Starsalad Recipes

FOUR STAR SALAD

Four Star Salad image

This one gets a Thumbs Up!

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 lemon, juiced
3 tablespoons extra-virgin olive oil, eyeball it
2 hearts romaine, chopped
1/2 red onion, thinly sliced
1 red pear, thinly sliced
2 tablespoons fresh thyme, 5 to 6 sprigs, chopped
1/4 cup finely chopped mint leaves, a generous handful
Salt and pepper

Steps:

Place the lemon juice in the bottom of a bowl and whisk in extra-virgin olive oil. Add lettuce, onions, pear, thyme and mint to the bowl and toss. Season the salad with salt and pepper, toss again, taste to adjust seasonings and serve.

CORN SALAD WITH SIMPLE VINAIGRETTE

Corn Salad with Simple Vinaigrette image

This is a yummy salad made with fresh corn. Feel free to change up the add-ins to your liking. Also, if you don't want to mess with making the dressing (but it is really simple) you can just use Girard's Champagne Vinaigrette or Brianna's Classic French Vinaigrette - both readily available at most grocery stores.

Provided by TP1167

Categories Corn

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

6 -8 ears fresh corn
1/2 red onion, fine dice
1/2 red bell pepper, seeded and fine dice
1 -2 avocado, seeded peeled and chopped
1 jalapeno, seeded and fine dice leave some seeds in if you like heat
1 tablespoon morton's natures seasoning
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teasoon sugar
1 teaspoon Dijon mustard
1 lime, juice of
salt & pepper
4 ounces Cotija cheese, crumbled

Steps:

For the corn, brush it with olive oil or spray it with cooking spray and char it on the grill, or if you have a gas stove, you can do it right on the burner. Just put it on and rotate until the corn begins to brown and char a little. This adds another layer of flavor to the dish - but you can skip it if you like and the salad will still be delicious!
Once the corn is cool, cut it off the cob and place it in a bowl. Add the red onion, red bell peppers, avocados and jalapeno. Sprinkle on the Nature's Season and toss to mix well.
Next, if you are making the dressing, mix the olive oil, apple cider vinegar, sugar, mustard, and lime juice well. You can either whisk it in a bowl or whiz it up in your blender. Alternatively - if you don't want to make the dressing you can just use 1/3 cup of Girard's Champagne Vinaigrette or Brianna's Classic French Vinaigretee.
Pour the dressing over the salad in the bowl and mix well to coat. Let the salad sit in the fridge for 30-60 mins to chill and let the flavors blend. Right before serving crumble up the Cojita cheese and sprinkle it on top of the salad and serve!

Nutrition Facts : Calories 220.6, Fat 15.6, SaturatedFat 4.3, Cholesterol 14.9, Sodium 181, Carbohydrate 17.4, Fiber 3.9, Sugar 3.8, Protein 5.9

ALL-STAR HERB SALAD

All-Star Herb Salad image

Provided by Patricia Wells

Categories Salad Herb No-Cook Vegetarian Healthy Raw

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 teaspoon best-quality sherry wine vinegar
1 teaspoon best-quality red wine vinegar
Fine sea salt to taste
1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
2 ounces (60 g) fresh flat-leaf parsley leaves, carefully stemmed, rinsed, and dried
2 ounces (60 g) fresh chives, rinsed, dried, and minced
2 ounces (60 g) fresh dill leaves, carefully stemmed, rinsed, dried, and chopped
2 ounces (60 g) fresh tarragon leaves, carefully stemmed, rinsed, dried, and leaves separated
2 ounces (60 g) fresh mint, stemmed, rinsed, dried, and leaves separated

Steps:

In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
Variation:
The dressed salad can also be placed-open-face-sandwich fashion-on top of grilled bread that has brushed with olive oil.

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