CHOPPED GREEN SALAD RECIPE
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
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
GREEN SALAD WITH BLUE CHEESE DRESSING
Steps:
- Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
- Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.
GREEN SALAD WITH BLUE CHEESE DRESSING
Steps:
- For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.
- Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.
GREEN SALAD WITH GOAT-CHEESE VINAIGRETTE
Provided by Florence Fabricant
Categories salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Rinse and core the bibb lettuce. Dry the leaves. Rinse and dry the arugula, removing any heavy stems. Rinse and core the radichio. Tear the salad ingredients into bite-sized pieces. Place in a bowl.
- Remove long stems from the parsley and add the leaves to the salad bowl. Finely chop the stems and add them.
- Beat oil and vinegar together until well emulsified.
- Sprinkle the goat cheese over the salad, then add the vinaigrette dressing. Toss. Season to taste with pepper and serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 2 grams
GREEN SALAD WITH PEPPERONI AND CHEESE
Just a few basic additions turn plane-Jane salad greens into a taste-tempting side dish. Pepperoni and bacon add a salty zip. Joeanne Steras - Garrett, PA
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Cut pepperoni slices in half. In a large salad bowl, combine the salad greens, tomatoes, cheese, bacon and pepperoni. Serve with salad dressing.
Nutrition Facts : Calories 105 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 359mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
GREAT GREEN SALAD
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
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
GREEN SALAD WITH HARD-COOKED EGGS
Keep your cool this summer by turning off the oven. This delicious green salad topped with cubes of Havarti cheese and slices of hard-cooked eggs is easy to make, and hearty enough to serve as a main course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
- In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
- Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)
GREEN SALAD WITH MOZZARELLA AND TOMATOES
Make and share this Green Salad With Mozzarella and Tomatoes recipe from Food.com.
Provided by Amis227
Categories Greens
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine lettuce, tomatoes, avocados and cheese together in a large bowl.
- Combine olive oil, vinegar, garlic and spices in a cruet and shake well.
- Pour over salad just before serving and toss.
Nutrition Facts : Calories 342.8, Fat 32.2, SaturatedFat 6.4, Cholesterol 14.8, Sodium 133.3, Carbohydrate 10.5, Fiber 5.9, Sugar 3, Protein 6.6
SPRING GREEN SALAD WITH PARSLEY & BLUE CHEESE
Serve this vibrant salad with blue cheese as a light supper or side dish. Kale or chard will also work in place of the spring greens
Provided by Samuel Goldsmith
Categories Buffet, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Put the kettle on to boil. Tip the spring greens into a large heatproof bowl and cover with boiling water from the kettle, then leave to stand for 2 mins to soften slightly. Drain well, then tip onto a plate lined with kitchen paper. Spread the greens out in a single layer so the paper can absorb as much of the excess water as possible. Leave to cool for 2 mins.
- Meanwhile, toss the parsley, quinoa and red onions together. Mix in the spring greens, then scatter over the cheese and toss gently with your hands to combine.
- Whisk the lemon zest and juice, the mustard and rapeseed oil together in a jug to make a dressing. Pour this over the spring green salad and toss gently to combine. Tip the salad onto a large serving platter or spoon into individual bowls and scatter over the walnuts, if using. Serve immediately.
Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
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