Best Karens Spa Salad Recipes

AUNT KAREN'S SHRIMP SALAD

Aunt Karen's Shrimp Salad image

When unexpected company calls during the holidays, this shrimp salad is the perfect fit. It's quick to put together, too, leaving you more time to spend with your guests. - Karen Moore, Jacksonville, Florida

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

2 pounds uncooked shrimp (26-30 per pound), peeled and deveined and halved
1 tablespoon white vinegar
1 tablespoon lemon juice
1/3 cup plus 1 tablespoon mayonnaise, divided
1/2 teaspoon garlic salt
2 celery ribs, chopped
5 hard-boiled large eggs, chopped
1/4 cup chopped sweet red pepper
24 Bibb lettuce leaves or Boston lettuce leaves
Sliced green onions, optional

Steps:

In a large saucepan / Dutch oven, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight., To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.

Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 85mg cholesterol, Sodium 120mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

KAREN'S SPRING MIX SALAD

Karen's Spring Mix Salad image

This is a delicious and easy salad that my mother-in-law makes.

Provided by Michelle

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 11

Ingredients

1 (10 ounce) package mixed salad greens
1 ripe avocado - peeled, pitted and chopped
1 ripe tomato, chopped
1 (6 ounce) can black olives, drained
6 Greek pepperoncini peppers
¼ cup olive oil
2 teaspoons white vinegar
2 teaspoons garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
3 ounces grated Parmesan cheese

Steps:

In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 9.2 g, Cholesterol 12.5 mg, Fat 21.3 g, Fiber 4.9 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 1448 mg, Sugar 1.2 g

KAREN'S SPA SALAD

Karen's Spa Salad image

My girlfriends and I make this pasta salad everytime we do 'Spa Day'. It's a healthy, whole grain salad and is great when you're in that 'Spa' state of mind!

Provided by DeAnna Owens

Categories < 30 Mins

Time 20m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces rotini whole wheat pasta
1 (8 ounce) can artichoke hearts
4 ounces baby spinach leaves
1/2 cup red onion, sliced
1/2 cup tomatoes, chopped
1/3 cup sun-dried tomato, slivered
1/3 cup kalamata olive, pitted and sliced
1/3 cup feta cheese, with dried tomato
2 tablespoons fresh parsley, chopped
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon, juice of
1 teaspoon Dijon mustard

Steps:

Wisk olive oil, vinegar, lemon juice & dijon mustard together (in that order). This should emulsify the dressing.
Cook whole wheat pasta according to directions, rinse quickly with hot water, let drain.
Mix remaining ingredients into large bowl, add pasta, then dressing.
Refridgerate for at least 1 hour before serving.

Nutrition Facts : Calories 313.1, Fat 15.4, SaturatedFat 3.2, Cholesterol 7.4, Sodium 569.7, Carbohydrate 40, Fiber 4.4, Sugar 2.9, Protein 9.7

KAREN'S CHINESE SALAD

Karen's Chinese Salad image

This recipe is from my mom and is absolutely, positively, without a doubt, the most delicious salad I've ever eaten. It is quick to make if you have the rice already prepared. TRY THIS ONE!

Provided by Kitchen Queen

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cooked rice
1 bag fresh spinach
1/2 lb fresh bean sprouts
3 stalks celery, chopped
1/4-1/2 cup raisins
1 cup sliced fresh mushrooms
1 green pepper, diced
1 tablespoon fresh parsley, chopped
1/2 cup green onion, sliced
1/2 cup cashews
1/4 cup soy sauce (I use light)
1/2 cup vegetable oil
2 cloves garlic, minced
salt and pepper

Steps:

Make the rice if you don't have any already cooked.
Wash spinach and spin or pat dry.
Tear into bite-sized pieces.
Put first 10 ingredients into salad bowl and blend gently.
Mix ingredients for dressing in a separate bowl or in the blender.
Add dressing and serve immediately.
**thisrecipe is not a good make ahead, but it is good for lunch the next day if any should survive the first round!

Nutrition Facts : Calories 357.1, Fat 23.8, SaturatedFat 3.5, Sodium 765.4, Carbohydrate 32, Fiber 2.6, Sugar 7.2, Protein 6.7

KAREN'S SUMMER SALAD

Karen's Summer Salad image

Provided by My Food and Family

Categories Home

Time 10m

Number Of Ingredients 8

Ingredients

1 units mixed salad
1 units turkey
1 units pepperoni
1 units ham
1 units shredded cheese
1 units oil
1 units vinegar
1 units tomatoes

Steps:

Just take salad from the bag or cut up lettuce and place in a bowl.
Take deli turkey, pepperoni, and ham, slice them into pieces either long strips or cubes, and add to salad. Then place the shredded cheese or grated mozzarella cheese. Chop tomatoes into the salad.
Then mix all the ingredients together. Put vinegar and oil in it and it is ready to eat.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KAREN'S PASTA SALAD

Karen's Pasta Salad image

There are many pasta salads on Food.com, but the addition of a few ingredients makes this one even better, in my opinion. It is a beautiful salad with all the colors of the Italian flag. Smells great, tastes great. It's hearty enough with the meats and cheeses to even be a light entree.

Provided by Snow White

Categories < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

16 ounces rotini pasta (not tri-color)
10 ounces grape tomatoes (more to taste, up to 16 ounces)
2 small green peppers, diced 1/2 inch
4 stalks celery, sliced on bias 1/2 inch thick
4 ounces black olives, sliced
1/2 cup green olives, sliced (optional)
1 medium red onion, peeled and diced
4 ounces pepperoni, sliced, and slices cut in half
6 -8 ounces hard salami, sliced, and slices cut into quarters
4 ounces provolone cheese, sliced, and slices cut into eight pieces
3/4 cup oil (use all vegetable or canola, or use a combination of EV olive oil and vegetable or canola)
1/2 cup red wine vinegar
2 tablespoons sugar
1 tablespoon dried oregano
1 teaspoon salt (or more, to taste)
1 teaspoon pepper (or more, to taste)

Steps:

Salad:.
Cook rotini until not quite done - barely al dente -- so the spirals are still very tight. Rinse in cold water to stop the cooking. (The marination of the salad in the dressing will finish "cooking" the pasta perfectly.)
Add remaining ingredients, being careful to separate each slice of meat and cheese when you add it.
Gently mix the dressing into the salad.
Marinate at least 6 hours before serving.
Dressing:
Mix all dressing ingredients together well by using a stick blender, whisk, or just a jar for shaking.
Taste before adding entire mixture to salad to adjust seasonings.
NOTE: (I frequently prepare a double batch of dressing as sometimes, after marinating in one recipe of dressing, it needs a bit more. The remaining dressing is great on any salad, like fat slices of vine-ripened summer tomatoes with fresh basil, or a Greek salad with romaine, feta and olives.

Nutrition Facts : Calories 460.8, Fat 27.2, SaturatedFat 6.6, Cholesterol 25.1, Sodium 730.9, Carbohydrate 41.9, Fiber 3.1, Sugar 4.6, Protein 12.8