ANTIPASTI SALAD WITH CAMPFIRE DRESSING
Provided by Michael Symon : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop.
- Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside.
- Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper.
CAMPFIRE TACO SALAD
I haven't tried this yet, but I found this recipe in a TOH mag from last summer and thought it looked like a novel way to serve salad to kids (or husbands!) while camping.
Provided by Swan Valley Tammi
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut tops off each bag of chips; set aside.
- Heat chili in saucepan until completely heated through, stirring occasionally. (or heat in microwave).
- Spoon about 2 tablespoons chili into each bag of chips.
- Top with cheese, sour cream, salsa and lettuce.
Nutrition Facts : Calories 263.6, Fat 14, SaturatedFat 3, Cholesterol 12.1, Sodium 591.1, Carbohydrate 30.8, Fiber 5, Sugar 1.4, Protein 6.2
CAMPFIRE SALAD
Steps:
- To prepare the oregano vinaigrette: In a small bowl or measuring cup, whisk together the vinegar, sugar, and oregano; season with salt and pepper. Slowly add oil, whisking constantly to emulsify. Set aside.
- To prepare the salad: To blanch the asparagus, bring a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size. Remove from the water and "shock" them briefly in a bath of ice water to stop the cooking and preserve the green color. Drain thoroughly. Repeat the same process with blanching the green beans, cooing a little longer, about 5 to 7 minutes.
- In a mixing bowl, combine the carrots, black beans, and green beans. Toss together until well mixed. Drizzle with half the Oregano Vinaigrette and mix thoroughly.
- Place a small pile of salad mix in the center of 6 small plates. Build a campfire stack by arranging 4 or 5 asparagus spears leaning against each other over the salad. Drizzle a little vinaigrette on each stack and serve.
- If taking to a picnic, keep salad mix and vinaigrette separate until ready to serve, then mix and plate.
EASY GROUND BEEF TACO SALAD
Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.
Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
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