Best Karens Spa Salad Recipes

KAREN'S SPRING MIX SALAD

Karen's Spring Mix Salad image

This is a delicious and easy salad that my mother-in-law makes.

Provided by Michelle

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 11

Ingredients

1 (10 ounce) package mixed salad greens
1 ripe avocado - peeled, pitted and chopped
1 ripe tomato, chopped
1 (6 ounce) can black olives, drained
6 Greek pepperoncini peppers
¼ cup olive oil
2 teaspoons white vinegar
2 teaspoons garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
3 ounces grated Parmesan cheese

Steps:

In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 9.2 g, Cholesterol 12.5 mg, Fat 21.3 g, Fiber 4.9 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 1448 mg, Sugar 1.2 g

KAREN'S MACARONI SALAD

Karen's Macaroni Salad image

This is my macaroni salad answer to my husband's hatred of celery! The green olives add a nice color and great flavor. Even if you do not care for green olives (I don't), they really work well here. I don't like macaroni salad without them now! NOTE: Sometimes I also add halved grape tomatoes for something different. I've also taken to adding a small amount of celery seed and sometimes a splash of white vinegar.

Provided by Karen..

Categories Lunch/Snacks

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

1 lb macaroni (elbow, rotini, etc.) or 1 lb pasta (elbow, rotini, etc.)
1 cup hellmanns light mayonnaise
1 small onion, finely chopped
1/4 cup chopped stuffed green olive
1 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

Steps:

Cook macaroni according to package directions.
Drain and rinse well with cold water.
In a large bowl mix mayo, onion, olives, salt and pepper until well combined.
Add macaroni and mix well.
Refrigerate until serving.

SPA SALAD

Spa Salad image

This recipe is really good! I would suggest making it within a few hours of presenting it as well as keeping the dressing seperate until right before but it is so crunchy and fun, it has its own spirit to it! I served it at a tasting party I had with friends and the fresh squeezed lemon juice with a added small amount of lemon zest was a true hit! I will definitely be making it again.

Provided by browneyes315

Categories Salad Dressings

Time 10m

Yield 12-16 Porcelain Spoons, 2-3 serving(s)

Number Of Ingredients 5

Ingredients

3 tablespoons lemon juice
1/4 cup olive oil
1 cup sliced radish (thin slices)
1 cup sliced celery (thin sliced)
3/4 cup chopped parsley (flat leaf)

Steps:

Whisk together lemon juice and olive oil - salt & pepper to taste - but make sure the salt fully dissolves before you add more. Toss together the radishes, celery and lightly packed parsley in a large bowl.
If making ahead of time - wait to drizzle the dressing until right before you serve it and cover with a damp paper towel. If serving right away, drizzle dressing and enjoy!
Spoon salads in porcelain sppons - like the ones from Pier 1 or Crate & Barrel and serve them up to your guests!

Nutrition Facts : Calories 269.2, Fat 27.4, SaturatedFat 3.8, Sodium 76.4, Carbohydrate 6.5, Fiber 2.5, Sugar 2.8, Protein 1.5

RIVIERA SPA SALAD

Riviera Spa Salad image

A salad featuring the flavors of Mediterranean France, with enough vitamins and protein to give you energy for windsurfing or dancing, but minimal fat to keep you looking sleek on the beach. Submitted for Ready Set Cook Contest, Summer 2005.

Provided by Nose5775

Categories Tuna

Time 24m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1/2 red bell pepper
8 ounces fresh green beans
1 (6 1/2 ounce) can canned tuna, drained and flaked (or leftover tuna)
1 cup chickpeas, canned or cooked from scratch, rinsed
2 teaspoons capers, rinsed
1/2 cup plain yogurt (lowfat or nonfat)
2 tablespoons balsamic vinegar
2 garlic cloves, minced fine
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme, crushed lightly between your fingers
1/2 teaspoon dried oregano
1 teaspoon lemon juice
1/8 teaspoon paprika

Steps:

Broil the red pepper half until the skin blisters and chars; let cool and remove the skin.
When the pepper is cooled and peeled, dice them.
Clean the green beans, remove the ends, and cut into smaller pieces if desired - They look better long but are easier to eat small - you can always cut them up on the plate.
Blanch the green beans in boiling water for about 6 minutes.
Make the dressing: Mix the yogurt, vinegar, and garlic, then mix in the rest of the dressing ingredients.
These amounts are for 2 servings, so you'll use half of everything on each plate:.
On each plate, arrange green beans, chickpeas, and tuna each on a third of the plate.
Sprinkle the capers over the tuna.
Sprinkle the diced roasted red pepper over the chickpeas.
Pour as much dressing as desired over each salad.