FRIED POTATO SALAD
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,
Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
FRIED CHICKEN DINNER SALAD
This is a quick dinner salad. I prefer mine with a honey mustard dressing and my husband likes his with ranch dressing. Use the dressing of your choice.
Provided by bwg
Categories Salad
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Beat egg in a shallow dish.
- Mix bread crumbs and Parmesan cheese together in a shallow dish.
- Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
- Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
- Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.
Nutrition Facts : Calories 1275.6 calories, Carbohydrate 56.3 g, Cholesterol 395.1 mg, Fat 95.2 g, Fiber 6.8 g, Protein 49.7 g, SaturatedFat 16.2 g, Sodium 1721 mg, Sugar 10.9 g
FRIED CHICKEN SALAD
You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
- Set aside 1 tablespoon each of the celery, scallions and pickle.
- Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
- Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.
FRIED OLIVE SALAD
Steps:
- Combine the radicchio, romaine and onion in a large serving bowl.
- Drizzle with half of the Dressing and toss well. Top with the Fried Olives. Shave the cheese over the top with a vegetable peeler into thick curls. Drizzle the remaining Dressing over the top and serve immediately.
- Combine the Greek yogurt, mayonnaise, olive oil, vinegar, harissa, basil, oregano, salt, garlic powder and sugar in a small bowl and whisk to combine. Cover and refrigerate until ready to serve. (The dressing can be made earlier in the day, though you may need to thin it out with a teaspoon or two of water before serving.)
- Heat an inch of oil to 350 degrees F in a medium Dutch oven. Set a rack over a baking sheet and set aside.
- Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt and splash of water. In a third shallow bowl, toss together the breadcrumbs, Parmesan, basil, oregano, 1/4 teaspoon salt and a few grinds of pepper.
- Dredge the olives, a few at a time, in the flour, then the beaten egg, letting the excess drip back into the bowl. Dredge once more in both flour and egg, then roll in the breadcrumbs to coat thoroughly. Set the olives on a plate as you coat them.
- Once all the olives are breaded, add them to the oil a few at a time, stirring gently with a spider or slotted spoon, to keep them separate. Fry until golden brown and crisp, 2 to 3 minutes. Remove to rack. Season with salt, as needed.
FRIED SALAD
This is not a complicated or difficult recipe at all - it's mostly a specific list of sauteed ingredients - but it's a great way to get someone to eat their veggies! You can adjust the ingredients however you like as long as you put the longer-cooking veggies in first.
Provided by Lilith70
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put butter and olive oil in a large sauté pan over medium to medium-low heat.
- Gently sauté the onions for one minute, then add the broccoli (wait for another 60 to 90 seconds), and then the mushrooms. Stir well as they cook together.
- Add the Roma tomatoes and let cook for another minute or two.
- Pile the spinach on top of the other cooking ingredients without stirring it in just yet, and cover for two to three minutes.
- Uncover and stir in the spinach just until the leaves are wilted but still bright green. (Nothing should lose its bright colors during the process. If it does, the heat is too high or you are cooking it too long.).
- Remove from heat and plate servings immediately. Garnish with grated cheese and sprinkle with a mix of Balsamic and red wine vinegar (or your preferred vinaigrette.).
Nutrition Facts : Calories 239.4, Fat 19.6, SaturatedFat 7, Cholesterol 22.9, Sodium 194.8, Carbohydrate 13.7, Fiber 5.5, Sugar 4.2, Protein 6.8
FRIED SHALLOT CAESAR SALAD
The dressing here is great on this salad, but it can find a second (and third, and fourth) life in so many other simple meals. Use it as a dip for grilled asparagus and broccolini; slather it on burgers and BLTs; or combine it 50-50 with Greek yogurt and add chopped dill and black pepper to make a fried shallot Ranch dressing for dipping crudités (or chicken wings). Add it to a roast beef sandwich (or just serve it with the roast beef). It's a great party dip for chips (or anything you'd serve French onion dip with). This recipe calls for making the mayo from scratch, but you can use store-bought mayo as the base to make it even easier.
Provided by J. Kenji López-Alt
Categories dinner, lunch, weeknight, salads and dressings, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the shallot aioli: Combine shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce and garlic in the bottom of a jar just wide enough to fit the head of an immersion blender (see Tip). Add the neutral oil, pouring it in slowly so that it forms a distinct layer on top of the other ingredients. Place the head of an immersion blender all the way at the bottom of the jar. Turn on the blender and slowly pull it up through the jar so that the oil is slowly incorporated and forms a creamy emulsion.
- Transfer the mixture to a medium bowl. Whisk in the extra-virgin olive oil, then whisk in water as needed until the dressing forms a light, creamy consistency. Season to taste with salt and pepper.
- Prepare the salad: If using homemade shallots, skip to Step 4. If using store-bought shallots, toast the shallots in a large skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes.) Season generously with salt and transfer to a bowl.
- In a large bowl, toss the lettuce with a few tablespoons of the dressing, half of the fried shallots and the Parmesan until lightly coated. Taste some of it, then add more dressing and season to taste with salt and pepper as desired. Transfer to a serving bowl, sprinkle with remaining fried shallots, grate some more Parmesan on top, garnish with anchovies (if using) and serve. Leftover dressing can be stored in a sealed container in the fridge for up to 2 weeks.
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