YUMMY CORN CHIP SALAD
Corn chips give a special crunch and an unexpected flavor to this potluck favorite. Bacon adds a hint of smokiness, while the cranberries bring a touch of sweetness. It's the perfect picnic companion! -Nora Friesen, Aberdeen, Mississippi
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For dressing, place first 7 ingredients in a blender. Cover; process until smooth. Stir in poppy seeds., Place salad ingredients in a large bowl; toss with dressing. Serve immediately.
Nutrition Facts : Calories 436 calories, Fat 30g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 456mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
INDIAN CHAAT-INSPIRED POTATO CHIP SALAD
We're making chip chaat! This Indian street food often features crispy fried things topped with all kinds of amazing garnishes. It's by far one of the most delicious foods in the world. So, I decided to try that same approach with potato chips, and I love how this came out.
Provided by Chef John
Categories Appetizers and Snacks
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
- Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate. Squeeze lime juice from halves over top.
Nutrition Facts : Calories 585.2 calories, Carbohydrate 57.5 g, Cholesterol 8.4 mg, Fat 37.8 g, Fiber 6.2 g, Protein 9.5 g, SaturatedFat 11.8 g, Sodium 534.7 mg
CHIP'S SALAD
The inspiration of this salad is the house salad at Chipparelli's Restaurant in Little Italy, Baltimore, MD. This recipe is similar, but it's only my best guess (plus a little of my own tastes thrown in) I have put quantities for the oil & vinegar, but honestly I just pour it straight from the bottle... I just keep testing the salad until it tastes good!
Provided by deannamcgill
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all salad ingredients above, except eggs and cheese, in bowl.
- Let sit, covered, for 30 min - 1 hour.
- Just before serving, add eggs, cheese (and meat if applicable).
- Toss with dressing.
HOMEMADE TORTILLA CHIPS
I make these homemade tortilla chips to serve with roasted tomatillo salsa. They have a little heat from the chipotle. If you prefer plain, just sprinkle with salt after frying. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, mix salt and chili powder. Cut each tortilla into 4 wedges. In an electric skillet, heat 1 in. of oil to 350°. Fry chips, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels., Transfer chips to a large bowl; sprinkle with salt mixture and gently toss to coat.
Nutrition Facts : Calories 183 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein.
POTATO CHIP POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
- Meanwhile, mix the celery and onions in a bowl, then season with salt and set aside.
- In a medium bowl, combine the mayonnaise, relish, mustard, parsley and pepper to taste. Combine the celery mixture with the mayo mixture. Let this dressing sit for 20 minutes while the potatoes are cooking so the flavors can marry.
- Drain the potatoes and transfer to a large bowl. Immediately add the vinegar and toss gently using a rubber spatula so the potatoes absorb all that vinegar flavor.
- While the potatoes are still warm, add the dressing and gently fold to combine. Adjust the seasonings.
- Spread half of the potato salad in an 8-inch square baking dish. Top each quadrant of the potato salad with 1 cup of each flavor potato chip so you have a different flavor in each quadrant. Plop the remaining potato salad over each quadrant. Lightly spread with the back of a large spoon. Top each quadrant with the remaining crushed chips and serve immediately.
TACO SALAD III
This taco salad contains traditional ingredients such as lettuce, tomatoes, beans, ground beef and corn chips. Serve this salad on a hot summer day.
Provided by Melanie
Categories Salad Taco Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare the ground beef as directed by taco seasoning package and set aside.
- In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
- Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.
Nutrition Facts : Calories 945.3 calories, Carbohydrate 75.7 g, Cholesterol 72.3 mg, Fat 60.7 g, Fiber 11.9 g, Protein 27.3 g, SaturatedFat 16 g, Sodium 1682 mg, Sugar 17.7 g
STEAK & CHIPS SALAD
Fantastic protein-packed supper dish - healthier than the classic version, too
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 5
Steps:
- Cook the potatoes: Scatter the frozen wedges in a single layer on a large baking sheet and bake until golden and crunchy, according to packet instructions.
- Cook the steaks: While the potatoes are in the oven, heat the oil in a frying pan until hot, and fry the steaks for 2-3 minutes on each side. Remove the steaks from the pan and leave to rest for a few minutes before slicing into thin strips.
- Assemble the dish: When the potatoes are done, sprinkle them with a little salt and black pepper. Tip the salad leaves into a bowl and toss with 4 tablespoons of the dressing. Divide the salad between 4 plates, top with potatoes and then the steak. Drizzle over the remaining dressing and serve immediately.
Nutrition Facts : Calories 496 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.54 milligram of sodium
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