Steak Dogs With Beans Home Fried Potatoes And Tomato Salad Recipe 445 Food
FRIED POTATO SALAD
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,
Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
STEAK DOGS WITH BEANS, HOME FRIED POTATOES AND TOMATO SALAD RECIPE - (4.4/5)
Provided by ladygourmet
Number Of Ingredients 28
Steps:
- For the Beans: Heat a large frying pan with the olive oil; add the onions, garlic and hot pepper. Sauté on medium heat until the onions are softened and the garlic is fragrant. Add the crushed tomatoes, beans, cilantro or parsley and the seasonings and continue to simmer on low while preparing the rest of the meal. For the Home Fried Potatoes: Boil the potatoes until they are fork tender. Let the potatoes cool a bit the cut into chunks. Heat a large frying pan with the olive oil; add the scallions, onions and garlic and sauté until the garlic is fragrant. Add the potatoes and seasonings; sauté until the potatoes are slightly golden. For the Tomato Salad: Combine all of the above in a bowl; toss and serve.
TOMATO, BEAN AND POTATO SALAD WITH GREMOLATA
Simple to make, stunning to look at and great to eat - what more could you want! Gremolata is an aromatic mixture of zesty lemon, pungent garlic and flavourful flat leaf parsley. Serve this salad warm or cold, with plenty of crusty bread to mop up all those tasty juices.
Provided by Lene8655
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in a large pan of slightly salted boiling water for 10-12 minutes or until just tender. Add the runner beans and cook for a further 2 minutes. Then drain and rinse under cold running water.
- Toss the potatoes and beans with the mixed tomatoes which are quatered, halved and cut into wedges, salad onions and spinach and season to taste.
- For the gremolata, use a vegetable peeler to pare thin strips of rind from the lemon. Carefully remove as much white pith as possible. Finely chop the lemon rind and ctoss the garlic and parsley. Season and set aside. Squeeze the juice from the lemon and whizz in a food processor with the peeled tomatoes and pesto for 10-15 seconds. Pour over the potato mixture and toss through. Scatter over the gremolata to serve.
Nutrition Facts : Calories 166.4, Fat 1.1, SaturatedFat 0.2, Sodium 71.2, Carbohydrate 37.6, Fiber 9.6, Sugar 8.6, Protein 7.6
BEEFSTEAK TOMATO SALAD
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
- Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 123 g, Fat 11 g, Fiber 1 g, Protein 1 g
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