Spring Green Salad With Parsley Blue Cheese Recipes

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SPRING GREEN SALAD



Spring Green Salad image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)
2 tablespoons finely chopped chives
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
1/2 lemon, juiced

Steps:

  • Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.

Nutrition Facts : Calories 115 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 4 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 1 grams

SPRING SALAD WITH BLUEBERRY BALSAMIC DRESSING



Spring Salad with Blueberry Balsamic Dressing image

Quick and easy salad and so healthy! Delicious blend of fruit and greens! You can substitute goat cheese for the blue cheese, if desired. You can substitute pecans or almonds for the walnuts, if desired. You can substitute maple syrup for the honey, if desired.

Provided by Web Spinner

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

2 cups mixed spring greens
1 cup sliced strawberries
1 cup blueberries
½ cup crumbled blue cheese
½ cup toasted walnuts
¼ cup fresh blueberries
¼ cup balsamic vinegar
¼ cup olive oil
1 ½ teaspoons honey
1 ½ teaspoons Dijon mustard
salt and ground black pepper to taste

Steps:

  • Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl.
  • Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 17.8 g, Cholesterol 12.7 mg, Fat 28.3 g, Fiber 3.4 g, Protein 6.9 g, SaturatedFat 5.9 g, Sodium 333.4 mg, Sugar 11.6 g

STRAWBERRY BLUE CHEESE SALAD



Strawberry Blue Cheese Salad image

Unusual ingredients make this salad refreshingly different! Even kids like it!

Provided by CHRISPENTINA

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

½ cup chopped pecans
3 tablespoons raspberry vinegar
3 tablespoons balsamic vinegar
3 tablespoons olive oil
6 cups mixed salad greens
2 cups diced fresh strawberries
8 ounces crumbled blue cheese
½ cup diced red onion

Steps:

  • Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
  • In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
  • In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 11.4 g, Cholesterol 28.4 mg, Fat 25.1 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 8.6 g, Sodium 546.2 mg, Sugar 6.2 g

BLUE CHEESE & BERRY TOSSED SALAD



Blue Cheese & Berry Tossed Salad image

The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant's signature salad.-Rachael Zavala, Pleasant Hill, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 10

1 package (5 ounces) spring mix salad greens
1 cup (4 ounces) crumbled blue cheese
1 cup fresh blueberries
1 cup pecan halves, toasted
VINAIGRETTE:
1/2 cup olive oil
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons raspberry vinegar
1/8 teaspoon pepper
Dash salt

Steps:

  • In a salad bowl, combine the salad greens, cheese, blueberries and pecans., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 177 calories, Fat 17g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SPRING GREEN SALAD WITH CREAMY LEMON VINAIGRETTE



Spring Green Salad with Creamy Lemon Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pints sunflower shoots (or 1/2 pound mixed baby greens)
1 handful fresh mint
1 tablespoon grainy mustard
1 tablespoon hot water
1 lemon, juiced
1/3 cup extra-virgin olive oil
1 heaping tablespoon creme fraiche
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

  • Wash and dry the shoots and mint, place in a large bowl.
  • In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.

SPRING GREEN SALAD WITH PARSLEY & BLUE CHEESE



Spring green salad with parsley & blue cheese image

Serve this vibrant salad with blue cheese as a light supper or side dish. Kale or chard will also work in place of the spring greens

Provided by Samuel Goldsmith

Categories     Buffet, Lunch, Side dish

Time 20m

Number Of Ingredients 9

300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
½ large bunch of parsley, chopped
250g ready-cooked quinoa
1 small red onion, finely sliced
100g blue cheese, crumbled (ensure vegetarian if needed)
1 lemon, zested and juiced
1 tsp Dijon mustard
1 tbsp rapeseed oil
35g walnuts, roughly chopped (optional)

Steps:

  • Put the kettle on to boil. Tip the spring greens into a large heatproof bowl and cover with boiling water from the kettle, then leave to stand for 2 mins to soften slightly. Drain well, then tip onto a plate lined with kitchen paper. Spread the greens out in a single layer so the paper can absorb as much of the excess water as possible. Leave to cool for 2 mins.
  • Meanwhile, toss the parsley, quinoa and red onions together. Mix in the spring greens, then scatter over the cheese and toss gently with your hands to combine.
  • Whisk the lemon zest and juice, the mustard and rapeseed oil together in a jug to make a dressing. Pour this over the spring green salad and toss gently to combine. Tip the salad onto a large serving platter or spoon into individual bowls and scatter over the walnuts, if using. Serve immediately.

Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

SIMPLE SPRING GREEN SALAD



Simple Spring Green Salad image

Provided by Melissa Roberts

Categories     Salad     Appetizer     Passover     Vegetarian     Quick & Easy     Spring     Healthy     Kosher     Vegan     Kosher for Passover     Potluck     Lettuce     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 3

7 to 8 ounces Boston lettuce (2 heads), torn into bite-size pieces
1/2 pound Bibb lettuce (2 heads), large leaves torn into bite-size pieces
2 tablespoons extra-virgin olive oil

Steps:

  • Combine lettuces in a large bowl. Season with 1/2 teaspoon salt, then drizzle with oil and toss to coat. Serve immediately.
  • What to drink:
  • Yarden Galilee Cabernet Sauvignon

CARROT SALAD WITH PARSLEY AND SPRING ONIONS



Carrot Salad with Parsley and Spring Onions image

It is best to make this salad an hour ahead so the flavors come together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h30m

Number Of Ingredients 7

1 pound carrots, cut into 2-inch-long matchsticks (4 cups)
1 cup thinly sliced spring onions or scallions (white and pale-green parts only)
1 cup fresh flat-leaf parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/2 lemon

Steps:

  • Combine carrots, onions, and parsley in a large bowl; toss well.
  • Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
  • Before serving, squeeze lemon over the top.

MIXED GREENS WITH BLUE CHEESE DRESSING



Mixed Greens with Blue Cheese Dressing image

I like to make this dish with whatever greens are in season. In spring, I use tender young greens from my garden, including spinach and Bibb lettuce. This salad is our favorite to serve with a baked chicken casserole. It's also perfect for potlucks-just toss the dressing with vegetables right before serving.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

2 quarts mixed salad greens
1 small head cauliflower, broken into florets
4 slices red onion, separated into rings
1/4 cup pimiento-stuffed olives, sliced
BLUE CHEESE DRESSING:
2 ounces blue cheese, crumbled
1/3 cup canola oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons minced fresh parsley
3 tablespoon chopped green onions

Steps:

  • In a large salad bowl, combine first four ingredients. Chill until serving. Combine dressing ingredients; toss with salad mixture just until coated.

Nutrition Facts :

SPRING GREEN SALAD



Spring Green Salad image

Enjoy this salad -- with or without our Soy-Glazed Flank Steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 12

1/2 pound sugar snap peas, trimmed, strings removed
5 ounces (6 cups) mixed salad greens
5 scallions, thinly sliced diagonally
2 small zucchini, thinly sliced into ribbons with a vegetable peeler
1/3 cup fresh basil, large leaves torn
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon honey
Coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.
  • Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.

MIXED GREEN SALAD WITH BLUE CHEESE DRESSING



Mixed Green Salad With Blue Cheese Dressing image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons red-wine vinegar
1/4 teaspoon finely minced garlic
1 tablespoon Dijon-style mustard
1/2 cup crumbled blue cheese like Roquefort, Saga or Danish blue
6 tablespoons vegetable oil
Salt and freshly ground pepper to taste
10 cups loosely packed bite-size pieces watercress, red-leaf lettuce and Belgian endive

Steps:

  • Combine the vinegar, garlic, mustard and cheese in a mixing bowl. Blend well. Add the oil, salt and pepper in a small mixing bowl and blend well with a wire whisk.
  • Place the salad greens in a bowl. Pour the dressing over the greens and toss well.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 26 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 640 milligrams, Sugar 0 grams, TransFat 0 grams

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