POLYNESIAN SALAD
Make and share this Polynesian Salad recipe from Food.com.
Provided by Shirl J 831
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix peas, rice, shrimp, celery and green onion.
- Mix all the dressing ingredients together and mix well.
- When ready to serve pour over salad and add chow mein noodles.
- toss lightly.
- Both can be prepared day before.
Nutrition Facts : Calories 316.2, Fat 19.8, SaturatedFat 2.8, Cholesterol 31.1, Sodium 590.7, Carbohydrate 27.2, Fiber 2.9, Sugar 2.7, Protein 8.1
POLYNESIAN CHICKEN SALAD
After decades of sad salads made from cold iceberg lettuce and flavorless supermarket tomatoes, the people of the 1970s were ready for salad excitement. They started including "exotic" ingredients like mandarin oranges and macadamia nuts that had become readily available in supermarkets. Then they added lots of mayonnaise and sour cream (because this is still America) and served it all on a few leaves of iceberg lettuce, because that's what officially makes things a salad. Eventually we wised up and realized that Polynesian chicken salad shouldn't be considered a "healthy" salad -- but goshdarnit is it ever tasty (seriously).
Provided by Food Network
Categories main-dish
Time 30m
Yield 8 first course servings or 4 entree servings
Number Of Ingredients 14
Steps:
- Remove the skin from the rotisserie chicken, then rip into small pieces and set aside. Remove the meat and discard the carcass, then shred the meat into small pieces.
- Drain the canned pineapple, reserving the juice. Put the pineapple in a large bowl with the chicken meat, drained mandarin oranges, celery, carrots and grapes.
- Whisk together the mayonnaise, sour cream, garam masala, salt and pepper in a small bowl. Add a bit of the reserved pineapple juice to thin out until pourable.
- Heat the butter in a skillet over medium heat. Add the chicken skin and macadamia nuts and cook, stirring occasionally, until the nuts are toasted and the skin is crispy.
- Pour the dressing over the chicken salad and toss well to coat.
- Line four plates with whole iceberg lettuce leaves, then mound some chicken salad in the center of each. Top each salad with chicken skin and macadamia nuts. Serve immediately.
FROSTED POLYNESIAN SALAD
Make and share this Frosted Polynesian Salad recipe from Food.com.
Provided by Michele7
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook peas as package directs and drain.
- Remove seeds and finely dice green peppers.
- Thinly slice onion and water chestnuts.
- Pare and coarsely grate carrots.
- Drain pineapple and mushrooms.
- Line a 9 x 13 baking dish with lettuce leaves.
- Layer vegetables and pineapple in dish.
- Combine frosting ingredients and spread evenly over the top.
- Cover dish and chill overnight.
- Before serving sprinkle grated cheese and bacon on top.
- Cut into squares.
Nutrition Facts : Calories 825.7, Fat 57.1, SaturatedFat 22.6, Cholesterol 107.5, Sodium 1039.3, Carbohydrate 61.1, Fiber 7.3, Sugar 32, Protein 22.2
POLYNESIAN SHRIMP SALAD
Wow! This is just beyond-belief delicious. I'm not a huge curry fan, but I'd make this again. This would be a great choice for a summer luncheon or picnic. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2010 and Elaine Carncross of Hilo, Hawaii.
Provided by AmyZoe
Categories Pasta Shells
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
- In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
- Bring to a boil and cook and stir 1 minute or until thickened.
- Remove from the heat and cool to room temperature.
- Stir in mayonnaise and sour cream.
- In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
- Add dressing and toss to coat.
- Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 244.4, Fat 6.2, SaturatedFat 1.7, Cholesterol 79.1, Sodium 440, Carbohydrate 36.1, Fiber 2.2, Sugar 12.7, Protein 11.7
FROSTED JELLO SALAD
Make and share this Frosted Jello Salad recipe from Food.com.
Provided by DCox2923
Categories Gelatin
Time 30m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve jello in water and cool.
- Add 7-up.
- Add marshmallows, crushed pineapple, and bananas.
- Pour into a 9 x 13 pan or glass dish.
- Put in refrigerator to set.
- To make frosting, mix sugar, flour, juice and egg in saucepan and heat until thickened.
- Wait for mixture to cool.
- Add cool whip to mixture.
- Frost jello salad.
- Keep in refrigerator.
Nutrition Facts : Calories 152.2, Fat 1.7, SaturatedFat 1.2, Cholesterol 14.1, Sodium 65.7, Carbohydrate 33.8, Fiber 0.7, Sugar 28.7, Protein 1.9
POLYNESIAN RICE SALAD
Make and share this Polynesian Rice Salad recipe from Food.com.
Provided by Cadillacgirl
Categories Rice
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put rice and veggies in a large bowl and place in fridge.
- Just before serving, add the can of drained shrimp and Chinese noodles.
- Pour dressing over top and serve!
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