Tangy Chicory Salad Recipes
TANGY CHICORY SALAD
Dress this chicory salad with sherry vinegar, honey and orange for a taste of sunshine in winter. It's ideal for a Christmas buffet served with ham
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Side dish, Vegetable
Time 10m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Whisk together the vinegar, honey, orange zest and juice and olive oil. Season to taste, then set aside.
- Thinly slice the bottom third of each chicory heart, then separate the leaves. Put in a bowl and mix with the salad dressing. To serve, scatter over the pumpkin seeds and parmesan shavings.
Nutrition Facts : Calories 166 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
CHICORY SALAD WITH WALNUTS AND PARMESAN
Steps:
- In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
- In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
- In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.
Nutrition Facts : Calories 146 calorie, Fat 15 grams, SaturatedFat 2.3 grams, Sodium 52 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 3 grams
TANGY CAESAR SALAD
You'll need just 15 minutes to whip up this zippy salad. Paula Stewart of Crawfordville, Georgia quickly jazzes up the side by adding a few extras to prepared dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place romaine in a large salad bowl. In a small bowl, whisk the salad dressing, lemon juice and pepper; drizzle over romaine and toss to coat. Top with croutons and cheese.
Nutrition Facts : Calories 86 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 207mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
BLUE CHEESE, WALNUT, AND CHICORY SALAD
If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.
Provided by Chef John
Categories Salad Green Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
- Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
- Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
- Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
- Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.
Nutrition Facts : Calories 644.2 calories, Carbohydrate 27.5 g, Cholesterol 21.3 mg, Fat 55.4 g, Fiber 18.3 g, Protein 17.7 g, SaturatedFat 11.1 g, Sodium 710.9 mg, Sugar 4.1 g
EASY TANGY CUCUMBER SALAD
An easy old-fashioned cucumber salad that's quick to prepare as a side dish to any meal.
Provided by cynjne
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place cucumbers in a large bowl. Whisk vinegar, sugar, oil, soy sauce, and salt together in a separate bowl; pour over cucumbers. Stir to coat. Refrigerate at least 1 hour to allow flavors to blend.
Nutrition Facts : Calories 47.9 calories, Carbohydrate 6.9 g, Fat 2.4 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 0.4 g, Sodium 367.4 mg, Sugar 4.8 g
TANGY AND TOSSED SALAD
Provided by Aaron McCargo Jr.
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together, the sherry vinegar, olive oil, cracked black pepper and salt. Set aside.
- In a large bowl add all the remaining ingredients. Drizzle the dressing over the salad, toss and serve.
TANGY CHICKEN SALAD
I came up with my own version of chicken salad after tasting a similar one at a restaurant. You can use broiled or sauteed chicken if you're in a hurry or find yourself with leftovers. -Michelle Tromblay, Fairfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Roll chicken in bread crumbs. Place on a baking sheet coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear, turning once. , On two plates, arrange salad greens, tomato, hard-boiled egg whites and cheese. Slice chicken; place on salads. Serve with dressing.
Nutrition Facts : Calories 366 calories, Fat 8g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 5g fiber), Protein 41g protein.
TANGY CHICKEN SALAD
Adapted from a recipe in the Penzeys Spices catalog. A good choice for anyone (like me) who isn't crazy about traditional mayonnaise-y chicken salad. It's especially good on toasted bread.
Provided by 2hot2handle
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken in mixing bowl and add other ingredients to taste. Chill before serving. Great on toasted whole wheat bread!
Nutrition Facts : Calories 315, Fat 19.7, SaturatedFat 6.1, Cholesterol 97.6, Sodium 692.1, Carbohydrate 2.4, Fiber 0.5, Sugar 1.6, Protein 30.4
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