SALAD ON A STICK
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 12 skewers
Number Of Ingredients 8
Steps:
- Build each skewer by threading on a chunk of lettuce, a tomato, a cheese cube, lettuce chunk, cucumber chunk and finally, another lettuce chunk. Arrange the skewers on a platter.
- Whisk together the oil, vinegar, Italian seasoning and some salt and pepper in a small bowl. Right before serving, brush the dressing onto the skewers.
GRILLED WEDGE SALAD SKEWERS
Steps:
- Combine the blue cheese, sour cream, mayonnaise, buttermilk and vinegar in a small bowl and stir until well combined. Season to taste with salt and pepper.
- Preheat a grill or grill pan for cooking over medium-high heat. Thread a few pieces of lettuce onto a skewer, followed by a cherry tomato; repeat twice so that you have three lettuce clusters and three cherry tomatoes on the skewer. Repeat with the remaining skewers.
- Brush both sides of the skewers with the oil and sprinkle lightly with salt and pepper.
- Grill until lightly charred, turning once, 1 to 2 minutes per side. Arrange the skewers on a platter and drizzle with the blue cheese dressing. Serve immediately.
BIG BAD BEEF SKEWERS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the skewers: Preheat a grill pan over medium-high heat.
- Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes.
- Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers.
- For the spice mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad.
- For the blue cheese sauce: In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined.
- For serving: Mix together the olive oil and lemon juice in a bowl.
- Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese.
WALDORF SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings (4 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
- Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
- Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
- When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.
Nutrition Facts : Calories 221 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 98 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 5 grams, Sugar 22 grams
WALDORF SALAD (1/2 POINT FOR WEIGHT WATCHERS)(WW)
I needed a sweet, Weight Watcher friendly salad for the up coming Memorial Day holiday and came up with my own version of my Mom's Waldorf salad. I left out the marshmallows and nuts, but, they can be easily added if you think it needs a little extra umph. It couldn't be much easier to make. I hope you like it.
Provided by r_mess
Categories Fruit
Time 15m
Yield 10 1/2 cup servings, 10 serving(s)
Number Of Ingredients 9
Steps:
- Chop apples in bite sized pieces. Sprinkle lemon juice over them and toss well to distribute juice to all of the apples. (This prevents them from turning brown.).
- Add celery to apples. Cut grapes in half and add to apples and celery.
- Put Fat Free Cool Whip, Fat Free Miracle Whip and Splenda in a small bowl and mix well.
- Pour dressing over fruit mixture and toss lightly but throughly.
- Chill.
- Note: Weight Watchers count 1/2 point per 1/2 cup serving.
THE ORIGINAL WALDORF SALAD
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
Provided by The New York Times
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 1 serving (as a main course)
Number Of Ingredients 5
Steps:
- Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
- In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams
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