THE BEST TOSSED SALAD
Steps:
- Place all salad ingredients in a large bowl.
- Place dressing ingredients in a small bowl and whisk until well mixed.
- Toss salad with dressing to taste and serve immediately.
Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
WILTED ENDIVE SALAD
The blend of seasonings, greens and warm bacon dressing makes this salad a sure hit. My guess is that it'll be a favorite at your next gathering.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.
Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 562mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
YOUR BASIC TOSSED SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 11m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.
ENDIVE SALAD WITH BLUE CHEESE DRESSING
I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
- Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.
ENDIVE SALAD
Colorful endive leaves are drizzled with an easy, no-cook dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.
ENDIVE AND ASIAGO SALAD
Provided by Rori Trovato
Categories Salad Cheese Appetizer Side Winter Endive Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, arugula, green onions, and cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.
ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE
Steps:
- Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.
CLASSIC TOSSED SALAD
This is a delicious salad that goes great with any meal, especially Italian!
Provided by Toni Bankson
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
- In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g
TOSSED SALAD WITH SIMPLE VINAIGRETTE
This simple salad has a light, fresh, flavor. Friends who eat this salad for the first time in my home ask for the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the lettuce, cucumber, tomato, basil and onion. In a small bowl, whisk the vinegar, oil, salt and pepper. Pour over salad; toss to coat.
Nutrition Facts : Calories 48 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MY FAVORITE TOSSED SALAD
I came up with this combination as a teen and it has always been my favorite. You can use any salad dressing of your choice and top with boiled eggs, sunflower seeds, cheese, croutons, bacon bits or whatever you choose. My preference with this one...just serve it like it is. The juices from the tomatoes are all the dressing I require! It is very colorful, light and refreshing! I hope you enjoy it as much as I do.
Provided by Cindy Lynn
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Toss together in large bowl.
- Serve immediately.
Nutrition Facts : Calories 35.1, Fat 0.3, SaturatedFat 0.1, Sodium 13, Carbohydrate 7.9, Fiber 2.3, Sugar 4.5, Protein 1.8
BELGIAN ENDIVE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
- Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
- Place endive in salad bowl. Add dressing and chives. Toss and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 0 grams, TransFat 0 grams
ENDIVE SALAD WITH LEMON VINAIGRETTE
Steps:
- For dressing:
- Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.)
- Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes.
- For salad:
- Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.
ENDIVE SALAD WITH TOASTED NUTS
Make and share this Endive Salad With Toasted Nuts recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- To toast nuts, preheat oven to 375F (190C). Spread nuts out on a baking sheet and bake until lightly toasted, about 5 minutes.
- Nuts can be stored in the refrigerator. Wash and separate endive into leaves.
- Dry with a clean tea towel.
- If not serving right away, place in a plastic bag and refrigerate for up to 1 day.
- Whisk olive oil with vinegar, garlic, salt and pepper.
- Taste and add more vinegar if needed. Dressing can be left at room temperature for several hours or refrigerated in a sealed jar.
- Vinaigrette becomes cloudy when cold.
- When ready to serve, let vinaigrette come to room temperature.
- Arrange endive on individual plates.
- Shake vinaigrette and drizzle over salad. Scatter toasted nuts over top. Serve right away.
Nutrition Facts : Calories 228.7, Fat 13.6, SaturatedFat 1.9, Sodium 247.8, Carbohydrate 23.8, Fiber 21.6, Sugar 1.8, Protein 9.3
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