Deluxe Dinner Salad For 2 Recipes

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DELUXE DINNER SALAD FOR 2



Deluxe Dinner Salad for 2 image

There's a restaurant in town that serves the best dinner salads! No browned, lifeless iceberg lettuce with one measly, anemic-looking tomato imposter-oh no! This salad is colorful and nutritious. Of course, since this is a dinner salad, you have your choice of salad dressing-mine being in this case the house honey mustard of which recipe #13228 is a very close fascimile. An outright stolen recipe it is-but you already knew that. (If on hand, sometimes I throw in a few sliced black olives.)

Provided by COOKGIRl

Categories     Beans

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 head romaine lettuce, washed, dried and chopped
1/2 cup dark red kidney beans
1/2 cup garbanzo beans
1/2 cup carrot, cut into small matchsticks
1/2 cup corn
1/2 small cucumber, cut into slices
4 -6 small cherry tomatoes
1/4 cup red onion ring

Steps:

  • Arrange the romaine lettuce on two salad plates.
  • Divide the remaining ingredients and arrange in small "mounds" on each plate.
  • Top with the red onion rings.
  • Serve dressing of your choice on the side. See how easy that was?

Nutrition Facts : Calories 252.8, Fat 2.6, SaturatedFat 0.3, Sodium 231.6, Carbohydrate 50.2, Fiber 15.3, Sugar 9.8, Protein 13.2

MIXED GARDEN SALAD FOR TWO



Mixed Garden Salad for Two image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 2 main course servings

Number Of Ingredients 13

3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried
1/2 red bell pepper, seeded, halved, and thinly sliced
1/2 yellow bell pepper, seeded, halved, and thinly sliced
8 sugar snaps peas, blanched or steamed
8 asparagus, blanched or steamed, chopped
5 broccoli florets, blanched or steamed, quartered
4 cauliflower florets, blanched or steamed, quartered
3 radishes, trimmed and quartered
2 scallions, white and green parts, chopped
1 medium carrot, grated
Kosher salt and freshly ground black pepper
Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island
1 large beefsteak tomato, cut into 8 wedges

Steps:

  • In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

DELUXE LAYERED SALAD



Deluxe Layered Salad image

Make and share this Deluxe Layered Salad recipe from Food.com.

Provided by Bev I Am

Categories     Vegetable

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 10

1 lb fresh spinach, torn
1 head lettuce, torn
6 large hard-cooked eggs, sliced
1 lb bacon, cooked and crumbled
1 (8 ounce) can water chestnuts, drained and sliced
1 (10 ounce) package frozen English peas, thawed
1 cup mayonnaise or 1 cup salad dressing
1/2 cup commercial sour cream
1/4 ounce package buttermilk-mayonnaise dressing mix
chopped parsley

Steps:

  • Layer first 6 ingredients in order listed in a large salad bowl.
  • Combine salad dressing, sour cream, and dressing mix; mix well and over top of the vegetables, sealing to edge of the bowl.
  • Garnish with chopped parsley.
  • Cover tightly and refridgerate for several hours or overnight.
  • Toss gently before serving.
  • Serves 12-15.

Nutrition Facts : Calories 278.1, Fat 21.6, SaturatedFat 7.6, Cholesterol 123.7, Sodium 400.2, Carbohydrate 10.9, Fiber 3, Sugar 3.1, Protein 10.8

CAESAR SALAD FOR TWO



Caesar Salad for Two image

There's no need to dine out when you crave a classic Caesar salad -- make this rendition at home, with all the bells and whistles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

2 thick slices rustic white bread, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1 garlic clove, minced
2 anchovy fillets, minced
1 large egg yolk or 1 tablespoon pasteurized egg yolk
1 1/2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 1/2-inch pieces
2 tablespoons freshly grated Parmesan

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.
  • On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.

Nutrition Facts : Calories 510 g, Cholesterol 7 g, Fat 37 g, Fiber 3 g, Protein 21 g

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