APPLE, BLUE CHEESE & BIBB SALAD
Red or Golden Delicious apples add a burst of fall flavor to this simple salad. Blue cheese and toasted walnuts make it even more special. -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a salad bowl, combine the lettuce and apples. In a small bowl, whisk the oil, vinegar, honey, mayonnaise, mustard seed, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with cheese, walnuts and raisins. Serve immediately.
Nutrition Facts : Calories 277 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 259mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
SHAVED FENNEL & RADISH SALAD WITH PICKLED PEACHES
Celebrate fennel season in mid-summer with this delightful side salad. It's made with radishes, shavings of lancashire cheese, basil, mint and pickled peaches
Provided by Rosie Birkett
Time 33m
Yield Serves 4 as a side
Number Of Ingredients 15
Steps:
- First, make the pickled peaches. Put the peach slices in a bowl and set aside. Tip the remaining ingredients into a saucepan with 50ml water and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and leave to cool for 10 mins. Pour the mixture over the peaches and leave to pickle for at least 30 mins, or up to a few hours.
- Heat the oven to 200C/180C fan/gas 6. Put the almonds and fennel seeds on a baking tray, drizzle with the rapeseed oil, and sprinkle over the smoked paprika and a little salt. Toss to coat. Bake for 8 mins, or until toasted and slightly crisp.
- Pull away any tough outer leaves from the fennel bulbs (you can keep these to use for stock). Trim the bases, and remove the stems and fronds (again, reserving these for stock, if you like). Slice the bulbs in half along their cores, then lay them, cut-side down, on a chopping board. Very finely slice each half into half-moons, then tip into a bowl and drizzle with the lemon juice. Meanwhile, drain the pickled peach slices.
- Drain the radishes and combine with the fennel and a large pinch of salt. Leave to sit for a few minutes, then stir in the peaches, most of the cheese and half the herbs. Drizzle with the olive oil and scatter over the toasted almonds and fennel seeds. Garnish with the rest of the herbs, and a bit more cheese.
Nutrition Facts : Calories 214 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
PICKLED PLUMS AND RED ONIONS
Steps:
- Pit plums and cut into 1/2-inch wedges. Cut onions into 3/4-inch pieces and transfer with plums to a 10-cup (2 1/2-quart) heatproof glass jar with a lid. In a large saucepan bring water and vinegar to a boil with remaining ingredients, stirring until sugar is dissolved, and immediately pour over plums and onions. Cool mixture, uncovered. Plums and onions may be pickled 1 week ahead and chilled, covered.
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