BABY SALAD GREENS WITH SWEET POTATO CROUTONS AND STILTON
Sweet potatoes contrast beautifully here with the pungent Stilton. Other cheeses I like for this salad are goat cheese and feta.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.
- In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels.
- Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk.
- Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 390 milligrams, Sugar 4 grams, TransFat 0 grams
BABY GREENS SALAD WITH HAM QUICHE CROUTONS AND MAPLE-CIDER VINAIGRETTE
Steps:
- For the ham quiche croutons: Preheat the oven to 350 degrees F.
- Spray two 12-cup mini-muffin tins liberally with nonstick spray. Whisk the eggs in a bowl until pale, add the milk, thyme, green onion, salt and pepper and whisk until combined. Fold in the goat cheese.
- Fit 1 piece of ham in each muffin tin to make a little cup. (It will come up over the top and doesn¿t need to be flush against the bottom.) Fill each ham cup with some egg mixture. (Don¿t worry if it spills around the ham and into the bottom of the tin.) Bake until the eggs are just set and the tops begin to brown, about 15 minutes. Let cool for about 10 minutes.
- For the baby greens salad: Whisk together the vinegar, maple syrup, mustard and some salt and pepper in a bowl. Slowly whisk in the oil until emulsified.
- Combine the greens, radishes and tomatoes in a bowl. Add some of the vinaigrette and toss to coat. Divide among 6 to 8 plates. Top each salad with 3 to 4 quiche croutons, drizzle with a bit more dressing and serve.
BABY SALAD GREENS WITH SWEET POTATO CROUTONS AND STILTON
Steps:
- 1. Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels. 2. In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels. 3. Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk. 4. Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.
GREEN SALAD WITH CROUTONS
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Place bread cubes in a bowl; sprinkle the tablespoon of oil over them. Toss gently. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned.
- In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar. Stir in the 4 tablespoons of oil.
- To serve, add the endive to the dressing. Toss thoroughly, and divide among 6 plates. Top with croutons.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 1 gram, TransFat 0 grams
SALAD GREENS & CREAMY SWEET DRESSING
"Salads are a quick side dish in my house and always make a healthy addition to the table. We've found that if we add croutons or potato sticks and a tasty dressing, the kids will eat them up!"" Lori Daniels - Beverly, WV
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place the sugar, sour cream, onions and vinegar in a jar with a tight-fitting lid; shake well. Divide salad greens among four bowls; drizzle with dressing.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 23mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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