WATERMELON CHOWCHOW SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the pickled watermelon: Quarter the watermelon, then use a paring knife to remove most of the fruit, leaving about 1/4 inch of fruit on the rind. (Reserve the fruit for another use.) Trim the outside skin from the rind and discard. Cut the rind into 1/2-inch pieces; combine with the tomato and bell pepper in a bowl.
- Combine 1 cup water, the vinegar, sugar, allspice, star anise and 4 teaspoons salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar, then pour over the watermelon rind mixture. Let cool to room temperature, then cover and refrigerate at least 4 hours and up to 1 week.
- Make the salad: Bring a saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain, pat dry and cut into 2-inch pieces.
- Using a slotted spoon, transfer 4 cups of the pickled watermelon mixture to a large bowl. Add the beans, black-eyed peas, jalapeno and olive oil; season with salt and pepper and toss. Cover and refrigerate at least 1 hour before serving.
CHOP CHOP SALAD
Provided by Trisha Yearwood
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper.
- For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette.
- For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl.
- Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately.
POTATO SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape, 30 minutes. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
GRANDMA'S FAMOUS POTATO SALAD
Make and share this Grandma's Famous Potato Salad recipe from Food.com.
Provided by Millereg
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes into cubes about 1inch squares.
- Boil potatoes until soft, but not mushy!
- Let cool, while mixing all ingredients except the mayonnaise.
- Blend in mayo last.
- Pour mixture over potatoes and lightly toss.
- Refrigerate before serving.
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