Fareastsalad Recipes
CHEF'S SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.
FAR EAST SALAD
Make and share this Far East Salad recipe from Food.com.
Provided by Chris from Kansas
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine vinegar, soy sauce and ground ginger.
- Add chicken and marinate for 15 to 30 minutes.
- In salad bowl, combine remaining ingredients.
- Just before serving, remove chicken from marinade, reserve.
- Pour marinade into cabbage mixture; toss.
- Top with chicken.
LIZ'S FAST FIESTA SALAD
This dish is fast, simple and tastes great for low-carbers and non-low-carbers alike. It's a great side to bring to a summer barbeque or picnic. It's full of flavor and a snap to prepare.
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Defrost the frozen broccoli and cauliflower in the microwave for approximately 5 minutes. They should come out still cold, but not icy.
- Toss broccoli and cauliflower with the ranch dressing and make sure that all pieces are evenly coated. Add the shredded Cheddar and bacon and mix well.
- Cover and refrigerate for 1 hour or as long as overnight.
- Thinly slice the green onions on an angle and sprinkle on top of the salad for garnish.
Nutrition Facts : Calories 342 calorie, Fat 30 grams, SaturatedFat 8 grams, Carbohydrate 10 grams, Fiber 4.5 grams
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