HOLIDAY SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 serving
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside.
- Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn.
- Pour the dressing over the salad just before serving and toss to coat.
CRUNCHY SALAD WITH COCOA VINAIGRETTE
Steps:
- Mix together the arugula, almonds, celery and cucumber. Set aside while you make the dressing.
- Whisk together the mustard, cocoa powder, balsamic and olive oil. Drizzle the salad with enough dressing to coat. Toss well together. Serve in individual bowls and garnish with shaved Parmesan.
CRUNCHY TRIPLE-GREEN SALAD
My family flipped over this light and airy salad we had for Easter. DH loves salads, but not asparagus & broccoli, so I created this to get DH to eat more green vegetables. He went back for SECONDS! Although most ingredients can be added to or omitted, it's important to have a base salad of romaine and cabbage to give it that extra crunch. I like the light Sweet/Sour dressing best, but it's also delicious with Caesar dressing, so try other dressings if you like. (For dieters, omit the bacon pieces, almonds, and olive oil; the salad will still be delicious)
Provided by BeachGirl
Categories Greens
Time 17m
Yield 1 large bowl, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- SWEET/SOUR DRESSING: Mix all ingredients together and shake well to mix.
- SALAD: Cut romaine lettuce across the head into 1/2 inch strips. Then cut strips in thirds.With knife, slice very thin slices from head of cabbage, forming long strings; cut cabbage strings into thirds.(Do NOT use food processor or grater for this process, as they won't toss as well with the romaine.).
- *** Note: The lettuce and cabbage should toss together so well that (after adding all the ingredients) some people may not realize that the salad has cabbage in it.
- After snapping off tough end, cut asparagus into 1-inch pieces. Microwave on High for 30 seconds. Rinse in cold water and drain.Add to bowl.
- Remove stings, if any, from sugar snap peas. Microwaveon High for 1 minute. Rinse in cold water and drain well. Add to bowl.
- Cut florets from top of broccoli. Chop into small pieces. Add to bowl.
- Add all other ingredients, except tomatoes. Refrigerate.
- Just before serving, add the tomatoes and most (if not all) of the Sweet/Sour dressing; toss to mix well. Serve within 30 minutes after dressing has been added.
- ALTERNATE INGREDIENT ADDITIONS: Red bell pepper strips, thawed green peas, cauliflower pieces, radish slices, julienned yellow squash, or thinly sliced and quartered cucumbers. Just keep ingredients light, airy, colorful, and similar in size so that no one ingredient is visually dominant.(Sugar snap peas should be the largest ingredient, and you may cut these in half if you wish.).
HARVEST SALAD
Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.
Provided by Anonymous
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
- In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
- In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 22.1 g, Cholesterol 8.4 mg, Fat 27.1 g, Fiber 5.4 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 206.7 mg, Sugar 12.7 g
CRUNCHY TOSSED SALAD
Count on compliments, not leftovers, when you share this fun, tossed salad at your next gathering. It's so easy to throw together, and someone always asks for the recipe. -Deborah Weisberger, Mullett Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. , Just before serving, in a salad bowl, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl. Whisk dressing and pour over salad; toss to coat. Top with chow mein noodles.
Nutrition Facts : Calories 167 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE ALMOND CRUNCH SALAD
This easy-to-assemble salad combines the great crunch of apples and almonds with the sweetness of golden raisins and the unique texture of feta cheese. The tanginess of the raspberry dressing works really well with the crispy ingredients.
Provided by SKETTYMAKER
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.
Nutrition Facts : Calories 241 calories, Carbohydrate 19.8 g, Cholesterol 18.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 6.6 g, SaturatedFat 3.6 g, Sodium 610.2 mg, Sugar 8.3 g
HARVEST SALAD
Make and share this Harvest Salad recipe from Food.com.
Provided by breezermom
Categories Greens
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Peel and seed the butternut squash; cut into 3/4 inch cubes.
- Toss together the squash, olive oil, honey, salt, and pepper in a large bowl. place in a single layer in a lightly greased aluminum foil lined jelly-roll pan.
- Bake 20 to 25 minutes or until the squash is tender and begins to brown, stirring once after 10 minutes. Remove from the oven, and let it cool in the pan for 10 minutes.
- Pulse the poppy-seed dressing and cranberries in a blender 3 to 4 times or until the cranberries are coarsely chopped.
- Toss together the squash, salad greens, feta cheese, pecans, and bacon on a large serving platter. Serve with the dressing mixture.
Nutrition Facts : Calories 383.1, Fat 25.1, SaturatedFat 6.7, Cholesterol 44.9, Sodium 963.7, Carbohydrate 36.7, Fiber 5.2, Sugar 14.8, Protein 8.4
AUTUMN SALAD WITH ORANGE VINAIGRETTE
A light orange dressing nicely accents sweet dried cranberries and crunchy almonds. It you prefer, you can use your favorite salad greens in place of the ready-to-serve package.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the salad greens, almonds, cranberries and onion. Add vinaigrette; toss to coat.
Nutrition Facts : Calories 212 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 4g protein.
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