Salad For Ten In Two Recipes

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MIXED GARDEN SALAD FOR TWO



Mixed Garden Salad for Two image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 2 main course servings

Number Of Ingredients 13

3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried
1/2 red bell pepper, seeded, halved, and thinly sliced
1/2 yellow bell pepper, seeded, halved, and thinly sliced
8 sugar snaps peas, blanched or steamed
8 asparagus, blanched or steamed, chopped
5 broccoli florets, blanched or steamed, quartered
4 cauliflower florets, blanched or steamed, quartered
3 radishes, trimmed and quartered
2 scallions, white and green parts, chopped
1 medium carrot, grated
Kosher salt and freshly ground black pepper
Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island
1 large beefsteak tomato, cut into 8 wedges

Steps:

  • In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

CAESAR SALAD FOR TWO



Caesar Salad for Two image

There's no need to dine out when you crave a classic Caesar salad -- make this rendition at home, with all the bells and whistles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

2 thick slices rustic white bread, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1 garlic clove, minced
2 anchovy fillets, minced
1 large egg yolk or 1 tablespoon pasteurized egg yolk
1 1/2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 1/2-inch pieces
2 tablespoons freshly grated Parmesan

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.
  • On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.

Nutrition Facts : Calories 510 g, Cholesterol 7 g, Fat 37 g, Fiber 3 g, Protein 21 g

CHEF SALAD FOR TWO



Chef Salad for Two image

I have developed this from several recipes, according to our likes and dislikes. DW can't eat very much at a single sitting. I like a Chef salad, but not as an entree'.This is just right for her, and makes a good snack for me. Cooking time would be the chill time.

Provided by Jim in Washington

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

1 head iceberg lettuce
1 small tomatoes, cubed
2 hard-boiled eggs, sliced,i cook earlier and let them cool
1 green bell pepper, diced to 1/2 inch squares
1 red bell pepper, diced to 1/2 inch squares
1 piece thinly sliced deli ham, cut crossways in 3/8 to 1/2 inch strips
2 slices sharp cheddar cheese
2 dashes paprika

Steps:

  • In medium sized bowl, tear lettuce into bite size pieces.
  • Add tomatoes and peppers and toss well to distribute evenly throughout the lettuce.
  • Place salad into small salad or cereal bowls, until as full as you want and mounded up a little in the center.
  • On to top of lettuce, in bowls, add the ham strips in a cross bowl design.
  • Place cheese strips between ham strips or in your design.
  • On to top, interspersed with ham and cheese strips, add egg slices, 3-4 per bowl, for color.
  • Sprinkle Paprika in center, for additional color.
  • Place finished bowls of salad in refrigerator to chill, and blend flavors, at least 30 minutes.
  • Place leftover salad, if any, in covered bowl and save for next time.
  • Gather up unused slices of ham, cheese and egg, and refrigerate for next time.
  • Serve salads plain, or with any dressing and/or seasonings you enjoy.

Nutrition Facts : Calories 264, Fat 15.3, SaturatedFat 7.7, Cholesterol 241.4, Sodium 268.1, Carbohydrate 17.1, Fiber 6, Sugar 10.6, Protein 17.2

10 LAYER SALAD



10 Layer Salad image

This recipe was given to me from my girlfiend's mom and it's quite possibly the best salad I've ever eaten. We make it for all of our family get togethers now and it's a hit every single time. I typically use 2 cups of Hellman's Mayo but the original recipe calls for 1 1/2 cups.

Provided by WVU-Chef

Categories     Cauliflower

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

1 large head iceberg lettuce (Chopped)
10 ounces frozen peas
3/4 cup chopped red onion
1 small cauliflower (chopped)
1 cup sliced celery
1 large green pepper (diced)
1 1/2 cups mayonnaise (Hellman's)
1 cup grated parmesan cheese
1 (1 ounce) packet zesty italian seasoning
12 slices cooked bacon (crumbled)

Steps:

  • In a large bowl, layer each of the following ingredients:.
  • Layer 1: Shredded Iceburg Lettuce.
  • Layer 2: Peas.
  • Layer 3: Red Onion.
  • Layer 4: Cauliflower.
  • Layer 5: Celery.
  • Layer 6: Green Pepper.
  • Layer 7: Mayo to cover whole salad.
  • Layer 8: Parmesan Cheese.
  • Layer 9: Zesty Italian Seasoning.
  • Layer 10: Bacon.
  • Once you have your layers, cover and refrigerate for 24 hours.
  • When ready to serve, toss salad and enjoy!

Nutrition Facts : Calories 229.3, Fat 15.8, SaturatedFat 4, Cholesterol 23.8, Sodium 563.5, Carbohydrate 14.4, Fiber 2.4, Sugar 5, Protein 8.6

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