PRETTY LAYERED SALAD
A salad like this one is an appealing accompaniment to almost any dinner. You can change the mix of ingredients to include layers of your favorites. I like the tangy vinaigrette dressing with it, but ranch and other types are also very good. -Elaine Anderson Aliquippa, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, layer the spinach, bacon, carrot, eggs, romaine, red pepper, croutons and Parmesan cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Serve with salad.
Nutrition Facts : Calories 192 calories, Fat 14g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 415mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
LAYERED SALAD WITH PARMESAN CROUTONS
Saturday Kitchen's presenter and top chef James Martin shares his simple idea for a leafy side dish with a few added extras
Provided by James Martin
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Cut the bread into bite-sized chunks and toss with the olive oil and some seasoning. Put onto a well-oiled baking tray and sprinkle on the grated Parmesan - try to get it on the bread as much as possible, rather than the tray, or it will stick. Cook for 10-12 mins until golden and crisp. Remove and cool.
- Cook the potatoes in a large pan of boiling water for about 8 mins, then add the green beans and cook for about 2-3 mins more until both are tender. Drain and cool under cold running water, then set aside. Mix all the dressing ingredients with some seasoning and pour into the bottom of a large, deep container or bowl.
- Layer up the salad on top of the dressing, starting with the potatoes, then the green beans, the salad leaves, the shaved Parmesan and finally the croutons. It is important to layer the salad in this order to stop the leaves wilting or the croutons going soggy. Chill until ready to go. To serve, toss all the ingredients together.
Nutrition Facts : Calories 274 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.62 milligram of sodium
ITALIAN STEAK SALAD WITH PARMESAN CROUTONS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚. Combine the whole grape tomatoes, red onion chunks, basil and vinegar in a blender. Add 1/2 teaspoon salt and a few grinds of pepper and blend until almost smooth. Add 1/4 cup olive oil and puree until smooth. Remove 2 tablespoons of the dressing to a small bowl.
- Place each steak half between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet until 3/4 inch thick. Season with salt and pepper and brush with the reserved 2 tablespoons dressing. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the steak and sear until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
- Meanwhile, toss the bread chunks with the remaining 1 tablespoon olive oil on a baking sheet. Bake, tossing once, until golden, 10 to 12 minutes. Immediately toss with the grated parmesan; season with salt and pepper.
- Combine the endive, radicchio, romaine, halved grape tomatoes, sliced red onion and croutons in a large bowl; drizzle with the dressing and toss. Divide among plates and top with shaved parmesan. Thinly slice the steak and add to the salads.
Nutrition Facts : Calories 510, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 668 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams
PARMESAN CABBAGE SALAD WITH BUTTERY CROUTONS
Crunchy shredded cabbage tossed in a creamy Parmesan vinaigrette may look like a coleslaw, but the addition of chopped cornichons, hard-boiled eggs, and buttery croutons makes this unique salad hearty enough to serve as a dinner. (Note: Make the croutons ahead of time.)
Provided by Paul Berglund
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cabbage: Place savoy cabbage cut side down on a flat surface; remove core and discard. Thinly slice from top to bottom; place shredded cabbage in a large bowl. Repeat with red cabbage.
- Vinaigrette: Peel and finely dice the shallot. Add to a bowl, along with vinegar and Parmesan. Use pestle to muddle the cheese into the shallots; then let rest to macerate, 15 minutes. (Maceration is a method to soften the texture and flavor of the ingredients.) After the resting period, gently whisk in olive oil and cream to emulsify. Set aside.
- Salad: Slice the hard-boiled eggs, then chop; add to cabbage. Thinly slice cornichons; add to salad. Roughly chop almonds; add to salad. Add the buttery croutons.
- Briefly whisk the vinaigrette to re-emulsify, 10 seconds. Add a pinch of salt to the salad, then pour in the vinaigrette. Use your hands to gently toss the salad with the vinaigrette until the ingredients are evenly coated. Taste for seasoning, and adjust as needed. Transfer to a serving bowl and finish with lots of freshly ground black pepper.
CLASSIC LAYERED SALAD
See the reason this Classic Layered Salad is a potluck favorite: red onions, peas, ham, mayo and more combine for a foolproof Classic Layered Salad.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Layer lettuce, onions, peas and ham in large straight-sided clear glass bowl.
- Mix mayo, Parmesan and sugar; spread over salad to seal. Refrigerate several hours or up to 24 hours.
- Top with cheddar and tomatoes just before serving; toss gently.
Nutrition Facts : Calories 270, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 580 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 6 g, Protein 12 g
SEVEN LAYER SALAD
I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.
Provided by Leah Mae
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
- Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g
CAESAR SALAD WITH HOMEMADE TAPENADE CROUTONS
Provided by Wolfgang Puck
Categories Salad Garlic Leafy Green Olive Oscars Lunch Parmesan Fall Winter Lettuce Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 to 4 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350°F.
- 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
- 3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
- 4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
- 5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.
PANTRY DINNER SALAD WITH POLENTA CROUTONS
This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.
Provided by Anna Stockwell
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together oil, vinegar, mustard, honey, salt, and pepper in a small bowl (or shake together in a small jar). Set aside.
- Pour polenta into a square or rectangular airtight container and spread into an even layer. Let cool, then cover and chill at least 1 hour and up to 1 week. (The polenta will set into a solid block.)
- Turn out polenta onto a cutting board and cut into 1" cubes. Place Parmesan in a wide shallow bowl and, working in batches, toss cubes in cheese to coat. Using your hands, press cheese against edges of polenta to adhere, then transfer to a plate.
- Heat oil in a nonstick skillet over medium-high. Working in batches as needed, place as many polenta cubes as will fit in an even layer with 1" space between each in skillet. Let fry, undisturbed, until bottoms are crisp and browned, about 4 minutes. Resist the urge to move the cubes before 3 minutes have passed to avoid pulling the Parmesan coating off the polenta. Turn over one at a time, making sure cubes don't stick together, and repeat cooking process with opposite sides of cubes. Transfer to a plate.
- Toss onion, crunchy vegetables, and salt in a large bowl. Add radicchio, salami (if using), olives, and herbs and toss to combine. Drizzle reserved dressing over and toss gently to coat. Add warm croutons and gently toss again.
CREAMY LAYERED VEGETABLE SALAD
Here's a meal-in-a-bowl for a crowd - layered greens, pepperoni, veggies and a creamy Parmesan dressing!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- In large glass bowl, layer lettuce, pepperoni, cauliflower and onion.
- Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
- Just before serving, sprinkle with croutons; toss.
Nutrition Facts : Calories 375, Carbohydrate 13 g, Cholesterol 30 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg
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