Red Oak 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.

SIMPLE RED LEAF SALAD

Steps:

• Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
• Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
• Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

RED OAK GREENS SALAD

Steps:

• Chop Baby Artichokes into bite-size pieces. Tear up Red Leaf Lettuce into bite-size pieces. Cut Grape Tomatoes in half, if desired, or leave whole. Add pine nuts whole or chopped. Toss with Vinaigrette.

RED BEANS AND GREENS SALAD

Steps:

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

RED & GREEN SALAD WITH TOASTED ALMONDS

Steps:

• In a small bowl, whisk the first 7 ingredients. Gradually whisk in grapeseed oil until blended., In a large bowl, combine lettuces, red pepper, celery, cucumber, peas and tomatoes. Just before serving, pour dressing over salad and toss to coat. Sprinkle with almonds.

GREENS AND RED ONION SALAD

Steps:

• Pull off and discard any tough stems of the watercress. Rinse the watercress and pat dry, then put it in a mixing bowl or salad bowl.
• Cut away and discard the core from the lettuces and trim off and discard any tough outer leaves. Break or cut the lettuces into bite-size pieces.Rinse and pat dry. There should be about 6 cups. Add this to the bowl.
• Trim off and discard the end of the endive. Cut the endive into bite-size pieces. There should be about 1 cup. Add this to the bowl.
• Cut the onion into 1/4-inch cubes. There should be about 1 cup. Add this to the bowl.
• Put the mustard in a small mixing bowl and add the vinegar. Start beating while adding the oil. Add salt and pepper.
• Pour the vinaigrette over the greens and toss to blend.

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