Avocado Egg Salad
Pioneer Woman
Prep Time: 5 Minutes Cook Time: Difficulty: Easy Servings: 4
Print Recipe 3"x5" Cards 4"x6" Cards Full Page
Ingredients
8 whole Hard Boiled Eggs, Peeled
2 whole Avocados, Pitted
4 Tablespoons Mayonnaise
3 teaspoons Red Wine Vinegar
1/2 teaspoon Kosher Sald
Black Pepper To Taste
1 teaspoon Chives Chopped
Preparation Instructions
Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor. Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth!
Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary.
Serve on a sandwich (spread bread with a mix of Dijon and mayonnaise) or serve on a thick slice of tomato as a cool salad. Sprinkle on extra chives to make it purty.
Posted by Ree on July 13 2011
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Wednesday, July 13, 2011
Thursday, April 21, 2011
Green Salad w/ Autumn Fruit
Green Salad with Autumn Fruit
1-2 pears or apples sliced
2 tbs. lemon juice
toss these two in a bowl
6-8 c. lettuce or mixed greens (torn)
add fruit and 1/2 c. parmesan or feta cheese
1/2 c. dried cranberries
1/2 c. walnuts or almonds
carmelized nuts:
nuts
1-2 tbs corn syrup
1-2 tbs sugar
mix together and toast in oven 350 degrees until sugar begins to melt (5 min)
dressing:
1/3 c. oil
1 tbs dijon mustard
1 tbs sugar
1 tbs lemon juice
1/2 tsp. salt
1/4 tsp. pepper
warning: if you make this for other people, you will probably get famous for it. then you will probably claim it as your own and add your last name to the title: i.e. "the downey salad", and always offer to bring your world-renown salad to the parties.
and that is okay.
or maybe I am justifying what I just did.
1-2 pears or apples sliced
2 tbs. lemon juice
toss these two in a bowl
6-8 c. lettuce or mixed greens (torn)
add fruit and 1/2 c. parmesan or feta cheese
1/2 c. dried cranberries
1/2 c. walnuts or almonds
carmelized nuts:
nuts
1-2 tbs corn syrup
1-2 tbs sugar
mix together and toast in oven 350 degrees until sugar begins to melt (5 min)
dressing:
1/3 c. oil
1 tbs dijon mustard
1 tbs sugar
1 tbs lemon juice
1/2 tsp. salt
1/4 tsp. pepper
warning: if you make this for other people, you will probably get famous for it. then you will probably claim it as your own and add your last name to the title: i.e. "the downey salad", and always offer to bring your world-renown salad to the parties.
and that is okay.
or maybe I am justifying what I just did.
Monday, April 18, 2011
Cafe Rio Salad
Cafe Rio Salad
(Fav Fam Recipes)
SWEET PORK:2 pounds pork (we like to use boneless pork ribs)3 cans Coke (NOT diet)1/4 c. brown sugardash garlic salt1/4 c. water1 can diced green chilies3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)1 c. brown sugarPut the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!CILANTRO-LIME RICE:1 c. uncooked rice1 tsp. butter or margarine2 cloves garlic, minced1 tsp. freshly squeezed lime juice1 can (15 oz) chicken broth1 cup water1 Tbsp. freshly squeezed lime juice2 tsp. sugar3 tablespoons fresh chopped cilantroIn a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.BLACK BEANS:2 Tbsp. olive oil2 cloves garlic, minced1 tsp. ground cumin1 can black beans, rinsed and drained1 1/3 c. tomato juice1 1/2 tsp. salt2 Tbsp. fresh chopped cilantroIn a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
CILANTRO RANCH:1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)1 c. mayonnaise1 c. buttermilk2 tomatillos, remove husk, diced1/2 bunch of fresh cilantro1 clove garlicjuice of 1 lime1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
(Fav Fam Recipes)
SWEET PORK:2 pounds pork (we like to use boneless pork ribs)3 cans Coke (NOT diet)1/4 c. brown sugardash garlic salt1/4 c. water1 can diced green chilies3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)1 c. brown sugarPut the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!CILANTRO-LIME RICE:1 c. uncooked rice1 tsp. butter or margarine2 cloves garlic, minced1 tsp. freshly squeezed lime juice1 can (15 oz) chicken broth1 cup water1 Tbsp. freshly squeezed lime juice2 tsp. sugar3 tablespoons fresh chopped cilantroIn a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.BLACK BEANS:2 Tbsp. olive oil2 cloves garlic, minced1 tsp. ground cumin1 can black beans, rinsed and drained1 1/3 c. tomato juice1 1/2 tsp. salt2 Tbsp. fresh chopped cilantroIn a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
CILANTRO RANCH:1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)1 c. mayonnaise1 c. buttermilk2 tomatillos, remove husk, diced1/2 bunch of fresh cilantro1 clove garlicjuice of 1 lime1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
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