SALAD CRUNCHIES SEED MEDLEY
Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're great to just snack on as well! Make sure all the seeds are raw, otherwise they'll burn during the cooking process.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper; this will help later when putting the medley in a container.
- Combine pepitas, sunflower seeds, flax seeds, egusi, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl. Mix together using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while mixing. Drizzle remaining olive oil in and continue mixing. Season with salt, cayenne, and ground peppercorns; mix until well combined. Pour mixture onto the prepared baking sheet and spread out in a single layer.
- Bake in the preheated oven for 10 minutes. Remove from oven and stir well. Bake for another 5 minutes and stir again. Check egusi seeds as they will be the first seeds that show signs of roasting by turning brown. Bake for 5 more minutes, checking in after 3 minutes without opening oven door. Once egusi are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off the heat and open the oven door. Leave the seeds inside with the door open for 10 minutes.
- Remove baking sheet and let seeds cool on the sheet, stirring occasionally. Once completely cooled, store in an airtight container for up to 3 weeks.
Nutrition Facts : Calories 162 calories, Carbohydrate 7.6 g, Fat 13.1 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 1.8 g, Sodium 50.4 mg, Sugar 0.3 g
CORN MEDLEY SALAD
Whenever I need a dish to pass that's guaranteed to please, I put together this easy corn salad. Whether you serve it from a crystal dish, a ceramic crock or a plastic bowl, it will stand out as a mealtime highlight.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. , In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight., Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 233 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein.
GARDEN MEDLEY SALAD
A homemade caraway vinaigrette transforms 4 basic veggies into a sensational salad!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
- In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.
Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
CRUNCHY CORN MEDLEY
This salad goes great with any meal, especially barbeque. The recipe is from the July/August 2000 issue of Quick Cooking. Make in advance-needs to chill.
Provided by Anita Harris
Categories Corn
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large serving bowl, combine the first 8 ingredients.
- In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
- Pour over corn mixture; mix well.
- Cover and chill for at least 3 hours.
- Stir just before serving; serve with a slotted spoon.
CRUNCHY MARINATED VEGETABLES
I never worry about my kids getting their veggies when this sweet-and-sour salad is on the menu. My mom gave me the recipe for the eye-catching medley that has a way of disappearing in a hurry.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first eight ingredients; set aside. , In a small saucepan, combine the sugar, vinegar, salt and mustard; cook and stir over low heat just until sugar is dissolved. Pour into a bowl; cool slightly. , Add the oil, onion, celery seed and Italian seasoning; whisk until well combined. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 228 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 2g protein.
CRUNCHY POPPY SEED CHICKEN SALAD
I got this recipe from the Summer 2005 issue of Kraft Food & Family magazine. I can't wait to try this one!
Provided by Mindi Bunch
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except dressing and cashews in a large bowl.
- Add dressing; toss to coat.
- Sprinkle with cashews.
Nutrition Facts : Calories 316, Fat 12.1, SaturatedFat 3, Cholesterol 82.3, Sodium 168.7, Carbohydrate 20.8, Fiber 4.4, Sugar 11.9, Protein 32.2
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