Desert Island Green Salad Recipes

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CHOPPED GREEN SALAD RECIPE



Chopped Green Salad Recipe image

This chopped green salad will amaze everyone around the table! Homemade Italian dressing, crunchy veggies and Parmesan cheese combine into one extraordinary side salad.

Provided by Sonja Overhiser

Categories     Salad

Time 15m

Yield 8

Number Of Ingredients 10

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

  • Make the Homemade Italian Dressing.
  • Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
  • Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

THE GREENEST GREEN SALAD



The Greenest Green Salad image

The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics - the 4-and-under crowd - will delight in its flavor and crunch and politely ask for seconds.

Provided by Samin Nosrat

Categories     salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

2 cups snap peas, trimmed
2 hearts of romaine lettuce, washed and cut into bite-size pieces
2 Persian or Japanese cucumbers, diced
2 green onions, thinly sliced
1 ripe avocado, cubed
1 recipe green goddess dressing

Steps:

  • Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
  • In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.

ISLAND FRUIT AND MIXED GREEN SALAD



Island Fruit and Mixed Green Salad image

Provided by Food Network

Time 12m

Yield 8 portions

Number Of Ingredients 12

1/2 cup pineapple juice
1/4 cup red wine vinegar
1 shallot, minced
Salt and pepper
1 1/2 cups canola oil
1 mango, peeled, seeded and cut into 1/4-inch strips
1 papaya peeled, seeded and cut into 1/4-inch strips
1/2 cup dried cranberries
1/2 cup banana chips
1/2 cup macadamia nuts, chopped
Salt and pepper
6 cups mizuna (or other leafy green), loosely packed

Steps:

  • For the vinaigrette:
  • Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
  • For the salad:
  • In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.

DESERT ISLAND GREEN SALAD



Desert Island Green Salad image

A very simple salad with unique ingredients and a dressing that pulls it all together. When I'm all out of "standard" ingredients (i.e. salad veggies), it forces my creativity to surface or go hungry!

Provided by Marla Swoffer

Categories     Pineapple

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

romaine lettuce
1/4 cup lightly salted peanuts
1/2 cup quartered pineapple chunk (canned is fine)
2 tablespoons finely chopped red onions
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/8 teaspoon sesame oil
1/4 cup water

Steps:

  • Wash, dry and break apart lettuce in a large bowl.
  • Sprinkle with pineapple, peanuts and red onion.
  • Set aside and make the dressing by mixing all of the dressing ingredients together in a bowl or shaker.
  • Serve dressing with salad.

ISLAND GREEN BEAN SALAD



Island Green Bean Salad image

Provided by Emeril Lagasse

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 large Maui onion
Olive oil
Salt
Freshly ground black pepper
1 pound green beans, ends trimmed
1/4 pound bacon, chopped

Steps:

  • Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, slice and set aside.
  • In a pot of boiling, salted water, blanch the green beans until they are slightly tender, but still have a slight crunch. Drain and immediately shock in an ice water bath to stop the cooking. Drain and place in a large bowl.
  • In a saute pan, cook the bacon until the fat is rendered and the bacon is crispy. With a slotted spoon, add the bacon to the green beans. Add the warm, sliced onions and season with salt and pepper. Toss well and serve.

GREEN ISLAND SALAD WITH PINEAPPLE CILANTRO VINAIGRETTE



Green Island Salad With Pineapple Cilantro Vinaigrette image

Adapted from Foods with a Foreign Flavor textbook - posted for ZWT5. You can substitute any salad greens you enjoy.

Provided by NELady

Categories     Vegetable

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 14

4 cups iceberg lettuce
4 cups green leaf lettuce
1 cup chopped red cabbage
1/2 cup red onion, thinly sliced
1 medium tomatoes, halved & cut into wedges
1 cup shredded sharp cheddar cheese
1 cup finely grated carrot
1 (12 ounce) can pineapple juice
4 tablespoons sesame seed oil (regular or hot)
2 tablespoons apple cider vinegar
2 tablespoons fresh cilantro
1 tablespoon fresh parsley
1/2 teaspoon lemon pepper
1/8 teaspoon salt

Steps:

  • FOR SALAD: Combine assorted salad greens, broken into bite-sized pieces and chopped red cabbage. Mix cheese and carrot until blended; shape into small balls and place on salad greens. Arrange onion slices and tomato wedges on top of the lettuce.
  • FOR DRESSING: Use blender or food processor to combine all ingredients. Alternatively, you may whisk all ingredients together by hand until well combined.
  • TO SERVE: Drizzle dressing over the salad and enjoy!

Nutrition Facts : Calories 661.3, Fat 46.9, SaturatedFat 15.9, Cholesterol 59.3, Sodium 604.9, Carbohydrate 44.7, Fiber 7.2, Sugar 27.7, Protein 19.6

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