Red And Greens Salad Recipes

RED-AND-GREEN SALAD

Steps:

• Boil 1/4 cup balsamic vinegar, 2 tablespoons brown sugar and the juice of 1 lemon in a saucepan until thickened, about 5 minutes. Whisk in 2/3 cup olive oil and season with salt and pepper. Combine torn frisee, romaine lettuce and red endive in a large bowl. Add sliced red onion, scallions, parsley and candied walnuts. Toss with the dressing.

RED BEANS AND GREENS SALAD

Steps:

• Combine salad ingredients in a bowl, toss and adjust seasoning.

RED AND GREENS SALAD

Steps:

• In a small skillet, dry-roast the walnuts over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don't burn.
• In a salad bowl, gently toss together the romaine, peas, onion, and cranberries.
• In a small bowl, whisk together the lemon juice, mustard, garlic, oil, and honey. Drizzle over the salad. Toss gently.
• Sprinkle with the walnuts.
• You can substitute 3 or 4 thinly sliced strawberries for the dried cranberries if you prefer.
• (Per Serving)
• Calories: 131
• Total Fat: 5.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 2.0g
• Monounsaturated: 2.0g
• Cholesterol: 0mg
• Sodium: 137mg
• Carbohydrates: 19g
• Fiber: 4g
• Sugars: 12g
• Protein: 4g
• Dietary Exchanges
• 1 1/2 Carbohydrate
• 1 Fat

RED AND GREEN BEAN SALAD

Steps:

• Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Prepare salsa by combining tomatoes, onion, bell pepper, mango, parsley, serrano pepper, and garlic. When the lime is just cooled down enough to handle, cut it in half, remove any seeds and squeeze the lime juice into the salsa. Season with salt and pepper, stir to combine and set aside.
• Blanch the green beans for about 2 minutes in salted water, drain and let cool.
• Prepare the dressing. Through the feed opening of a running blender add, 1 at a time, rice wine vinegar, ground ginger, garlic and parsley until a smooth paste forms. Leaving the blender running, add the olive oil in a slow stream through the feed opening. Season with salt and freshly ground black pepper, to taste.
• Gently fold the cooled green beans with the salsa, radishes, tomatoes, and red onion. Use enough of the dressing to coat, but do not feel compelled to use all of the dressing. You can serve the rest of the dressing on the side.

GREEN AND RED SALAD WITH FENNEL

Steps:

• Shred romaine and raddichio and discard cores. Trim tops of fennel bulb and quarter lengthwise. Remove core from each quarter with an angled cut into each quarter. Slice fennel across into thin pieces and add to salad. Dress salad with vinegar, oil, salt, and pepper, to taste.