BIG COUNTRY SALAD
Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of "Bright Lights, Big City." There the country salad is somewhat smaller, and serves as a fine introduction to a plate of steak frites. But made larger, and piled high on a plate, it makes for a delicious dinner best accompanied by a glass of slightly chilled red wine. Need more protein? Put an egg on it!
Provided by Sam Sifton
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fry the bacon over medium heat until almost crisp. Remove with a slotted spoon and set aside. Reserve a splash of bacon fat.
- Return bacon pan to heat and add the bread crumbs, tossing until just golden. Remove from pan and reserve.
- Combine the lemon juice, vinegar, garlic and mustard in a small bowl. Slowly whisk in the olive oil and reserved bacon fat until dressing emulsifies. Add a tablespoon of blue cheese and whisk again. Season to taste.
- Roughly chop the lettuce and put in a salad bowl. Add bread crumbs and remaining cheese, then the dressing. Toss to mix. Serve immediately.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 557 milligrams, Sugar 3 grams, TransFat 0 grams
FRENCH COUNTRY SALAD
For this French-style composed salad, sliced ham and sauteed apple are presented with Gruyere, balsamic onions, rustic bread, and Boston lettuce dressed in tangy Dijon vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Make the dressing: Whisk champagne vinegar, mustard, and 1/2 teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.
- Stir onions, balsamic vinegar, and 1/2 teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.
- Melt butter in a medium skillet over medium-high heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.
- To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.
COUNTRY SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In salad bowl place greens, scallions and cucumber.
- Rinse cheese and crumble over salad.
- Add olives and capers.
- Whisk oil with vinegar and beat in cinnamon, mustard and pepper. Drizzle over salad and toss.
COUNTRY SALAD (LIDIA BASTIANICH)
In 'Lidia Cooks From the Heart of Italy'. From the Trentino-Alto Adige region. If you cannot get real Italian Asiago, Ms. Lidia recommends using fresh Grana Padano or good mild American cheddar.
Provided by ratherbeswimmin
Categories European
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
- Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
- Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
- As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
- Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
- Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
- Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
- Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.
Nutrition Facts : Calories 237.7, Fat 15.6, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 23, Fiber 5.1, Sugar 7.4, Protein 4.5
COUNTRY SALAD
This hearty salad makes a healthy and delicious lunch with a few slices of ham
Provided by Emma Lewis
Categories Lunch, Main course, Side dish
Time 18m
Number Of Ingredients 7
Steps:
- Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.
- Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing. Serve on its own or with slices of ham.
Nutrition Facts : Calories 175 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.56 milligram of sodium
SEASONAL COUNTRY SALAD WITH SPICED WALNUTS
Provided by Katy Sparks
Categories Salad Appetizer Bake Quick & Easy Walnut Spring Anise Lettuce Coriander Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Make the spiced walnuts:
- Preheat oven to 350°F. In a medium bowl, stir together the sugar, spices, and salt. Toast the walnuts lightly on a sheet pan in the oven, for about 4-5 minutes. While the nuts are toasting, heat the spiced sugar in a 10-inch skillet over medium heat. When the sugar just begins to melt around the edges, toss in the warm nuts, straight from the oven. Shake the pan vigorously over the burner until all the nuts are coated in sugar - it will cling in somewhat uneven patches, but that is the effect I like. Pour the nuts onto a plate or baking sheet to cool - don't be tempted to try one until they have really cooled down, since sugar at this temperature will give you a burned tongue to remember!
- Make your salad:
- Toss the salad greens with the spiced walnuts and the vinaigrette and top with a generous slice of ham and 1 ounce of cheese per person, according to the seasons (see Weighing Your Options).
- Weighing your options:
- Spring: Grilled Asparagus with Serrano Ham and Maytag Blue Cheese (to grill asparagus, blanch the asparagus to halfway tender, brush with a little olive oil, season with salt and pepper, and grill until lightly brown)
- Summer: Fresh Black Mission Figs with Smithfield Ham and Aged Goat Cheese
- Fall: Lightly Roasted Seckel Pears with Pecorino Romano and Prosciutto
- Winter: Blood Oranges and Fennel with Feta and Prosciutto
COUNTRY-STYLE SMASHED POTATO SALAD
Enjoy a devilishly good Country-Style Smashed Potato Salad. You can thank the hard-cooked eggs and MIRACLE WHIP for this smashed potato salad's great flavor. Our Country-Style Smashed Potato Salad is quick to make and will be quick to leave everyone's plate at any outing.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 35m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water in saucepan 10 to 15 min. or until very tender; drain well. Transfer to large bowl; cool 5 min. Meanwhile, chop 3 eggs; slice remaining egg.
- Add chopped eggs, onions, celery, radishes and relish to potatoes; mix lightly. Mix dressing and vinegar. Add to potato mixture; mix well.
- Sprinkle with paprika; top with egg slices.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
GREEK COUNTRY SALAD
"This salad is a summer favorite with everyone and virtually a meal in itself!" -Christine Chinchilla, Hinckley, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the tomatoes, cucumber, pepper and onion. In a small bowl, whisk the oil, vinegar and seasoning. Drizzle over salad and toss to coat. Chill until serving. Just before serving, sprinkle with cheese. Serve with bread.
Nutrition Facts : Calories 194 calories, Fat 14g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 644mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
VERMONT COUNTRY SALAD
This recipe comes from a book called "American Harvest". With maple syrup, bacon and cheddar cheese, what's not to like!!
Provided by MarieRynr
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the vinaigrette, combine the syrup, vinegar, mustard, and garlic in a small bowl.
- Add the oil in a steady stream, whisking constantly.
- Season with the salt and pepper and set aside.
- Place the bacon in one layer in a skillet and set over medium heat.
- Cook, turning once or twice, until crispy, 5 to 7 minutes.
- Transfer to paper towel and let cool slightly.
- Crumble.
- In a large mixing bowl, combine the greens, cheddar cheese, croutons and the bacon.
- Pour the vinaigrette over the top and toss to combine.
- Place a neat mound on each plate and serve immediately.
GREEK COUNTRY SALAD
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make dressing:
- Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
- Make salad:
- Add salad ingredients to dressing and toss to coat. Season with salt and pepper.
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