KONA SALAD
This has been around for a while, a recreation of Kona Cafe at Disney's Polynesian Resort. The addition of smoked almonds thrill me. If Asian pears are not available, you can substitute fresh peaches, strawberries, or other berries. Chill your salad bowls. It makes for a much better salad.
Provided by gailanng
Categories Pears
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, gently toss pears, salad mix, blue cheese, onion, and almonds. In a separate bowl, mix orange juice, rice vinegar and sugar. Whisk in canola oil, salt and pepper. Pour over salad and gently toss; serve immediately.
Nutrition Facts : Calories 380.5, Fat 33.8, SaturatedFat 6.2, Cholesterol 16.9, Sodium 411.7, Carbohydrate 13.6, Fiber 4.2, Sugar 7.5, Protein 8.9
GRILLED VEGGIE AND ORZO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
- Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
- Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
- To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
- Serve immediately or keep at room temperature until ready to serve.
KONA HAM HAWAIIAN SALAD
A wonderful combination of flavors that really compliment each other. Great for cook-outs. Never a morsel left. Clipped from a magazine years ago. Cook time is chill time, I recommend at least an hour just to have things good and cold to start.
Provided by Judith N.
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving 2 Tbls.
- syrup.
- Combine mayo, mustard and reserved syrup; mix well.
- Set aside and chill.
- In large bowl, combine pineapple, ham, celery and strawberries; mix lightly.
- Chill before serving.
- Add bananas; toss lightly just before serving.
- Serve in lettuce-lined bowl; top with dressing.
- Recipe easily doubled.
- However, if doubling, no need to double dressing, there is plenty so use sparingly even with a single batch.
Nutrition Facts : Calories 337.4, Fat 16.2, SaturatedFat 2.9, Cholesterol 34.5, Sodium 1001.3, Carbohydrate 38.9, Fiber 3.2, Sugar 24.3, Protein 12.2
JAPANESE EGG SALAD SANDWICH (TAMAGO SANDO)
I'm going to show you my take on the world-famous tamago sando, plus how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed white bread.
Provided by Chef John
Time 1h25m
Yield 2
Number Of Ingredients 14
Steps:
- Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
- Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
- Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
- Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.
Nutrition Facts : Calories 759.3 calories, Carbohydrate 30.9 g, Cholesterol 418.4 mg, Fat 63.8 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 15.4 g, Sodium 1728.7 mg, Sugar 5.7 g
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