3 P Salad Recipes

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50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!



50 Salad Recipes: Best Chopped Salad & More! image

This chopped salad recipe will amaze everyone around the table! Italian dressing, crunchy veggies and Parmesan combine into something greater than the sum of its parts.

Provided by Sonja Overhiser

Categories     Salad

Time 15m

Number Of Ingredients 10

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

  • Make the Homemade Italian Dressing.
  • Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
  • Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

3-SALAD CHEF'S SALAD PLATE



3-Salad Chef's Salad Plate image

The great thing about this three-in-one recipe is you don't have to choose your favorite, you can have them all. Each of these has a unique flavor from the tangy kick of sour cream and horseradish in the beef salad, the spicy and sweet of the cayenne and pickle relish in the deviled ham, to the mustard and salty capers in the chicken rillette. There's something for everyone to love.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 33

1/2 cup sour cream
2 round tablespoons prepared horseradish, Gold's preferred brand
1/2 lemon, juiced
About 2 teaspoons Worcestershire sauce, Lea and Perrins preferred brand
A handful chives, finely chopped
A handful dill, finely chopped
1 1/2 teaspoons (1/2 a palm full) coarse black pepper
About 1 pound deli roast beef, leftover roast, pot roast or steaks
Watercress or arugula, to serve
1 pound deli sliced prosciutto cotto (cooked ham)
2 small ribs celery with leafy tops
1/2 red onion
2 cloves garlic
2 tablespoons thyme
1 tablespoon cayenne pepper sauce, Frank's Red Hot preferred brand, plus more to taste
About 1 tablespoon Worcestershire sauce
About 2 round tablespoons yellow mustard
3 tablespoons good-quality pickle relish, Wickle's preferred brand
Gem romaine or Bibb lettuce, to serve
1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container
2 small ribs celery
1 large shallot
1 large clove garlic, crushed
4 sprigs tarragon
Salt and pepper
1/2 lemon
2 round tablespoons Dijon mustard
Gem romaine or Bibb lettuce
About 2 tablespoons nonpareil (small) capers
Chopped cornichons, for serving
8 slices white sandwich bread, Pepperidge Farm preferred brand
4 store-bought hard-boiled eggs, Eggland's Best in pouch preferred brand
3/4 to 1 pound cheese, 2 rounds of aged goat cheese, Fontina val d'Aosta or Comte, or cheeses of choice

Steps:

  • Gather your ingredients.
  • For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
  • For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
  • For the chicken salad: Preheat broiler.
  • Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
  • To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
  • Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

3 P'S SALAD (PEAS, PICKLE, PEANUT)



3 P's Salad (Peas, Pickle, Peanut) image

My friend is from Oklahoma. She tells me this is a commom recipe back there. I personally have never tasted it. Any Okies out there???

Provided by Happy Harry 2

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (15 ounce) can sweet peas
3 -4 small sweet gherkins
1 tablespoon sweet pickle juice
1/2-3/4 cup unsalted peanuts
1 tablespoon mustard
1 tablespoon sugar
1/2 cup cream (or half n'half)

Steps:

  • Drain peas and place in bowl.
  • Put peanuts and pickles in food processor and grind until gravel-like. Add to bowl.
  • Mix in the pickle juice.
  • Combine mustard, sugar, and cream together.
  • Allow to sit 10-15 minutes for the sugar to dissolve.
  • Mix in with the 3 P's.
  • Serve at room temperature.

Nutrition Facts : Calories 321.3, Fat 19.9, SaturatedFat 7.5, Cholesterol 33.2, Sodium 235.6, Carbohydrate 29.8, Fiber 6.8, Sugar 12.1, Protein 9.5

THREE POTATO SALAD



Three Potato Salad image

This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 10

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

Steps:

  • Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

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