Little King Salad Recipes

LITTLE KING SALAD

Little King Salad image

Remember Little King Subs? Well, here is a salad with all the great taste of the Little King Sandwich. This is great as a side salad, pot luck dish or a meal in itself. Make sure you buy deli meats and have them slice the meat thick for you.

Provided by Auntie Jan

Categories Greens

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 head lettuce, chopped up
1/4 lb chopped ham
1/4 lb chopped turkey
1/4 lb chopped hard salami
1/4 lb chopped pepperoni
1 onion, chopped
2 tomatoes, chopped
1 cup shredded cheese
3/4 cup olive oil
1/4 cup tarragon vinegar
1/8 teaspoon pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon garlic powder

Steps:

Mix up your salad ingredients.
Add the dressing and toss well.
If you wish, chop up some dinner rolls to add to the salad before serving or have the rolls on the side.

Nutrition Facts : Calories 488.2, Fat 43.3, SaturatedFat 10.9, Cholesterol 61.3, Sodium 1312.5, Carbohydrate 7.8, Fiber 1.9, Sugar 2.5, Protein 18

KING TUT SALAD

King Tut Salad image

AGO (Art Gallery of Ontario) executive chef Anne Yarymowich created this salad to showcase some key flavours of the Middle East. She'll serve a composed version of it in Frank restaurant (with oranges cut into 1/4-inch rounds and each ingredient added separately). The presentation below is easier to serve at home. Pomegranate cutting instructions: Use a paring knife to cut off the top about 1/2-inch below the crown. Inside you'll see four to six sections. Score the red skin at each section. Separate the pomegranate at each score. Over a bowl of water, loosen the arils (flesh-covered seeds) by hand and drop them into the bowl. They will sink. Use a spoon to scoop out pieces of white membrane that float to the top. Strain. (You will have to pick out remaining white bits by hand.)

Provided by Dreamer in Ontario

Categories Oranges

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 seedless oranges, peeled, pith removed, chopped
8 medjool dates, pitted, quartered lengthwise or 8 medjool dates, chopped
1 cup almonds, toasted, chopped (skin on)
seeds from 1 pomegranate (arils)
1/2 red onions, chopped or 1/2 red onion, cut into thin strips
3 tablespoons chopped mint leaves (to taste)
3 tablespoons chopped cilantro leaves (to taste)
1 orange, zest of
1 orange, juice of
1 lemon, zest of
1 lemon, juice of
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1 cup extra-virgin olive oil

Steps:

Toast nuts in 350F oven, about 5 to 10 minutes.
For salad, in large bowl, combine oranges, dates, almonds, pomegranate seeds, onion, mint and cilantro and toss well.
For citrus vinaigrette, in bowl, combine orange and lemon zest and juice, vinegar and salt.
Whisk in oil until emulsified. (Makes about 1-1/2 cups.).
To serve, drizzle salad with Citrus Vinaigrette to taste. (Refrigerate remainder for another use.) Toss.

Nutrition Facts : Calories 803.8, Fat 72.3, SaturatedFat 8.9, Sodium 556.2, Carbohydrate 37.9, Fiber 8.5, Sugar 25.6, Protein 9.2

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