St Tropez Salad Food
ST. TROPEZ SALAD
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
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
ST. TROPEZ HOLIDAY CRANBERRY MOUSSE
Make and share this St. Tropez Holiday Cranberry Mousse recipe from Food.com.
Provided by Carolyn M.
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
- Add jello, stir to dissolve. Remove from heat.
- Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
- Chill until mixture thickens slightly.
- Blend in sour cream, then fold in pineapple and pecans. Chill until firm.
Nutrition Facts : Calories 364.1, Fat 16.4, SaturatedFat 7.1, Cholesterol 29.9, Sodium 162.2, Carbohydrate 54.2, Fiber 1.8, Sugar 51.3, Protein 3.9
NEUTRAL - A&B METHOD - MUSHROOMS ST. TROPEZ & RICE SALAD
I have not tried this, I'm just putting it on the net so that when I get ready to go to the store, I have a list of the ingredients needed without having to go through recipe by recipe. It is from Sylvia Bennett's $5 Dollar Menus for Two, the A&B Biochemical Machine Method.
Provided by Kari Homan Shannon
Categories Brown Rice
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- MUSHROOMS ST.
- TROPEZ COOKING DIRECTIONS: Wash the mushrooms and cut ends off the stems.
- Cut mushrooms into slices.
- In a medium saucepan, over medium heat, melt butter.
- Add the mushrooms, tossing lightly until soft.
- Add soy sauce.
- In small bowl, beat egg yolks.
- Pour over mushrooms.
- Cook for four minutes.
- Season to taste.
- Sprinkle parsley over mushrooms, serve with rice salad.
- RICE SALAD COOKING DIRECTIONS:.
- cook the rice.
- (Usually you would use twice as much water as the recipe calls for rice, so one cup rice would be cooked in two cups water, however, brown rice may need a bit more water, like a tablespoon or two).
- Let stand until cool enough to refrigerate.
- Refrigerate rice for one hour.
- Add lettuce, tomato, onion, olives, walnuts, olive oil, vinegar, basil and oregano.
- Season to taste.
- Mix well.
Nutrition Facts : Calories 899.3, Fat 48.7, SaturatedFat 10.8, Cholesterol 392.9, Sodium 808.4, Carbohydrate 99.9, Fiber 14.1, Sugar 12.9, Protein 24.4
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