Emerald Green Salad Recipes

EMERALD GREEN SALAD

Emerald Green Salad image

Make and share this Emerald Green Salad recipe from Food.com.

Provided by southern chef in lo

Categories Dessert

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

16 large marshmallows
1 cup milk
1 (3 ounce) package lime Jell-O gelatin
1 (3 ounce) package cream cheese
1 (8 ounce) can crushed pineapple
1 cup Cool Whip
1 cup of chopped pecans

Steps:

Place marshmallows and milk in top of a double boiler. Heat until marshmallows are melted. Add Jello and stir until dissolved; cool.
Beat cream cheese until light and fluffy. Mix with pineapple, then stir into marshmallow mixture.
Fold in Cool Whip and nuts, turn into dish and chill until firm.

Nutrition Facts : Calories 376.9, Fat 22.7, SaturatedFat 7.9, Cholesterol 21.3, Sodium 146.4, Carbohydrate 41.6, Fiber 2.1, Sugar 32, Protein 5.8

EMERALD GREEN SEAWEED SALAD

Emerald Green Seaweed Salad image

I have been searching for this recipe for years. I finally found one but changed some of the ingredients so that it was healthier. The end results was perfect, it tasted just like the salad I've eaten in Asian restaurants. You can get the sea weed ingredients for this salad at most Asian supermarkets, that's where I got mine. I went to Whole Foods for the Coconut Aminos, Coconut Vinegar and Coconut Nectar. These are made by Coconut Secret.

Provided by Jo Zimny @EmilyJo

Categories Other Salads

Number Of Ingredients 11

Ingredients

FOR THE SEAWEED YOU WILL NEED:
4 gram(s) wood ear mushrooms.
0.18 ounce(s) agar strips cut into 2 inch strands
0.7 ounce(s) dried wakame sea weed
FOR THE SAUCE:
1 1/2 tablespoon(s) coconut nectar
1 tablespoon(s) coconut vinegar
1 teaspoon(s) roasted sesame oil
1 1/2 tablespoon(s) coconut aminos
1/2-1 tablespoon(s) toasted sesame seeds
1/6-1/4 teaspoon(s) red pepper flakes

Steps:

Soak the wood ear mushrooms in 140'F water for 30 minutes. Drain and rinse in cold water, squeeze out the excess water. Set aside.
Soak the cut agar strands in 100'F water for 30 minutes. Drain, rinse in cold water, drain and set aside.
Soak the Wakame in cold water for 5-6 minutes. Drain. Rinse in a bowl of clean water. It should turn green. Squeeze out the excess water. Set aside.
Make your sauce and then mix everything together. You can leave this sit overnight in a non-reactive bowl. It needs that time so the flavors can go through the sea weed. NOTE: You could also make the sauce ahead of time and set it aside until the sea weed is complete. It's up to you.
Enjoy!

EMERALD SALAD

Emerald Salad image

I remember Grandma and my mom making this many times. Grandpa wouldn't eat red Jell-O, claiming it tasted like perfume. From Zelma Killpack, Grandma's neighbor. Allow for time to chill.

Provided by Grandma Carter

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 ounce) package lemon gelatin
1 (3 ounce) package lime gelatin
2 cups liquid (pineapple juice + water)
1 cup crushed pineapple, drained
1 cup mayonnaise
1 cup cottage cheese
1 cup evaporated milk
1 cup chopped nuts

Steps:

Heat liquid and dissolve gelatin in it. Allow to cool and set.
Then whip and fold in remaining ingredients.
Set in one large mold or several individual molds.

Nutrition Facts : Calories 383.8, Fat 22.2, SaturatedFat 4.5, Cholesterol 21.2, Sodium 551.6, Carbohydrate 39.5, Fiber 1.8, Sugar 26.1, Protein 10.1

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