Big Green Salad Food

CHOPPED GREEN SALAD RECIPE

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.

BIG SALAD WITH GRAINS

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.

BIG ITALIAN SALAD

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.

BEST SALAD RECIPES: EASY GREEK SALAD

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

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

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

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

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

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.