SALAD KITS RECIPES

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GLUTEN-FREE OLD FASHIONED POTATO SALAD - BETTYCROCKER.COM



Gluten-Free Old Fashioned Potato Salad - BettyCrocker.com image

Tangy dressing makes this potato salad better than what you can get from the deli.

Provided by Betty Crocker Kitchens

Total Time 4 hours 45 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 9

6 medium potatoes, peeled (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
4 hard-cooked eggs, chopped

Steps:

  • Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.

Nutrition Facts : Calories 430 , CarbohydrateContent 22 g, CholesterolContent 130 mg, FatContent 7 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 600 mg

POMEGRANATE HOLIDAY SALAD RECIPE | KATIE LEE BIEGEL | FOOD ...



Pomegranate Holiday Salad Recipe | Katie Lee Biegel | Food ... image

Provided by Katie Lee Biegel

Categories     side-dish

Total Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

4 cups arugula
3 tablespoons chopped toasted walnuts 
1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds, for garnish
1 orange, segmented, plus the juice squeezed from the pulp
Seeds from 1 pomegranate 
1/2 red onion, thinly sliced 
1 tablespoon Dijon mustard 
1 tablespoon balsamic vinegar 
3 tablespoons extra-virgin olive oil 
Salt and freshly ground black pepper 

Steps:

  • Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.
  • Whisk together the Dijon, vinegar and orange juice in a small bowl. Whisk in the oil. Season with salt and pepper.
  • Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately.

Nutrition Facts : Calories 212, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 199 milligrams, CarbohydrateContent 26 grams, FiberContent 6 grams, ProteinContent 3 grams, SugarContent 17 grams

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