Allium Tossed Salad Emile Recipes

TOSSED SALAD

Tossed Salad image

Provided by Robert Irvine : Food Network

Time 12h20m

Yield 1 serving

Number Of Ingredients 11

Ingredients

1 ounce red wine vinegar
1 teaspoon sugar
1 tablespoon finely diced red onion
1 cup mixed greens
4 cherry tomatoes, halved
2 tablespoons crumbled feta cheese
1 tablespoon thinly sliced green onions
1/2 ounce balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 ounce olive oil
Kosher salt and freshly ground black pepper

Steps:

For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and then pour over the red onions. Let cool, then refrigerate overnight. Strain the next day.
For the salad: Toss the greens, tomatoes, feta, green onions and pickled onions in a bowl.
For the dressing: Whisk together the vinegar, mustard, oil and some salt and pepper.
Add the dressing to the salad, toss and plate.

EDAMAME SALAD

Edamame Salad image

A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunchboxes!

Provided by Sonya

Categories Salad Beans

Time 1h45m

Yield 6

Number Of Ingredients 9

Ingredients

4 cups shelled edamame (green soybeans)
1 cup chopped napa cabbage
½ cup chopped bok choy
½ cup rice wine vinegar
¼ cup sesame oil
1 teaspoon coarse salt
½ cup shredded carrots
1 tablespoon black sesame seeds
¼ cup shredded white daikon radish

Steps:

Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
Top edamame salad with sesame seeds and daikon radish before serving.

Nutrition Facts : Calories 97 calories, Carbohydrate 2.1 g, Fat 9.9 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 334.7 mg, Sugar 0.9 g

CLASSIC TOSSED SALAD

Classic Tossed Salad image

This is a delicious salad that goes great with any meal, especially Italian!

Provided by Toni Bankson

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
6 fresh mushrooms, sliced
¼ cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing

Steps:

Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g

ARMENIAN TOSSED SALAD

Armenian Tossed Salad image

From "An Armenian Evening", Good Food Magazine, October 1986. Prep time does not include chilling time. Posted for ZWT 4.

Provided by JackieOhNo

Categories European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 large garlic clove, crushed through press
1/4 teaspoon salt
fresh ground pepper
1/4 head romaine lettuce
1/4 head chicory lettuce
2 fresh ripe tomatoes, cut into 8 wedges each (about 1 lb.)
1/2 medium cucumber, pared, thinly sliced
1/2 medium green bell pepper, cut into 3x1/4-inch strips
3 radishes, thinly sliced
3 scallions, thinly sliced
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
12 greek black olives

Steps:

Whisk oil, vinegar, lemon juice, garlic, salt, and pepper together in small bowl or shake in jar with tight-fitting lid. Let stand until ready to serve.
Tear romaine and chicory into bite-size pieces; place in large salad bowl. Add remaining ingredients except vinaigrette.
Just before serving, toss salad to combine. Whisk or shake vinaigrette to blend. Pour vinaigrette over salad and toss to coat. Serve at once.

Nutrition Facts : Calories 138.4, Fat 13.2, SaturatedFat 1.8, Sodium 181.8, Carbohydrate 5.5, Fiber 1.9, Sugar 2.3, Protein 1.2

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