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Kale Caesar Salad

Published in Weekly Recipes

Servings: 4

Total time: 20 minutes

Directions
Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss 1 1/2 cups crusty bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes. Toss 1 1/4 pounds chopped kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-caesar-salad-recipe.html?oc=linkback

Cucumber Mint Salad

Published in Weekly Recipes

Featured on allrecipes.com

By: ADILIB

"A tasty and filling salad! The fresh mint makes it shine. Can be made ahead and refrigerated. Just add oil and vinegar and mint at the last minute."

I will feature this recipe again in the summer when cucumbers are ready.

Servings: 6

                        Prep time: 15 min.; Total time: 15 min.

Ingredients:

★       1 cucumber, sliced

★       1 cup sliced celery

★       1 (15 ounce) can garbanzo beans, drained

★       3 carrots, peeled and shredded

★       1/4 cup raisins

★       1 cup chopped fresh mint

★       2 tablespoons olive oil

★       3 tablespoons red wine vinegar

Directions:

Place the cucumber, celery, garbanzo beans, carrots, raisins, and mint in a large bowl, and toss with the olive oil and red wine vinegar to coat. Serve immediately.

Green Onion Salad

Published in Weekly Recipes

Featured on allrecipes.com

By FSU Sweety

Prep time: 10 min.; Cook time: 8 min; Total time: 18 min.

Servings: 4

Ingredients:

  • 3 bunches green onions, chopped
  • 2 hard-cooked eggs, peeled and chopped
  • 1 cup mayonnaise
  • 1 (4 ounce) packet saltine crackers, crushed

Directions:

Toss together the green onions and hard-cooked eggs until blended. Stir in the mayonnaise. Carefully stir in the crackers until well coated. Serve immediately so the crackers do not get soggy.