Potpourri Salad Recipes

POTPOURRI SOUP

Potpourri Soup image

This is a wonderfully easy soup made from leftover veggies. It fills the house with such a great aroma. We call it Potpourri Soup. You can try it with ground turkey instead of ground beef. If you do, replace one cup of the water with a small can of beef broth.

Provided by EMILYJENSEN_96

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound ground beef
2 onions, chopped
6 cups water
1 (28 ounce) can whole peeled tomatoes, with liquid
⅓ cup barley
3 carrots, chopped
3 stalks celery, chopped
1 (16 ounce) can chili beans, drained
1 tablespoon salt
½ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
1 dash hot pepper sauce

Steps:

In a large pot over medium heat, combine the ground beef and onions and saute for 10 minutes, or until the beef is browned and the onions are tender.
Add the water, tomatoes, barley, carrots, celery, beans, salt, ground black pepper, Worcestershire sauce, steak sauce and hot pepper sauce to taste.
Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables and barley are tender.

Nutrition Facts : Calories 586.4 calories, Carbohydrate 50.9 g, Cholesterol 96.9 mg, Fat 31.9 g, Fiber 12.8 g, Protein 29.7 g, SaturatedFat 12.4 g, Sodium 2705.1 mg, Sugar 13.8 g

PASTA POTPOURRI

Pasta Potpourri image

I love pasta! For a quick meateaters main dish, just add leftover chopped cooked chicken or beef. This is so good! Cook time doesn't include time for cooking pasta.

Provided by Sharon123

Categories < 30 Mins

Time 20m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

4 ounces penne or 4 ounces rigatoni pasta, uncooked
1 teaspoon sesame oil
1 small purple onion, chopped
2 medium carrots, scraped,diagonally sliced
2 medium zucchini, halved,sliced
2 cloves garlic, pressed
1 1/2 teaspoons peeled and grated gingerroot
1/2 teaspoon dry crushed red pepper
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
olive oil
1 1/2 tablespoons sesame oil
1 tablespoon freshly grated parmesan cheese
2 teaspoons chopped fresh cilantro

Steps:

Cook pasta according to directions; drain and toss with 1 teaspoon sesame oil. Set aside.
Pour olive oil and 1-1/2 tablespoons sesame oil around top of a preheated wok, coating sides; heat at high 1 minute.
Add onion and carrots; cook, stirring constantly, 2 minutes or until onion is tender.
Add zucchini, garlic, ginger, and dry crushed red pepper; cook 1 minute, stirring constantly.
Stir in cooked pasta, soy sauce, and vinegar; cook 1 minute or until thoroughly heated.
Transfer to serving dish; sprinkle with Parmesan cheese and cilantro.

POTPOURRI SALAD

Potpourri Salad image

Make and share this Potpourri Salad recipe from Food.com.

Provided by SlipC

Categories Lunch/Snacks

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup chopped onion
1 cup chopped tomato
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup chopped apple (works best with an apple that is tart)
3 -4 tablespoons lemon juice
1/3 cup olive oil
salt and pepper

Steps:

Mix all Fruits and Veggies together in medium size serving bowl.
Mix the rest of the ingredients and pour them over the veggie/fruit mix.
Toss to coat and refrigerate at least 2 hours to get the flavors to blend properly.

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