Monday Salad Recipes
THE PALM'S MONDAY NIGHT SALAD
From the Palm Restaurant Cookbook. A medly of greens, roasted red bell peppers and tomatoes. I loved it with a mix of Blue Cheese and Vinaigrette. Try Recipe #185915, Recipe #185519 or a Thousand Island dressing. I posted this recipe in response to a request, but it sounded so interesting I had to try it myself. It is a wonderful salad. Don't be afraid of the anchovies. Chop them up and mix them in!
Provided by SharleneW
Categories Oven
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 250°F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.
- Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
- Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
- Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
- Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
- Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.
Nutrition Facts : Calories 151, Fat 8.9, SaturatedFat 1.4, Cholesterol 13.6, Sodium 740.6, Carbohydrate 13.2, Fiber 3.8, Sugar 8.2, Protein 6.9
MONDAY TO FRIDAY ARTICHOKE SALAD
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Remove the artichokes from the marinade, pat them dry and slice them thinly. Toss and season them with a bit of the olive oil from jar, mustard, salt and pepper.
- Chop the shrimp and bind them with some mayonnaise and season them with chives, tarragon, salt and pepper to taste.
- Center artichokes in the middle of a bed of washed lettuce leaves and surround them with shrimp salad.
MONDAY SALAD
Provided by Jason Epstein
Categories easy, quick, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the first 8 ingredients. Mix in the oil, then the vinegar, then salt to taste, although the anchovies may be salty enough.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 523 milligrams, Sugar 5 grams
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