Table Salad Recipes

BEST SALAD RECIPES: EASY GREEK SALAD

Best Salad Recipes: Easy Greek Salad image

One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!

Provided by Jeanine Donofrio

Categories Salad

Time 15m

Number Of Ingredients 14

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove (minced)
½ teaspoon dried oregano (more for sprinkling)
¼ teaspoon Dijon mustard
1 English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
1 green bell pepper (chopped into 1-inch pieces)
2 cups halved cherry tomatoes
5 ounces feta cheese (cut into ½ inch cubes)
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves
¼ teaspoon sea salt
Freshly ground black pepper

Steps:

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

UNIQUE SALAD RECIPES: MEXICAN WATERMELON SALAD

Unique Salad Recipes: Mexican Watermelon Salad image

Try one of our favorite unique salad recipes - this delicious and refreshing watermelon salad with tajin, cotija cheese, and jalapeno is so easy to make!

Provided by This Healthy Table

Categories Roundup

Time 14m

Number Of Ingredients 8

Ingredients

1/2 small seedless watermelon
1 tablespoon olive oil
2 teaspoons freshly squeezed lime juice
1 tablespoon tajin seasoning
2 ounces Cotija cheese, finely crumbled
2 teaspoons finely chopped cilantro
1/2 lime, sliced for serving
optional - 1/4 of a jalapeno, finely sliced

Steps:

Place the watermelon cut side down on a cutting board. Run a knife from the top to the bottom in strips to cut the rind off.
Cut the watermelon into 1-inch thick plates then slice into triangles.
Arrange the sliced on a large plate or tray.
Drizzle with olive oil and lime juice.
Sprinkle with tajin seasoning and Cotija cheese. Add the cilantro and optional jalapenos.
Serve with lime wedges.

Nutrition Facts : Calories 101 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 758 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

TABLESIDE CAESAR SALAD

Tableside Caesar Salad image

Provided by Geoffrey Zakarian

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 small loaf ciabatta bread, torn into 3/4-inch cubes
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
1 large egg yolk
2 fillets salted anchovy, rinsed
1 head roasted garlic, cloves picked out
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup grated Parmesan
1 1/2 cups extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
4 heads baby romaine lettuce, trimmed and leaves removed
Shaved Parmesan, for garnish

Steps:

For the croutons: Preheat a convection oven to 400 degrees F or a regular oven to 425 degrees F and line a sheet pan with parchment paper.
Toss the bread in the oil, salt and pepper in a bowl. Spread on the lined sheet pan
and toast, turning the pan halfway through, until evenly golden brown, 8 to 10 minutes. Remove the croutons to a bowl and toss with the Parmesan. Allow to cool, then place in an airtight container.
For the dressing: Combine the egg yolk, anchovies, roasted garlic and salt in a large mixing bowl. Using the back of a spoon, mash the ingredients together to form a uniform paste. Add the mustard and Worcestershire and continue to blend until fully combined. Season with salt and pepper. Add the Parmesan and whisk together. Slowly add the olive oil while whisking to emulsify. Add the vinegar and lemon juice and whisk until combined. Adjust the consistency with up to 1/2 cup water if needed. Season to taste.
For the salad: Add the lettuce to the bowl with the dressing and toss lightly until coated. Arrange the lettuce on chilled salad plates. Garnish with the croutons and shaved Parmesan.

TABLE SALAD

Table Salad image

Rau Song Editor's note: The recipe and introductory text below are excerpted from Mai Pham's book Pleasures of the Vietnamese Table. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. This recipe originally accompanied Crispy Spring Rolls. In Vietnam, a table salad is used in two main ways - as an accompaniment to meals in which little pieces of meat and seafood are wrapped in the lettuce and eaten out of hand and as an all-purpose salad. When eaten as a salad, diners tear off a piece of lettuce with some herbs and add to their bowls of rice or noodles, or fold the leaves and herbs into little packets to dip into a sauce. A nice table salad can include any combination of rau ram, Asian basil, red and green perilla and slices of starfruit or green bananas.

Provided by Mai Pham

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

1 red- or green-leaf lettuce, leaves separated, washed and drained
1/2 cucumber, thinly sliced
2 cups bean sprouts
5 or 6 sprigs each of mint, Asian basil, rau ram and red and green perilla or any herb combination

Steps:

Arrange the greens in an attractive manner on one side of a large platter. Place the cucumber, bean sprouts and herbs on the other side. Place the platter in the center of the table and serve.
NOTE: If a table salad accompanies a grilled meat dish, you can also serve presoaked rice papers on the side. Just layer some lettuce in between the rice sheets so they don't stick. Or let the guests wet the rice sheets themselves by soaking them in a bowl of warm water at the table.

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