Everyday Greens Salad Food

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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.

KALE, PEPPERS AND APPLE SALAD



Kale, Peppers and Apple Salad image

Provided by Lorna Kring

Time 10m

Yield 6 people

Number Of Ingredients 15

1 bunch kale (leaves massaged, then finely chopped and large stems discarded *)
1 sweet flavored apple (like Gala or Pink Lady, cored and diced)
1 red pepper (seeded and sliced)
1 yellow pepper (seeded and sliced)
1/2 red onion (sliced)
1/3 cup feta cheese (optional)
1/4 cup currants
1/4 cup walnut pieces
1/2 teaspoon sea salt (+ another ½ teaspoon)
fresh ground black pepper
dash coriander
dash cumin
dash chili flakes
1 tablespoon apple cider vinegar
2 tablespoons olive oil

Steps:

  • Place the massage kale into a salad bowl. Fold in the apple, peppers, onion, feta, currants and walnuts.
  • In a jar with a tight fitting lid, add the vinegar, olive oil, salt, pepper, coriander, cumin and chili flakes, adjusting to suit taste. Shake vigorously until emulsified then drizzle over the salad and serve.

EVERYDAY GREENS SALAD



Everyday Greens Salad image

This salad is most dramatic-and most delicious-with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

Provided by Molly Baz

Categories     Bon Appétit     Salad     Side     Leafy Green     Lettuce     Herb     Soy Free     Dairy Free     Vegetarian     Honey     Vinegar     Gluten-Free and Fresh     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 10

For the vinaigrette:
1 1/2 cups extra-virgin olive oil
3/4 cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
Kosher salt
For the salad:
8 oz. mixed tender greens
1 cup torn tender herbs (optional)
Kosher salt

Steps:

  • For the vinaigrette:
  • Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt.
  • Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify.
  • For the salad:
  • Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.

EVERYDAY MEXICAN SALAD



Everyday Mexican Salad image

This delicious Everyday Mexican Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish! See notes above for possible ingredient variations.

Provided by Ali

Time 15m

Number Of Ingredients 13

5 ounces mixed spring greens (or whatever greens you prefer)
1 ripe avocado (peeled pitted and sliced)
half a small red onion (peeled and thinly sliced)
1 cup halved cherry tomatoes
2/3 cup roughly-chopped fresh cilantro
1/3 cup pepitas
optional: 1/2 cup crumbled queso fresco or cotija cheese
3 tablespoons avocado oil or olive oil
1 tablespoon fresh lime juice (or red wine vinegar)
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly-cracked black pepper
1 small clove garlic (pressed or minced (or 1/2 teaspoon garlic powder))

Steps:

  • Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
  • Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!

HEALTHY EVERYDAY RAINBOW SALAD



Healthy Everyday Rainbow Salad image

Build a beautiful, everyday salad that is not only packed with nutrients but tastes amazing too!

Provided by Deryn Macey

Categories     Salad

Time 10m

Yield 1

Number Of Ingredients 19

1 big handfuls of fresh spinach
1 big handful of de-stemmed and finely chopped kale
raw grated beet (about 1 small beet)
1/2 cup finely chopped red cabbage
1/2 cup raw grated carrot (about 1 small carrot)
1/2 cup peeled, chopped and roasted acorn squash
1/2 cup finely chopped, steamed broccoli
1 tbsp raw sunflower seeds
1 tbsp pepitas
1/4 of an avocado, diced
dried kelp flakes
5 tbsp (75 g) tahini
1 tbsp (16 g) white miso paste
1 tbsp soy sauce, coconut aminos or gluten-free tamari
1 tbsp apple cider vinegar
2 tsp maple syrup
3 cloves garlic
pinch of salt
4-6 tbsp water

Steps:

  • To make the salad dressing, blend all ingredients until smooth. If desired, add more water to adjust consistency. Season with salt and pepper, if desired.
  • To assemble the salad, add everything to a bowl and top with the dressing.

Nutrition Facts : ServingSize 1, Calories 424 calories, Fat 25 g, Carbohydrate 44 g, Fiber 14 g, Protein 13.5 g

GREEN SALAD WITH BUTTERMILK DRESSING



Green Salad with Buttermilk Dressing image

This peppery and tart salad gets a rich boost from buttermilk dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

1/4 cup reduced-fat sour cream
1/4 cup buttermilk
2 tablespoons cider vinegar
1 tablespoon honey
1 minced scallion
Coarse salt and ground pepper
2 to 3 bunches arugula (1 pound), stems trimmed
4 heads Belgian endive, sliced crosswise 1 inch thick (4 cups)
2 tart green apples, cored and thinly sliced

Steps:

  • In a small bowl, whisk together sour cream, buttermilk, vinegar, honey, and scallion. Season with salt and pepper. In a large bowl, combine arugula, endive, and apples. Toss with dressing; serve immediately.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 3 g, Protein 2 g

EVERYDAY GREEN SALAD RECIPE



Everyday Green Salad Recipe image

The everyday green salad is, as the name suggests, a common side dish which you can serve with most main course meals. It doesn't matter if you enjoy it with western or eastern food, the salad can be adjusted to your liking, it's quiet and easy to prepare and because it's fresh, you won't miss out on some important nutrients. (*see Notes for details)

Provided by Helene Dsouza

Categories     Salad

Number Of Ingredients 5

Fresh Salad Leaf varieties (green or red, see in the post for salad leaf ideas)
1/3 Vinegar
2/3 Oil
Black Pepper (pinch)
Salt to taste (pinch)

Steps:

  • Separate the salad leaves from the stem. Wash your Salad leaves. If it's a salad from the garden or organic, keep the leaves in a bowl with water and a splash of vinegar as this will get rid of any insects. If your salad is store-bought, make sure to wash your salad properly because of the pesticides used.
  • Once the salad has been washed place the fresh leaves into an salad spinner to get rid of excess water. You can store all the salad leaves in the spinner and that in the fridge because the salad leaves stay super fresh for long in this container. That way you can take out the leaves you need anytime to use as a salad side dish. I usually turn the salad leaves into smaller bite-sized pieces and place them into a bowl.
  • To prepare the dressing, grab an salad dressing shaker ( I like the mini bottles shaped like milk bottles) and pour in the vinegar, oil, black pepper and salt.
  • Shake the bottle with the dressing well and pour over green salad leaves in a bowl.

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  • Prepare your salad ingredients and use 3 to 4 large beet leaves (about 1 cup lightly packed) and place all ingredients in a large bowl. Pour dressing over the salad ingredients, toss to coat. (You can also make this ahead of time and keep refrigerated until ready to serve.)
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  • You'll absorb a lot of vitamins. As long as you're incorporating a wide variety of ingredients (different types of veggies, fruits, beans, legumes, nuts and seeds, protein sources, etc.)
  • You might lose weight as a result of eating fewer unhealthy foods. One of the reasons why salad is considered a healthy choice when you're aiming to maintain your weight or shed pounds is that it's chock-full of fiber—which is considered The #1 Thing To Eat Every Day To Lose Weight For Good.
  • You'll keep your brain young. Eating a salad a day is a great way to make sure your brain stays in tip-top shape. In fact, a 2017 study found that eating one daily improved the memory of elderly people by as much as 11 years.
  • You could experience some heartburn. Be careful about loading on the vinaigrette—not just because the calories can rack up quickly, but also because according to Keatley, the acid in the vinegar can trigger reflux-related symptoms.
  • You may feel bloated or gassy—if your portions are large. Struggling with bloating or other GI issues after devouring your daily salads? It might be time to consider your portion sizes.
  • You'll likely feel more regular. Speaking of insoluble fiber, Keatley says this type of fiber attracts water as it moves through your digestive tract—thus helping to soften your stools, making them easier to pass.
  • You may live longer. According to Harvard Health, while "no single fruit or vegetable" can provide all of the nutrients your body needs, a variety of produce can ward off a host of diseases.


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