Triplepsalad Recipes

Steps:

• Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Steps:

• In a small bowl, combine the first four ingredients. In another bowl, whisk the sugar, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving.

Steps:

• In a small bowl, whisk together the sour cream, apple cider vinegar, pomegranate juice, molasses and olive oil. Season with salt and pepper, to taste. Put arugula, apples and almonds in a serving bowl. Add the dressing and toss to coat. Divide among 4 serving bowls and sprinkle with Parmesan shavings and pomegranate seeds.

Steps:

• Fill a large pot with cold water. Add potatoes and bring to a boil over high heat. Test the potatoes after 15 minutes by piercing with a thin bladed knife. If it slides in easy, the middle has softened. Remove potatoes and cool with cold running water.
• Peel potatoes and cut into equal bite-sized pieces. Set aside.
• Place eggs in a large pot and fill with enough cold water to cover the eggs by 1-inch.
• Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, covered until they are cool enough to handle. Once cool, shell the eggs and place in an egg cutter. Slice eggs once, turn them 90 degrees and slice again, (you can also use a knife and thinly slice the eggs). Set aside.
• In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion. Mix until well blended.
• Fold the potatoes into the mayonnaise mixture being careful not to smash them while you mix. Add the eggs to the bowl. Mix all together. Season with salt and pepper, to taste. Cool overnight in refrigerator to increase flavor.

Steps:

• In a large bowl, toss together lettuce, strawberries, raspberries, blueberries.
• If desired, cover and chill for up to 1 hour.
• For the dressing: in a small bowl, whisk together cream of coconut, lemon juice, water, mustard, and ginger.
• Season to taste with salt and pepper; if desired, cover and chill until ready to serve.
• To serve, pour dressing over lettuce mixture; gently toss to coat.
• Sprinkle with almonds.

Steps:

• SWEET/SOUR DRESSING: Mix all ingredients together and shake well to mix.
• SALAD: Cut romaine lettuce across the head into 1/2 inch strips. Then cut strips in thirds.With knife, slice very thin slices from head of cabbage, forming long strings; cut cabbage strings into thirds.(Do NOT use food processor or grater for this process, as they won't toss as well with the romaine.).
• *** Note: The lettuce and cabbage should toss together so well that (after adding all the ingredients) some people may not realize that the salad has cabbage in it.
• After snapping off tough end, cut asparagus into 1-inch pieces. Microwave on High for 30 seconds. Rinse in cold water and drain.Add to bowl.
• Remove stings, if any, from sugar snap peas. Microwaveon High for 1 minute. Rinse in cold water and drain well. Add to bowl.
• Cut florets from top of broccoli. Chop into small pieces. Add to bowl.
• Add all other ingredients, except tomatoes. Refrigerate.
• Just before serving, add the tomatoes and most (if not all) of the Sweet/Sour dressing; toss to mix well. Serve within 30 minutes after dressing has been added.
• ALTERNATE INGREDIENT ADDITIONS: Red bell pepper strips, thawed green peas, cauliflower pieces, radish slices, julienned yellow squash, or thinly sliced and quartered cucumbers. Just keep ingredients light, airy, colorful, and similar in size so that no one ingredient is visually dominant.(Sugar snap peas should be the largest ingredient, and you may cut these in half if you wish.).