Salad In A Glass Juice Food

SALAD IN A GLASS (JUICE)

Salad in a Glass (Juice) image

A mildly sweet vegetable juice. Feel free to add salt and pepper to make it savory. SUPER healthy!!! Based on a Jack Lalanne recipe.

Provided by januarybride

Categories Beverages

Time 3m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 5

Ingredients

1/2 head romaine lettuce
1 tomatoes
2 celery ribs
1 carrot, topped
1 small red bell pepper

Steps:

Juice together all veggies.
Add salt/pepper to taste if you wish.

BROKEN GLASS SALAD

Broken Glass Salad image

This salad creates a beautiful display in a clear glass bowl. It uses three different colors of jello which are covered in a creamy, sweet pineapple, lemon sauce. It is a holiday favorite. I received this from my friend, June. Chill time should include allowing jello to set and then allowing the whole dessert to chill for 5-8 hours or overnight.

Provided by KCShell

Categories Gelatin

Time 6h20m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1 (3 ounce) package lime Jell-O gelatin
1 cup boiling water
1/2 cup cold water
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 cup boiling water
1/2 cup cold water
1 (3 ounce) package orange Jell-O
1 cup boiling water
1/2 cup cold water
1 (3 ounce) package lemon Jell-O gelatin
1 (15 ounce) can crushed pineapple
1/4 cup sugar
1 (8 ounce) carton Cool Whip (start with 4 oz. and use up to 8 oz.)
1/2 cup cold water

Steps:

Prepare lime, strawberry and orange jello separately, using 1 cup boiling water and 1/2 cup cold water for each package of jello. Pour into separate 8x8 inch separate pans.
Chill until firm.
Drain pineapple. Heat reserved pineapple juice to boiling point. You should have one cup of juice. If you have to, add water to equal one cup liquid.
Add lemon jello to boiling juice.
Remove from heat.
Add sugar.
Stir until dissolved.
Add 1/2 cup cold water.
Add 4 oz. cool whip and pineapple. Stir well. you may add up to another 4 oz. cool whip if you need it. Pineapple mixture should be slightly thick and not too runny.
Cut jello into 1/2 inch cubes.
Fold into pineapple mixture.
Pour into glass bowl.
Chill 5-8 hours or overnight.

Nutrition Facts : Calories 154.1, Fat 3.6, SaturatedFat 3.1, Sodium 104.4, Carbohydrate 29.8, Fiber 0.2, Sugar 28.5, Protein 1.9

MEDITERRANEAN TUNA SALAD

Mediterranean Tuna Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 teaspoons dijon mustard
Grated zest and juice of 1 lemon
1/3 cup extra-virgin olive oil, plus more for brushing
1/4 cup chopped fresh dill
Kosher salt and freshly ground pepper
1 12-ounce can solid white tuna in water, drained and flaked
1 14-ounce can chickpeas, drained and rinsed
1 Kirby cucumber, seeded and chopped
1 bunch scallions, sliced
1 pint cherry or grape tomatoes, halved
2 pieces pita or naan bread
1 head romaine lettuce, shredded

Steps:

Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.

Nutrition Facts : Calories 504, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 36 milligrams, Sodium 812 milligrams, Carbohydrate 44 grams, Fiber 8 grams, Protein 31 grams

SPICY GLASS NOODLE SALAD

Spicy Glass Noodle Salad image

Categories Salad Chicken Poultry Shellfish Stir-Fry Lunch Seafood Shrimp Hot Pepper Party Bon Appétit

Number Of Ingredients 11

Ingredients

1 6-ounce package dried bean thread noodles (saifun)*
6 tablespoons vegetable oil
2 skinless boneless chicken breast halves, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
15 garlic cloves, minced
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
3 tablespoons chopped shallots
3 tablespoons Thai fish sauce (nam pla)*
3 tablespoons fresh lime juice
2 1/2 teaspoons minced seeded Thai chilies* or serrano chilies

Steps:

Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
*Available at Asian markets and in some supermarkets.

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