Best Fire Ice Salad Recipes

FIRE AND ICE SALAD

Steps:

• In a large bowl, combine the tomatoes, bell peppers and onions.
• Prepare the dressing in a saucepan by combining the vinegar, celery salt, mustard seed, sugar, cayenne pepper, black pepper and water. Boil for 1 minute and pour hot dressing over vegetables. Refrigerate until chilled.
• Before serving, peel and slice cucumber; add to vegetables and toss.

FIRE-AND-ICE SALAD

Steps:

• In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving.

FIRE AND ICE SALAD (PAPAYA SHRIMP SALAD)

Steps:

• In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
• In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
• Pour the dressing over the rice mixture and toss well to coat.
• Chill for 1 hour.
• To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
• Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.

FRESH TOMATO & CUCUMBER SALAD-- FIRE AND ICE

Steps:

• 1. Slice tomatoes.Peel and slice cucumbers. Combine equal parts of vinegar,water and sugar, and put on salad. Chill and serve. Display on a plate with parsley.

FIRE AND ICE PASTA SALAD

Steps:

• 1. Cook pasta according to package directions. Drain. Rinse with cold water. Drain. Cook burgers according to package directions. Cut each patty into 9 pieces. In large bowl gently toss together pasta, burgers, mangoes, tomato and jalapeno pepper. Cover and refrigerate for 2 hours. 2. Meanwhile, in small bowl whisk together picante sauce, lime juice, honey and oil. Drizzle over chilled salad. Lightly toss to coat.3. To serve, line 4 plates with lettuce leaves. Top with salad.

FIRE AND ICE TOMATO SALAD/SALSA

Steps:

• cut Tomatos, Green Pepper, Onion to desired size, Salad or salsa Combine all other incredients and bring to a boil for 1 minute Then remove from heat and pour over vegetables and stir Refrigerate overnight then serve

FIRE AND ICE SHRIMP SALAD

Steps:

• Cook shrimp, drain, peel, de-vein and de-tail- chill. (or use thawed coooked shrimp) Prepare watermelon and put in large bowl (to hold all ingredients). When shrimp is throughly chilled, drain well, pat dry with paper towel and mix with watermelon , gently. Squeeze lime juice over mixture, add onions, salt, cumin, tabasco and cilantro, toss and re-chill (covered tighly)until ready to serve. Serve with warm bread/butter, Margaritas! Refreshing!

FIRE AND ICE SALAD

Steps:

• 1. Combine vegetables in a large shallow bowl and toss to distribute.
• 2. Mix up a dressing of the vinegar, water and sugar and put in saucepan. Add spices. Bring to a boil and stir until sugar dissolves, up to five minutes.
• 3. Cool dressing. Pour over vegetables, toss to mix and refrigerate. Make ahead several hours to allow flavors to penetrate vegetables.
• 4. Using a slotted spoon, drain the salad before serving.
• 5. You will always use a 1:1:1 ratio - 1 cup water, 1 sugar and 1 cup white vinegar, adjusting the spices as you increase the amount of dressing made.
• 6. If you like your cucumbers on the crunchier side, just wait and add the cucumbers right before serving!

FIRE AND ICE SALAD

Steps:

• 1. boil all ingredients except the vegetables, in a pot and let cool.
• 2. slice and combine all the vegetables, add the cooled dressing , mix well and soak over night.
• 3. this recipe can be used on any raw vegetable.

FIRE & ICE SALAD

Steps:

• Mix dressing together and put it in a saucepan on the stove.
• Bring to a boil.
• Prepare the veggies and mix together in serving bowl.
• Pour hot dressing over top, stir, refrigerate, and allow to marinate at least 1 hour.
• Gets better if marinated overnight.
• Will keep for several days.

FIRE & ICE SALAD WITH CUCUMBERS & TOMATOES

Steps:

• In a large bowl, combine tomatoes, green pepper, jalapeno pepper, and sliced onion; set aside.
• In a saucepan, combine vinegar, sugar, mustard and celery seed, horseradish, salt, and hot pepper sauce, if using; bring to a boil; boil for 1 minute.
• Pour over vegetables.
• Let stand until mixture comes to room temperature, then stir in sliced cucumbers. Refrigerate for 2 hours.
• Drain just before serving.

MOM'S FIRE 'N ICE TOMATO SALAD

Steps:

• In large bowl chop all vegetables, set aside.
• To make dressing, in a saucepan, combine all dressing ingredients, boil for 2 minutes. Pour over vegetables; toss to coat. Marinate in refrigerator for 4 hours for flavors to marry.