SUMMER CHOPPED SALAD WITH RANCH DRESSING
Forget bottles and jars. Our homemade 1-2-3 ranch dressing turns this American classic into the real deal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ranch dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, vinegar, chives, parsley and scallions and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (Makes about 1 1/3 cups.)
- For the salad: Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.
- Bring a medium saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)
- When ready to serve, toss the salad with the greens and the sprouts if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.
SUMMER CHOPPED VEGGIE SALAD
A fresh summertime salad, all flavors condensed into one bite. No mayo required.
Provided by Marie
Number Of Ingredients 16
Steps:
- You need to blanch the beans for 2 minutes in boiling water, remove with slotted spoon and then place into an ice bath, then drain well, even wiping them down with paper towel until moisture is removed.
- Place corn in boiling water after beans for 5 minutes and also place into ice bath to cool down, when cool, cut corn into planks.
- Place everything into a large bowl, veggies, beans, herbs and toss to mix.
- In a small bowl whisk together, 2 ounces of olive oil, 2 ounces of vinegar, a dollop of dijon mustard, ½ minced garlic and salt and pepper to taste.
- This is just a general guideline, you can add more or less as needed to taste.
- Pour vinaigrette all over and toss!
CHOPPED SALAD
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.
MARINATED CHOPPED SALAD
This chopped salad is packed with fresh veggies and marinated in a red wine vinegar dressing.
Provided by Holly Nilsson
Categories Salad
Time 2h15m
Number Of Ingredients 15
Steps:
- Combine all dressing ingredients in small bowl or jar. Whisk (or shake) to combine.
- Chop all ingredients and place in a large bowl. Toss with dressing and refrigerate at least 2 hours before serving stirring occasionally.
Nutrition Facts : Calories 149 kcal, Carbohydrate 7 g, Protein 1 g, Fat 14 g, SaturatedFat 11 g, Sodium 28 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SUMMERY CHOPPED ORZO SALAD
I needed a recipe that would use a bunch of veggies harvested from my garden, so I came up with this refreshing orzo salad that is both colorful and crunchy. A very refreshing vegetarian salad for those hot summer days.
Provided by Columbus Foodie
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Chop all veggies very small, and toss with cooked orzo.
- Add cheese, and toss again.
- Mix all dressing ingredients and shake hard in a container to emulsify.
- Dress salad with as much dressing as you'd like. You won't necessarily use it all.
- Chill and serve cold.
Nutrition Facts : Calories 1109.5, Fat 81.2, SaturatedFat 22.8, Cholesterol 89.7, Sodium 748.3, Carbohydrate 62.6, Fiber 4.9, Sugar 11.9, Protein 35.8
A SUMMER CHOPPED SALAD!
This is a really easy recipe! Make this right before you serve it so it will retain it's crunch and not get soggy. You will love all the great flavors and textures. Adapted from Chef Tal Ronnen's The Conscious Cook.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Blanch the green beans in boiling water for 30-60 seconds, then chill in an ice water bath. In the same boiling water, blanch the radishes 20 seconds, then chill in an ice water bath sweetened with a touch of agave nectar.
- Place all of the ingredients except for the vinaigrette and lemon juice in a large bowl. Drizzle with the vinaigrette and toss to coat. Sprinkle the lemon juice on top just before serving . Enjoy!
- Vinaigrette:.
- Place the vinegar and agave nectar in a small bowl, then whisk constantly while slowly pouring in the oil in a thin stream.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 222.6, Fat 18.1, SaturatedFat 2.6, Sodium 15.9, Carbohydrate 16, Fiber 5.4, Sugar 2.8, Protein 3.1
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- Shuck the corn and remove the silks. Bring a pot of water to a rolling boil and boil the ears of corn for 1 minute. Transfer to a plate until cool to the touch. Once the corn has cooled, cut the kernels off the cob and place in a large mixing bowl.
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- Halve the cherry tomatoes and place them in a salad bowl. Cut the kernels off the cob with a sharp knife (I like to do this in a bowl so the kernels don’t go flying everywhere) and add to the tomatoes. Dice the zucchini and cucumber and add to the bowl. Remove the pit from the peach or nectarine, dice and add to the bowl, along with the green onions, cilantro and chile.
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