Best Salad Of Gold Recipes

Salad Of Gold image

Number Of Ingredients 7

1 (3-ounce) box lemon-flavored gelatin
2/3 cup boiling water
2 tablespoons vinegar
2/3 cup evaporated milk
1 (8-ounce) package cream cheese
1 can crushed pineapple
1 cup grated carrot

Steps:

Dissolve gelatin in boiling water. Drain pineapple and measure 2/3 cup juice (add water to equal 2/3 cup if necessary). Add vinegar, milk and cream cheese into mixing bowl cut in pieces. Beat with mixer until smooth. Add gelatin and mix until smooth. Stir in pineapple and carrot. Pour into bowl and chill until set.

Nutrition Facts : Nutritional Facts Serves

Gold and Green Salad image

Provided by Sandra Lee

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon lite soy sauce
1 (10-ounce) package spring salad mix (recommended: Fresh Express)
12 slices presliced mango (recommended: Ready Pac)
1 avocado, sliced into 8 slices
1/2 English cucumber, for garnish
3 scallions, sliced diagonally

Steps:

For Dressing: In a small bowl, stir together mayonnaise, sour cream, lemon juice, and soy sauce; set aside.
For Salad: Add salad mix to a large salad bowl. Top with mango, avocado, cucumber and green onion.
Spoon dressing over top. Toss and serve.

Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette image

Provided by Geoffrey Zakarian

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

6 medium Yukon gold potatoes, skin on, cut into 1/2-inch dice
Kosher salt and freshly cracked black pepper
1/2 cup fresh parsley, chopped
1/4 cup finely diced red onions
1/4 cup pickled cherry peppers, roughly chopped
1 tablespoon sliced chives
1/4 cup red wine vinegar
2 tablespoons sweet relish
2 tablespoons capers, chopped
1 teaspoon whole-grain mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Steps:

For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water. Season the water liberally with kosher salt. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper.
Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat, adding additional salt and pepper to taste. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.