Spring Salad With Chorizo Dressing Recipes

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SPRING SALAD WITH CHORIZO DRESSING



Spring Salad with Chorizo Dressing image

Accessories are key! This tasty spring salad is proof. The salad itself is wonderful-and the whole is made more wonderful with zesty chorizo dressing.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 10 servings

Number Of Ingredients 10

3/4 cup KRAFT Zesty Italian Dressing
6 oz. Mexican chorizo, casing removed, cooked and drained
2 Tbsp. chopped fresh cilantro
1 small onion, sliced
4 corn tortillas (6 inch)
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 cups torn mixed salad greens
1 cup halved cherry tomatoes
1 small jicama, cut into thin matchlike sticks
1 small cucumber, sliced

Steps:

  • Combine first 3 ingredients; set aside. Cook onions in small skillet sprayed with cooking spray 5 min., stirring frequently. Cool.
  • Meanwhile, warm 1 tortilla in large skillet. Top with 1/4 cup cheese; cook 3 min. or until cheese is melted and tortilla is crisp. Remove from skillet; repeat with remaining tortillas and cheese. Cool slightly.
  • Combine salad greens, tomatoes, jicama, cucumbers and onions in large bowl. Add dressing mixture; toss to coat.
  • Cut each tortilla into 5 wedges; arrange around salad.

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

TOMATO SALAD WITH SIZZLED CHORIZO VINAIGRETTE



Tomato salad with sizzled chorizo vinaigrette image

Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch

Time 15m

Number Of Ingredients 11

2 tbsp olive oil
1 red onion , quartered and sliced
85g chorizo , skinned and finely chopped
250g mixed tomatoes - sliced, halved or quartered, depending on size (red, gold, green and yellow look good together)
400g can cannellini beans , drained
1 avocado , stoned, peeled and sliced
good handful baby spinach
2 tbsp sherry vinegar
1 garlic clove , chopped
1 tbsp chopped oregano
crusty bread , to serve

Steps:

  • Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.
  • Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl - but keep an eye on the chorizo to ensure that it doesn't burn.
  • Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.

Nutrition Facts : Calories 529 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium

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

SPRING SALAD WITH FRESH MOZZARELLA



Spring Salad with Fresh Mozzarella image

This salad is very simple, so the quality of each ingredient is key. Use the best olive oil and sea salt you can find, and look for buffalo mozzarella that has a wonderful tangy taste.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

2 1/2 cups mache (2 to 3 packages) or tender baby lettuce leaves
1 ball (10 ounces) fresh buffalo mozzarella, halved lengthwise, sliced 1/2-inch thick crosswise
2 scallions, white and pale-green parts only, trimmed and thinly sliced
4 radishes, trimmed and sliced into rounds
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Place mache on a platter, and arrange mozzarella and radishes on top. Sprinkle with scallions. Just before serving, season with salt and pepper, and drizzle with the oil.

WARM AVOCADO SALAD WITH SPICY CHORIZO



Warm avocado salad with spicy chorizo image

An easy-to-make advocado salad for a main meal that's ready in 20 minutes

Provided by Lesley Waters

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 25m

Number Of Ingredients 8

4 tbsp olive oil
1 small ciabatta , torn into small bite-pieces
2 x 80g packs sliced chorizo
250g pack baby plum or cherry tomatoes , halved
2 tbsp balsamic vinegar
pinch sugar
1 large, ripe avocado , halved, stoned and sliced
150g bag baby leaf and herb salad

Steps:

  • Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
  • Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well.
  • MIX TOGETHER Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.

Nutrition Facts : Calories 430 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.42 milligram of sodium

SPRING SALAD WITH BAGNA CAUDA DRESSING



Spring Salad With Bagna Cauda Dressing image

Bagna cauda is a traditional Italian sauce that prominently features anchovy and garlic, often used as a dip for raw vegetables. Here it dresses a fresh spring salad. Use the quantities given and suggested vegetables as a guide, choosing whatever crisp offerings are available. Serve with a crusty baguette or hearth-baked loaf.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

8 anchovy fillets
4 garlic cloves
1/2 cup extra-virgin olive oil
1/2 cup crème fraîche
Zest of 1 lemon
3 tablespoons lemon juice, more to taste
2 cups baby arugula
2 cups baby spinach
2 Belgian endives, leaves separated
4 radishes, very thinly sliced
1 small fennel bulb, very thinly sliced
1 medium yellow beet, very thinly sliced
2 pale inner celery stalks, with leaves, very thinly sliced
12 small asparagus spears, blanched 1 minute and cooled, or raw if preferred
4 large eggs, boiled 8 minutes and cooled, halved or quartered
Salt and pepper

Steps:

  • Make the dressing: Chop the anchovies and garlic to a rough paste, or pound together in a mortar. Place in a small saucepan, add olive oil and simmer over medium heat, without browning, for 2 minutes, until anchovies have dissolved. Transfer to a small bowl and whisk in crème fraîche, lemon zest and lemon juice. Set aside to cool.
  • Arrange all the vegetables artfully on a large platter and garnish with eggs. Sprinkle lightly with salt and pepper.
  • Drizzle 4 tablespoons of the dressing over the salad and serve. Pass the remaining dressing at the table.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 28 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 719 milligrams, Sugar 6 grams, TransFat 0 grams

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