Big Country Salad Recipes

BIG COUNTRY SALAD

Big Country Salad image

Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of "Bright Lights, Big City." There the country salad is somewhat smaller, and serves as a fine introduction to a plate of steak frites. But made larger, and piled high on a plate, it makes for a delicious dinner best accompanied by a glass of slightly chilled red wine. Need more protein? Put an egg on it!

Provided by Sam Sifton

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 pound slab bacon, cut into 1-inch-long lardons
1/2 cup fresh bread crumbs
1 tablespoon lemon juice
2 tablespoons red-wine vinegar
1 clove garlic, minced
2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1/4 cup good-quality blue cheese, crumbled
Kosher salt
freshly ground black pepper
1 head romaine lettuce

Steps:

Fry the bacon over medium heat until almost crisp. Remove with a slotted spoon and set aside. Reserve a splash of bacon fat.
Return bacon pan to heat and add the bread crumbs, tossing until just golden. Remove from pan and reserve.
Combine the lemon juice, vinegar, garlic and mustard in a small bowl. Slowly whisk in the olive oil and reserved bacon fat until dressing emulsifies. Add a tablespoon of blue cheese and whisk again. Season to taste.
Roughly chop the lettuce and put in a salad bowl. Add bread crumbs and remaining cheese, then the dressing. Toss to mix. Serve immediately.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 557 milligrams, Sugar 3 grams, TransFat 0 grams

COUNTRY SALAD

Country Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 pound greens, like romaine lettuce, washed, dried and broken into bite-size pieces
3 scallions, cut in rounds
1 large cucumber, thinly sliced
4 ounces feta cheese
12 Calamata olives, rinsed and pitted
2 teaspoons capers, rinsed
2 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Few shakes cinnamon
Few shakes dry mustard
Freshly ground black pepper to taste

Steps:

In salad bowl place greens, scallions and cucumber.
Rinse cheese and crumble over salad.
Add olives and capers.
Whisk oil with vinegar and beat in cinnamon, mustard and pepper. Drizzle over salad and toss.

BIG SALAD

Big Salad image

This is just what the name implies a big tossed salad with lots of veggies and chunks of cheese. My niece in-law started making this salad at our family get togethers and it's just wonderful. I actually use the Parmesan Italian dressing from Good Seasons because it has a wonderful flavor. You can use any dressing you want. A balsamic vinaigrette is good too! I buy the bricks of Monterey Jack cheese and cube it myself.

Provided by Donnilyn

Categories < 30 Mins

Time 30m

Yield 25-30 serving(s)

Number Of Ingredients 14

Ingredients

2 heads romaine lettuce
1 head iceberg lettuce
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 (15 ounce) can black olives
2 (8 ounce) jars artichoke hearts
2 cucumbers
2 (15 ounce) cans hearts of palm
1 -2 pint grape tomatoes
1 (16 ounce) bag baby carrots
2 cups monterey jack cheese
1/2 cup asiago cheese or 1/2 cup parmesan cheese
3/4 cup Good Seasonings Italian salad dressing mix

Steps:

Make Good Seasons dressing according to directions and place in refrigerator.
Rinse and chopped lettuce(s) and place in extra large bowl. Fill with ice and water and let crisp up for about 10 minutes or until ice melts. Drain well and put in fridge until ready to toss.
Meanwhile, cube the cheese and chop and slice veggies. I leave the olives, tomatoes and carrots whole. I like to julienne the peppers for this salad.
Now, just toss all the ingredients together with almost a whole container of dressing. I usually use about 3/4 cup of the dressing. Sprinkle Asiago and/or Parmesan cheese over all and toss.
Enjoy!

Nutrition Facts : Calories 100.1, Fat 5.1, SaturatedFat 2.1, Cholesterol 8.1, Sodium 424, Carbohydrate 10.9, Fiber 4.5, Sugar 2.8, Protein 5.2

FRENCH COUNTRY SALAD

French Country Salad image

For this French-style composed salad, sliced ham and sauteed apple are presented with Gruyere, balsamic onions, rustic bread, and Boston lettuce dressed in tangy Dijon vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 14

Ingredients

1 tablespoon champagne vinegar
1 tablespoon grainy Dijon mustard
Coarse salt and freshly ground pepper
3 to 4 tablespoons extra-virgin olive oil
1/2 cup walnut halves, toasted and finely chopped
8 cipollini onions (about 4 ounces), peeled and halved if desired
1/2 cup balsamic vinegar
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 medium apple (preferably Golden Delicious), cored and cut into 1/2-inch-thick slices
8 slices French cooked ham or boiled ham
1 head Bibb or Boston lettuce, leaves separated
3 ounces Gruyere cheese, thinly sliced
8 slices rustic bread, for serving

Steps:

Make the dressing: Whisk champagne vinegar, mustard, and 1/2 teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.
Stir onions, balsamic vinegar, and 1/2 teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.
Melt butter in a medium skillet over medium-high heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.
To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.

COUNTRY SALAD

Country salad image

This hearty salad makes a healthy and delicious lunch with a few slices of ham

Provided by Emma Lewis

Categories Lunch, Main course, Side dish

Time 18m

Number Of Ingredients 7

Ingredients

4 eggs
juice ½ lemon
3 tbsp olive oil
1 heaped tbsp capers
2 spring onions , finely sliced
1 head Lollo Rosso lettuce
1 Baby Gem lettuce

Steps:

Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.
Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing. Serve on its own or with slices of ham.

Nutrition Facts : Calories 175 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.56 milligram of sodium

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