Spring Vegetable Salad With Parmesan Tuiles And White Truffle Oil Vinaigrette Recipes

PARMESAN TUILES

Parmesan Tuiles image

Provided by Food Network

Time 10m

Yield 6 tuiles

Number Of Ingredients 1

Ingredients

6 tablespoons Parmesan cheese

Steps:

Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. When the cheese starts to bubble and turn golden brown remove melted cheese from pan. Place cheese disc on rolling pin and press down. Let cool 4 to 5 minutes.

SPRING VEGETABLE PASTA SALAD

Spring Vegetable Pasta Salad image

I realize the only vegetable here that makes it's appearance in Spring, would be chives. However, the bright colours of this salad always remind me of the season where everything starts new. This is a wonderfully light pasta salad. A perfect accompaniment for a backyard BBQ. It's also wonderful on it's own for lunch or supper on a hot night. Cooking time does not include the time for chilling.

Provided by Diana 2

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups noodles, I use No Yolks brand
1/2 cup corn niblets, frozen
1/2 cup sweet red pepper, diced
1 1/2 cups broccoli, flowerets
1 cup carrot, match stick style
1/4 cup chives, fresh chopped
1/2 cup salad dressing, I prefer Miracle Whip Calorie Wise
1/4 cup fat free sour cream
1 tablespoon lemon juice
1/4 teaspoon summer savory
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper

Steps:

Cook noodles in boiling salted water until al-dente. Drain and rinse in cool water.
Place drained noodles in a large bowl and add the next five ingredients. Mix well.
In a medium bowl, mix together the dressing ingredients. Adjust salt if needed.
Pour dressing onto the noodle/vegetable mix and toss to coat.
Chill for several hours before serving.

Nutrition Facts : Calories 101.4, Fat 2.4, SaturatedFat 0.7, Cholesterol 19.8, Sodium 235.3, Carbohydrate 17.3, Fiber 1.7, Sugar 4, Protein 3.8

SPRING SUNSHINE SALAD WITH CITRUS PARMESAN DRESSING

Spring Sunshine Salad With Citrus Parmesan Dressing image

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

Ingredients

6 -8 handfuls mixed salad greens, washed and dried well (or butter lettuce)
1 -2 medium orange, sectioned, pith removed, cut in half
1 avocado, thinly sliced
1/2 cup toasted nuts (sliced almonds, pine nuts, walnuts, etc)
1/2 cup sliced spring onion (scallions, or green onions)
parmesan cheese, shavings to garnish
1/3 cup freshly grated parmesan cheese
2 oranges, zest and juice of
2 tablespoons chopped shallots (or red onion, or scallions)
2 tablespoons red wine vinegar
1 cup extra virgin olive oil
1/4 teaspoon lemon juice
2 pinches salt
2 pinches pepper

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).

FRESH VEGETABLE SALAD

Fresh Vegetable Salad image

Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!

Provided by Gabby

Categories Salad Vegetable Salad Recipes

Time 28m

Yield 12

Number Of Ingredients 15

Ingredients

6 cups water
2 cups tri-color rotini pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon honey
2 tomatoes, chopped
½ sweet onion (such as Vidalia®), chopped
1 cucumber, peeled and diced
2 carrots, cut into bite-size pieces
½ cup diced celery
3 cloves garlic, chopped
2 green onions, chopped
2 tablespoons chopped fresh parsley, or to taste
1 ½ teaspoons chopped fresh cilantro
1 pinch fresh cracked black pepper, or to taste

Steps:

Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 15.1 g, Fat 5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 18.2 mg, Sugar 2.7 g

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