JULIENNE SALAD'
Make and share this Julienne Salad' recipe from Food.com.
Provided by victoria.rossiter
Categories Greens
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut up the lettuce as you like and put the lettuce in a bowl.
- Cut the onion into rings and put in bowl.
- cut the tomatoes as you like best and put in bowl.
- Boil the eggs, peel and cut into long thin strips put on top of veggies.
- Cut the meat and cheese into long thin strips and put on top of the veggies.
- Mix dressing ingredients to your liking and if you want, make more!
SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE
Provided by James Briscione
Categories side-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
- Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
- Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
- Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.
10,000 ISLAND DRESSING WITH LAYERED SALAD
Provided by Guy Fieri
Time 1h45m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Dressing: In a glass bowl, add the mayonnaise, mustard and chili sauce and mix well. Add the capers, peppers, chopped egg, pickles and green onions. Fold everything together and season with the salt and pepper. Transfer to a glass jar or plastic container and refrigerate for 30 minutes to 24 hours.
- Salad: Preheat the oven to 350 degrees F.
- Wash and prepare your vegetables. Trim the ends of the beets, drizzle with olive oil, sprinkle with salt and pepper, to taste, and wrap in foil. Put them on a cookie sheet and roast in the oven until tender, about 1 hour or longer. Remove them from the oven and let cool. Once cooled, peel and cut them into julienne pieces.
- Saute the diced bacon in a small skillet over medium-high heat until just crisp. Remove the bacon from the skillet to a paper towel.
- In a clear glass bowl with slanted sides, layer your salad, starting with 1/3 of the iceberg, then the beets, 1/3 of the red leaf lettuce, then the avocado. Keep going with 1/3 of the iceberg, then the onions, 1/3 of the red leaf lettuce, then the tomatoes. Finish with the final portion of iceberg, then the eggs, the final layer of red leaf, then the cucumber. Top the entire salad with the dressing and garnish with the bacon. Toss at the table and serve immediately.
FALL SALAD WITH CRANBERRY VINAIGRETTE
This is a great starter for Thanksgiving dinner that is both delicious and festive.
Provided by Cynthia
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
- Core and julienne one pear, core and dice the other.
- In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
- Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 16.2 g, Cholesterol 11.2 mg, Fat 15.1 g, Fiber 7.7 g, Protein 6.2 g, SaturatedFat 3.4 g, Sodium 171.5 mg, Sugar 6.8 g
LAYERED SALAD SUPREME
Show off crunchy-fresh veggies, nutritious beans, and bright greens in this pleasing salad with easy Parmesan cheese dressing.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In 3-quart glass bowl with straight sides, layer lettuce, broccoli, carrots, beans and onion slices.
- In small bowl, mix all dressing ingredients except parsley until well blended. Spread dressing evenly over salad. Sprinkle with parsley. Serve immediately or cover and refrigerate several hours or overnight.
Nutrition Facts : Calories 190, Carbohydrate 13 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 3 g, TransFat 0 g
JULIENNE VEGETABLE SALAD WITH LEMON DRESSING
This is a very different salad because it contains no lettuce.Once you try it I sure you'll enjoy it. It was given to me by a nutritionist.
Provided by Beeks
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl mix all vegetables together.
- In a small bowl mix all dressing ingredients together.
- Pour dressing over vegetables and toss to blend dressing into vegetables.
- Add salt and pepper to taste.
- Cover and refrigerate until well chilled for around 2 hours.
THAT ADDICTING SALAD
The salad that initiated a year-long quest to duplicate the recipe! When I threw yet another attempt at the dressing in the fridge overnight, I hit on the secret ingredient. A huge hit with guests!
Provided by MINNESOTAMOM
Categories Salad Green Salad Recipes
Time 12h15m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended. Cover, and refrigerate overnight. Stir again just before using.
- In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits. Toss with chilled dressing just before serving.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 6.4 g, Cholesterol 23.7 mg, Fat 26.1 g, Fiber 0.8 g, Protein 7.5 g, SaturatedFat 5.4 g, Sodium 536.1 mg, Sugar 4.3 g
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