Best Emerald Green Salad Recipes

Emerald Green Salad image

Provided by southern chef in lo

Categories Dessert

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

16 large marshmallows
1 cup milk
1 (3 ounce) package lime Jell-O gelatin
1 (3 ounce) package cream cheese
1 (8 ounce) can crushed pineapple
1 cup Cool Whip
1 cup of chopped pecans

Steps:

Place marshmallows and milk in top of a double boiler. Heat until marshmallows are melted. Add Jello and stir until dissolved; cool.
Beat cream cheese until light and fluffy. Mix with pineapple, then stir into marshmallow mixture.
Fold in Cool Whip and nuts, turn into dish and chill until firm.

Nutrition Facts : Calories 376.9, Fat 22.7, SaturatedFat 7.9, Cholesterol 21.3, Sodium 146.4, Carbohydrate 41.6, Fiber 2.1, Sugar 32, Protein 5.8

Emerald Green Seaweed Salad image

Provided by Jo Zimny @EmilyJo

Number Of Ingredients 11

FOR THE SEAWEED YOU WILL NEED:
4 gram(s) wood ear mushrooms.
0.18 ounce(s) agar strips cut into 2 inch strands
0.7 ounce(s) dried wakame sea weed
FOR THE SAUCE:
1 1/2 tablespoon(s) coconut nectar
1 tablespoon(s) coconut vinegar
1 teaspoon(s) roasted sesame oil
1 1/2 tablespoon(s) coconut aminos
1/2-1 tablespoon(s) toasted sesame seeds
1/6-1/4 teaspoon(s) red pepper flakes

Steps:

Soak the wood ear mushrooms in 140'F water for 30 minutes. Drain and rinse in cold water, squeeze out the excess water. Set aside.
Soak the cut agar strands in 100'F water for 30 minutes. Drain, rinse in cold water, drain and set aside.
Soak the Wakame in cold water for 5-6 minutes. Drain. Rinse in a bowl of clean water. It should turn green. Squeeze out the excess water. Set aside.
Make your sauce and then mix everything together. You can leave this sit overnight in a non-reactive bowl. It needs that time so the flavors can go through the sea weed. NOTE: You could also make the sauce ahead of time and set it aside until the sea weed is complete. It's up to you.
Enjoy!