Springsummer Green Salad Recipes
CHOPPED GREEN SALAD RECIPE
This chopped green salad will amaze everyone around the table! Homemade Italian dressing, crunchy veggies and Parmesan cheese combine into one extraordinary side salad.
Provided by Sonja Overhiser
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Make the Homemade Italian Dressing.
- Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
- Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg
SPRING GREEN SALAD
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
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
THE GREENEST GREEN SALAD
The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics - the 4-and-under crowd - will delight in its flavor and crunch and politely ask for seconds.
Provided by Samin Nosrat
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
- In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.
SPRING GREEN SALAD
Steps:
- Cook onions in vegetable stock and reserve liquid. Separate whites from yolks and chop each finely. Mix together chopped egg, and fava beans. Whisk together olive oil, butter, onion liquid, allspice and salt and pepper. Dress ramps and asparagus with the above mixture. Add sweet potato puree to dish.
LATE-SUMMER GREEN SALAD
Crunchy, green, healthy, veggie salad - just one part of a fab summer lunch by Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 17
Steps:
- For the dressing, lightly cook the shallot and garlic in 4 tbsp of the olive oil, without allowing them to colour. Add the red peppers, bay leaf and thyme and gently simmer for a further 5 mins until the peppers have softened. remove from the heat, stir in the sugar with the remaining 5 tbsp oil and transfer to a bowl. Season with salt and pepper. Leave to infuse until needed.
- Finely shred and chill the spring onions. Slice the runner beans into long, thin strips. cook the beans briefly in boiling salted water until just softened. drain and cool. Fry the bread in 4 tbsp of oil until lightly golden and crispy, add a knob of butter and toss. drain on kitchen paper and season well. Can be done up to 2 hrs ahead. Peel courgettes into long strips.
- Just before assembling (if serving warm), heat a frying pan with the remaining tbsp olive oil and knob of butter. Briefly stir-fry the green peppers until beginning to soften. Add the beans, toss to warm through, tip out into a bowl and season. If serving cold, this can be done up to 1 hr ahead.
- Now finish it in style. Arrange some of the veg over a large platter. Scatter the courgettes, spring onions, basil leaves, baby spinach and bread croûtons in a casual arrangement over and among the vegetables, along with the remaining veg. Spoon enough of the dressing across the top to moisten, then finish with parmesan shavings. Serve any extra dressing separately.
Nutrition Facts : Calories 350 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium
SPRING/SUMMER GREEN SALAD
Good for American cuisine in hot weather, this salad is full of flavors both common and unexpected. For dressing, try Recipe #84159, Recipe #347763, or Recipe #347457.
Provided by CraftScout
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix up the veggies and add dressing.
Nutrition Facts : Calories 193.5, Fat 10.7, SaturatedFat 1.7, Cholesterol 6.6, Sodium 246.8, Carbohydrate 25.6, Fiber 2.6, Sugar 17.6, Protein 2.3
SPRING GREEN SALAD
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
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.
SIMPLE SPRING GREEN SALAD
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
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
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