MINTED GREEN SALAD
Provided by Gina Marie Miraglia Eriquez
Categories Salad Side Vegetarian Quick & Easy Dinner Mint Cucumber Carrot Healthy Vegan Lettuce Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Halve carrots crosswise, then shave into wide ribbons using a vegetable peeler. Toss with cucumbers, lettuces, mint, and oil in a large bowl.
- Sprinkle with sea salt and toss, then sprinkle with vinegar and toss again.
MINTY GREEN BEAN SALAD
Unusual Italian green bean salad. Garlic and mint together - what a combo! My secret vinaigrette recipe too!
Provided by CELANE47
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
- Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
- In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 12.3 g, Fat 10.3 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 8.7 mg, Sugar 3.5 g
THE GREENEST GREEN SALAD
The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics - the 4-and-under crowd - will delight in its flavor and crunch and politely ask for seconds.
Provided by Samin Nosrat
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
- In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.
SALAD OF THE GREENS WITH FENNEL, MINT AND ORANGE
Provided by Robert Irvine : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Prepare the vinaigrette, just before use. Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lime will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in lime juice from the micro-waved lime. Leaving the blender running, add 1 at a time through the feed opening: mint, mustard, garlic chives, honey, salt, and ground pepper, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.
- Heat grill. Brush fennel and mushrooms with olive oil, and season with salt and pepper. Grill until they begin to soften, and then allow cooling.
- Bring a pot of water to boiling. Have a bowl of ice water standing by. Add salt and blanch green beans for 2 to 3 minutes, then stop the cooking by plunging into the ice water.
- Separate the lettuce into bite size pieces and add to a mixing bowl with oranges, cucumbers, and mint. Slice the fennel and mushrooms and add to the bowl. Add dressing and toss to coat.
GREEN SALAD WITH MINT
Categories Salad Leafy Green Herb Tomato Side No-Cook Vegetarian Quick & Easy Mint Spring Vegan Endive Lettuce Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Toss together lettuce, endive, tomatoes, and mint. Just before serving, drizzle salad with oil and toss, then sprinkle with lemon juice. Add sea salt and pepper to taste and toss again.
GREEN SALAD WITH TARRAGON AND MINT
An uncomplicated salad showcases the season's lettuces and herbs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together vinegar and lemon juice. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Add greens and herbs, and season with salt and pepper. Toss to coat.
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