Baby Greens And Garlicky White Bean Salad Food

BABY GREENS AND GARLICKY WHITE BEAN SALAD

Steps:

• Chop the greens finely.
• Mix them, the rinsed and drained beans, and the onion in a bowl.
• In a smaller bowl or shaker combine the vinegar, the oil, and the garlic.
• Add the salt and pepper and mix it all well.
• Add the dressing to the greens and toss it together.
• Let it sit about 5 minutes so the tastes will meld.

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

WHITE BEAN SALAD WITH RED ONION AND PARSLEY

Steps:

• WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
• Thinly slice onion and separate into rings.
• In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
• Season with salt and pepper to taste.
• (Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
• Makes 4 to 6 servings.
• CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
• Cover and refrigerate for up to 1 weel.
• Makes about 1 cup.
• KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
• RECIPE CAN BE DOUBLED.

BEANS AND GREENS SALAD

Steps:

• Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve.

BABY GREENS WITH MUSTARD VINAIGRETTE

Steps:

• Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.

GARLIC GREEN BEAN SALAD

Steps:

• Cook green beans in a pot of boiling salted water until crisp tender, about 5 to 6 minutes. Remove to a bowl filled with ice water to stop the cooking. Drain and dry with paper towels then place in a serving bowl. Toss with remaining ingredients. Season, to taste, with salt and pepper. Let sit at room temperature, at least 30 minutes.

GREEK WHITE BEAN SALAD

Steps:

• Mix all ingredients, chill 1 hour.
• Enjoy.

WW SOUTHWESTERN CHICKEN-BEAN SALAD

Steps:

• Combine scallions, peppers, beans and corn in large bowl; toss until well mixed.
• Add lime juice and oil to bean mixture; toss to coat.
• Add chicken, taco seasoning and cilantro; toss.
• Top with sour cream and serve.

GREENS AND GARLICKY WHITE BEAN SALAD

Steps:

• Chop the greens finely. Mix them, the rinsed and drained beans, and the onion in a bowl. In a smaller bowl or shaker combine the vinegar, the oil, and the garlic. Add the salt and pepper and mix it all well. Add the dressing to the greens and toss it together. Let it sit about 5 minutes so the tastes will meld.

BABY GREENS WITH SOY SAUCE-GARLIC DRESSING

Steps:

• Dressing:
• Combine all ingredients for dressing in small bowl and whisk well.
• Salad:.
• Combine mixed baby geens, corn, shallot, chow mein noodles and carrot in large bowl.
• Pour dressing over salad and toss well.
• Season with freshly ground black pepper, to taste.

BABY BELLA AND GREEN BEAN SALAD

Steps:

• Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes. Drain beans; set aside to cool.
• Whisk together the garlic, vinegar, mustard, salt and pepper to taste in a small bowl; slowly whisk in the olive oil, adding in a steady stream, until smooth.
• Combine the reserved beans, green onions, mushrooms and parsley in a large bowl. Pour dressing over vegetables; toss lightly.
• Chill 30 minutes before serving.

MEDITERRANEAN WHITE BEAN SALAD WITH BALSAMIC CARAMELIZED ONIONS

Steps:

• Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.
• In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried tomatoes should be sufficient to keep mixture from sticking to the pot. Cook on low heat while carmelizing onions.
• In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
• Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
• Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
• Continue the deglazing process until onions are a deep, rich brown. Adjust heat if onions seem to be cooking too fast, starting to burn rather than brown.
• Add garlic to onions (if desired) and cook for an additional minute only (garlic will become bitter if overcooked).
• Drain balsamic marinade from mushrooms into the frying pan with garlic and onions. Also add the raw sugar. Cook over a medium heat for a few additional minutes, stirring frequently, to completely dissolve sugar. Add marinated mushrooms and continue cooking for 2-3 minutes until mushrooms are well heated.
• Add onion/mushrooms mixture to the pot of white beans, sun dried tomatoes, and artichoke hearts. Simmer for several minutes to allow flavors to combine.
• Serve hot or chilled.