ENDIVE AND ASIAGO SALAD
Provided by Rori Trovato
Categories Salad Cheese Appetizer Side Winter Endive Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, arugula, green onions, and cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.
ASIAN SALAD
This salad is appreciated by everyone because of its unique blend of flavors.
Provided by Juanita Peek
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
- In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
- In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 19.5 g, Cholesterol 24.4 mg, Fat 32.3 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 320.6 mg, Sugar 12.7 g
ENDIVE, ORANGE AND ROQUEFORT SALAD
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
- Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.
ENDIVE AND AVOCADO SALAD
Steps:
- Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
- Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.
AVOCADO AND ENDIVE SALAD
Provided by Pierre Franey
Categories easy, lunch, quick, salads and dressings
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Trim off the bottoms of the endive. Cut them in 2-inch lengths. Drop them in cold water and drain well.
- In a salad bowl, blend the lemon juice, mustard, vinegar, oil, salt and pepper with a wire whisk until smooth. Set aside.
- When ready to serve, peel the avocado and slice it in half. Discard the pit and cut the avocado lengthwise into slices 1/2 inch thick.
- Add the endive and avocado to the salad bowl and toss. Serve on chilled salad plates.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 193 milligrams, Sugar 0 grams, TransFat 0 grams
ENDIVE AND ASIAN PEAR SALAD
Provided by Todd Davies
Categories Salad Fruit Leafy Green Nut Side Quick & Easy Vinegar Walnut Fall Winter Asian Pear Endive Party Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine walnuts, 1 tablespoon water, sugar, cayenne, and kosher salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temperature.)
- Whisk olive oil, vegetable oil, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts.
BALSAMIC ASIAGO SALAD
You can toss this tasty Balsamic Asiago Salad together in 10 minutes flat. Simply drizzle bottled dressing over the colorful blend of greens, tomato and peppers, add a quick sprinkle of garlic-seasoned cheese...and serve.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small serving bowl, combine the salad greens, tomato and yellow pepper. Drizzle with vinaigrette and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 169mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ARUGULA AND ENDIVE SALAD
Provided by Trish Hall
Categories salads and dressings
Time 20m
Yield Six servings
Number Of Ingredients 7
Steps:
- Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
- Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
- Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
- Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 240 milligrams, Sugar 1 gram, TransFat 0 grams
ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE
Make and share this Endive and Grape Salad With Pear Vinaigrette recipe from Food.com.
Provided by Chuck Hughes
Categories Salad Dressings
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the pear vinaigrette:.
- Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
- In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
- For the salad:.
- In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
- Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
- Cook's Note:.
- Old Cheddar or Gouda can be substituted for the Mimolette.
Nutrition Facts : Calories 529, Fat 36.6, SaturatedFat 3, Sodium 123.4, Carbohydrate 50.8, Fiber 20.5, Sugar 25.2, Protein 8.6
ENDIVE AND RADICCHIO SALAD
Now that endive is at peak season here in the markets, I am always on the lookout for recipes using it. The raisins give the salad a nice balance of sweetness combined with the slightly bitter taste of endive and radicchio. This is from Canada's Company's Coming. Did you know...? "Endive is grown completely underground or indoors in the absence of sunlight, a process that prevents the leaves from turning green and opening". Source: wikipedia.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 9 cups
Number Of Ingredients 12
Steps:
- Salad: Combine the salad ingredients in a large bowl. Toss.
- Salad Dressing: Combine all the ingredients in a jar fitted with a tight fitting lid. Shake well. Best prepared at least 1 hour in advance. Shake well before pouring. Yield: 1/3 cup.
- Serve salad with dressing on the side.
Nutrition Facts : Calories 119, Fat 5, SaturatedFat 0.7, Sodium 108.3, Carbohydrate 18.5, Fiber 6.2, Sugar 8.1, Protein 3.1
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