CRUNCHY GREEN BEAN SALAD
I made this as a spur-of-the-moment side dish for one of our holiday dinners. Surprisingly, everyone loved the flavor and the crispness of the green beans.
Provided by Jennifer Bass
Categories Other Salads
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a medium-sized skillet, heat 2 tablespoons of extra-virgin olive oil. Add beans and stir for about 5 minutes. Add tomatoes and mushrooms. Season lightly with garlic salt. Once beans are cooked, but still crisp, stir in the vinaigrette to coat the vegetables. Remove from skillet and place in serving dish. Garnish with Parmesan cheese.
SMASHED GREEN BEAN SALAD WITH CRISPY SHALLOTS
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping of store-bought crispy fried shallots nods to classic green bean casserole but skips the heavy creaminess.
Provided by Anna Stockwell
Categories Green Bean Salad Lime Juice Orange Juice Vinegar Onion Peanut Shallot Thanksgiving Side Entertaining Wheat/Gluten-Free Dairy Free
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.
- Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.
- Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.
CHOPPED NICOISE SALAD
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 (2-cup) servings
Number Of Ingredients 11
Steps:
- Boil water in a large pot with a fitted steamer basket. Put the potatoes in the steamer, cover and steam for 15 minutes. Add the green beans and steam for 6 minutes more. Put the cooked potatoes and beans in a dish and set in the refrigerator to cool, or plunge into a bowl of ice water to cool quickly.
- Put tuna, olives, onion, tomato and lettuce in a large bowl. Dice the potatoes and green beans, add them to the bowl and toss.
- In a small bowl whisk together the oil, lemon juice, mustard, salt and pepper. Pour the dressing over the salad, toss well and serve.
Nutrition Facts : Calories 267 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Carbohydrate 21 grams, Fiber 6 grams, Protein 25 grams
SCOOPABLE GREEN CHOPPED SALAD
Is it a salad or is it a dip? Inspired by Melissa Ben-Ishay's (@bakedbymelissa) TikTok viral chopped salad, this vibrant crunchy-creamy dish is a salad, but it's meant to be scooped up with chips--not a fork. Don't be surprised that there's tons of dressing: that's intentional (and what makes it so perfectly scoopable).
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salad base: Add the asparagus, sugar snap peas, mint, cucumbers, avocado and jalapeno to a large bowl.
- For the dressing: Process the parsley, spinach, yogurt, chives, olive oil, lemon juice, garlic and 1 1/2 teaspoons salt in a blender or food processor until smooth and bright green.
- For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve tortilla chips alongside it for scooping.
CRUNCHY CHOPPED SALAD
Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Serves 4-6 (with leftover dressing)
Number Of Ingredients 20
Steps:
- Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
- Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
- Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
- Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
- Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
- Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
- Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
HERBY THREE-BEAN SALAD
Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
- Fill the same saucepan you used for the coriander with salted water and bring to a boil.
- While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
- To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
- Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.
CHOPPED GREEN SALAD WITH HERBY CHILLI DRESSING
This fresh, crunchy side dish makes a great addition to any buffet, with avocados, cucumber, green peppers and a zingy dressing
Provided by Katy Greenwood
Categories Side dish, Vegetable
Time 15m
Number Of Ingredients 13
Steps:
- Using a stick blender or the small bowl of a food processor, whizz together all the dressing ingredients. Season to taste.
- To serve, put all the salad ingredients in a large bowl, drizzle with the dressing and toss together.
Nutrition Facts : Calories 152 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein
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