FRISéE AND CARROT RIBBON SALAD WITH ZA'ATAR-LEMON VINAIGRETTE
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Provided by Mindy Fox
Categories Salad Leafy Green Low Carb Low Fat Kid-Friendly Low Cal Carrot Healthy Vegan Lemon Lemon Juice Herb Grape Shallot Pistachio Parsley Small Plates
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
- Meanwhile, toast pistachios, 1 Tbsp. olive oil, and 1 tsp. za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 tsp. kosher salt. Transfer to a small bowl; let cool and set aside.
- Add honey and 1 tsp. za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.
- Place frisée, carrots, parsley, 3/4 cup grapes, and half of the pistachios in a large bowl and drizzle with vinaigrette. Gently toss until frisée is evenly dressed; season with sea salt and pepper. Top with remaining pistachios and 3/4 cup grapes.
FRISEE SALAD WITH DIJON VINAIGRETTE
Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
- Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.
RIBBON SALAD WITH ORANGE VINAIGRETTE
Zucchini, cucumbers and carrots are peeled into "ribbons" for this citrusy salad. We like to serve it for parties and special occasions. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips., Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.
Nutrition Facts : Calories 162 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CARROT RIBBON SALAD
Make and share this Carrot Ribbon Salad recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Slice the carrots into thin, long ribbons using a vegetable peeler.
- Place the carrot strips in a mixing bowl and season with salt and pepper.
- Add the garlic, chilli, vinegar, oil, sugar, soy sauce and sesame oil. Toss gently.
- Leave for 5-10 minutes.
- Before serving, sprinkle with sesame seeds and chopped mint and coriander.
Nutrition Facts : Calories 283.9, Fat 25.1, SaturatedFat 3.3, Sodium 204.9, Carbohydrate 14.8, Fiber 2.3, Sugar 9.8, Protein 2.1
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