QUICK GOLDEN POTATO SALAD
What's a cookout without potato salad? Incomplete, we say. We think Linda's version will become a summer staple. -Linda Behrman, North Merrick, New York
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 15 minutes. , In a large bowl, combine the red pepper, onion, carrot and potatoes. , In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, Fat 21g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 345mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
GOLDEN GLOW SALAD
"MY SISTER and I loved this salad because we thought it tasted like a dessert. We ate a lot of Jell-O when we were growing up, but this was our favorite gelatin dish. I always make this salad for picnics. I provides a fruit and a vegetable, and bright color as well."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make 1 cup; add salt if desired. Stir into gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into an oiled 4-cup mold; cover and chill until firm. Unmold.
Nutrition Facts :
GOLDEN GELATIN SALAD
This was one of my favorite salads that my grandmother made about 40 years ago. I always looked forward to going to her house because her food was so good. I make this often in the fall. The color and flavor seem to blend in with the season. -Mrs. Daniel Leaman, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Drain pineapple, reserving 1 cup juice (discard remaining juice or save for another use). Set the pineapple aside. , In a saucepan, bring reserved juice to a boil. Remove from the heart. Stir in sugar, salt and gelatin mixture until dissolved. Add orange juice and vinegar. Refrigerate for 2 hours or until partially set. Fold in the carrots and pineapple. Transfer to a 4-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
GOLDEN SUNSHINE QUINOA SALAD
Steps:
- Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
- Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
Nutrition Facts : Calories 275 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 8 grams, Sugar 13 grams
GOLD AND GREEN SALAD
Steps:
- For Dressing: In a small bowl, stir together mayonnaise, sour cream, lemon juice, and soy sauce; set aside.
- For Salad: Add salad mix to a large salad bowl. Top with mango, avocado, cucumber and green onion.
- Spoon dressing over top. Toss and serve.
GOLDEN APPLE POTATO SALAD
This is a wonderful variation on an American summertime standby. Since Idaho is the potato state and a lot of apples are also grown here, I thought this would be an excellent recipe to represent my area.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Meanwhile, in a small bowl, combine the mayonnaise, yogurt, vinegar, mustard, garlic and salt. , Peel warm potatoes and slice into a large bowl; add the bacon and onion. Pour dressing over potato mixture; gently toss to coat. Fold in apples. Cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 257 calories, Fat 14g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 392mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
GOLDEN FRUIT SALAD
Make and share this Golden Fruit Salad recipe from Food.com.
Provided by twobeautifulbabies
Categories Fruit
Time 16m
Yield 8 Cups
Number Of Ingredients 11
Steps:
- Mix together fruit and set aside.
- Mix together dressing.
- Boil 1 minute.
- Pour hot mixture over fruit and let stand uncovered until cool.
GOLDEN-BEET SALAD
Bright, earthy golden beets are mixed with slender haricots verts, basil, and tart goat cheese -- all dressed with a homemade Dijon-shallot vinaigrette. Enjoy this alongside our Veggie Burgers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Wrap beets in parchment, then foil, and place on a rimmed baking sheet. Roast until tender, about 60 minutes. Let cool completely. Peel and cut beets into 1/2-inch dice. Transfer to a large bowl.
- Prepare an ice-water bath. Cook haricots verts in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beets.
- Mix vinegar, shallot, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.
GOLDEN BEET SALAD WITH CIDER VINEGAR DRESSING
This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was born of necessity when Ms. Forte's C.S.A. basket began overflowing with beets. "In California, beets are pretty easy to grow year-round, so I have them all the time," she said. "I've gotten kind of tired of roasting a big pan of vegetables, so I've been trying to find a different way to reinvent them."
Provided by Tara Parker-Pope
Categories salads and dressings, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.
- While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third. Remove from the heat and let cool.
- When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.
- Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve immediately.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 5 grams
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