Big Green Salad Food

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CHOPPED GREEN SALAD RECIPE



Chopped Green Salad Recipe image

This chopped green salad will amaze everyone around the table! Homemade Italian dressing, crunchy veggies and Parmesan cheese combine into one extraordinary side salad.

Provided by Sonja Overhiser

Categories     Salad

Time 15m

Yield 8

Number Of Ingredients 10

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

  • Make the Homemade Italian Dressing.
  • Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
  • Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

BIG SALAD WITH GRAINS



Big Salad With Grains image

There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.

Provided by Julia Moskin

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, main course

Time 10m

Yield 1 serving

Number Of Ingredients 10

2 cups sturdy salad greens, such as romaine, iceberg, escarole or kale
1/2 cup cooked grains, like quinoa, farro, bulgur wheat or barley
1 cup roasted vegetables, like potatoes, sweet potatoes or winter squash
1/4 cup thinly sliced raw vegetables, like bell peppers, celery, carrots, fennel, mushrooms, onions, radishes, snap or snow peas, summer squash or tomatoes
1/4 cup salad dressing, like yogurt, tahini or a vinaigrette, plus more to taste
1/2 avocado, thinly sliced
1 hard-boiled egg, peeled and halved
2 teaspoons snipped chives, plus more to taste
2 teaspoons sliced or chopped nuts, like almonds, walnuts, pecans or hazelnuts, plus more to taste
Whole-grain bread, for serving

Steps:

  • Place greens in bottom of serving bowl. Add grains in an even layer over greens. Repeat with the roasted vegetables, then the raw vegetables.
  • Top with dressing, and toss gently. Fan out avocado on top on one side of bowl.
  • Place hard-boiled egg pieces on the side opposite the avocado. Top with chives and nuts. Serve with whole-grain bread.

Nutrition Facts : @context http, Calories 998, UnsaturatedFat 45 grams, Carbohydrate 100 grams, Fat 59 grams, Fiber 19 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 80 milligrams, Sugar 7 grams, TransFat 0 grams

BIG ITALIAN SALAD



Big Italian Salad image

This Italian salad pairs nicely with Italian comfort food. You'll love the homemade dressing!

Provided by Jennifer Segal

Categories     Salads

Yield 6

Number Of Ingredients 16

1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh basil leaves
¼ teaspoon dried oregano
2 cloves garlic, peeled
¼ cup red wine vinegar, best quality such as Pompeian Gourmet
¾ cup extra virgin olive oil, best quality such as Lucini or Colavita
Heaping ¾ teaspoon salt
¼ teaspoon ground black pepper
1½ teaspoons honey
1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces
1 large red bell pepper, chopped
1 cup seeded and chopped hothouse cucumbers
1 to 2 carrots, peeled into ribbons
Handful grape tomatoes, halved
Handful pitted olives
Ricotta Salata (see note) or Feta, crumbled to taste

Steps:

  • Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
  • Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
  • Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
  • Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used.

Nutrition Facts : Calories 338, Fat 31 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 6 g, Sugar 6 g, Fiber 5 g, Sodium 393 mg, Cholesterol 11 mg

BEST SALAD RECIPES: EASY GREEK SALAD



Best Salad Recipes: Easy Greek Salad image

One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!

Provided by Jeanine Donofrio

Categories     Salad

Time 15m

Number Of Ingredients 14

¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove (minced)
½ teaspoon dried oregano (more for sprinkling)
¼ teaspoon Dijon mustard
1 English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
1 green bell pepper (chopped into 1-inch pieces)
2 cups halved cherry tomatoes
5 ounces feta cheese (cut into ½ inch cubes)
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves
¼ teaspoon sea salt
Freshly ground black pepper

Steps:

  • In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

BIG GREEN LENTIL SALAD



Big Green Lentil Salad image

Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.

Provided by Heidi Swanson

Categories     Bon Appétit     Dinner     Salad     Lentil     Quick & Easy     Quick and Healthy     Healthy     Avocado     Arugula     Basil     Yogurt

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups green lentils, rinsed
3/4 tsp. kosher salt, divided, plus more
1 1/3 cups plain Greek yogurt
2 garlic cloves, finely chopped
1/2 tsp. ground turmeric
Freshly ground black pepper
1 cup unsalted, roasted sunflower seeds
1 Tbsp. plus 1 1/2 tsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 ripe avocado, cut into cubes
1 cup baby arugula
1 cup basil leaves, torn if large

Steps:

  • Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20-30 minutes. Drain, rinse under cold running water, and drain well again.
  • Mix yogurt, garlic, turmeric, 1/4 tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
  • Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining 1/2 tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil.
  • Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.

MIXED GREEN SALAD



Mixed Green Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

Steps:

  • Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

BIG LEAFY GREEN SALAD WITH GOAT CHEESE TARTS



Big Leafy Green Salad with Goat Cheese Tarts image

Provided by Nancy Fuller

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 23

2 1/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
1/3 cup ice water, plus more if needed
1/2 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
Pinch sugar
1 small shallot, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 cups leafy greens
4 cups cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 small yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup sour cream
1 tablespoon Dijon mustard
4 ounces crumbled goat cheese
1 egg

Steps:

  • For the dough: In a food processor, pulse to combine the flour and salt. Add the butter and pulse 3 to 4 times, then drizzle in the ice water and pulse until the dough holds together easily when squeezed with your fingers. Add more ice water, 1 teaspoon at a time, if needed. Divide the dough in half, pat each portion into a round disk, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes.
  • For the salad: In a small jar with a tight-fitting lid, combine the oil, vinegar, mustard, parsley, tarragon, sugar, shallots and some salt and pepper. Shake to mix the dressing and chill until ready to use. Place the greens in a large bowl, drizzle about 1/4 cup dressing over and toss to combine.
  • For the tart: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Toss the tomatoes with the oil, onions and some salt and pepper, then set aside.
  • On a lightly floured surface, roll one disk of the dough into a 12-inch round, about 1/8-inch thick. Transfer to the prepared baking sheet, then fold and crimp the edges.
  • Spoon the sour cream and mustard evenly on the dough. Top with the tomato mixture and the goat cheese. Make an egg wash by beating the egg with 1 teaspoon water. Brush the egg wash around the tart edges.
  • Transfer the tart to the oven and bake until the crust is golden and the tomatoes soften, about 45 minutes. Cut into squares to serve with the salad.

BIG GREEN SALAD



Big Green Salad image

Provided by Ian Knauer

Categories     Salad     Mustard     Side     No-Cook     Vegetarian     Quick & Easy     Salad Dressing     Lemon     Celery     Cucumber     Honey     Lettuce     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 medium heads romaine
1/2 seedless cucumber
2 celery ribs, thinly sliced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon mild honey
1 teaspoon Dijon mustard

Steps:

  • Tear romaine into bite-size pieces and put in a salad bowl. Halve cucumber lengthwise, then thinly slice diagonally and add to romaine along with celery.
  • Whisk together remaining ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until emulsified. Add to salad and toss to coat.

OVEN BAKED JAMBALAYA



Oven Baked Jambalaya image

This is really easy and very tasty. My family likes recipes that have a big flavor blast - and this one delivers. I use Emeril's Bayou Blast seasoning to spice it up (we like it pretty spicy). It is great with a big green salad and a loaf of french bread for a complete meal. If you like to cook ahead you can do what I do - triple this recipe and bake in a big roasting pan -- then freeze in zip-loc bags for a super easy weekday supper. Just cut off bag, dump in glass bowl and microwave until hot.

Provided by Khandi Howard

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups uncle ben converted rice
1/2 cup margarine, cut up
1/2 cup fresh parsley, finely chopped
1 (10 1/2 ounce) can campbell French onion soup, undiluted
1 (10 1/2 ounce) can campbell beef broth, undiluted
8 ounces canned tomato sauce
1 bunch green onion, and tops chopped
2 bay leaves
1 medium green pepper, chopped
1 tablespoon dried thyme
1 teaspoon black pepper
1 lb smoked sausage, sliced
3 uncooked boneless skinless chicken breasts

Steps:

  • I use 2- 3 Tablespoons of Bayou Blast to spice this up (recipe#31001).
  • If you don't have any on hand you may use another cajun spice such as Tony Chachere's or use a teaspoon or so of red pepper and black pepper.
  • Just season according to your family's taste.
  • Cut chicken and sausage into bite-sized pieces.
  • Mix together all ingredients in roaster.
  • Cover.
  • Bake at 350 degrees in oven for 1 hour& 15 minutes to 1 hour& 30 minutes.
  • Stir once after 45 minutes.
  • You must use a converted rice LIKE Uncle Ben's (you can use other brands as long as they are CONVERTED RICE).
  • Do not substitute or you will get sticky, mushy results.

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From biggreen.org


SUPER SIMPLE BIG ASS SALAD - CLEAN FOOD DIRTY GIRL
Sandwich ingredients often go very well on big, satisfying salads. Step 5 Dressing. A couple weeks ago, I talked about how much more delicious and healthy homemade salad dressings are than store-bought salad dressings. Yummy homemade salad dressing is a must for scrumptious salad. Examples: Cashew Ranch, Caesar, Sunny Orange.
From cleanfooddirtygirl.com


THAI BEEF SALAD - BIG GREEN EGG
In a large mixing bowl combine cucumber, tomato, green onions, and mint. Drizzle with about 3 tablespoons of dressing and toss together. Taste and add more dressing if needed. Slice the tenderloin steak thin. To serve, layer platter with the fresh salad greens, add rice, sliced beef, and top with the cucumber and tomato salad.
From biggreenegg.com


AHI TUNA SALAD - BIG GREEN EGG
Mix the soy sauce, yuzu and sugar together for a salad dressing. Combine the arugula, spring onions, bell pepper, jalapeno and pineapple and mix with the dressing. Set aside. Lightly rub the tuna with oil and sprinkle with sesame seeds. Place the tuna on the grates for about 60 to 90 seconds (depending on thickness), then flip and grill the ...
From biggreenegg.com


BIG GREEN SALAD - RECIPE - COOKS.COM
Home > Recipes > Salads > Big Green Salad. Printer-friendly version. BIG GREEN SALAD : 1 (6 oz.) pkg. lime Jello 1 (19 oz.) can crushed pineapple 1 lg. can Carnation milk (not condensed sweetened) 3/4 c. Miracle Whip 2 tsp. lemon juice 2 tsp. sugar 2 c. or 1 1/2 lb. carton low fat cottage cheese 2 c. chopped celery 1 c. chopped pecans. Drain pineapple and add water to …
From cooks.com


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