HOLIDAY SALAD
Steps:
- In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
- Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
- In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.
SUNSHINE SALAD
Steps:
- Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
SUNSHINE PASTA SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
- For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
- Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.
EMELY'S SUNSHINE SALAD
I haven't made this salad yet, but it has an interesting blend of ingredients. Posted for ZWT8 - Australia, from an Australian food blog "Emely's Recipes".
Provided by Jostlori
Categories Tropical Fruits
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all dressing ingredients in a screw-top jar. Cover and shake vigorously for 30 seconds to mix thoroughly. Set dressing aside.
- Tear lettuce into bite-sized pieces.Place in a salad bowl and add cucumber, mandarin orange segments, and red onion.
- Slice banana and sprinkle it with lemon juice to prevent it from turning brown. Add banana to salad bowl. Cover and chill until ready to serve.
- At serving time, toss salad with vinaigrette dressing.
Nutrition Facts : Calories 291.4, Fat 24.1, SaturatedFat 3.4, Sodium 77, Carbohydrate 20.8, Fiber 2.7, Sugar 13.5, Protein 1.6
SUNSHINE SALAD
This is a really good Jello Salad! This is a recipe out of our family cookbook that my cousin Vicki put together as a labor of love for her mom (dad's sister) for her 71st birthday in 1997. (Times are approximate, as I haven't timed how long this takes to make).
Provided by Teresa M
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving juice; set aside.
- Dissolve Jello in 2 c hot water.
- Add 2 c cold water.
- Pour into 9 x 13 inch pan.
- When almost congealed, add one can of drained crushed pineapple.
- Add sliced bananas and miniature marshmallows; chill.
- In small saucepan, cook pineapple juice with 1/2 c sugar, 1 T cornstarch, and well-beaten egg.
- Cook until thick enough to spread; cool.
- Then add cream cheese and whip together.
- Spread on congealed Jello.
- Top with Cool Whip.
- Sprinkled with flaked coconut if desired.
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