Fire Ice Salad Recipes

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FIRE & ICE SALAD WITH CUCUMBERS & TOMATOES



Fire & Ice Salad With Cucumbers & Tomatoes image

Cooking time is actually fridge chill time. You can leave out the pepper sauce if you dont want it to be so spicy. Quick and easy to make. Allow time for 2 hour fridge time.

Provided by Sassy in da South

Categories     < 4 Hours

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 medium tomatoes, each cut into eight wedges
1 medium green pepper, julienne cut
1 small jalapeno pepper, minced
1 medium onion, thinly sliced
3/4 cup cider vinegar
1/4 cup granulated sugar
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds
1 teaspoon prepared horseradish
1 teaspoon salt
hot pepper sauce, to taste (optional)
2 medium cucumbers, peeled and thinly sliced

Steps:

  • In a large bowl, combine tomatoes, green pepper, jalapeno pepper, and sliced onion; set aside.
  • In a saucepan, combine vinegar, sugar, mustard and celery seed, horseradish, salt, and hot pepper sauce, if using; bring to a boil; boil for 1 minute.
  • Pour over vegetables.
  • Let stand until mixture comes to room temperature, then stir in sliced cucumbers. Refrigerate for 2 hours.
  • Drain just before serving.

Nutrition Facts : Calories 130.4, Fat 1.1, SaturatedFat 0.2, Sodium 599.7, Carbohydrate 28.4, Fiber 3.5, Sugar 20.6, Protein 3.1

FIRE AND ICE TOMATOES



Fire and Ice Tomatoes image

You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. -Nan Rickey, Yuma, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8

5 large tomatoes, cut into wedges
1 medium onion, sliced
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup water
3 teaspoons mustard seed
1/4 teaspoon cayenne pepper
1 large cucumber, sliced

Steps:

  • Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely., Stir in cucumber. Refrigerate, covered, overnight.

Nutrition Facts : Calories 72 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

WATERMELON FIRE AND ICE SALSA



Watermelon Fire and Ice Salsa image

Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot -- perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.

Provided by Dawn Suzie HomeMaker Hardy

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Watermelon Salsa Recipes

Time 15m

Yield 32

Number Of Ingredients 7

3 cups chopped watermelon
½ cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
½ teaspoon garlic salt

Steps:

  • In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Nutrition Facts : Calories 5.2 calories, Carbohydrate 1.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 28.7 mg, Sugar 1 g

FIRE & ICE SALAD



Fire & Ice Salad image

Make and share this Fire & Ice Salad recipe from Food.com.

Provided by Xiola Blue

Categories     < 4 Hours

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 12

4 -5 tomatoes, diced into bite-size chunks
2 large cucumbers, peeled, cut into bite-sized chunks
2 -3 green onions, bulb part dices, green part sliced thinly
1 bell pepper, seeded, sliced into bite-sized pieces
3 radishes, diced into bite-sized pieces
3/4 cup vinegar
1/4 cup water
1 1/2 teaspoons celery seeds
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons sugar
1 dash dry mustard

Steps:

  • Mix dressing together and put it in a saucepan on the stove.
  • Bring to a boil.
  • Prepare the veggies and mix together in serving bowl.
  • Pour hot dressing over top, stir, refrigerate, and allow to marinate at least 1 hour.
  • Gets better if marinated overnight.
  • Will keep for several days.

Nutrition Facts : Calories 81.6, Fat 0.6, SaturatedFat 0.1, Sodium 244.8, Carbohydrate 17.8, Fiber 2.5, Sugar 12.9, Protein 2.1

JAMES' FIRE SALAD



James' Fire Salad image

A nice, spicy salad - serve with a warning, and maybe a glass of milk. A good side for Mexican or Grilled dishes.

Provided by JAMESPOL

Categories     Salad     Green Salad Recipes

Time 10m

Yield 5

Number Of Ingredients 6

1 head red leaf lettuce - rinsed, dried and torn
4 fresh jalapeno peppers, seeded and sliced into rings
3 medium ripe tomatoes, chopped
1 Anaheim pepper, seeded and diced
½ red onion, sliced and separated into rings
¼ cup chopped fresh cilantro

Steps:

  • In a large salad bowl, toss lettuce with jalapeno peppers, tomatoes, Anaheim pepper, red onion, and cilantro. Serve.

Nutrition Facts : Calories 33.6 calories, Carbohydrate 7 g, Fat 0.4 g, Fiber 2.3 g, Protein 1.9 g, Sodium 21.8 mg, Sugar 3.7 g

FIRE AND ICE SALAD



Fire and Ice Salad image

Fire and Ice Salad frequently graces the tables of picnics, church Fellowship Halls and family gatherings in the South. The juicy goodness of ripe tomatoes and cucumbers, peppers and onions, combined with a sweet-tart dressing, spiced just right, takes us back through years of summertime memories.

Provided by Melissa K Hand

Categories     Other Salads

Time 30m

Number Of Ingredients 14

2-3 large ripe tomatoes
2 large cucumbers, peeled in "stripes" (alternately peel strips and leave strips for a "stripe" effect)
1 large red onion, sliced in long, thin strips
1 large yellow or orange bell pepper, cut into bite-size pieces
2 large anaheim peppers or 1 large green bell pepper, cut into bite-size pieces
1 c water
1 c white granulated sugar
1 c white vinegar
1 tsp salt
1 tsp celery seed
1 tsp dry mustard
1 tsp grated horseradish (not prepared horseradish)
fresh ground black pepper, to taste
dried red pepper flakes, to taste

Steps:

  • 1. Combine vegetables in a large shallow bowl and toss to distribute.
  • 2. Mix up a dressing of the vinegar, water and sugar and put in saucepan. Add spices. Bring to a boil and stir until sugar dissolves, up to five minutes.
  • 3. Cool dressing. Pour over vegetables, toss to mix and refrigerate. Make ahead several hours to allow flavors to penetrate vegetables.
  • 4. Using a slotted spoon, drain the salad before serving.
  • 5. You will always use a 1:1:1 ratio - 1 cup water, 1 sugar and 1 cup white vinegar, adjusting the spices as you increase the amount of dressing made.
  • 6. If you like your cucumbers on the crunchier side, just wait and add the cucumbers right before serving!

FIRE AND ICE SALAD (PAPAYA SHRIMP SALAD)



Fire and Ice Salad (Papaya Shrimp Salad) image

Wonderful for warm summer days, this salad is cool and refreshing and will be a hit at your picnics. :)

Provided by Julesong

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 cups cooked jasmine rice, chilled
1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined
2 papayas, peeled and diced
1 cup spicy picante sauce, your favorite
2 -3 tablespoons honey, to taste
3 tablespoons pineapple juice
4 tablespoons fresh lime juice
1/2 teaspoon dried ancho chile powder
1/4 teaspoon ground cumin
2 tablespoons minced fresh basil
2 tablespoons olive oil
16 butter lettuce leaves

Steps:

  • In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
  • In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
  • Pour the dressing over the rice mixture and toss well to coat.
  • Chill for 1 hour.
  • To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
  • Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.

Nutrition Facts : Calories 318.1, Fat 6.4, SaturatedFat 1, Cholesterol 115.2, Sodium 385.1, Carbohydrate 46.5, Fiber 4.3, Sugar 14.4, Protein 19.7

FIRE AND ICE BEAN SALAD



Fire and Ice Bean Salad image

Yu can make this great dish ahead if you need to. All you have to do, is refrigerate, tightly, sealed for up to 24 hours, when you're ready to serve, just drain it, and out it in a lettuce lined bowl.Really easy to make

Provided by KittyKitty

Categories     Peppers

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (16 ounce) can cut green beans, drained
1 (16 ounce) can garbanzo beans, drained
1 (15 ounce) can pinto beans, drained
1 large sweet red pepper, cut in strips
1 small purple onion, thinly sliced and seperated into rings
1/2 cup cider vinegar
1/3 cup vegetable oil
1 tablespoon sugar
1 garlic clove, crushed
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
lettuce leaf

Steps:

  • Combine beans, red pepper strips, and onion in a large bowl, stir well. Combine vinegar and next 7 ingredients in a jar. COver tightly, and shake vigorously. POur dresing over bean mixture, toss gently.

Nutrition Facts : Calories 338.9, Fat 13.7, SaturatedFat 1.8, Sodium 429.2, Carbohydrate 44.4, Fiber 11.9, Sugar 4.8, Protein 11.4

FIRE AND ICE SALAD



Fire and Ice Salad image

Make and share this Fire and Ice Salad recipe from Food.com.

Provided by CJAY8248

Categories     < 15 Mins

Time 11m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 11

6 large tomatoes, peeled and quartered
1 large green pepper, cut into rings
1 large red onion, cut into rings
1/4 cup vinegar
1 1/2 teaspoons celery seeds
1/2 teaspoon salt
3 1/2 tablespoons sugar
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1/4 cup water
1 large cucumber, peeled and sliced

Steps:

  • Layer tomatoes, green pepper and onion in a salad bowl. Boil remaining ingredients except cucumber for 1 minute; pour hot over vegetables. cool; chill. Just before serving, add peeled, sliced cucumber.

Nutrition Facts : Calories 88.6, Fat 0.6, SaturatedFat 0.1, Sodium 206.7, Carbohydrate 20.3, Fiber 3.3, Sugar 14.7, Protein 2.5

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