Lily Twig Salad Recipes

TWIG SALAD

Twig Salad image

I'm not sure why this is called twig salad, but it is so delicious that you won't care what it is called. It is a great crunchy combination with a sweet dressing that is perfect for any meal. I give credit to my friend, Mona who provided this recipe in our church cookbook.

Provided by Chris from Kansas

Categories Cauliflower

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb bacon, cooked, crumbled
1/2 head broccoli, chopped into small pieces
1/2 head cauliflower, chopped into small pieces
1/2 of a red onion, chopped
1 cup shredded sharp cheddar cheese
1 cup raisins
1 cup peanuts
3/4 cup Hellmann's mayonnaise
1/4 cup tarragon vinegar
1/4 cup sugar

Steps:

Combine all salad ingredients in a large bowl.
Combine dressing ingredients in a small bowl.
Mix together and chill for 2 hours before serving.

Nutrition Facts : Calories 812.5, Fat 62.5, SaturatedFat 18.5, Cholesterol 78.9, Sodium 994.5, Carbohydrate 46, Fiber 5.6, Sugar 28, Protein 23.2

STRAWBERRY SALAD

Strawberry Salad image

Provided by Trisha Yearwood

Time 25m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 package ramen noodles, crushed, flavor packet discarded
1/4 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup (1/2 stick) butter, melted
1 head romaine lettuce, washed and dried
One 5-ounce bag baby spinach
1 pint strawberries, hulled and thinly sliced
1 cup grated Parmesan
3/4 cup sugar
1/2 cup red wine vinegar
3/4 cup vegetable oil
1/2 teaspoon paprika
1/2 teaspoons salt
2 cloves garlic, minced

Steps:

For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

TWIG SALAD

Twig Salad image

I got this recipe from a very dear friend who got it from a co-worker. We tried it and people just go crazy. It's especially great for parties and family get-togethers.

Provided by FLAGGIRL07

Categories Salad

Time 25m

Yield 6

Number Of Ingredients 13

Ingredients

½ cup vegetable oil
¼ cup white sugar
¼ cup white vinegar
½ teaspoon salt
1 teaspoon salt-free herb and spice blend
¼ teaspoon ground black pepper
1 ½ heads iceberg lettuce, torn into bite-sized pieces
1 pound chopped cooked chicken breast meat
1 (5 ounce) can chow mein noodles
1 (2.25 ounce) package blanched slivered almonds
¼ cup sesame seeds, lightly toasted
4 green onions, chopped
2 teaspoons poppy seeds

Steps:

In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds. Toss to blend. Pour salad dressing over the salad just before serving.

Nutrition Facts : Calories 574.1 calories, Carbohydrate 31 g, Cholesterol 56.8 mg, Fat 37.8 g, Fiber 5.1 g, Protein 29.3 g, SaturatedFat 6.4 g, Sodium 432.2 mg, Sugar 11.6 g

LILY TWIG SALAD

Lily Twig Salad image

I have no idea where the name of this salad came from but it is delicious. This recipe is from my sister and is a hit every time I serve it. I have never had leftovers and usually find myself foraging in the kitchen to make more no matter how much I made. I am usually not a fan of sweet dressings, but this one complements the saltiness of the bacon and the tang of the cheese beautifully. The amounts for the salad are approximate. Use as much or as little as you want to suit your taste. Prep time includes the time it takes to cook the bacon

Provided by MamaJ

Categories Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 small head romaine lettuce
1 small head red leaf lettuce
1 small head iceberg lettuce (optional)
1/2-1 cup blue cheese, crumbled
1/3-1/2 lb bacon, cooked and crumbled
1 small red onion, thinly sliced
3/4 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1 small white onion
1/3 cup white vinegar
1 cup salad oil
1 tablespoon poppy seed

Steps:

Wash and tear lettuce.
Mix greens together.
Top with crumbled blue cheese, bacon, and red onion.
Process remaining seven (dressing) ingredients in a blender.
Pour dressing over top (just enough to coat).
Serve.

THAI SALAD WITH CILANTRO LIME DRESSING

Thai Salad with Cilantro Lime Dressing image

I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 22 servings.

Number Of Ingredients 15

Ingredients

2 medium limes
1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 cup sugar
1 Thai red chile pepper, seeded and chopped
2 garlic cloves, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canola oil
1 head Chinese or napa cabbage, finely shredded
1 small head red cabbage, finely shredded
1 English cucumber, chopped
1 package (10 ounces) frozen shelled edamame, thawed
2 medium ripe avocados, peeled and cubed
1 cup shredded carrots
3 green onions, sliced

Steps:

Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

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