Best Everything But The Kitchen Sink Salad Recipes

Everything But The Kitchen Sink Broccoli Salad image

Provided by SK H @Soos

Number Of Ingredients 14

4 cup(s) chopped fresh raw broccoli
1/2 cup(s) red onion chopped
1/2 cup(s) green or red pepper
4 - chopped hard boiled eggs
1/2 cup(s) chopped black olives and 1/2 cup of water chestnuts
1 cup(s) chow mein noodles
1 cup(s) cheddar cheese
6 - strips of cooked bacon chopped into 1 inch pieces
1 cup(s) frozen peas thawed
DRESSING
3/4 cup(s) mayonnaise
3 tablespoon(s) vinegar
2 tablespoon(s) sugar
- 1/4 - 1/2 cup of milk

Steps:

Take all items except for the dressing ingredients and toss them together.
Whisk the mayo, sugar and vinegar together until smooth and add the milk to then out the mixture.
Pour the dressing over the vegetables and refrigerate for one hour.

Kitchen Sink Salad image

Provided by Guy Fieri

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 cups loosely packed basil leaves
3/4 cup balsamic vinegar
1 clove garlic put through garlic press
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
3 pieces pancetta, roughly chopped
2 tablespoons pine nuts
1 (12-ounce) package mixed baby salad greens
1/2 English cucumber, halved, diced 1/2-inch pieces
1 large tomato, diced in 1/2-inch pieces
12 kalamata olives, pitted and sliced in 1/2 vertically
2 tablespoons crumbled Gorgonzola
Freshly cracked black pepper

Steps:

To make the dressing:
In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.
To prepare the salad:
In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style.
When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.

Everything But the Kitchen Sink Salad image

Yield Serves 4 to 6

Number Of Ingredients 8

1 tablespoon olive oil
1 large portabello mushroom, stem discarded, cap cut into 1-inch pieces
Pinch of salt
1/2 bunch asparagus, trimmed and cut into 2-inch pieces
1 head romaine lettuce, tough outer leaves discarded and the rest torn into bite-size pieces
1/2 fennel head, thinly sliced
1/4 cup sherry vinaigrette (page 121)
12 warm veggie balls (page 16) or meatballs of your choosing

Steps:

Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and salt and sauté until they begin to brown and their liquid has evaporated, about 10 minutes. Transfer to a bowl and let cool in the refrigerator.
Bring a medium pot half full of generously salted water to a boil. Add the asparagus and cook for 2 1/2 minutes. Strain and cool the asparagus under cold running water.
Combine the mushrooms, asparagus, romaine, fennel, and vinaigrette in a large mixing bowl and toss to coat. Transfer to a serving platter and top with warm balls.