Everything But The Kitchen Sink Salad Recipes
EVERYTHING BUT THE KITCHEN SINK SALAD
This salad is a permanent feature on our menu. It starts with simple greens, then is topped with a selection of market vegetables, three balls, and the sauce of your choice. When topped with veggie balls, it's a serious vegetarian meal, but you can also top it with any ball you'd like (heat up your balls in the microwave for a minute or two to take the chill off). Ladle on your favorite warm sauce in place of the expected dressing.
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and salt and sauté until they begin to brown and their liquid has evaporated, about 10 minutes. Transfer to a bowl and let cool in the refrigerator.
- Bring a medium pot half full of generously salted water to a boil. Add the asparagus and cook for 2 1/2 minutes. Strain and cool the asparagus under cold running water.
- Combine the mushrooms, asparagus, romaine, fennel, and vinaigrette in a large mixing bowl and toss to coat. Transfer to a serving platter and top with warm balls.
EVERYTHING BUT THE KITCHEN SINK BROCCOLI SALAD
This salad is so full of different flavors that it will delight your taste buds. It has crunch and flavors that are unreal. Broccoli salad is one of those salads you can add what you want and it is still good. I love the mayo dressing which is basically a coleslaw dressing. Enjoy!
Provided by SK H @Soos
Categories Vegetables
Number Of Ingredients 14
Steps:
- Take all items except for the dressing ingredients and toss them together.
- Whisk the mayo, sugar and vinegar together until smooth and add the milk to then out the mixture.
- Pour the dressing over the vegetables and refrigerate for one hour.
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