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
GREENS OF THE WILDERNESS SALAD
The wilderness is filled with greens, from grassy glade and mossy rock to the leaves upon the trees. But how to celebrate this verdant splendor, when one eats neither grass nor moss, neither leaf-lined branch nor bud? The salad bowl is just the place for a pageant of greenery, as one can fill it with a tender mix of lush edibles scooped from the field. We prefer a wild salad to be austerely dressed; too much accessorizing can distract from its simple beauty. A drizzle of lemon and oil and perhaps a scattering of edible blooms are all that are needed here.
Provided by Sarah Huck
Yield Provides 4-6 portions
Number Of Ingredients 5
Steps:
- Tear the greens into bite-size pieces and drop them into a large salad bowl. Pour enough dressing over the salad to lightly coat the greens. Taste and adjust seasonings, if necessary. Garnish with edible flowers, if one strives for fanciness.
TROPICAL GREENS SALAD
Steps:
- In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper. Drizzle in the olive oil, whisking constantly until emulsified.
- In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden. Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool.
- Remove any tough stems from the arugula. Scoop out seeds from papaya, slice into eighths and pare off skin. Cut into julienne.
- In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on the toasted pepitas and serve immediately.
EVERYDAY GREENS SALAD
This salad is most dramatic-and most delicious-with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
Provided by Molly Baz
Categories Bon Appétit Salad Side Leafy Green Lettuce Herb Soy Free Dairy Free Vegetarian Honey Vinegar Gluten-Free and Fresh Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the vinaigrette:
- Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt.
- Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify.
- For the salad:
- Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.
GREEN GARDEN SALAD
"THE SECRET of any salad is the dressing, and in this dressing the ingredient that makes the difference is red wine vinegar. Mixed with olive oil and Italian seasonings, this dressing enhances any kind of greens with a special flavor."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (1-1/3 cups dressing).
Number Of Ingredients 15
Steps:
- In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings.
Nutrition Facts :
WILD GREENS PICNIC SALAD
Made from unusual greens, this salad is the perfect accompaniment to finger sandwiches and lemonade.
Provided by Thiswaytomytummy
Categories Green Salads
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Toss Boston lettuce, chicory, dandelion leaves, apple, and violet petals together in a large bowl.
- Combine olive oil, raspberry jelly, vinegar, honey, pepper, and salt in a lidded container or jar. Seal and shake until well blended. Drizzle over the lettuce mixture in the bowl. Toss gently until all leaves are coated.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 18.9 g, Fat 20.9 g, Fiber 5.6 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 142.9 mg, Sugar 10 g
GREEN SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Rinse the salad greens and drain thoroughly. Pat dry.
- Put the shallots in a small bowl and add the mustard, vinegar, salt and pepper. Stir with a wire whisk until blended. Gradually beat in the oils. Stir in parsley.
- Put the salad greens in a bowl. Pour the sauce over and toss to blend.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 218 milligrams, Sugar 1 gram, TransFat 0 grams
GREEN SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix the vinegar, salt, pepper and oil together in the bowl in which the salad will be served.
- Add the salad greens, and toss well.
- Divide the salad among six dinner plates, and place a piece of duck alongside the salad on each plate. Sprinkle a little duck fat on both the salad and the duck, and serve immediately.
Nutrition Facts : @context http, Calories 99, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 147 milligrams, Sugar 0 grams, TransFat 0 grams
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