Winter Leaf Salad Recipes

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SIMPLE RED LEAF SALAD



Simple Red Leaf Salad image

My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.

Provided by barbara

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

Steps:

  • Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
  • Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
  • Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g

WINTER LEAF & PARSNIP SALAD WITH WALNUTS



Winter leaf & parsnip salad with walnuts image

John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham

Provided by John Torode

Categories     Buffet, Dinner, Lunch, Side dish

Time 40m

Yield Serves 10 with other dishes

Number Of Ingredients 6

4 parsnips , sliced into 1cm rounds
2 tbsp vegetable oil
100g walnut halves
3 large heads chicory or radicchio, leaves separated
200g mixed salad leaves , such as baby spinach and watercress
John Torode's vinaigrette (see below)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
  • Put all the leaves, parsnips and nuts into a large serving bowl.
  • Make the vinaigrette according to the recipe below and serve on the side - this way your guests can add their own dressing, and your salad won't go soggy if it's not eaten straight away.

Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

CLEMENTINE, FETA & WINTER LEAF SALAD



Clementine, feta & winter leaf salad image

This wonderfully light salad is packed with easy-to-find seasonal ingredients and makes a great Christmas starter

Provided by Good Food team

Categories     Dinner, Starter

Time 20m

Number Of Ingredients 11

6-8 seedless clementines
2 heads red chicory
100g watercress
1 fennel bulb , halved, cored and very finely sliced
1 red onion , halved and finely sliced
200g feta cheese , cut into cubes
small handful parsley , finely chopped
juice 1 clementine
juice 1 lemon
4 tbsp olive oil
1 tsp caster sugar

Steps:

  • Whisk the dressing ingredients in a jug, season with salt and set aside.
  • To make the salad, peel the clementines and slice whole. In a bowl, gently toss the chicory and watercress with the fennel and onion. Place slices of clementine on opposite sides of each plate, mound a pile of leaves in the middle, then scatter over the feta. Stir the parsley through the dressing and drizzle over the salad.

Nutrition Facts : Calories 149 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

WINTER LEAF SALAD



Winter leaf salad image

Salads work in both summer and winter. This rustic colder-weather mix contains fennel, apple, dill and a honey, mustard and poppy seed dressing

Provided by Good Food team

Categories     Side dish

Time 15m

Number Of Ingredients 10

175g mixed leaf (we used rocket, watercress and spinach)
1 large or 2 small fennel bulbs , thinly sliced
1 apple , halved and thinly sliced
2 tbsp chopped dill
finely grated zest ½ orange , plus 1 ½ tbsp juice
3 tbsp extra virgin olive oil
drizzle of clear honey
1 tsp Dijon mustard
1 tbsp white wine vinegar
2 tsp poppy seed

Steps:

  • Mix all the ingredients for the dressing together with some seasoning. Combine the salad leaves, fennel, apple and dill in a large bowl. Just before serving, pour over the dressing and toss together.

Nutrition Facts : Calories 58 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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