Simply Irresistible Tropical Potato Salad Sp5 Recipes

CLASSIC POTATO SALAD

Steps:

• Cook the potatoes: In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)
• Meanwhile, cook the bacon: Heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out. Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard. Once cool, chop the bacon finely.
• Assemble the potato salad: In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture. Add the green onions, celery, parsley, pickles, and bacon, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

TROPICAL SWEET POTATO SALAD

Steps:

• Preheat oven to 350°. Place sweet potatoes, mango and onion in a single layer in 2 foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl., Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.

SHRIMPLY IRRESISTIBLE FROM CRAZY PLATES

Steps:

• In a small bowl, combine soy sauce, lime juice, brown sugar, olive oil, ketchup, garlic, coriander, and cumin.
• Pour over shrimp in glass baking dish or ziploc bag.
• Refrigerate 1 hour. Soak wooden skewers if you want to do skewers. (I find this the best).
• Put all salsa ingredients in a food processor and pulse on and off until mixture is pureed. Put in a bowl and refrigerate until ready to serve.
• Remove shrimp from marinade and thread 4 pieces onto each skewer.
• Grill over medium-high grill for 3 to 4 mins per side basting with extra marinade.
• Serve and enjoy.

TROPICAL PARADISE SALAD

Steps:

• Pit, peel and slice the avocados, squeeze on a little lemon or lime.
• Thinly slice the tomatoes.
• Peel the mangoes and cut the flesh from the pits in large sections and slice thinly.
• Peel and slice the kiwi fruit.
• Place the peanuts in a food processor and chop finely.
• Combine the dressing ingredients.
• In a large bowl put in all ingredients, pour over dressing, toss well.
• Place on serving platter or dinner plates.
• Sprinkle with peanuts and serve immediately.

TROPICAL SALAD WITH CHUTNEY MAYONNAISE

Steps:

• Steam broccoli until bright green and just tender crisp (about 3 minutes); transfer into colander and rinse with cold watCoer until broccoli no longer steaming.
• In a large bowl, combine drained broccoli with tofu (or chicken), mango, celery and walnuts.
• Combine the mayonnaise and chutney and stir until smooth; Pour over salad and toss gently.
• Divide greens onto individual plates, mound small amount of salad on each, top with sprouts.

SHRIMPLY IRRESISTIBLE

Steps:

• In a small bowl, combine all skewer ingredients, except shrimp to make a marinade.
• Remove shells from shrimp, leaving tails on.
• Place shrimp in a large ziplock back and pour marinade in the bag.
• Push all the air out of the bag and seal it and refrigerate for 1 hour.
• Place all of salsa ingredients in a blender or food processor and puree.
• Pour into a small bowl and refrigerate until ready to serve.
• Remove shrimp from marinade and thread 4 shrimp on each skewer.
• Grill over medium hot coals for 3 to 4 minutes per side, basting with left over marinade.
• Serve immediately with fruit salsa.

TROPICAL SALAD

Steps:

• Marinate and grill chicken breats slice when cool.
• plate greens.
• add.carrots.
• celery.
• scallions.
• cranberries.
• mango.
• pineapple.
• rice.
• place grilled chicken on top.
• drizzle with sesame ginger dressing.
• sprinkle with crushed macadaima nuts.
• TOP WITH FRIED WON TON STRIPS.

PEPPERONI POTATO SALAD #SP5

Steps:

• Place potatoes in sauce pan cover with cold water. Bring to a simmer and cook to desired tenderness. Drain.
• Place the potatoes in a container with a lid and gently fold in the remaining ingredients,.
• Cover and refrigerate until serving time.

TROPICAL SALAD

Steps:

• Drain the tinned pineapple pieces and the mango.
• Cut mango slices into smaller pieces if necessary.
• Mix together the pineapple, mango, spring onions and coconut.
• Combine the coconut cream, lime juice and ground coriander.
• Pour over the salad and toss to coat.
• Garnish with either the cilantro or parsley.