Best Salad recipes

Time: 25 Min

Cooking time: 12 Min

Ready In:  1 Hr 37 Min



Ingredients for 6 Servings

• 2 sweet potato, peeled and cut into 3/4-inch cubes
  
• 2 potatoes, peeled and cut into 3/4 inch cubes
  
• 2 teaspoons distilled white vinegar
  
• 1/4 cup light mayonnaise
  
• 1/4 cup light sour cream
  
• 2 teaspoons fresh lemon juice
  
• 1 teaspoon curry powder, or to taste
  
• salt and ground black pepper to taste
  
• 1/4 cup chopped green onions
  
• 1/2 cup chopped celery
  
• 1 tablespoon chopped fresh cilantro
  

Cooking
Place potatoes in two separate saucepans and cover with water. Bring to a boil over high heat, then turn heat to medium-low. Cover, and cook until tender but still firm, 12 to 14 minutes for sweet potatoes, and 10 to 12 minutes for white potatoes. Drain and place in a large mixing bowl. Sprinkle with vinegar, and cool.

To make the dressing, combine the mayonnaise, sour cream, lemon juice, and curry powder in a small bowl. Season to taste with salt and pepper.

Mix the green onions, celery, and cilantro with the potatoes. Pour the dressing over the potato mixture, and toss to evenly coat vegetables. Refrigerate at least 1 hour before serving to let flavors blend.

You can prepared this salad instead of the old-fashioned salad to accompany down home or caribbean fare. Instead of white you can use apple cidar vinegar.

This is a vegatable salad with the presence of spinach and pumpikin. It's not Halloween and Popeye is only a cartoon, but from a combination of these two ingredients, this delicious salad is born. Try it and give me your feedback.

Ingredients

• 4-5 baby red skin potatoes, washed well and quartered
  
• 1 cup of pumpkin, peeled and cubed
  
• 1 tbs olive oil
  
• Kosher salt and cracked black pepper
  
• 1 tsp Herbamare seasoning
  
• Fresh Baby Spinach  - or a mesclun greens mix
  
• Tomatoes, sliced
  
• Sweet Bell Peppers - red, orange and yellow ones, cut into thin strips
  
• Mustard Vinaigrette Dressing
  

 

Cooking
Pre-heat oven to 400° F.
In a roasting pan, toss together the potatoes and pumpkin pieces with the olive oil, salt, pepper and Herbamare seasoning.  Toss together until well coated.  Roast for about 30 minutes, turning the potatoes/pumpkins once, until the skins are golden brown.  Turn off the oven and leave them there for a few minutes.In a salad bowl, combine your fresh salad components - spinach, tomatoes and bell peppers.  You can add ANYTHING you want here in your salad.  I'm just giving you what I ate and shows in the picture.  Add the potato and pumpkin pieces and toss with the vinaigrette.
I guess this idea would also work with roasted sweet potatoes, carrots, sweet plantains or parsnips too.  A nice twist on the typical salad or potato salad.

Tell me honestly what do you think about this recipe for a roasted potato and pumpkin salad?  Something like the traditional potato salads drenched in mayo and seasonings?

Add the roasted potatoes and pumpkins to a fresh green salad and dress with a light vinaigrette seems something more summery!!!  Don't you?

Difficulty: Easy

Time: 15 min

Cooking time: 8 min


Ingredients for 4 Servings

• 0.66lb of frozen peas
  
• 0.44lb of tuna in oil
  
• 3 eggs
  
• 1 red pepper
  
• 1 yellow pepper
  
• 1 lemon
  
• oil
  
• salt
  

Cooking

Boil the peas in salted water for 8 minutes, drain and dress with olive oil. Place the chopped tuna on a serving dish, season with olive oil and lemon juice and season with peas, hard-boiled, peeled and strips cutted eggs and roasted, peeled and strips cutted peppers.

Place in refrigerator before serving.

That is one simple and quick recipe for a great salad. Swap the eggs with your favorite cheese, add some sliced olives or spinach - there are no hard rules here.

After reading this page you can use one of my personal favorite recipes, find a best of the web recipe link, or follow your imagination to make the best salad ever.

Have fun and eat great salad!!!