Best Garbage Salad Recipes

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GARBAGE SALAD WITH SWEET ITALIAN VINAIGRETTE



Garbage Salad with Sweet Italian Vinaigrette image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 17

4 ounces pancetta, cut into 1/4-inch dice
1 tablespoon chopped fresh parsley
3 to 4 sprigs fresh thyme, leaves chopped
1/2 cup red wine vinegar
Kosher salt and freshly cracked black pepper
1 clove garlic, grated on a rasp grater
1 teaspoon dried oregano
2 tablespoons Dijon mustard
2 tablespoons honey
3/4 cup extra-virgin olive oil
1/2 head iceberg lettuce, cut into bite-size pieces (about 6 cups)
1 small head romaine, cut into bite-size pieces (about 8 cups)
1/4 head red cabbage, cut into small dice
6 to 8 cremini mushrooms, cut into small dice
2 carrots, peeled and cut into small dice
2 small Roma tomatoes, cut into small dice
4 ounces crumbled Gorgonzola cheese (about 1/2 cup)

Steps:

  • For the pancetta: Heat a medium skillet over low-medium heat and add the pancetta in a single layer. Cook, stirring occasionally, until crispy, 10 to 15 minutes. Remove to a paper towel-lined plate in a single layer until ready to top.
  • For the sweet Italian vinaigrette: Put the parsley and thyme in a medium bowl and add the vinegar. Let stand for a few minutes, then whisk in some salt and pepper. Whisk in the garlic, oregano, mustard and honey. While whisking, slowly add the olive oil and whisk until combined.
  • For the salad: Place the iceberg and romaine in a large bowl. Top with the red cabbage, mushrooms, carrots, tomatoes, Gorgonzola and pancetta. Before serving, pour in a healthy amount of dressing and mix well. Top with black pepper if desired.

GARBAGE BAG TACO SALAD



Garbage Bag Taco Salad image

I know what the name sounds like, but this is the best salad ever. I came up with the name because I never had a bowl big enough to mix it in, so I used a clean garbage bag to shake it up to mix!

Provided by BlueHyacinth

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (25 ounce) bag nacho cheese plain Doritos, crushed into bitesize pieces
1 head lettuce
2 tomatoes, diced
1 onion, chopped
1 lb ground beef
16 ounces shredded cheddar cheese
1 (16 ounce) can ranch style beans or 1 (16 ounce) can kidney beans, drained
1 (16 ounce) bottle Catalina dressing

Steps:

  • Brown ground beef and onion in a skillet.
  • Drain and set aside to slightly cool.
  • Tear lettuce and place in clean garbage bag.
  • Add tomatoes, beans, cheddar cheese, browned ground beef mixture, crushed Doritos and Catalina salad dressing.
  • Shake bag to make sure all items are mixed and coated with salad dressing.
  • Pour into a serving bowl.

Nutrition Facts : Calories 1518.5, Fat 102.1, SaturatedFat 29.5, Cholesterol 130.9, Sodium 2447.6, Carbohydrate 103.6, Fiber 10.2, Sugar 23.2, Protein 48.3

GARBAGE SALAD AND CHAMPAGNE VINAIGRETTE



Garbage Salad and Champagne Vinaigrette image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 19

3 tablespoons champagne vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon dried oregano
1/2 teaspoon chopped fresh thyme
1/2 clove garlic, grated
3/4 cup extra virgin olive oil
Kosher salt and pepper
Kosher salt and pepper
1/2 head iceberg lettuce, cut into bite-size pieces (about 6 cups)
1/2 head romaine, cut into bite-size pieces (about 8 cups)
8 white button mushrooms, rough chopped
2 carrots, peeled and roughly chopped
1 stalk celery, peeled and thinly sliced
4 ounces blue cheese crumbles (1/2 cup)
4 ounces deli sliced turkey breast, roughly chopped
2 to 4 anchovies packed in oil, whole
Pepperoncini, to garnish
Anything else that looks tasty in the fridge: throw it in!

Steps:

  • For the vinaigrette: In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.
  • For the salad: Toss together the iceberg, romaine, mushrooms, carrots, celery, cheese and turkey in a large bowl, and place in the refrigerator until ready. Before serving, put a healthy amount of dressing, mix well and top with the anchovies and pepperoncini...you just cleaned your fridge!

GARVEY'S GRILL'S GARBAGE SALAD



Garvey's Grill's Garbage Salad image

Make and share this Garvey's Grill's Garbage Salad recipe from Food.com.

Provided by Sharon the Rocket

Categories     < 15 Mins

Time 10m

Yield 1 huge salad, 2 serving(s)

Number Of Ingredients 12

6 cups torn iceberg lettuce
1 1/2 cups torn romaine lettuce
1/2 cup shredded provolone cheese
1/2 cup finely shredded cheddar cheese
1/2 cup shredded monterey jack cheese
2 canned artichoke hearts, drained and chopped
1/2 large tomatoes, chopped
1 red onion, sliced thinly and separated into rings
1/4 cup diced red bell pepper
1/2 cup diced cooked chicken breast
2 -3 tablespoons grated parmesan cheese
salad dressing

Steps:

  • Place ingredients in large serving bowl or divide between 2 smaller bowls in this order: iceberg and romaine; Provel, Cheddar and Monterey Jack; artichoke hearts; tomato; onion rings; red bell pepper; and chicken.
  • Sprinkle with Parmesan.
  • At the table, add your choice of salad dressing to taste.
  • NOTE: This is a 1 1/2 lb giant and is a single serving at Garvey's! For variation, add your favorite salad ingredients, such as mushrooms, croutons, olives, etc. on top of artichoke hearts. Definitely a salad to be shared!

Nutrition Facts : Calories 561.4, Fat 31.9, SaturatedFat 18.8, Cholesterol 111.4, Sodium 818.9, Carbohydrate 31.4, Fiber 15.5, Sugar 10.7, Protein 41.8

GARBAGE PASTA SALAD RECIPE - (4.6/5)



Garbage Pasta Salad Recipe - (4.6/5) image

Provided by Susan52

Number Of Ingredients 8

1 (12-ounce) package twist rainbow pasta
1/2 head fresh cauliflower, cut into small florets
1/2 head fresh broccoli, cut into small florets
1/2 red onion, cut into 1/2-inch chunks
1 cup 1/2-inch chunks Cheddar cheese
1 cup pepperoni slices, cut in half
1 (16-ounce) can black olives, drained
3/4 cup Italian dressing

Steps:

  • In a large pot of boiling salted water, cook pasta according to package directions; drain and let cool. In a large bowl, combine remaining ingredients; add pasta and toss until evenly coated. Refrigerate until ready to serve.

GARBAGE SALAD



Garbage Salad image

I came up with this salad when I was craving something healthy but hadn't been to the grocery store in awhile to stock up on fruits and veggies. Luckily I had a few things still tucked away! It turned out great and I will definitely make variations of this again. Mix and match veggies, nuts, fruit, dried fruit and grains in this...

Provided by Annakate Tefft

Categories     Salads

Time 45m

Number Of Ingredients 20

SALAD
1 sweet potato
1 c butternut squash, peeled and diced
1 onion, chopped
3/4 c uncooked israeli couscous (or regular couscous, or brown rice)
2 pieces uncooked bacon
3 c chopped greens (spring mix, arugula, mixed greens, spinach, etc.)
3 green onions, chopped
5 baby carrots, chopped
2 ribs celery, plus celery greens, chopped
1 apple or pear, chopped
1/2 c sunflower seeds
1/2 c raisins
1/2 c finely grated parmesan cheese (or your favorite cheese)
DRESSING
3/4 c olive oil, extra virgin
1/4 c balsamic vinegar
1/4 c honey
3 Tbsp dijon mustard
salt and freshly ground pepper, to taste

Steps:

  • 1. Preheat oven to 450 degrees. Cut sweet potato into even cubes, with skin left on (more nutrients!). In a small bowl, toss sweet potato, cubed onion and butternut squash with a drizzle of olive oil, kosher salt and freshly ground pepper. Spread on a baking sheet lined with foil and roast at 450 degrees for 30-40 minutes (depending on size of cubes) until browned and cooked through.
  • 2. Meanwhile, boil Irsaeli couscous in water (just like pasta) until cooked but not mushy, about 5 minutes. Drain well and rinse with cold water to cool.
  • 3. Cook bacon to desired doneness and drain on paper towel-lined plate. When cool enough to handle, crumble.
  • 4. When potato/onion/squash mixture is done, remove from oven and let cool slightly. Combine with couscous, bacon and all other ingredients in a large bowl.
  • 5. Mix up dressing ingredients in a small 1/2 pint jar (or other container) and shake until emulsified. Pour dressing over salad (to taste - there will be leftover dressing), tossing to combine. Serve with crusty bread or fruit. So healthy and yummy!

GARBAGE SALAD



GARBAGE SALAD image

Categories     Appetizer     No-Cook     Lettuce

Yield 4 appetizer servings

Number Of Ingredients 13

1/4 head iceberg lettuce, chopped
3 ounces salami, sliced into 1/4 inch julienne strips
3 ounces mozzarella, sliced into 1/4 inch julienne strips
2 ounces (1 whole) pimento, sliced into small strips
1/4 red onion thinly sliced
4 radishes, trimmed and sliced
1/2 stalk celery, chopped
2 tablespoons grated Parmigiano-Reggiano
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced or to taste
Salt and ground black pepper
4 jumpo shrimp, cooked and chilled

Steps:

  • 1. In a large mixing bowl, combine lettuce, salami, mozzarella, pimento, onion, radishes, celery and parmesan-reggiano 2. In a small bowl, whisk together oil, vinegar and garlic. Season with salt and pepper to taste. Pour over salad and toss until well mixed. Divide salad mong four plates and top each with a shrimp.

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