SWISS CHARD SALAD WITH LEMON, PARMESAN & BREAD CRUMBS
Slightly adapted from Food52. Note: If possible, get your hands on some good, tender Swiss chard for this recipe. We've been getting beautiful chard from our CSA as well as from the Niskayuna Co-op, which carries chard from Hope Valley Farm. Farmers' markets, obviously, are a great source. Bread crumbs: Once, when I made this, I was out of bread - the horror! - and I used two English muffins instead. Worked like a charm.
Provided by Alexandra Stafford
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Wash and dry the chard and remove the stems from the leaves. (Save stems for another use.) Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the leaves into a large salad bowl.
- Warm ¼ cup olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic, a pinch of salt and pepper flakes, and let them toast for another minute, then remove from the heat.
- Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt. Slowly whisk in ¼ cup of the olive oil.
- Add the Parmesan and about ⅔ of the lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if you like. Toss in the toasted bread crumbs and serve immediately.
WARM TUSCAN BEAN SALAD
Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.
Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
CHARRED GREEN BEAN SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
- Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
- Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper.
- Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.
WARM THREE-BEAN SALAD
This classic American picnic salad gets a modern makeover with frozen green beans, white cannellini beans, edamame beans and a grainy mustard vinaigrette. In addition to being delicious, beans are also an excellent source of fiber and protein.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.
TWO-BEAN SALAD
This simple salad uses frozen and canned beans and prepared salad dressing...so it is extra easy. Assemble this dish and then chill it to have the fabulous flavors blend as you fix the rest of your meal. It's a one-dish delicacy that goes well with many entrees.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl. Cover and chill until ready to serve.
Nutrition Facts :
TWO-BEAN SALAD
This is an excellent salad that's never out of place, whether at a summer barbecue or a winter potluck dinner.
Provided by Lennie
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl; stir to blend well.
- Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
- Taste before putting on table and add salt and pepper to taste, if you wish.
Nutrition Facts : Calories 214.6, Fat 7.8, SaturatedFat 1.1, Sodium 201.8, Carbohydrate 29.1, Fiber 7.4, Sugar 1.4, Protein 7.8
TWO-BEAN SALAD
This classic Summer salad features in-season green beans for a fiber, beta-carotene, and vitamin C boost.
Provided by Martha Stewart
Categories Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together vinegar and oil; season with salt and pepper. Set aside.
- Cook green beans in a pot of boiling salted water until crisp-tender, about 4 minutes. Drain in a colander; pat dry with paper towels.
- Add warm green beans, cannellini, and red onion to dressing in bowl; season with salt and pepper. Toss well. Serve, garnished with Parmesan, if desired.
WARM TWO-BEAN CHARD SALAD
Categories Vegetable
Number Of Ingredients 9
Steps:
- 1. Drain and rinse the beans. Combine beans, minced jalapeño, parsley, lemon zest and juice, and salt and pepper in a large soup pot. Add 3/4 cup water. Cover; cook over medium heat until hot (about 5 minutes). 2. Stack the chard leaves, slice into thin ribbons; stir into hot bean mixture. Cover and cook until the chard is soft and fully cooked (6-7 additional minutes). Transfer to a serving bowl. Sprinkle with cheese. Serve hot.
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17 WARM SALADS TO ROUND OUT YOUR FALL MEALS - ALLRECIPES
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Author Mary Claire LagrouePublished Aug 14, 2020Estimated Reading Time 3 mins
- Healthy Warm Farro Salad. Feta and lemon juice give our Healthy Warm Farro Salad just enough tang to cut through meaty stews and other heavy mains.
- Warm Brussels Sprout Salad with Hazelnuts and Cranberries. Between bacon, Pecorino-Romano cheese, dried cranberries, and maple syrup, this roasted Brussels sprout salad boasts a sweet-and-salty flavor.
- Roasted Yam and Kale Salad. Here's another clean eating warm salad. "A bright contrast in flavors makes this salad a favorite among friends and family.
- Warm Swiss Chard and Mushroom Salad. Upgrade sauteed Swiss chard with grape tomatoes, crimini mushrooms, and blue cheese. "Yummy! By far my favorite chard recipe," Catherine Downing says.
- Warm Green Bean and Potato Salad with Goat Cheese. If you're missing fresh summer green beans right about now, you'll appreciate that this filling salad calls for frozen beans.
- Warm Bok Choy, Beet and Feta Salad. "This lovely bright pink salad has a rich feta flavor with a fresh, clean finish. The bok choy provides a nice crunch while the beets keep the tones earthy," writes recipe creator snarkitty.
- Arugula Salad with Cannellini Beans. "This humble warm salad brought back such memories, all of them wonderful and pleasant of dinners at my Italian grandmother's table," says naples34102.
- Warm Brussels Sprout, Bacon and Spinach Salad. Steam Brussels sprouts before cooking them in a little bacon fat. Stir in vegetable oil, white wine vinegar, and a little sugar before tossing it all with spinach.
- Roasted Sweet Potato Quinoa Salad. Here's a healthy warm salad bowl featuring super foods. "Having recently adopted a vegetarian diet, this recipe has perfect ingredients and it is a keeper," says Closet Chef.
- Arugula Salad with Bacon and Butternut Squash. "This salad is fabulous! I loved all the flavors together," writes Happyschmoopies. " I used cranberry and orange goat cheese and it gave a great sweetness to the salad.
WARM CANNELLINI BEAN SALAD WITH CHARD RECIPE | WE ARE …
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Cuisine AmericanCategory Entree, SideServings 4Total Time 20 mins
- Roughly chop chard leaves and chop smaller stems into 1/4" dice. You should be able to get about 1/3 cup diced chard stems, but it's OK if it's less.
- Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and the stems of the chard. Cook for about 5 minutes, stirring occasionally until softened.
- Add one cup of the broth, cook and stir until almost absorbed. Now add the chard leaves, cannellini beans, and the rest of the broth. Cook for a couple minutes while stirring.
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