Best 3 Land And Sea Salad Recipes

Are you looking for an exciting and flavorful dish that combines the best of land and sea? Land and sea salad, a delectable symphony of flavors and textures, offers a harmonious blend of earthy and oceanic ingredients. This article will guide you through the culinary journey of creating this tantalizing dish, providing you with a comprehensive guide to finding the perfect recipe.

Check out the recipes below so you can choose the best recipe for yourself!

LAND AND SEA SALAD

Land and Sea Salad image

Make and share this Land and Sea Salad recipe from Food.com.

Provided by Molly53

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups fish, cooked and flaked (canned is fine)
1 cup mayonnaise (use a good quality, such as Hellmann's)
1 cup celery, diced
1 tablespoon pickle relish
1 cup peas, cooked to crisp-tender
1 cup beet, cooked and sliced
2 eggs, hard cooked
salad greens

Steps:

Combine first five ingredients lightly, taking care not to break the fish into too small pieces.
Arrange salad greens on chilled plates.
Pile salad lightly onto greens and garnish with alternate slices of beets and eggs.

SEA SALAD

Sea Salad image

This mineral-rich salad presents itself beautifully. It has long been a favourite at Toronto's Big Carrot deli.

Provided by VeggieChallenge

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup arame seaweed (dried)
1/2 cup dried hijiki seaweed
1/4 cup red pepper, diced
1/2 cup green pepper, diced
1/4 cup green onion, diced
1/4 cup fresh parsley, coarsely chopped
1/4 cup corn kernel
1/2 tablespoon safflower oil
2 tablespoons lemon juice
1 tablespoon tamari soy sauce

Steps:

Rinse the dried sea vegetables. Rinse several times if you prefer less of an 'ocean' taste.
Place them in a small pot of cold water and bring to a boil.
Simmer for 10 minutes, then remove pot from heat and let stand, covered for 30 minutes or longer until the arame and hijiki re-hydrate and become tender.
Drain sea vegetables well (retain cooking water as a soup stock).
Rinse again, if desired, for a milder flavour.
Add the rest of the ingredients and toss well.
Source: Vegetarian Tastes of Toronto, p. 24.

Nutrition Facts : Calories 47.5, Fat 2, SaturatedFat 0.2, Sodium 256.1, Carbohydrate 7.2, Fiber 1.4, Sugar 1.3, Protein 1.6

SOUTH SEA SALAD

South Sea Salad image

This is one of my favorite salad recipes passed on to me from my friend Pam D. A wonderful light and crunchy salad. Great with seared Ahi tuna.

Provided by lillianes

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 11

Ingredients

1 large head romaine lettuce, chopped
1 large head bok choy, chopped
½ cup sliced almonds
½ cup sunflower seed kernels
2 (3 ounce) packages ramen noodles, crumbled (flavoring packets reserved for other use)
2 (15 ounce) cans mandarin oranges, drained
2 tablespoons butter
½ cup olive oil
¼ cup white sugar
¼ cup vinegar
1 tablespoon soy sauce

Steps:

Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
Drizzle dressing over the salad and toss to coat.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 23.8 g, Cholesterol 5.1 mg, Fat 18.3 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 393.1 mg, Sugar 12.1 g

Tips:

Choose fresh and high-quality ingredients: The quality of your ingredients will greatly impact the taste of your salad. Use fresh, crisp vegetables, succulent seafood, and tender meat.
Don't be afraid to experiment with different flavors and textures: Land and sea salads offer a unique opportunity to combine the flavors of the land and the sea. Experiment with different types of vegetables, fruits, seafood, and meat to create a salad that is both delicious and visually appealing.
Keep your salad simple: A land and sea salad should be a celebration of fresh, high-quality ingredients. Don't overload your salad with too many ingredients or heavy dressings. Let the natural flavors of the ingredients shine through.
Use a light dressing: A heavy dressing can overpower the delicate flavors of a land and sea salad. Use a light, flavorful dressing that will enhance the flavors of the ingredients without overpowering them.
Serve your salad immediately: Land and sea salads are best served immediately after they are made. The vegetables will start to wilt and the seafood will lose its freshness if the salad is left to sit for too long.

Conclusion:

Land and sea salads are a delicious and versatile dish that can be enjoyed for lunch, dinner, or a light snack. With a few simple tips, you can create a land and sea salad that is both beautiful and delicious. So next time you're looking for a new and exciting salad recipe, give a land and sea salad a try.

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