SOUTHWESTERN SPINACH SALAD
This recipe came from a newspaper a few years ago and became a keeper after a trial at my family table. It's a delightful salad that will surprise your taste buds. Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the picante sauce, salad dressing and cumin. , In a salad bowl, combine the spinach, beans, mushrooms, pepper, onion and bacon. Drizzle with dressing; toss to coat. Garnish with eggs. Serve with additional picante sauce if desired.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 141mg cholesterol, Sodium 515mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
SALAD NICOISE
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Provided by Bob Cody
Categories Salad Seafood Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g
SEATTLE NICOISE
A Seattle-style version of the French favorite, Salade Nicoise.
Provided by Simply American
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Break the salmon into large but still bite-sized chunks and set aside.
- Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.
- Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.
- Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.
Nutrition Facts : Calories 1030.8 calories, Carbohydrate 42.6 g, Cholesterol 284.6 mg, Fat 82.1 g, Fiber 5.9 g, Protein 28.6 g, SaturatedFat 13.8 g, Sodium 3257.7 mg, Sugar 9.2 g
SALADE NICOISE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring two medium saucepans of salted water to a boil.
- Gently lower the eggs into the boiling water of one saucepan and simmer gently, uncovered, for 10 minutes. Remove the eggs to a bowl of ice water. Once cool, peel and quarter the eggs.
- Add the haricots verts to the second saucepan and blanch until just tender, about 3 minutes. Cool under running water, drain, and pat dry.
- In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the oil in a slow, steady stream to make a smooth, emulsified vinaigrette.
- Slice the warm potatoes and then toss in a medium bowl with a few tablespoons of the dressing. Season with salt and pepper.
- Line a serving platter with the lettuce. Mound the potatoes on the lettuce. Toss the haricots verts with a few tablespoons of dressing, season with salt and pepper, and mound next to the potatoes. Repeat with the tomatoes and tuna, dressing separately and placing on the lettuce. Add the egg quarters, but don't toss with the dressing. Arrange the anchovies between the mounds of ingredients and scatter the olives. Drizzle a little more of the dressing over everything and serve family style, with any extra dressing on the side.
SPINACH NICOISE SALAD
From the Fitness Kitchen by Shelly Sinton, the original recipe calls for white albacore tuna but I will use chunk light for less mercury. This sounds like a perfect light summer meal with a loaf of crusty bread and a glass of chilled wine. Ahhh...
Provided by smellyvegetarian
Categories < 30 Mins
Time 18m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Blanch green beans until just tender, 3-4 minutes. Remove immediately and dunk in a bowl of cold water to halt cooking and set color. Drain and set aside.
- You can arrange the salad "artfully" on 6 plates, as the author suggests, or you can combine the spinach and lettuce and add the remaining salad ingredients on top.
- Whisk dressing ingredients together and drizzle as you wish, adding more salt or pepper to taste.
Nutrition Facts : Calories 213.2, Fat 10, SaturatedFat 1.9, Cholesterol 95.5, Sodium 502.7, Carbohydrate 12.7, Fiber 5.5, Sugar 2.1, Protein 20.6
NIçOISE SALAD RECIPE BY TASTY
Niçoise salad is a classic composed French salad. Hearty enough for a main course, it's filled with olive oil-packed tuna, runny eggs, tender potatoes and green beans, briny olives, crisp cucumber, and crunchy radishes and drizzled with a tangy Dijon vinaigrette.
Provided by Betsy Carter
Categories Lunch
Time 35m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Make the salad: Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
- Fill a small pot with water and bring to a boil over high heat. Reduce the heat to low and carefully submerge the eggs in the water. Cook for 7 minutes, then transfer to the ice bath. Let the eggs cool for 5 minutes, then peel. Slice the eggs in half lengthwise.
- Add the potatoes to a medium pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander. Cut the potatoes in half.
- Fill a medium pot with water and a large pinch of salt. Once the water begins to boil, add the green beans and cook until bright green and just fork-tender, about 3 minutes. Drain the beans in a colander and rinse with cold water.
- Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, salt, pepper, and vinegar. Add the olive oil and whisk until smooth.
- Lay the Boston lettuce leaves on a serving platter. Arrange the potatoes, cucumber, eggs, olives, tuna, green beans, and radishes on top.
- Drizzle the vinaigrette over the salad and serve immediately.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 50 grams, Fat 36 grams, Fiber 9 grams, Protein 39 grams, Sugar 7 grams
SOUTHWESTERN SALAD RECIPE BY TASTY
Here's what you need: avocado, lime, garlic, salt, water, green bell pepper, corn, cherry tomato, quinoa, black beans, spinach
Provided by Merle O'Neal
Categories Lunch
Yield 1 serving
Number Of Ingredients 11
Steps:
- In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
- Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
- Store in the refrigerator until ready to eat, up to 5 days.
- Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 21 grams, Protein 18 grams, Sugar 8 grams
SOUTHWESTERN SPINACH NICOISE SALAD
Ready, Set, Cook! Special Edition Contest Entry. A healthy and delicious take on the original nicoise salad made with spinach, cilantro lime shrimp, Simply Potatoes diced potatoes with onion, hardboiled eggs and black beans, all topped with a chipotle vinagrette.
Provided by themaincourse
Categories Potato
Time 30m
Yield 6 salads, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the shrimp: In a small food processor , place the cilantro, 1/4 cup olive oil and garlic and process until it is combined. Mix the shrimp and cilantro mixture in a bowl until shrimp is covered. Heat a nonstick pan on medium high . When pan is hot , add butter and place shrimp in pan and cook until shrimp is pink , don't overcook or shrimp will be tough. Place on plate and let cool.
- For Potatoes: In a large skillet heat Simply Potatoes until heated through and browned, place on a plate to cool.
- For salad: In a large salad bowl or platter, layer spinach over whole platter or bowl. Starting from one side , layer the potatoes in a row, then layer the shrimp, then the black beans, the hardboiled eggs, the queso fresco, and the red onion. The ingredients should cover the whole salad in rows.
- Dressing: In a small bowl or food processor, mix the chipotle pepper, lemon juice , mustard and agave with a whisk. Slowly add the olive oil until it is combined with the ingredients and has emulsified. Season with salt and pepper. Serve with salad.
Nutrition Facts : Calories 624.5, Fat 50, SaturatedFat 10.2, Cholesterol 179.9, Sodium 488.9, Carbohydrate 27.7, Fiber 8.4, Sugar 5.7, Protein 19.7
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