Salad De Colores Recipes

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50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!



50 Salad Recipes: Best Chopped Salad & More! image

This chopped salad recipe will amaze everyone around the table! Italian dressing, crunchy veggies and Parmesan combine into something greater than the sum of its parts.

Provided by Sonja Overhiser

Categories     Salad

Time 15m

Number Of Ingredients 10

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

  • Make the Homemade Italian Dressing.
  • Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
  • Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

THREE COLOR SALAD: INSALATA TRI COLORE



Three Color Salad: Insalata Tri Colore image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 hearts romaine lettuce
1 medium head radicchio
1 medium bulb endive
1 /3 cup (4 glugs) extra-virgin olive oil
1 small shallot, minced
3 tablespoons (3 splashes) balsamic vinegar
Coarse salt and black pepper

Steps:

  • Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise. Combine greens in a salad bowl.
  • Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste.

TRI COLORE SALAD



Tri Colore Salad image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 spears endive, washed, dried, and coarsely chopped
1 small head radicchio, washed, dried, and coarsely chopped
About 1/3 pound baby arugula, washed, dried, and thinly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
Shaved Parmesan

Steps:

  • Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.

TRI COLORE SALAD



Tri Colore Salad image

This salad by Bobby Flay represents the three colors of the Italian Flag. Very simple to make and the flavors pair well with traditonal Italian dishes.

Provided by Susie D

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 spears endive, washed, dried, and coarsely chopped
1 small radicchio, washed, dried, and coarsely chopped
1/3 lb baby arugula, washed, dried, and thinly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
shaved parmesan cheese

Steps:

  • Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
  • Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
  • Top with shavings of Parmesan.

SALAD DE COLORES



SALAD DE COLORES image

Categories     Pepper     Salad     Leafy Green     Squash

Number Of Ingredients 8

1 bunch fresh spinach, torn, washed and dried
1/2 head (medium) red cabbage, shredded
1 recipe - 2 large carrots, sliced
1 recipe - 1 red bell pepper, chopped
3 tablespoons balsamic vinaigrette salad dressing
1 ounce (optional) pumpkin seeds
1 pinch (optional) salt
1 pinch (optional) black pepper

Steps:

  • In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss.
  • Sprinkle with pumpkin seeds and salt and pepper if desired.

SALAD DE COLORES



Salad de Colores image

This kaleidoscope of a salad is bursting with color and nutrients! Use organic whenever possible and a balsamic vinaigrette salad dressing.

Provided by L. Stafford

Categories     Spinach Salad

Time 15m

Yield 4

Number Of Ingredients 7

1 bunch fresh spinach - torn, washed and dried
½ medium head red cabbage, shredded
2 large carrots, sliced
1 red bell pepper, chopped
3 tablespoons balsamic vinaigrette salad dressing
1 ounce pumpkin seeds
1 pinch salt and black pepper to taste

Steps:

  • In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 21 g, Fat 5.4 g, Fiber 6 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 254 mg, Sugar 7.7 g

SALAD DE COLORES



Salad De Colores image

Make and share this Salad De Colores recipe from Food.com.

Provided by Cook4_6

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 bunch spinach
1/2 medium head red cabbage, shredded
2 large carrots, sliced
1 red bell pepper, chopped
3 tablespoons balsamic vinaigrette
1 ounce pumpkin seeds (optional)

Steps:

  • In a large bowl, combine the spinach, cabbage, carrots and bell pepper.
  • Add enough salad dressing to coat.
  • Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.

Nutrition Facts : Calories 49.7, Fat 0.5, SaturatedFat 0.1, Sodium 80.6, Carbohydrate 10.7, Fiber 3.8, Sugar 4.9, Protein 3

SALAD DE COLORES



Salad de Colores image

This kaleidoscope of a salad is bursting with color and nutrients! Use organic whenever possible and a balsamic vinaigrette salad dressing.

Provided by L. Stafford

Categories     Spinach Salad

Time 15m

Yield 4

Number Of Ingredients 7

1 bunch fresh spinach - torn, washed and dried
½ medium head red cabbage, shredded
2 large carrots, sliced
1 red bell pepper, chopped
3 tablespoons balsamic vinaigrette salad dressing
1 ounce pumpkin seeds
1 pinch salt and black pepper to taste

Steps:

  • In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 21 g, Fat 5.4 g, Fiber 6 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 254 mg, Sugar 7.7 g

SALAD DE COLORES [44]



SALAD DE COLORES [44] image

Categories     Salad     Leafy Green     Pepper     Vegetable     Carrot

Yield 4 Servings

Number Of Ingredients 7

1 bunch fresh spinach - torn, washed and dried
1/2 medium head red cabbage, shredded
2 large carrots, sliced
1 red bell pepper, chopped
3 tablespoons balsamic vinaigrette salad dressing
1 ounce pumpkin seeds (optional)
1 pinch salt and black pepper to taste (optional)

Steps:

  • In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.

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