Green Salad Recipe By Tasty

CHOPPED GREEN SALAD RECIPE

Chopped Green Salad Recipe image

This chopped green salad will amaze everyone around the table! Homemade Italian dressing, crunchy veggies and Parmesan cheese combine into one extraordinary side salad.

Provided by Sonja Overhiser

Categories Salad

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

Make the Homemade Italian Dressing.
Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

SIMPLE GREEN SALAD

Simple Green Salad image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 1 minced shallot, 1 tablespoon each whole-grain mustard and lemon juice, and salt and pepper. Whisk in 1/3 cup olive oil. Toss with 1 torn romaine heart, 1 torn head Bibb lettuce and 1/2 bunch chopped chives.

THE GREENEST GREEN SALAD

The Greenest Green Salad image

The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics - the 4-and-under crowd - will delight in its flavor and crunch and politely ask for seconds.

Provided by Samin Nosrat

Categories salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 cups snap peas, trimmed
2 hearts of romaine lettuce, washed and cut into bite-size pieces
2 Persian or Japanese cucumbers, diced
2 green onions, thinly sliced
1 ripe avocado, cubed
1 recipe green goddess dressing

Steps:

Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.

GREAT GREEN SALAD

Great Green Salad image

Yummy green feta salad, great for summer evenings! Add as many fruits and vegetables as you wish - I usually add pears or tangerines depending on the season.

Provided by JESSPOOH

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 pinch white sugar
1 teaspoon chopped fresh parsley
1 teaspoon fresh lemon juice
2 cloves garlic, chopped
1 avocados - peeled, pitted, and cubed
4 cups mixed salad greens
½ cup sliced almonds
2 ounces feta cheese, crumbled

Steps:

In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 10.5 g, Cholesterol 12.6 mg, Fat 30 g, Fiber 5.9 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 561.7 mg, Sugar 1.8 g

SEVEN LAYER GREEN SALAD RECIPE

Seven Layer Green Salad Recipe image

This tasty, fresh salad is easy-to-make and so much easier to serve than your traditional seven layer salad!

Provided by Kristen Hills

Categories Main Course Salad Side Dish

Time 10m

Number Of Ingredients 12

Ingredients

3 cups chopped lettuce ((iceberg or Romaine))
3 stalks celery (chopped)
salt and pepper (to taste)
8 ounces bacon ((cooked and crumbled))
5 eggs ((hardboiled and cooled))
1 cup cherry tomatoes (chopped)
6 green onions (sliced)
4 cups shredded cheddar cheese (divided)
10 ounces frozen peas (partially thawed)
¾ cup mayonnaise
¾ cup sour cream
salt and pepper (to taste)

Steps:

Chop or tear up lettuce and place in 9 x 13 dish
Chop up celery and add on top of lettuce. Add a sprinkling of salt and pepper.
Chop hard boiled eggs and add on top. Again, add a light amount of salt and pepper.
Crush bacon and add on top of eggs.
Add chopped tomatoes and green onions, then top with 2 cups cheese.
Pour on 10 ounces partially frozen peas. (I just let the frozen peas set out while I'm preparing this dish. The peas will thaw enough by the time it's time to eat.)
Stir together mayo and sour cream. Mix well. Spread on top of the frozen peas. Add salt and pepper to taste.
Sprinkle remaining cheese on top. (I used cheddar, but Parmesan would be delicious too!)

Nutrition Facts : Calories 523 kcal, Carbohydrate 9 g, Protein 17 g, Fat 47 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 163 mg, Sodium 501 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 23 g, ServingSize 1 serving