KITCHEN SINK SUNFLOWER SALAD
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
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
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
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
"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
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
Provided by Guy Fieri
Time 30m
Yield 6 servings
Number Of Ingredients 14
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
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
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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