Rock N Roll Salad Recipes

ROCK N ROLL SPINACH SALAD

Steps:

• In a blender, pour vinegar, oil, ketchup, worcestershire, sugar, salt and onion. Blend till smooth.
• Tear the spinach leaves in bite-sized pieces into a large bowl. Toss in mushrooms, hard-cooked eggs, waterchestnuts and the crumbled bacon.
• Pour all the dressing over the salad and mix very well.
• Get a glass of wine and dig in!

SPRING ROLL SALAD WITH PEANUT DRESSING

Steps:

• Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
• Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
• Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

ROCK {RADISH,ONION,CUCUMBER,KOHLRABI} SALAD

Steps:

• Take a fork and tine the cucumber peel of each cucumber down lengthways on all side of the cucumber. This will create a design of thin ridges down the peel. Slice in thin rounds.
• Put all of the cut and sliced vegetables in a large serving bowl.
• Sprinkle with salt or salt substitute. Let set.
• In a mixing bowl combine the mayonnaise, sour cream, sugar, celery seed and lemon juice. Stir until mixed.
• Note: cut the sugar in half if you use Miracle Whip Salad dressing.
• Pour out any water that has accumulated in the bottom of the vegetables. Drain well.
• Add your dressing or any dressing of your choice. Toss and serve.
• Wonderful to eat with mashed potatoes.
• Fix the potatoes the way you like them and this salad for a wonderful meatless meal.

ROCK-N-ROLL SALAD

Steps:

• 1. Chop the lettuce carrot spinach in small bite sized pieces and separate into 3 plates
• 2. Crisp your bacon take out of skillet and drain on paper towel leave bacon grease in skillet and add shredded chicken ranch and onion cook till onion is transparent add a little water and simmer until absorbed
• 3. Slice potato in French fry pieces cool in an inch or so of oil until crispy and drain
• 4. Arrange French fries on top of chopped salad veggies, put chicken and onions on top, then bacon, then shredded cheese, drizzle ranch dressing on top and serve immediately. Enjoy!
• 5. Ps you can add other veggies like olives chopped broccoli cucumber etc, but this is very filling as is!