"BETTOR" BUTTER LETTUCE SALAD WITH LEMON SHALLOT VINAIGRETTE
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the lemon juice, Dijon and shallot together in a bowl with 1/4 teaspoon salt and pepper to taste. Let stand 5 minutes to soften the bite of the shallot. Add the olive oil while whisking to emulsify.
- Combine the lettuce, radishes, cucumbers and chives in a salad bowl. Toss with just enough vinaigrette to coat. Serve immediately.
WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS
Layered is the new chopped! We've taken winter's best vegetables and gone vertical for this colorful salad. We love the tender-chewy barley, but it can be swapped out for your favorite whole grain, like brown rice or quinoa. Don't skip the walnuts - the toasty-nutty little guys are our favorite part!
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop.
- Meanwhile, bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.)
- Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds.
- Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
- Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun. Sprinkle the walnuts and pomegranate seeds on top.
- If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.
SHERRY-SHALLOT VINAIGRETTE
Gussy up your greens with a sophisticated dressing built on sherry vinegar.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
WINTER LETTUCE SALAD
Make and share this Winter Lettuce Salad recipe from Food.com.
Provided by Tonkcats
Categories Healthy
Yield 1 batch
Number Of Ingredients 10
Steps:
- Wash, drain and tear lettuce into bite-size pieces.
- Drain beans and heat. Fry bacon until crisp.
- Pour off excess fat except for 2 tablespoons.
- Combine egg, onion, sugar, salt, vinegar and savory and add to bacon.
- Heat to boiling point. Pour over lettuce and toss.
- Add hot beans and serve immediately.
Nutrition Facts : Calories 826.6, Fat 21.1, SaturatedFat 5.8, Cholesterol 202.3, Sodium 2879.2, Carbohydrate 125.1, Fiber 22.2, Sugar 14, Protein 33.5
WINTER BEET SALAD
To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Cut slits in beets; place on a baking sheet. Bake until tender, about 1 hour. When cool enough to handle, peel beets and cut into wedges. Divide greens among salad plates; top with beets, oranges, fennel and hazelnuts. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salads.
Nutrition Facts : Calories 213 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges
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