Green Salad With Tahina Sauce Recipe By Tasty

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GREEN SALAD



Green Salad image

This salad is good for a side dish or a meal on its own. I make it often for my family and they always enjoy it.

Provided by anonymous

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 10

½ cup chopped onion
½ cup chopped green bell pepper
2 (10 ounce) packages mixed salad greens
4 thinly sliced chicken deli meat, chopped
1 tomato, chopped
¼ teaspoon onion powder
3 dashes garlic powder
1 pinch ground black pepper
2 pinches salt
3 tablespoons balsamic vinaigrette salad dressing

Steps:

  • Microwave or saute onion and bell pepper until soft; set aside to cool.
  • In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
  • Pour on enough salad dressing or vinegar to coat, toss again and serve.

Nutrition Facts : Calories 47 calories, Carbohydrate 5.3 g, Cholesterol 3.1 mg, Fat 2.1 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 162.7 mg, Sugar 2 g

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

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.

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