PERFECT GARDEN SALAD
My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407
Provided by dianegrapegrower
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
- Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
- Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
- Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.
Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2
GARDEN PARTY SALAD
Toss together a colorful, crunchy medley of fresh vegetables and pasta shells for a pretty luncheon entrée. Deli turkey and bottled dressing save time.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 15
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, adding broccoli and carrots during last 2 minutes of cooking. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, in large bowl, place turkey, bell peppers, onion and cheese.
- Gently stir cooked cooled pasta with broccoli and carrots into turkey mixture. Pour dressing over salad and add chives; toss gently to coat. If desired, garnish with additional chives.
Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g
MIXED GARDEN SALAD FOR TWO
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 2 main course servings
Number Of Ingredients 13
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.
ALMOST-FAMOUS GARDEN SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
- Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
- Photography by Kate Sears
GARDEN PARTY SALAD
I knew I had to add this salad to my collection as soon as I sampled it at a garden club supper. I wasn't alone...everyone asked the woman who brought it for the recipe!
Provided by Allrecipes Member
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, whisk first six ingredients until smooth; chill. Just before serving, combine chicken, raisins, almonds and parsley in a large bowl; add dressing and toss.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 12.8 g, Cholesterol 107.6 mg, Fat 21.5 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 3.9 g, Sodium 125.3 mg, Sugar 10.3 g
GARDEN FRESH SALAD
New potatoes and fresh green beans make this salad perfect for summer.
Provided by CHEF17411
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
- In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.
Nutrition Facts : Calories 163 calories, Carbohydrate 22.5 g, Cholesterol 3.5 mg, Fat 7.4 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 86.4 mg, Sugar 1.7 g
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