Best Creamy Caribbean Green Salad Recipes

EAT YOUR GREENS SALAD

Eat Your Greens Salad image

This is Ree's favorite salad to serve at a BBQ. You don't have to stick to these exact ingredients-anything that is green can go in. Switch things up with asparagus, Granny Smith apples or anything else you fancy-as long as it's green!

Provided by Ree Drummond Bio & Top Recipes

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 cup baby spinach
1/4 cup hummus
2 tablespoons olive oil
2 tablespoons pesto
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, zested and juiced
4 cups chopped romaine lettuce
2 cups chopped kale
1 cup frozen peas, thawed
1/2 cup grated Pecorino Romano
1/4 cup fresh basil leaves
2 mini cucumbers, sliced into rounds
2 scallions, thinly sliced
1 avocado, diced
1 green bell pepper, finely diced

Steps:

For the dressing: Add the spinach, hummus, olive oil, pesto, honey, salt, pepper and lemon zest and juice to a small blender, then blend until smooth.
For the salad: Add the romaine, kale, peas, Pecorino Romano, basil, cucumber, scallion, avocado and green pepper to a large bowl. Add the dressing and toss to combine. Transfer to a serving platter or bowl.

CREAMY CARIBBEAN GREEN SALAD

Creamy Caribbean Green Salad image

Sweet chunks of mango and pineapple give this green salad its Caribbean appeal, while a mix of mayo and Italian dressing brings the creamy.

Provided by My Food and Family

Categories Home

Time 15m

Yield 2 servings, about 2 cups each

Number Of Ingredients 9

Ingredients

3 cups torn mixed salad greens
1/2 cup fresh pineapple chunks (1 inch)
1/4 cup mango chunks (1 inch)
1/3 cup cherry tomatoes, halved
2 Tbsp. KRAFT Real Mayo
1 Tbsp. KRAFT Zesty Italian Dressing
1 Tbsp. orange juice
1 Tbsp. chopped fresh cilantro
1 green onion, sliced

Steps:

Toss salad greens, pineapple, mangos and tomatoes in salad bowl.
Mix mayo, dressing, juice and cilantro. Drizzle over salad just before serving.
Add onions; toss lightly.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

CREAMY GREEN BEAN SALAD

Creamy Green Bean Salad image

Provided by Katie Lee Biegel

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce
2 ribs celery, thinly sliced
2 cloves garlic, minced
Kosher salt
1 pound green beans, trimmed
1 large head romaine lettuce, roughly chopped
1/2 cup sliced almonds, toasted
1/2 cup crispy fried onions (more if desired!)
1/2 cup low-fat yogurt
1/3 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons sherry vinegar
Kosher salt and freshly cracked black pepper

Steps:

For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.