Julienne Salad With Spring Dressing Recipes

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JULIENNE SALAD'



Julienne Salad' image

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

4 cups lettuce
2 large eggs
20 g onions
100 g chicken
100 g ham
60 g mozzarella cheese
100 g tomatoes
1/4 cup mayonnaise or 1/4 cup sour cream
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

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



Spring Vegetable Salad with Horseradish and Lemon Vinaigrette image

Provided by James Briscione

Categories     side-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

1 tablespoon white wine vinegar
1 tablespoon grated horseradish
2 teaspoons lemon extract
3 tablespoons extra-virgin olive oil
Kosher salt
4 cups mixed petite peas, snow peas, sugar snaps, string beans and/or asparagus
2 radishes, thinly sliced (about 1/2 cup)
1 kirby cucumber, thinly sliced (about 1 cup)
1 tablespoon chopped fresh dill
2 tablespoons fresh micro mint or pea tendrils

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



10,000 Island Dressing with Layered Salad image

Provided by Guy Fieri

Time 1h45m

Yield 12 servings

Number Of Ingredients 21

1 cup mayonnaise
3 tablespoons mustard, preferably Dijon
1/3 cup chili sauce
3 tablespoons capers, drained
1/3 cup piquante peppers, preferably Peppadews, seeded and diced
1 large hard-boiled egg, finely chopped
3 tablespoons finely chopped dill pickles
2 tablespoons finely chopped green onions
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 small beets or 1 large
Olive oil, for roasting beets
Kosher salt and freshly cracked pepper
3/4 cup diced bacon
1 head iceberg lettuce, cut into 2-inch chunks
1 head red leaf lettuce, cut into 2-inch chunks
2 avocados, halved, pitted, peeled and sliced
1 red onion, thinly sliced
1 1/2 cups grape tomatoes
3 hard-boiled eggs, chopped
1 English cucumber, peeled, seeded and thinly sliced

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



Fall Salad with Cranberry Vinaigrette image

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

½ cup cider vinegar
¼ cup cranberries
¼ cup olive oil
2 teaspoons white sugar
⅛ teaspoon kosher salt
1 pinch freshly ground black pepper
2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 medium heads Belgian endive - washed, dried and chopped
2 red Anjou pears
½ cup toasted walnuts, chopped
½ cup crumbled Gorgonzola cheese

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



Layered Salad Supreme image

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

5 cups torn lettuce
2 1/2 cups broccoli florets
2 cups julienne-cut carrots
1 can (15 oz) chickpeas or garbanzo beans, drained, rinsed
1 small red onion, thinly sliced
3/4 cup mayonnaise or salad dressing
1/3 cup milk
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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



Julienne Vegetable Salad With Lemon Dressing image

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

1 cup julienne cut carrot
1 cup julienne cut zucchini
1 cup julienne cut green beans
salt & freshly ground black pepper
1 tablespoon olive oil
1/4 cup fresh lemon juice
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives or 2 tablespoons green onions
1 clove garlic, minced

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



That Addicting Salad image

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

1 cup mayonnaise
¼ cup freshly grated Parmesan cheese
2 tablespoons white sugar
1 (10 ounce) package spring lettuce mix
½ cup freshly grated Parmesan cheese
½ cup grated carrot
½ cup small cauliflower florets
½ cup bacon bits

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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