Whitebeansaladwithroastedredpepperdressing Recipes

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WHITE BEAN SALAD



White Bean Salad image

Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well - as would fresh thyme or oregano.

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)
1 large rib celery, thinly sliced
1/2 roasted red pepper, peeled, seeded, and chopped
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Coarse grained salt
Freshly ground black pepper
1/2 cup basil leaves, hand torn

Steps:

  • Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
  • Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

Nutrition Facts : Calories 142 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 5.5 grams

WESTERN DRESSING



Western Dressing image

This dressing can also be used as a marinade for meats. From "Cooking a la Heart"- Delicious heart healthy recipes from the Mankato Heart Health Program. When I was little, the only time I had salad was at my grandma's house, and it could only be with Western dressing. Ok, that still holds true. But still, I figure a home made version of the dressing would be pretty cool! Oh, and have you ever tried just putting some ketchup on a bowl of salad? It's great- (Just don't put too much on- less than a tablespoon is perfect for a bowl).

Provided by BeccaB3c

Categories     Salad Dressings

Time 5m

Yield 1 1/2 cups, 24 serving(s)

Number Of Ingredients 7

1/2 cup reduced sodium ketchup
1/2 cup vegetable oil
1/3 cup sugar
2 tablespoons lemon juice
1/4 teaspoon pepper
1/4 cup cider vinegar
1 small onion, grated (optional)

Steps:

  • In a jar with a tightly-fitting lid, combine ketchup, oil, sugar, lemon juice and pepper.
  • Cover and shake vigorously.
  • Add vinegar, and onion, if desired.
  • Shake again.
  • Refrigerate.
  • Shake well before each use.

Nutrition Facts : Calories 56.6, Fat 4.6, SaturatedFat 0.6, Sodium 1.2, Carbohydrate 4.2, Sugar 4, Protein 0.1

WHITE GODDESS SALAD DRESSING



White Goddess Salad Dressing image

Make and share this White Goddess Salad Dressing recipe from Food.com.

Provided by Lezlie

Categories     Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 9

1/2 cup sour cream
1 tablespoon mayonnaise
2 tablespoons lemon juice
1 teaspoon horseradish
1 pinch sugar
1/2 teaspoon salt
1 teaspoon chopped fresh dill
1 teaspoon fresh ground pepper
Worcestershire sauce

Steps:

  • Blend together all ingredients, with a couple of dashes of worcestershire sauce.
  • Serve over a crisp mixture of lettuce and spinach.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER



White Bean Salad With Roasted Cauliflower image

This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 small head cauliflower, cut into ½-inch slices
Extra-virgin olive oil
Salt and black pepper
4 cups cooked white beans or 2 (15-ounce) cans, drained
1 cup thinly sliced celery heart (the tender inner stalks and leaves)
3 tablespoons chopped parsley
3 tablespoons slivered scallions
1 large shallot, diced small
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons red wine vinegar, plus more to taste
1/2 teaspoon ground fennel (optional)
1/4 cup extra-virgin olive oil, plus more to taste
Salt and black pepper

Steps:

  • Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
  • Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
  • Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

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