Triplepsalad Food

TRIPLE TOMATO SALAD

Triple Tomato Salad image

Provided by Geoffrey Zakarian

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
1 cup cherry tomatoes, halved
1/2 clove garlic, thinly sliced
Pinch dried thyme
Smoked flaky salt
Kosher salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 teaspoon honey
1 to 2 teaspoons minced Calabrian chiles (depending on how spicy you want it!)
1 tablespoon plus 2 teaspoons white wine vinegar
1/4 white onion, sliced paper-thin
2 heirloom tomatoes, cored and sliced into various sizes
1/4 cup fresh basil, torn
1/4 cup fresh dill, torn

Steps:

Preheat the oven to 350 degrees F.
Drizzle 1 tablespoon oil on a small sheet pan. Add 3/4 cup of the cherry tomatoes, along with the garlic, thyme and smoked salt and pepper to taste. Toss together. Roast for 15 to 20 minutes. Allow to cool to room temperature.
In a small bowl, whisk together the mustard, honey, chiles, 1 tablespoon vinegar and the remaining 3 tablespoons olive oil. Add the onions and remaining 1/4 cup cherry tomatoes and toss. Season with kosher salt and pepper; allow to marinate for 10 minutes.
Add the remaining 2 teaspoons white wine vinegar to the roasted tomatoes. Arrange the roasted tomatoes on a platter and drizzle with the liquid. Add the marinated tomatoes and drizzle with some of the mustard vinaigrette. Top with the heirloom tomatoes. Finish by garnishing with the basil, dill and smoked salt.

TRIPLE XXX FAMILY RESTAURANT POTATO SALAD

Triple XXX Family Restaurant Potato Salad image

Provided by Food Network

Categories side-dish

Time 50m

Yield about 8 cups

Number Of Ingredients 7

Ingredients

4 medium Idaho potatoes
3 eggs
1 1/2 tablespoons mayonnaise (recommended brand: Miracle Whip)
1 teaspoon yellow mustard
1 teaspoon sweet relish
1/4 cup chopped onion, such as white or Vidalia
Salt and freshly ground black pepper

Steps:

Fill a large pot with cold water. Add potatoes and bring to a boil over high heat. Test the potatoes after 15 minutes by piercing with a thin bladed knife. If it slides in easy, the middle has softened. Remove potatoes and cool with cold running water.
Peel potatoes and cut into equal bite-sized pieces. Set aside.
Place eggs in a large pot and fill with enough cold water to cover the eggs by 1-inch.
Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, covered until they are cool enough to handle. Once cool, shell the eggs and place in an egg cutter. Slice eggs once, turn them 90 degrees and slice again, (you can also use a knife and thinly slice the eggs). Set aside.
In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion. Mix until well blended.
Fold the potatoes into the mayonnaise mixture being careful not to smash them while you mix. Add the eggs to the bowl. Mix all together. Season with salt and pepper, to taste. Cool overnight in refrigerator to increase flavor.

THREE BEAN SALAD

Three Bean Salad image

We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.

Provided by JJOHN32

Categories Salad Beans Three Bean Salad Recipes

Yield 16

Number Of Ingredients 10

Ingredients

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

Steps:

Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g

TRIPLE BERRY SALAD

Triple Berry Salad image

Make and share this Triple Berry Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Berries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 cups coarsely chopped romaine lettuce
3 cups quartered fresh strawberries
1/2 cup fresh raspberry
1/2 cup fresh blueberries
1/4 cup cream of coconut
2 tablespoons lemon juice
1 tablespoon water
1 tablespoon Dijon mustard
1/2 teaspoon ground ginger
salt
pepper
1/4 cup sliced almonds, tossed

Steps:

In a large bowl, toss together lettuce, strawberries, raspberries, blueberries.
If desired, cover and chill for up to 1 hour.
For the dressing: in a small bowl, whisk together cream of coconut, lemon juice, water, mustard, and ginger.
Season to taste with salt and pepper; if desired, cover and chill until ready to serve.
To serve, pour dressing over lettuce mixture; gently toss to coat.
Sprinkle with almonds.

Nutrition Facts : Calories 112.8, Fat 4.5, SaturatedFat 2.1, Sodium 37.7, Carbohydrate 18.1, Fiber 4, Sugar 12.4, Protein 2.4

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