WINTER GREEN SALAD WITH APPLE CIDER HONEY VINAIGRETTE
A blend of sweet and savoury ingredients with a variety of textures, this winter green salad recipe features delicious fresh spinach, sweet pears, and kiwis. Ready in ten minutes!
Provided by Marie
Categories Salads
Time 10m
Number Of Ingredients 11
Steps:
- In a small bowl (or mason jar), whisk (or seal with lid and shake) together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference.
- In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Best served immediately.
Nutrition Facts : Calories 382 calories, Carbohydrate 23.7 grams carbohydrates, Fat 31.9 grams fat, Protein 5.9 grams protein, ServingSize 1
SALAD OF WINTER GREENS
Provided by Alex Guarnaschelli
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- My favorite thing about this recipe is putting the salad into the oven and lightly wilting it just before serving. A simple touch that makes the flavors more intense and the texture more inviting. Other simple touches that make the difference? Taking care that all the greens are thoroughly washed and dried. A mouthful with grit or excess moisture that dilutes the flavors of the dressing can make a great salad less than perfect.
- Preheat the oven to 300 degrees F.
- In a medium bowl, add the bourbon and the apple slices. Season with salt and black pepper and stir to combine. Set aside.
- Make the dressing: In a large bowl, or with a mortar and pestle, lightly crush the pecans until they are in small pieces and season with salt. Add the olive oil and whisk with the nuts to make a paste-like mixture. Stir in the cider vinegar and some black pepper. Set aside.
- When ready to serve, add the greens to a large bowl and stir in the dressing. Toss to coat the greens with the dressing. Transfer the salad to a platter (or individual plates). Put the platter in the oven with the door ajar until the greens wilt ever so slightly, about 1 to 2 minutes. Remove from the oven and top with the apple slices. Cook's Note: if there is any excess bourbon, leave it behind in the bowl as you top the salad with the apples. Serve immediately.
WINTER SALAD WITH A HOMEMADE APPLE VINAIGRETTE
Winter Salad with a Homemade Apple Vinaigrette is a great addition to your winter meal plans.
Categories Side Dishes
Number Of Ingredients 11
Steps:
- Mix the salad ingredients in a large serving bowl. Set aside.
- Add all the vinaigrette ingredients to a food processor or heavy-duty blender, and pulse on high until fully blended into a liquid.
- Serve vinaigrette with the winter salad.
- Store vinaigrette in the refrigerator in an air-tight jar.
WINTER GREEN SALAD
People tend to forget to eat salads and other raw foods in the cold weather. This salad is a good way to get your greens by combining somewhat heartier salad textures. I find that this salad is filling enough to be a main course, with a bit of bread or some rice cakes on the side. It will also work as an appetizer in a smaller serving.
Provided by jgmurphy
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 21
Steps:
- Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
- Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 43.8 g, Fat 27.8 g, Fiber 11.9 g, Protein 7.5 g, SaturatedFat 3.8 g, Sodium 394.1 mg, Sugar 22.8 g
GREEN SALAD WITH HERB VINAIGRETTE
My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.
Nutrition Facts : Calories 197 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE
This simple yet elegant salad recipe is courtesy of White House executive chef Cristeta Comerford. Also try:Turkey Lasagna with Spinach
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.
GREEN SALAD WITH CRANBERRY VINAIGRETTE
Green salad that is especially pretty to serve during the Christmas holidays.
Provided by Nancy W
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
- In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
- In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g
ESCAROLE SALAD WITH GREEN APPLE VINAIGRETTE AND CRISPY SHALLOTS
Raw celery and a bright vinaigrette give winter greens a fresh edge, while a garnish of pan-fried shallots makes croutons obsolete.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small skillet, heat oil and shallot over medium-high; cook, stirring frequently, until golden brown. With a slotted spoon, transfer shallot to paper towels to drain and season with salt and pepper. Let oil cool slightly.
- In a large bowl, whisk together vinegar, mustard, honey, and apple. Slowly add oil from skillet, whisking until combined. Season with salt and pepper, then add escarole and celery stalks and leaves. Toss to combine and top with shallots.
Nutrition Facts : Calories 121 g, Fat 10 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
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