Emerald Salad Recipes

EMERALD FRUIT SALAD

Emerald Fruit Salad image

Beth Scholke of Barrington, Illinois coast and appealing assortment of green fruits with a tangy citrus dressing to create this refreshing salad. "It's great for picnics and family gathering, because it's simple yet crowd-pleasing," she reports.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 8

Ingredients

3 medium tart green apples, cubed
2 cups cubed honeydew
2 cups halved green grapes
3 kiwifruit, peeled, sliced and quartered
1 cup reduced-fat plain yogurt
3 tablespoons confectioners' sugar
3 tablespoons orange juice
1/2 teaspoon grated orange zest

Steps:

In a large bowl, combine the fruit. In a small bowl, combine the yogurt, sugar, orange juice and peel. Spoon over fruit; serve immediately.

Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 31mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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

EMERALD CITY SALAD

Emerald City Salad image

PCC is the local co-op in Seattle, Washington. They make this wonderful salad and I hope you will enjoy it too!

Provided by Sharon123

Categories Salad Dressings

Time 1h20m

Yield 6-8

Number Of Ingredients 14

Ingredients

1 cup uncooked wild rice
1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 bunch kale
1/2 bunch swiss chard (or spinach)
1/2 diced red bell pepper
1/2 diced yellow bell pepper
1/2 thinly sliced fennel bulb
1 bunch green onion, chopped
1/2 cup chopped parsley
toasted almonds (optional) or walnuts (optional)

Steps:

Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.

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