Emerald Salad Recipes

Steps:

• Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
• Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
• Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.

Steps:

• Heat liquid and dissolve gelatin in it. Allow to cool and set.
• Then whip and fold in remaining ingredients.
• Set in one large mold or several individual molds.

Steps:

• Place marshmallows and milk in top of a double boiler. Heat until marshmallows are melted. Add Jello and stir until dissolved; cool.
• Beat cream cheese until light and fluffy. Mix with pineapple, then stir into marshmallow mixture.
• Fold in Cool Whip and nuts, turn into dish and chill until firm.

Steps:

• Peel the cucumbers and cut in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center.
• Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick.
• Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours.
• Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl.
• In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar, and stir until the sugar is completely dissolved. Pour the vinegar mixture over the cucumbers and add the chopped chives. Stir to thoroughly combine and serve, or refrigerate up to 12 hours or overnight and serve cold.

Steps:

• For the sour mix: Combine the lemon juice and Simple Syrup in a glass and stir together.
• For the emerald isle: Fill a cocktail shaker halfway with ice. Add the vodka, rum, Irish whiskey, blue curacao, 3/4 ounce of the sour mix and the orange juice. Shake once and strain into a Collins glass filled with ice. Garnish with the lime wedge.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.

Steps:

• Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
• In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

Steps:

• Method:
• Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
• Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
• In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
• Plating/Assembly:
• Serve immediately, or refrigerate, covered, and serve slightly chilled.

Steps:

• Preheat a grill to medium.
• Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
• Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.

Steps:

• In a large bowl, combine the fruit. In a small bowl, combine the yogurt, sugar, orange juice and peel. Spoon over fruit; serve immediately.

Steps:

• Mix together the lime juice and honey in a large bowl, then toss in the apple slices.
• Carefully stir in the canatloupe, kiwi, and star fruit. Place in a glass serving dish and chill before serving, about 20-30 minutes.
• Decorate with mint sprigs and serve with yogurt or fromage frais.

Steps:

• Heat liquid and dissolve gelatin in it.
• Allow to set then whip and fold in remaining ingredients.
• Put in one large mold and allow to set. (Makes 12 oz).