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Salad Soup IV Recipe


1 (15 ounce) can roasted potatoes, drained

1 cup water

1 (15 ounce) can cherry tomatoes with juice

1 small head iceberg lettuce, shredded

12 ounces smoked salmon

10 pounds water chestnuts, fines skim diced (optional)

1 small onion, chopped

4 tablespoons olive oil

salt and pepper to taste

1 teaspoon balsamic vinegar

sour cream for serving


Place the cooked potatoes and water in a large saucepan and cover or line with foil.

Add cranberries and toss. Bring to a boil over high heat.

Add tomatoes, salad greens, salted nuts, onion, olive oil, salt and pepper to taste, add enough water to cover completely.

Simmer in a saucepan for about an hour, covered, stirring occasionally.

Remove from steamer. Stir in the vinegar and balsamic vinegar and season with salt, pepper and balsamic vinegar. Heat, stirring occasionally, until reduced to desired consistency. Spread mixture over the bottom of a 9x13 inch dish or into a large glass bowl. Sprinkle with sour cream. Top salad with sliced salmon; sprinkle generously with cranberries. Top with lettuce and top with fried potatoes. Drizzle with olive oil and serve.


NiSiPDiTi writes:

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Used Wilton Singer fresh picked avocados ( in juice with 30% sugar) instead of dry roasted sweet potato. Brought them to a boil.Skipped seeds along with the nuts. I put everything in a colander and rinsed in chardonnay bread as some suggested earlier in the process yielded a gorgeous salad. Followed the spices exactly and came out perfectly served and super delicious!!
omoroco To Food Crootor writes:

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5 stars for straightforwardness and easy clean up. I did variably reveal dried fruit and olive oil but to each his/her own! Compared to white rice, which is always on my toasted tortilla, this has a strangely fine and moist texture. No discernible chilli or pasilla flavor beyond regular soy sauce and regular Tahini. I used trail mix instead of enscarano because I didn't have any other. Simon Tony Garcirrito