SOBA NOODLE SALAD
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
- For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
- Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.
SPINACH AND FENNEL SALAD
Make and share this Spinach and Fennel Salad recipe from Food.com.
Provided by Barb G.
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove thick stalks from spinach and tear leaves into salad bowl.
- Trim leaves from fennel and reserve.
- Slice fennel bulb and add with nuts to the bowl.
- Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
- Just before serving, pour the dressing over the salad and toss well to coat.
- Garnish with fennel leaves.
BOLOGNA SALAD SANDWICH SPREAD I
A girlfriend's mom made this spread years ago for our Teen Club Luncheon back in Iowa in the 50's. I asked her to tell my Mom how to make it. I made the recipe for my kids while they were growing up & they still love it. Sweet relish and eggs round out the flavor of bologna in this simple but delicious spread. Serve it on cocktail toast, or use it in sandwiches. The amount of egg, creamy salad dressing and relish should be adjusted to taste.
Provided by KUMLA
Categories Main Dish Recipes Sandwich Recipes Beef
Time 2h40m
Yield 48
Number Of Ingredients 4
Steps:
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Grind the bologna and eggs in a meat grinder with a medium blade.
- In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 3.1 g, Cholesterol 24.1 mg, Fat 4.8 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.5 mg, Sugar 2.8 g
DANDELION SALAD
This is a very good use of all those annoying dandelions growing in your yard. Just so long as you don't have a dog! Top with your favorite dressing. I prefer hot bacon dressing!
Provided by ERLENSEE_GERMANY
Categories Salad Vegetable Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.
Nutrition Facts : Calories 42.5 calories, Carbohydrate 9 g, Fat 0.5 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 192.1 mg, Sugar 2.6 g
F O C GREEN PEA SALAD
The recipe is from a friend of my sister Carol (FOC) and passed along to me. My sister made a triple batch to take into work on "tax day" as part of "bring in a lot of good food so we can at least eat well on April 15th even if we work til 11 pm" celebration.... and said there was a scant 1/2 cup left! (It made the very large Tupperware covered bowl full!) I can't wait to try it as it sounds perfect for spring and summer! (Prep time does not include chill time.)
Provided by Impera_Magna
Categories Vegetable
Time 11m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Mix together vegetables together and set aside.
- In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
- Pour over vegetables and refrigerate over night.
- Stir before serving.
- NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
- NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.
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