IMPRESSIONIST WALDORF SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning, as needed, with salt and pepper.
- Toss together celery, apples, walnuts and onions, and with enough dressing to coat.
GREEN AND RED TOMATO SALAD
Provided by Robert Irvine : Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Through the feed opening of a running blender, add 1 at a time, the vinegar, shallot, garlic, salt and pepper. Then, leaving the blender running, add the olive oil in a thin stream. Set aside until needed.
- Toss together the lettuce, cabbage, and cucumbers with enough of the dressing to coat, and gently fold in the tomatoes. Serve family style with additional dressing on the side.
HUARACHES DEL SANCTUARIO
Provided by Food Network
Yield 12 enchiladas
Number Of Ingredients 18
Steps:
- To make the dipping sauce, preheat the broiler to high heat. Place the tomatoes, garlic, chiles, and onion on a baking sheet. Tuck the garlic under the other vegetables so that it wont scorch. Broil, turning frequently, until well charred, about 15 minutes. Set aside to cool.
- Transfer the vegetables to a food processor. Add the water and puree until smooth. Add the salt and pepper and transfer to a small bowl. Cover and, if desired, refrigerate for up to 5 days.
- To make the huaraches: in a small skillet, heat the lard over low heat. Saute the ancho for 1 to 2 minutes, or until slightly softened. With a slotted spoon, transfer the chile to a blender and add the peppercorns, salt, and water. Blend to a smooth puree. In a large mixing bowl, combine the masa with the chile puree. Knead the dough together well. To test the consistency, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a Tbsp at a time, until a test piece does not crack. Set the masa aside, covered, at room temperature for 1 hour to allow the flavor to develop.
- Pull off small pieces of the dough, about 1 tablespoon, and roll them with the palms of your hands into balls about 1 1/4 inches in diameter. Between 2 sheets of plastic wrap, roll or press them out into slightly thick 4inch round tortillas. Place 1 tablespoon of the cheese on one side of each tortilla. Sprinkle on a little epazote and a pinch of salt. Fold the dough up and over to cover, then press down to seal the edges and make the tortilla evenly flat and about 1/4-inch thick. Heat a large cast iron pan or griddle over medium heat and brush it sparingly with a little oil. Place as many huaraches as will fit onto the hot pan or griddle. Cook for 1 or 2 minutes on each side, turning over when one side is golden. Set the cooked enchiladas aside and finish cooking the remaining enchiladas in the same way . Heat about 1 1/2 inches of vegetable oil in a large skillet until it is almost smoking. Fry the enchiladas for 15 to 30 seconds on each side, then drain on paper towels. Sprinkle each with grated cheese and red onion and serve immediately, accompanied by the dipping sauce.
CILANTRO, AVOCADO, TOMATO, AND FETA SALAD
This salad is extremely good. It's amazing how the cilantro flavor does not overpower the salad.
Provided by Celeste
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 15.5 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 8.7 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 169 mg, Sugar 3.8 g
CONTEST-WINNING TOMATO CORN SALAD
Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. - Carrie Componile, Roselle Park, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
More about "del sol tomato salad recipes"
BEST TOMATO SALAD RECIPES | 27 EASY TOMATO SALADS
From delish.com
CORN & CHERRY TOMATO SALAD RECIPE & INSTRUCTIONS
From delmonte.com
DEL SOL TOMATO SALAD RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Cuisine AmericanTotal Time 15 minsServings 8Calories 224 per serving
CASA DEL SOL (RUTGERS NJAES)
From njaes.rutgers.edu
12 SOUTHERN RECIPES FOR COLLARDS, KALE AND EVERY GREEN IN BETWEEN
From southernkitchen.com
SUN DRIED TOMATO AND ORZO SALAD - ALESSI FOODS
From alessifoods.com
BEST TOMATO SALAD RECIPE - HOW TO MAKE TOMATO SALAD - DELISH
From delish.com
HEIRLOOM TOMATO + BASIL PANZANELLA SALAD RECIPE - TUSOL WELLNESS
From tusolwellness.com
ENSALADA DE TOMATE CON VENTRESCA DE ATúN (SPANISH-STYLE TOMATO …
From seriouseats.com
HEIRLOOM GRAPE TOMATO SALAD RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
DEL SOL TOMATO SALAD – RECIPES NETWORK
From recipenet.org
GIADA DE LAURENTIIS' 10-MINUTE PASTA SALAD RECIPE IS A FAN-FAVORITE
From eatingwell.com
TOMATO SALAD RECIPES
From allrecipes.com
VEGETABLES SALADS RECIPES - DEL MONTE
From delmontecanada.com
HUARACHES DEL SANCTUARIO RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CUCUMBER AND TOMATO CHOPPED SALAD - BRIANNAS SALAD DRESSINGS
From briannas.com
You'll also love