Salads

Grandma's Lime Green Jello Salad Recipe (with Cottage Cheese & Pineapple) - Home Cooking Memories

Lime Jello Salad

Crockpot (Recipes/food) lovers � | The Best Chicken Salad You'll Ever Make | Facebook

Crockpot (Recipes/food) lovers � | The Best Chicken Salad You'll Ever Make | Facebook

Vintage Lime Jello Salad

423K views · 1.4K reactions | winter salad, the perfect healthy choice for the holidays | winter salad, the perfect healthy choice for the holidays mixed greens, apple, pear, pecans, craisins, pomegranite seeds, topped with an apple maple... | By Jacky’s Kitchen | We're bringing in some pecans to add to our apples and our pears. You can of course use walnuts if you prefer or omit the nuts all together. I'm adding some craisins. Love these dried cranberries. So delicious. Yum. You can swap them out for raisins if you like or again leave them out. And we have some pomegranate seeds. These are so delicious especially this time of year. I really love that pop of color. So crunchy delicious. We're adding a half of a cup of our extra virgin olive oil into our measuring cup here. We're adding two tablespoons of our maple syrup. Yum. One tablespoon of our apple cider vinegar. This is a great addition. A tablespoon of our Dijon mustard. And some black pepper. I do love black pepper on my salad. I think it goes so so well. Let's give this a mix. It's going to make a really delicious, light, healthy dressing to go onto our winter salad. This is a great side dish for any time of year but I do particularly love it for the holiday season. Yum. Giving this a drizzle right on top. Have our mixed greens. Delish. Alright, let's go ahead and toss this by hand here. Get all of our apples and our pomegranates and our pears coated with our dressing. I just truly love this healthy salad. Great flavors, great crunch. Yum. Alright, let's go ahead and try this. So, this is a salad you can make right away and serve or you can make this the night before and Let it chill in the refrigerator before serving. It's really no right or wrong way to do it. You can always add some lemon juice to the apples so that they stay nice and crisp. On mine, I am going to use some garbanzola cheese. You can of course leave it off or use any other type of cheese that you'd like. Yum. Oh, it smells so delicious. Scrumptious.

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651K views · 1.1K comments | I learned this in Alabama | I learned this in Alabama | By Ryan R | Hi, guys. We got some big, old, beautiful seedless green grapes. We use the three-pound bag I want to get every grape out of here. And we got a half a cup of chopped pecans. Looks pretty good so far and we're going to take this bowl to it we're going to add one stick of room temperature cream cheese can't go wrong with cream cheese we're going to add one sour cream, small sour cream container, sour cream. To this, we're going to add about a teaspoon of vanilla. I'm going to eyeball it and if it's a little bit more, why not everybody knows your name, right? Now we're going to whip this to a nice creamy consistency to go with our onions. Now we're going to add this is two cups of powdered sugar. Okay, I'm going to slowly add this. I don't need a powdered silver pie. Onto our grapes. Now, these were some large grapes. That's why I sliced them because I'm considering the bite. So, we're just going to fold this in here Like so. And I was on a trip down south and everybody was talking about grape salad, grape salad. This is grape salad. Now, the recipe called for another cup of granulated sugar but I think it's just fine. So, when you make it, you know your family's taste. If they like it extra sweet, go for extra sweet. Okay, I'm gently combining this in here as much as I can. I do. So now we're going to do our rectangular glass dish. And a little swirl. Make sure all of those nicely coated. You want everybody to get nicely coated grapes. And a few nuts in every bite. And I'm telling you everybody that I talked to where I'm from in Alabama they were raving about this. So let's thank Miss Linda Kinflow for sharing the recipe with me. So far so good. Now, there is like a little crumble topping that we're going to make. Here's some ground sugar. Just sprinkling it on. Yeah, it's a sweet salad. And this is a half a cup of pecans. We use 1 half cup in here and now, We're going to put this in the fridge and let it set up for at least an hour and a half and then we're going to enjoy grape salad. See you in an hour and a half. Hi, guys. Our beautiful Alabama grape salad is fresh out of the refrigerator. Looks like it has time enough to set up and firm and now, it's time to give it a try. Now, I know it taste good. Yep, it's nice and firm. Look at those grapes. Mmm. Okay. That's a nice serving. I'm going to push this aside. I saved a little of that topping. Put her another little dollop up here. And we have our official taster coming in. I got y'all. I know it tastes good. Let's see what she. I got y'all. Put cranberries on it too. You want, do you like cranberries? I'm good on the cranberries but it's optional but this is the way we do it in Bamatown. Bama Town. I like this. You have to give me this recipe. And we cut the grapes because these are the white grapes, the green grapes, seedless, and they're kind of large and you don't want a whole mouthful of just grape. You want to get some nuts. You want to get some topping. Oh y'all. Y'all gotta try this one. Uh Bama. Y'all know what y'all doing Bama. Shout out to Bama. Thank you Miss Kinslow.

110K views · 10K reactions | My #1 hosting salad !! No matter what kind of event, dinner, or lunch I’m hosting, i’ll always have this artisan lettuce spears salad on my table. You can find these artisan lettuce spears also referred to as little gems at Costco. It’s the one dish that always finishes and that I can never make enough of. Everyone just loves the individual spears and that crunch !!!! Make as much or as little as you like or need for your hosting. Remember, each Romain is cut into quarters. The dressing is great to keep in the fridge and can last for months. Challah croutons are made from a left over challah bread cut into cubes. Tossed with some olive oil and salt, baked on a baking sheet lined with parchment paper at 350° Fahrenheit for about 15 minutes till slightly darker than golden brown. Dressing: •1/3 cup olive oil •1/3 cup fresh lemon juice •1/4 cup Dijon mustard with seeds •1/4 cup honey (you can use maple syrup if vegan) •1/4 cup rice vinegar •3 garlic cloves •1 tsp. salt •1 tsp. black pepper Directions: 1. Remove any outer layers from the Romaine lettuce. Cut into quarters, leaving the stem intact. 2. Soak the lettuce spears in a large bowl of water with 1/4 cup vinegar for 5-7 minutes. Rinse thoroughly a few times and shake off any excess water. 3. If not using a blender, mince the garlic for the vinaigrette. 4. Prepare the vinaigrette by blending or whisking together vinegar, garlic, olive oil, honey, salt, pepper, mustard and lemon juice. 5. Plate the lettuce spears on a platter, arranging them beautifully. Optional to add cherry tomatoes* 6. Drizzle each spear with the prepared vinaigrette. 7. Top with your favorite croutons or grated cheese of choice. 8. Enjoy your artisan Romaine lettuce spears! #salad #hosting #lettuce #lettucespears #lemon #vinaigrette #reels #instagood #instagram #sivanskitchen | Sivan's Kitchen

Grandma's Lime Green Jello Salad Recipe (with Cottage Cheese & Pineapple) - Home Cooking Memories

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