Best Emerald Salad Recipes

EMERALD SALAD

Steps:

• Heat liquid and dissolve gelatin in it. Allow to cool and set.
• Then whip and fold in remaining ingredients.
• Set in one large mold or several individual molds.

THE REALTOR'S EMERALD ISLE CREAMY HORSERADISH SALAD DRESSING

Steps:

• In a blender or food processor combine buttermilk, mayonnaise, scallions, basil, parsley, lemon juice and horseradish. Blend well until smooth. Add salt and pepper to taste, process briefly to blend flavors.
• Serve on salad of fresh mixed greens.

EMERALD CITY SALAD

Steps:

• Bring water or stock to a boil, add butter, 1/2 tsp salt and rice. Bring back to a boil, cover, lower heat and simmer 60-65 minutes or until all liquid is absorbed. While rice is cooking, in a large serving bowl, combine lemon juice, olive oil, garlic, and remaining 1/2 tsp salt. Add fennel, bell pepper, red cabbage, parsley and then the greens. Once rice is fully cooked, cool until it no longer is steaming, but is still warm, and then spread it like a blanket over the greens. When the rice cools to room temperature, toss the rice with the vegetables and dressing. Taste and adjust seasonings, add more salt or lemon juice if desired.

EMERALD CITY SALAD

Steps:

• Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
• Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
• Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.

EMERALD CHICKEN SALAD

Steps:

• mix all but lettuce
• put lettuce on plate
• top with chicken salad.

EMERALD FRUIT SALAD

Steps:

• In a large bowl, combine the fruit. In a small bowl, combine the yogurt, sugar, orange juice and peel. Spoon over fruit; serve immediately.

EMERALD CITY SALAD - PANZANELLA SALAD

Steps:

• Preheat a grill to medium.
• Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
• Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.

EMERALD GREEN SALAD

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.

EMERALD GREEN SEAWEED SALAD

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!

EMERALD SALAD MOLD

Steps:

• Dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add juice to gelatin mixture. Chill until partially set. Beat until frothy. Fold in remaining ingredients. Chill until firm.

EMERALD SALAD

Steps:

• Prepare the vinaigrette, then heat the oil in a large nonstick skillet and sauté the zucchini, until crisp-tender and still bright green, about 2 minutes. Transfer to a large bowl. Refrigerate about 15 minutes, then add to the bowl the chile strips, avocado, and pimientos. Add the pepper and about 2 tablespoons vinaigrette. Toss to coat the salad. Add salt, if needed. Make a bed of lettuce on a serving platter. Mound the salad on the lettuce. Sprinkle crumbled cheese on top. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.