Chilli Green Salad Recipes

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GREEN CHILI POTATO SALAD



Green Chili Potato Salad image

I created this recipe many years ago when I was looking to do something a little different with my grandma's old fashioned potato salad dressing recipe (which is great by the way). I am now mortified that I actually used canned green chilis...it is much better with fresh ones!

Provided by Melanie B.

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup Miracle Whip
3 tablespoons white vinegar
3 tablespoons sugar
1 tablespoon lime juice, fresh squeezed
1 teaspoon cumin, ground
1 teaspoon salt
1/2 teaspoon black pepper, fresh ground
1 cup celery, sliced
1/2 cup red bell pepper, chopped
1 1/2 lbs large red potatoes, cut into 1/2 inch cubes, skin on
2 green chilies, fresh roasted, stemmed, seeded, skinned, and diced

Steps:

  • Cook potatoes in boiling, salted water until tender. Drain water.
  • Mix together all of the remaining ingredients. Add to the hot potatoes so the flavor can be quickly absorbed. Be careful to not break up the potatoes when folding in the mixture.
  • Chill for at least 2 hours before serving to ensure the flavors blend together.
  • Serve at any summertime picnic or bbq party.

ITALIAN LEAFY GREEN SALAD



Italian Leafy Green Salad image

Grapeseed oil is the secret to this salad. If you cannot find it, use olive oil. Preparation time is 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 13

2 cups romaine lettuce - torn, washed and dried
1 cup torn escarole
1 cup torn radicchio
1 cup torn red leaf lettuce
¼ cup chopped green onions
½ red bell pepper, sliced into rings
½ green bell pepper, sliced in rings
12 cherry tomatoes
¼ cup grapeseed oil
2 tablespoons chopped fresh basil
¼ cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper to taste

Steps:

  • In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
  • Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.

Nutrition Facts : Calories 109.8 calories, Carbohydrate 6.5 g, Fat 9.4 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 14.9 mg, Sugar 2.7 g

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