Spring Salad With Lemon Sumac Dressing Recipes
SPRING SALAD WITH LEMON & SUMAC DRESSING
Make and share this Spring Salad With Lemon & Sumac Dressing recipe from Food.com.
Provided by Aanii Nichii
Categories Salad Dressings
Time 15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 17
Steps:
- In a large salad bowl, mix all Salad ingredients, except Dry Chow Mien Noodles and Parmesan Cheese.
- In a glass Mason Jar mix all salad dressing ingredients.
- Shake well.
- Poor dressing over salad, lightly coating.
- Sprinkle Parmesan Cheese over salad, lightly coating.
- Toss salad.
- Top with Chow Mien Noodles.
- Serve immediately.
Nutrition Facts : Calories 151.1, Fat 14.2, SaturatedFat 3.4, Cholesterol 10.1, Sodium 193.8, Carbohydrate 4, Fiber 0.9, Sugar 1.8, Protein 2.8
IRAQI SUMAC SALAD (SUMMAG SALAD)
One of my favorite lunch spots is a charming little Iraqi restaurant that makes the best food! The first time I tried this salad, I just knew I had to try and recreate it at home. The tangy lemon and sumac flavors make this salad super refreshing and perfect for summer. This makes 2 lunch-sized portions, or 4 side salads.
Provided by France C
Categories Green Salads
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
- Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
- Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 10.9 g, Fat 7.3 g, Fiber 2.7 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 601.4 mg, Sugar 4.9 g
SPRING SUNSHINE SALAD WITH CITRUS PARMESAN DRESSING
Make and share this Spring Sunshine Salad With Citrus Parmesan Dressing recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 4-6
Number Of Ingredients 14
Steps:
- Salad:.
- Wash and dry salad greens well and place them in a large bowl.
- Add orange pieces, nuts, and onions.
- Toss well with the Citrus Parmesan Dressing .
- Add the avocado and toss the salad gently, so as not to mush the avocado.
- Sprinkle with some Parmesan shavings(using a vegetable peeler).
- Citrus Parmesan Dressing:.
- In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
- Whisk in the red wine vinegar.
- Whisk in the olive oil and finish by seasoning with salt and pepper.
- Or you may use a jar and shake the dressing.
- A few more ideas from Heidi:.
- Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
- Use the vinaigrette as a marinade.
- Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).
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5/5 (3)Category SaladCuisine AmericanTotal Time 20 mins
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- To prepare the dressing, in a small but tall bowl (or large cup), whisk the garlic, lemon, dijon, sugar, white wine vinegar and mayonnaise together.
- Slowly add the oil while whisking until it is all mixed in. Season with salt and pepper to taste (I just use a couple of pinches).
- Blanch the asparagus in boiling water for 1-2 minutes, until bright green but still crisp. Remove from the pot with tongs and submerge in an ice bath (large bowl filled with ice and water). Remove once cooled and place them on a dry clean dish towel or paper towel to dry. Cut the asparagus into 2" pieces and set aside.
- In a large serving bowl or platter with sides, layer the salad ingredients, starting with the spring mix and randomly layering the other ingredients.
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- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
- Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.
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