely crushed
1/4 cup KRAFT Classic Ranch Dressing

Steps:

Brown meat with onions in large nonstick skillet on medium-high heat; drain.
Add seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
Divide lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.

Nutrition Facts : Calories 480, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 920 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 6 g, Protein 32 g

FAST AND EASY POTATO SALAD

Fast and Easy Potato Salad image

Using the microwave provides a quicker version of potato salad than you'll get from boiling the potatoes. Fast, simple, easy, and delicious! Perfect for those days when you just want potato salad but can't be bothered to make it from scratch, yet don't want the garbage you get at the grocery store. Also great for people living in households where other members don't share the same potato salad enjoyment (my fiancee hates mayo). For gluten-free or lactose free version-check that the mayo used is suitable

Provided by kittyroara

Categories Lunch/Snacks

Time 11m

Yield 3-4 cups, 1-3 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 medium potatoes (try to pick ones around the same size for even cooking)
1/2 cup mayonnaise
1 -2 tablespoon mild paprika
2 teaspoons garlic powder
1 teaspoon ground black pepper
1/2 bunch green onion, chopped
1 baby dill pickle, diced (optional)
1 tablespoon pickle juice (optional)
2 hard-boiled eggs, sliced (optional)

Steps:

Cut the eyes and blemishes off the potatoes. Skin them if you prefer but I think they're delicious and they're definitely more nutritional!
Rinse the potatoes and place them in the microwave undried.
Microwave the potatoes (three at a time if you're making a double or triple recipe for the whole family or a potluck) spaced evenly apart on HIGH for THREE MINUTES.
Chop your green onions. Chop your pickle and eggs if desired.
Flip the potatoes over (careful, they're hot!) and microwave on HIGH for THREE MINUTES more.
Mix the mayo, spices, onions, and optional pickle and eggs in a medium-sized bowl.
Let the potatoes rest in the microwave for a few minutes (they will continue to cook).
Test the doneness of the potatoes with a knife or fork by piercing into the center of each one. If the knife does not go in smoothly or there is resistance, repeat the microwaving process above in increments of ONE MINUTE.
Place the cooked potatoes immediately into a bowl of cold water. Let cool for a few minutes.
Remove the potatoes and cut into bite-sized pieces (usually halves and then eights will do) - careful, they may still be hot inside.
Mix potatoes with sauce mixture, and enjoy!

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