LAYERED PICNIC-IN-A-JAR
Provided by Melissa d'Arabian : Food Network
Time 3h10m
Yield 4 jars
Number Of Ingredients 24
Steps:
- Place the rice in a medium bowl. In a small bowl, whisk together the olives, cilantro, oil, vinegar, and salt, and pepper to make a light vinaigrette. Drizzle the dressing over the rice and toss to coat completely.
- In a large saute pan, heat the olive oil, then add the onions and cook over medium heat until very tender and beginning to brown, about 10 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne, and lemon zest and cook until fragrant, about 1 minute. Add the chickpeas and stir to coat. Turn the heat up to high and deglaze the pan with the wine. Remove the pan from the heat, season with salt, and pepper, to taste and set aside.
- Place the eggplant cubes in a colander and salt liberally. Let rest for 20 to 30 minutes and then blot with paper towels. In a large saute pan, heat the olive oil over medium-high heat and cook the onions until tender. Add the blotted eggplant. The eggplant will absorb the oil, but only add more if the eggplant is very dry. Cook for 5 minutes on medium heat, turning occasionally. Add the garlic, and lower the heat, adding a little more oil, if necessary. Season the mixture with salt, and pepper, to taste and cook until the eggplant is tender, about 3 or 4 more minutes. Add the tomatoes and cook for a minute to soften just a little and force the juices to release. Turn off the heat. Season with salt, and pepper, and set aside.
- Layer the ingredients decoratively in 4 jam jars starting first with the rice, followed by chick peas, eggplant, chicken, and topped with another layer of rice. Cover and refrigerate for 2 hours or overnight to prepare for picnic.
Nutrition Facts : Calories 639 calorie, Fat 36 grams, SaturatedFat 5 grams, Cholesterol 37 milligrams, Sodium 549 milligrams, Carbohydrate 56 grams, Fiber 10 grams, Protein 24 grams, Sugar 5 grams
LAYERED SALAD
This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more.
Provided by FRANCESWOOD
Categories Salad Green Salad Recipes
Time 13h55m
Yield 8
Number Of Ingredients 11
Steps:
- Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
- In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
- In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
- Peel and chop hard-cooked eggs.
- Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 18.6 g, Cholesterol 124.1 mg, Fat 50.4 g, Fiber 4.3 g, Protein 11.2 g, SaturatedFat 8.6 g, Sodium 749.2 mg, Sugar 8 g
LAYERED PICNIC SALAD
I don't care for the one....everyone else makes with peas and mayo...I found this in a Pillsbury cook book (the kind you buy at the market check out lines) It really has all the flavors I like! I'm making this for our next potluck at work..because it works well, after sitting a few hours.
Provided by katie in the UP
Categories Beans
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a 5 to 6 quart clear glass bowl, layer lettuce, broccoli slaw mix, carrots, bell pepper, beans, cheese and tomatoes.
- In small bowl, mix mayo, dressing and Italian seasoning. Spread over top of salad.
- Sprinkle with parsley. Serve immediately, or cover and refrigerate up to 8 hours.
- If desired toss before serving.
Nutrition Facts : Calories 205.9, Fat 13.2, SaturatedFat 3.8, Cholesterol 20.2, Sodium 408.4, Carbohydrate 15.6, Fiber 2.8, Sugar 3, Protein 7
LAYERED PICNIC PASTA SALAD
Make and share this Layered Picnic Pasta Salad recipe from Food.com.
Provided by BrendaM
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions, drain.
- Return to cooking pan and toss with 2 tablespoons vinaigrette dressing.
- Transfer half of pasta to a clear glass bowl.
- Layer peas, tomatoes, mushrooms, and proscuitto on pasta.
- Top with remaining pasta.
- Sprinkle with basil and pour remaining dressing evenly over salad.
- Sprinkle with Parmesan cheese.
- Serve at once or cover and chill until ready to serve.
- Toss right before serving to evenly coat dressing.
Nutrition Facts : Calories 350.1, Fat 13.9, SaturatedFat 3, Cholesterol 50.1, Sodium 79.5, Carbohydrate 46.2, Fiber 3.4, Sugar 3.9, Protein 10.9
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