Crunchy Salad With Cocoa Vinaigrette Food

SIMPLE GREEN SALAD AND VINAIGRETTE DRESSING

Simple Green Salad and Vinaigrette dressing image

A simple, vibrant crunchy green salad with easy vinaigrette dressing. A great go-to side dish to serve with dinner.

Provided by Nicky Corbishley

Time 10m

Number Of Ingredients 12

Ingredients

2 heads of crunchy green lettuce ( - such as romaine or cos, sliced)
100 g (3 cups) baby salad leaves ( - such as baby spinach, pea shoots, lambs lettuce or baby chard)
½ cucumber (sliced)
5 spring onions (scallions) (sliced)
3 celery stalks (sliced)
5 radishes (thinly sliced)
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp white wine vinegar
½ clove garlic (minced)
1 tbsp honey
1 pinch of salt and pepper

Steps:

Place all of the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
Place all of the salad ingredients into a large serving bowl and toss together.
Serve the salad dressing with the salad.

Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

CRUNCHY VEGETABLE SALAD

Crunchy Vegetable Salad image

Crunchy Vegetable Salad is a tasty and colorful side dish Linda Russell of Exeter, Ontario frequently puts on her table. "Kids love it!" she relates.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 cups cauliflowerets
2 cups broccoli florets
2 carrots, thinly sliced
1 small zucchini, sliced
1 small red onion, sliced
1 to 1-1/2 cups Italian salad dressing

Steps:

In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 176 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE

Crunchy Romaine Salad with Sweet Sesame Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup mandarin syrup, from canned mandarin oranges in light syrup
1/4 cup rice wine vinegar
2 tablespoons canola oil
1 tablespoon toasted sesame oil
2 tablespoons white sesame seeds, toasted
1 teaspoon finely minced fresh ginger
1/2 teaspoon instant ramen seasoning
One .3-ounce package instant ramen noodles
1 cup sliced almonds
2 romaine hearts, halved lengthwise and cut into 1/2-inch pieces
2 cups broccoli florets, blanched
1 cup shredded carrots
One 10.5-ounce can mandarin oranges in light syrup, drained and cut into 1/2-inch pieces
5 scallions, sliced (about 1/2 cup)

Steps:

For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.

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