Kitchen Sink Salad Recipes

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KITCHEN SINK SUNFLOWER SALAD



Kitchen Sink Sunflower Salad image

Kitchen Sink Sunflower Salad - featuring a veggie rainbow of brussels sprouts, sweet potato, beans, cucumber, and kale, and then drenched in this creamy, clean-eating sunflower dressing! YUM.

Provided by Lindsay

Categories     Lunch

Time 45m

Number Of Ingredients 15

2 tablespoons sunflower seed butter
4 tablespoons plain yogurt
pinch of garlic powder
1-2 teaspoons of curry powder
1-2 teaspoons cumin
freshly ground pepper
salt
water to thin it out to taste
1 sweet potato
10 brussel sprouts
2 cups kale
1 cucumber
1 cup black beans (or any beans)
protein of choice (we used two crumbled veggie burgers )
1/2 cup sunflower seeds

Steps:

  • Whisk the dressing up in a small bowl, or run it through the food processor until smooth.
  • Chop everything up.
  • Season the sweet potatoes and brussels sprouts. Drizzle with a tiny bit of oil and roast at 425 degrees until nice and brown.
  • Toss it all together! YESSSSS PLEASE!

Nutrition Facts : Calories 339 calories, Sugar 5.7 g, Sodium 447.2 mg, Fat 15.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 39.2 g, Fiber 13.8 g, Protein 15.6 g, Cholesterol 2.3 mg

KITCHEN SINK SALAD DRESSING



Kitchen Sink Salad Dressing image

Made with everything BUT the kitchen sink! Kids like this one, and they like the name! This recipe makes a lot; use as your 'house dressing'. If you don't have red wine vinegar, distilled white vinegar will do.

Provided by CHRISTYJ

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 32

Number Of Ingredients 12

1 cup vegetable oil
1 (10.75 ounce) can condensed tomato soup
½ cup packed brown sugar
⅓ cup red wine vinegar
1 teaspoon ground mustard
1 teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon celery salt
¼ teaspoon Worcestershire sauce
¼ teaspoon paprika
1 dash hot pepper sauce
1 cup mayonnaise

Steps:

  • In a blender, combine oil, tomato soup, brown sugar, wine or white vinegar, dry mustard, garlic salt, onion salt, celery salt, Worcestershire sauce, paprika, hot sauce, and mayonnaise. Cover, and blend on low speed. Increase speed, and blend until thoroughly mixed. Refrigerate, covered, until ready to use.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 4.9 g, Cholesterol 2.6 mg, Fat 12.5 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 202.5 mg, Sugar 4.1 g

KITCHEN SINK SALAD



Kitchen Sink Salad image

"Once or twice each week, we enjoy a main-dish salad for our evening meal," relates Ed Wolak of Moreland, Georgia. "With ham, cheese, pineapple and a variety of vegetables, this tasty 'kitchen sink' version is one of our favorites."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 11

1 cup shredded Colby-Monterey Jack cheese
1 cup chopped fully cooked ham
1 celery rib, thinly sliced
10 baby carrots, thinly sliced
1 medium tart apple, chopped
1/2 cup pineapple tidbits
1/4 cup thinly sliced green pepper
1/4 cup chopped onion
5 cups torn salad greens
1/2 cup sour cream
1/4 cup mayonnaise

Steps:

  • In a large bowl, combine the first nine ingredients. In a small bowl, whisk sour cream and mayonnaise. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 151 calories, Fat 11g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 299mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

KITCHEN SINK SALAD



Kitchen Sink Salad image

Provided by Guy Fieri

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 cups loosely packed basil leaves
3/4 cup balsamic vinegar
1 clove garlic put through garlic press
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
3 pieces pancetta, roughly chopped
2 tablespoons pine nuts
1 (12-ounce) package mixed baby salad greens
1/2 English cucumber, halved, diced 1/2-inch pieces
1 large tomato, diced in 1/2-inch pieces
12 kalamata olives, pitted and sliced in 1/2 vertically
2 tablespoons crumbled Gorgonzola
Freshly cracked black pepper

Steps:

  • To make the dressing:
  • In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.
  • To prepare the salad:
  • In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style.
  • When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.

CHRISTIAN'S KITCHEN SINK SALAD



Christian's Kitchen Sink Salad image

This is a great way to use whatever you have leftover in your refrigerator to make a healthy meal!

Provided by Food Network

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 12

4 ounces cooked chicken breast, cut into strips (about 1/4 cup)
4 cups shredded iceberg lettuce
1/4 cup shredded cheddar
1/4 cup roasted red pepper strips
1/4 cup sliced cucumber
1/2 cup small broccoli florets
1/2 cup half-moon-sliced yellow squash
1 tablespoon hazelnut oil (substitute olive, vegetable, or canola oil)
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 plum tomato, cored and quartered

Steps:

  • Place all ingredients, except the tomato, into a large plastic bowl with tight-fitting lid and shake vigorously. Divide salad evenly among 2 bowls and top each with 2 wedges of tomato and serve.

Nutrition Facts : Calories 250 calorie, Fat 14 grams, SaturatedFat 4 grams, Carbohydrate 8 grams, Fiber 4 grams

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