Germanbavarian Chopped Green Salad Mit Borretsch Recipes

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CHOPPED GREEK SALAD



Chopped Greek Salad image

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

4 cups chopped romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium tomato, chopped
1/3 cup sliced Greek olives
1/3 cup crumbled feta cheese
1/4 cup finely chopped pepperoncini
DRESSING:
2 tablespoons minced fresh basil
2 tablespoons pepperoncini juice
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

GERMAN/BAVARIAN CHOPPED GREEN SALAD MIT BORRETSCH



German/Bavarian Chopped Green Salad Mit Borretsch image

From tastygermanrecipe.com. Fresh parsley, dill or chives can replace borage if it is unavailable. I wasn't sure what type of onion to use in the salad as it wasn't specified but for color I chose red. If it's another type of onion, kindly let me know and the recipe will be updated. Thanks! May I remind you?: Fresh ingredients-the best you can get.

Provided by COOKGIRl

Categories     German

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 head lettuce (I used butter lettuce mixed with red loose leaf lettuce however any heirloom lettuce would be ideal)
1 cup watercress (rocket) or 1 cup arugula (rocket)
1 small red onion, diced
8 -10 small red radishes
3 tablespoons fresh borage leaves, chopped (and a few borage flowers if available)
freshly grated black pepper
2 tablespoons white wine vinegar
1 pinch salt
2 tablespoons oil (I used walnut)

Steps:

  • Wash the lettuce and watercress well and spin dry.
  • Prepare the dressing in a non-reactive container and set aside. Best prepared at least 1 hour in advance.
  • Combine the salad ingredients together in a large salad bowl with the dressing. Toss to coat.
  • Garnish with additional borage leaves and flowers.
  • fyi: A sprinkle of freshly grated black pepper tasted really good on the salad.

BEVERLY HILLS CHOPPED SALAD



Beverly Hills Chopped Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

Steps:

  • Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
  • Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
  • Add the dressing to the salad and toss to combine. Serve immediately.

GERMAN POTATO SALAD WITH CHOPPED HAM



German Potato Salad with Chopped Ham image

A flavorful twist to a German classic, this potato salad gets a big boost of flavor from our ham.

Provided by Farmland

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 9

3 pounds red potatoes, peeled and cubed (such as Black Gold Farms)
1 tablespoon neutral cooking oil
1 (16 ounce) package Farmland® Sliced Ham, cut into strips about 1/2-inch wide
1 cup diced white onion
½ cup white vinegar
½ cup Dijon mustard
¼ cup white sugar
¼ cup minced fresh chives
Salt and pepper, to taste

Steps:

  • Cook potatoes in boiling salted water until just tender, about 20 minutes.
  • While potatoes are cooking, heat pan over medium heat and add oil. When oil is hot, add sliced ham and cook until lightly browned with crispy, golden edges, about 5 minutes.
  • Drain potatoes and allow to cool slightly. While still warm, gently mix potatoes in large bowl with all other ingredients. Taste for seasoning.

Nutrition Facts : Calories 324 calories, Carbohydrate 53.5 g, Cholesterol 34.4 mg, Fat 4.9 g, Fiber 4.4 g, Protein 16.1 g, SaturatedFat 0.4 g, Sodium 1479.9 mg, Sugar 11.8 g

CHOPPED GREEK SALAD



Chopped Greek Salad image

The best Greek salad doesn't have to come from your favorite restaurant-create one at home with our 10-minute chopped recipe for a refreshing summer meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 10

3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 cups coarsely chopped romaine lettuce
1 cup grape tomatoes, halved
1 medium cucumber, peeled, seeded, and diced large
1 small green bell pepper, diced large
1 small red onion, diced medium (optional)
1/2 cup pitted Kalamata olives, roughly chopped
3 ounces feta, diced medium

Steps:

  • In a large bowl, whisk together lemon juice and oil. Season with salt and pepper. Add lettuce, tomatoes, cucumber, bell pepper, red onion (if using), and olives and toss well to combine. Gently fold in feta.

Nutrition Facts : Calories 241 g, Fat 20 g, Fiber 2 g, Protein 5 g

CLASSIC GERMAN SIDE SALAD



Classic German Side Salad image

This salad is served in most restaurants in Germany as a side salad ("kleiner gruener Salat"). It's a mixture of leafy greens with a simple cream dressing.

Provided by Alois

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 16h20m

Yield 4

Number Of Ingredients 12

8 ounces heavy cream
1 tablespoon lemon juice
1 teaspoon white sugar
1 teaspoon salt
freshly ground white pepper to taste
1 pinch dried marjoram, or to taste
1 medium head Belgian endive, leaves separated
½ orange, juiced
½ head green leaf lettuce, torn into bite-sized pieces
½ head butter lettuce, torn into bite-sized pieces
½ head red leaf lettuce, torn into bite-sized pieces
½ cup garden cress, or more to taste

Steps:

  • Prepare the dressing the day before serving by combining cream, lemon juice, sugar, salt, white pepper, and marjoram in a small bowl. Mix well, making sure salt and sugar are dissolved. Cover and store in the refrigerator for 16 hours.
  • Arrange 2 endive stalks from the center to the edge of 4 small salad plates and sprinkle stems with orange juice. Combine red leaf lettuce, butter lettuce, and green leaf lettuce in a bowl and set a handful of the mixture on top of the endive stalks on each plate.
  • Mix dressing and drizzle about 3 tablespoons over each salad. Garnish with garden cress.

Nutrition Facts : Calories 240 calories, Carbohydrate 10.4 g, Cholesterol 77.8 mg, Fat 21.5 g, Fiber 5.4 g, Protein 4.2 g, SaturatedFat 13.2 g, Sodium 652.9 mg, Sugar 2.5 g

BEST EVER BROCCOLI SALAD



Best Ever Broccoli Salad image

After looking at over 300 Broccoli Salad Recipes on RecipeZaar to be sure I wasn't duplicating something that had already been posted, it would seem that the last thing that RecipeZaar needs is another Broccoli Salad Recipe. However, even though there are several recipes that are similar, this one has not been posted. Every time I take this anywhere I hear, "This is the best Broccoli Salad I have ever tasted", and I get many requests for the recipe, so I figured that posting on RecipeZaar was a good way to share it with all of those people, and introduce them to RecipeZaar at the same time. I had five requests for it just last night. This recipe makes enough for a large group, so if you are fixing it for a small gathering or family dinner, cut it in half.

Provided by Glassylady

Categories     Vegetable

Time 20m

Yield 12-18 serving(s)

Number Of Ingredients 8

3 lbs fresh broccoli
1 lb bacon
2 cups sunflower seeds
1 cup raisins
2 cups fresh mushrooms, sliced
2 cups Best Foods Mayonnaise
1/2 cup sugar
4 tablespoons red wine vinegar

Steps:

  • Wash and cut the broccoli into bite sized pieces. Use only the flowerets, discarding the large stem pieces.
  • Cut the whole pound of bacon into small pieces (this is very easy to do if the bacon is frozen) and fry the bacon pieces until crisp. Drain bacon on paper towels.
  • Whisk the mayonnaise and sugar together. After well blended, whisk in vinegar one tablespoon at a time. Refrigerate this dressing until time to serve the salad.
  • When taking this to a pot luck, I put each ingredient into a separate plastic bag and toss everything together in a large salad bowl just before serving.

Nutrition Facts : Calories 570.4, Fat 32, SaturatedFat 7.5, Cholesterol 26.4, Sodium 545.9, Carbohydrate 60.5, Fiber 20, Sugar 23.6, Protein 22.8

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