FIELD SALAD
This easy salad recipe will thrill all of your guests! A bowl of mixed greens is adorned with bits of apple, chopped walnuts, and Gorgonzola or feta cheese, and tossed with a prepared raspberry vinaigrette.
Provided by Candice Brosnan
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 21.5 g, Cholesterol 60 mg, Fat 30.4 g, Fiber 4 g, Protein 16.4 g, SaturatedFat 11.4 g, Sodium 913 mg, Sugar 16.3 g
FIELD GREENS WITH DRESSING
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, red wine, white wine, lime juice, and brown sugar in a bowl and mix well. Add the cloves and cinnamon, to taste. Drizzle over field greens, to taste.
- Cut baguette about 4 to 5 inches long. Cut 1 end on a bias. Scoop out the insides and fill with greens. Stand upright on each of 4 plates and garnish with berries.
GREEN SALAD WITH BERRIES
For snappy salad that draws a crowd, I do a wonderful combo of spinach, berries and oniony things. Raise your fork for this one. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 7 ingredients. To serve, drizzle with vinaigrette and toss to combine. Top with raspberries.
Nutrition Facts : Calories 157 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
HAZELNUT VINAIGRETTE
Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
- Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.
- Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.
TOASTED HAZELNUT SALAD WITH DRIED CRANBERRIES AND HAZELNUT VINAIGRETTE
Steps:
- In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
- In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
- In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
- In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.
GREEN SALAD WITH CRANBERRY VINAIGRETTE
Green salad that is especially pretty to serve during the Christmas holidays.
Provided by Nancy W
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
- In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
- In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g
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