Best Queen Salad Recipes

QUEEN'S LAYERED GELATIN SALAD

Queen's Layered Gelatin Salad image

Low Calorie and delicious!

Provided by Rose M. Helle @recipes4fun

Number Of Ingredients 9

Ingredients

1 package(s) lo-cal strawberry gelatin
- vegetable cooking spray
l package(s) lo-cal lemon gelatin
3 ounce(s) cream cheese, room temperature
1 cup(s) lo-cal whipped topping, prepared
1 package(s) lo-cal orange gelatin
1/2 cup(s) unsweetened crushed pineapple, drained
1/2 cup(s) carrots, grated
- shredded lettuce

Steps:

Prepare strawberry gelatin as directed on package. Pour into 2qt (2L) molded pan that has been sprayed with vegetable cooking spray. Chill until firm.
Prepare lemon gelatin as directed on package. Set until consistancy of beaten egg whites.
Whip cream cheese until light and fluffy. Fold into prepared whipped topping.
Fold cream cheese topping into lemon gelatin. Pour over strawberry gelatin in mold.Chill until firm.
Prepare orange gelatin as directed on package. Set until consistancy of beaten egg whites. Fold in pineapple and carrots. Pour over lemon gelatin in mold.Chill until firm.
Serve on bed of shredded lettuce.

QUEEN KORINA'S SALAD

Queen Korina's Salad image

Provided by Guy Fieri

Categories main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 (1 1/2 to 2-pound) flank steak
3 tablespoons dried Mexican oregano
2 teaspoons ground cumin
Coarse sea salt
Freshly ground black pepper
24 ounces beef stock
2 cups water
4 cloves smashed garlic
1 sweet onion, quartered
3 bay leaves
12 whole peppercorns
5 tablespoons white vinegar
5 tablespoons freshly squeezed lime juice
1 tablespoon pickled jalapeno juice
3 tablespoons dried Mexican oregano
1 1/2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 cup extra-virgin olive oil
4 hearts romaine, shredded
4 large tomatoes, cut in wedges
1 medium red onion, thinly sliced
2 bunches radishes, cleaned, well chilled
1 bunch fresh cilantro, leaves coarsely chopped
4 avocados, halved, pitted and sliced
Tortilla chips, for serving

Steps:

For the meat: Rub the flank steak with oregano, cumin, salt and cracked pepper. Place the steak, beef stock, water, garlic, onion, bay leaves and peppercorns in a large pot, bring to a boil. Simmer for 1 1/2 hours until meat is fork tender and comes easily apart with a fork. If you need to add some more liquid during the cooking process, go ahead. Add more beef broth or water would be fine. Remove the pot off the burner and allow to cool to room temperature, about 20 minutes.
When it's cooled to room temperature, cover with lid and place into the refrigerator. Cool in the refrigerator for 1 to 3 hours. After it's cold, trim off any remaining fat, cut into 4 pieces across the grain and then shred using 2 forks.
Place it back into the liquid until ready to serve. Before adding to the salad, drain off liquid and discard.
For the vinaigrette: Whisk all the ingredients together, adding in the olive oil in a steady stream until incorporated.
For the salad and assembly: Toss the lettuce and vegetables with the vinaigrette, and top with meat. Add freshly made corn tortilla chips around side of bowl.

QUEEN-OF-HEARTS SALAD

Queen-of-Hearts Salad image

Red raspberries and heart-shaped croutons make this salad from our Test Kitchen perfect for Valentine's Day. The creamy dressing hints of Dijon and lemon.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 slices whole wheat bread
4-1/2 teaspoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon salt
3 cups torn salad greens
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and quartered
1/2 cup fresh raspberries
DRESSING:
1 tablespoon sugar
2-1/2 teaspoons lemon juice
1-1/2 teaspoons tarragon vinegar

Steps:

For croutons, cut bread into hearts with a 1-in. heart-shaped cookie cutter. In a bowl, combine butter, garlic powder, dill and salt. Add the bread hearts; toss to coat. Place in a single layer on a baking sheet. Bake at 400° for 3 minutes on each side., On two salad plates, arrange the greens, artichokes, raspberries and croutons. In a bowl, combine sugar, lemon juice, vinegar and salt. Add mustard, garlic and pepper. Slowly whisk in oil. Drizzle over salads. Serve immediately.

Nutrition Facts :

QUEEN SALAD

QUEEN SALAD image

I like to take this kind of dish to work when we all eat together or church potluck.

Provided by Marlene Adams @1CrazyMommy

Categories Fruit Salads

Number Of Ingredients 5

Ingredients

1 can(s) eagle brand milk
1 large can(s) cherry pie filling
1 16 oz can(s) dole crushed pineapple, drained
6 oz - cool whip
1 cup(s) walnuts

Steps:

Mix all together and chill.
Makes a large salad. Can be made ahead of time.

QUEEN SALAD

Queen Salad image

Another recipe that I have had forever, source unknown. This is often referred to, in our family, as pink stuff or pink fluff, but whatever they call it, they all love it.

Provided by Claudia McClaran @cjmcclaran

Categories Fruit Desserts

Number Of Ingredients 5

Ingredients

1 can(s) (21 oz) cherry pie filling
1 can(s) (14 oz) sweetened condensed milk (eagle brand)
1 can(s) (20 oz) crushed pineapple, drained
1/2 cup(s) chopped pecans, toasted
1 package(s) (12 oz) frozen non-dairy whipped topping, thawed (cool whip)

Steps:

In a large bowl, combine ingredients in the order listed.
Chill for several hours or overnight before serving.
Optional additions, choose to add one or all: 1. Reserve pineapple juice from can, slice a couple of bananas into the juice to avoid browning, drain juice and stir banana slices into the fruit salad. 2. Drain and rinse a large jar of maraschino cherries, slice in halve or quarters and stir into fruit salad 3. Add flaked coconut to fruit salad, as much or little as you like.