Kim's Greens Salad is a refreshing and healthy salad that can be enjoyed as a side dish or a main course. It's packed with vitamins, minerals, and antioxidants, and it's a great way to get your daily dose of greens. The salad is made with a variety of greens, such as kale, spinach, arugula, and watercress. It also includes a variety of other vegetables, such as tomatoes, cucumbers, and carrots. The salad is dressed with a simple vinaigrette made with olive oil, vinegar, salt, and pepper.
Here are our top 7 tried and tested recipes!
KIM'S MACARONI SALAD
This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.
Provided by HAWAIIAN_MOMMA
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 31.1 g, Cholesterol 10.4 mg, Fat 22.7 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 478.1 mg, Sugar 1.8 g
"KIMCHEE" SALAD
Provided by Bobby Flay
Categories side-dish
Time P2DT20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.
KIM'S ITALIAN PASTA SALAD
This is a really great non mayo pasta salad. Everyone who has ever tried it has come back for seconds. So try it and enjoy.
Provided by Kim7459
Categories Summer
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Put cooked garden rotini in a large mixing bowl.
- Cut sliced pepperoni in half and add to the pasta.
- Peel the cucumber.
- Cut cucumber in half long ways, then cut in half again and then cut into 1/2 inches and add to pasta mix.
- Dice green bell pepper in to 1/2 inch pieces and add to pasta mix.
- Dice tomatoes into 1/2 inch pieces and add to pasta mix.
- Add drained black and green olives to pasta mix.
- Chop the banana pepper rings fine and add to pasta mix.
- Mix all ingredients well.
- Dressing:.
- Mix Kraft Zesty Italian Dressing, parmesan cheese and McCormick Salad Supreme Seasoning all together in a bowl and stir well.
- Then pour dressing over pasta mixture and stir well.
- For best results chill salad for 1 to 4 hours before serving.
Nutrition Facts : Calories 331.2, Fat 14.8, SaturatedFat 3.3, Cholesterol 11.2, Sodium 917.9, Carbohydrate 41.3, Fiber 3.3, Sugar 4.7, Protein 9.2
QUICK AND EASY KIMCHI SALAD
Spicy salad, goes great with Oven Kahlua Pig. The longer it sits in the refrigerator, the bolder the flavor gets.
Provided by Heather Johnson Carpenter
Categories Side Dish Vegetables Carrots
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
- Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 92 calories, Carbohydrate 10 g, Fat 5.8 g, Fiber 3.3 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 4736.4 mg, Sugar 6.3 g
GREEN SALAD WITH DILL VINAIGRETTE
Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe features two different lettuces (romaine for sweet crunch and arugula for bitter spice) and a fat shower of herbs (parsley for freshness and dill for piquancy). Chilling your chopped and washed leaves in the refrigerator before dressing them is one of the best ways to get a restaurant-style green salad full of big, juicy crunch. For a savory, unknowable quality, add a splash of fish sauce, Worcestershire sauce or soy sauce - choose your own adventure.
Provided by Eric Kim
Categories salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
- Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
- When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
- Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.
CRUNCHY GREENS WITH CARROT-GINGER DRESSING
This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
- Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.
KIM'S "GREENS" SALAD
This I just threw together the other night, and it has a wonderful taste. My son devoured it, and it looks wonderful! Try it! It's very refreshing.
Provided by crazycookinmama
Categories Greens
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine sour cream, honey, lemon juice, and pepper.
- Chill dressing for 45 minutes to an hour.
- In the meantime, combine apples, cilantro, onion, cabbage and celery.
- Squirt with juice of lemon.
- Pour in dressing and toss lightly.
- Serve immediately.
Nutrition Facts : Calories 189.9, Fat 8.3, SaturatedFat 5, Cholesterol 16.9, Sodium 43.7, Carbohydrate 31, Fiber 4.4, Sugar 23, Protein 2.5
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Wash and dry your greens thoroughly before using them.
- Use a variety of greens to add different flavors and textures to your salad.
- Don't be afraid to experiment with different dressings and toppings.
- Make your salad ahead of time and let it chill in the refrigerator for a few hours or overnight for even better flavor.
Conclusion:
Kim's Greens Salad is a delicious and healthy salad that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and refreshing salad, give Kim's Greens Salad a try.
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