SIMPLE GREEN SALAD WITH CHAMPAGNE VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the cherry tomatoes, onions, green leaf lettuce, red leaf lettuce, bell peppers and cucumbers in a large salad bowl.
- In small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil to emulsify. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Toss the salad with vinaigrette and season with additional salt and pepper as needed.
VINAIGRETTE SCALLOPS AND SHRIMP SALAD
Tender scallops and shrimp meet crunchy bell peppers and red onion in this refreshing salad dressed with Marie's® Garlic Parmesan Italian Vinaigrette. Garnish with fresh chopped cilantro if desired.
Provided by Marie's Dressings
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
- Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 8.9 g, Cholesterol 442.6 mg, Fat 13.8 g, Fiber 2.9 g, Protein 50.4 g, SaturatedFat 2.7 g, Sodium 751.3 mg, Sugar 4 g
ENDIVE AND SCALLOP SALAD WITH CHAMPAGNE VINAIGRETTE
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Puree first 4 ingredients in blender until smooth. (Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature and whisk before using.)
- Bring wine, olive oil, and shallot to simmer in large skillet over medium-high heat. Add scallops; simmer until opaque in center, about 1 minute. Using slotted spoon, transfer scallops to medium bowl, reserving juices in skillet; cool scallops and juices. Whisk 1/3 cup juices into vinaigrette. Season with salt and pepper. Toss scallops with 3 tablespoons vinaigrette.
- Line each of 8 plates with 5 endive leaves. Combine remaining endive leaves, greens, tomatoes, bell pepper, and onion in large bowl. Toss with enough vinaigrette to coat salad. Divide salad among plates. Divide scallops among salads; serve.
ENDIVE, PEAR, AND ROQUEFORT SALAD
Steps:
- Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
- In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.
CITRUS SALAD WITH CHAMPAGNE VINAIGRETTE
Make and share this Citrus Salad With Champagne Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Citrus
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place lettuces on a serving platter. Top with citrus, onion and cheese.
- In a small bowl, whisk together the vinaigrette ingredients. Drizzle over salad and serve.
Nutrition Facts : Calories 199.4, Fat 14.1, SaturatedFat 1.6, Sodium 123, Carbohydrate 16.7, Fiber 5.5, Sugar 8.5, Protein 4.7
ENDIVE, MâCHE, AND RADISH SALAD WITH CHAMPAGNE VINAIGRETTE
Categories Salad Champagne Leafy Green Side No-Cook Vegetarian Quick & Easy Radish Raw Endive Shallot Gourmet Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make dressing:
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
- Make salad:
- Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.
ESCAROLE SALAD WITH CHAMPAGNE VINAIGRETTE
Make and share this Escarole Salad With Champagne Vinaigrette recipe from Food.com.
Provided by Abbs lt3
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325ºF. Line a baking sheet with foil. Spread pecans evenly over baking sheet in a single layer. Toast until pecans become fragrant, 5-7 minute Do not let burn. Remove from baking sheet and chop nuts in 1/2. Set aside.
- In small container with lid, combine vinegar, oil, mustard, shallots, salt, and pepper. Secure and shake until emulsified and well blended.
- Add escarole to large salad bowl. Drizzle dressing to toss. Sprinkle pecans over salad.
SCALLOPS WITH ENDIVE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If ocean scallops are used, cut them into quarters. Set aside.
- Trim off the ends of the endive. Cut the endive crosswise into 1-inch pieces. There should be about 4 cups loosely packed.
- Heat the butter in a skillet and add the shallots. Cook briefly and add the endive and lemon juice. Cook, stirring, until wilted. Add the wine and bring to the boil. Cover closely and let simmer 5 minutes.
- Add 3/4 cup of cream, the saffron, pepper flakes, salt and pepper and cook, uncovered, over high heat, stirring often, about 3 minutes.
- Add the scallops and cook, stirring, about 1 minute. Add the remaining cream, salt and pepper. Let cook about 2 minutes or until the scallops have lost their raw look. Do not overcook.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 25 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 578 milligrams, Sugar 3 grams, TransFat 0 grams
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