GARDEN SHELL SALAD
Fresh basil marries the flavors of this splendid salad from Kathy Glasgow. The Marysville, California reader lightly dresses the dish, making it ideal with almost any entree.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 157 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 380mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
GREEN SALAD WITH CRANBERRY VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8
Number Of Ingredients 10
Steps:
- Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
- Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
- Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.
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.
GREEN SHELL SALAD
Pasta provides the base for this palate-pleasing salad. "I lightened up a friend's version of this recipe," relates Janet Bernard from Twinsburg, Ohio. "Seasoned with garden-fresh herbs, it tastes, looks and smalls wonderful. It's always a big hit at cookouts and family gatherings."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a serving bowl; set aside. In a blender or food processor, combine the next 10 ingredients; cover and process until smooth. , Pour over pasta and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 147 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 303mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
GARDEN SHELL SALAD
From Light & Tasty; cook time is chill time. I haven't tried this yet, but it sounds like a delicious alternative to my regular pasta salad!
Provided by Halcyon Eve
Categories Pasta Shells
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, adding peas during last 2-3 minutes of cooking. Drain; rinse with cold water and drain again.
- In a large bowl, combine pasta, peas, celery, red pepper, and onion.
- In a small bowl, combine mayonnaise, vinegar, basil, mustard, salt, and pepper. Pour over pasta mixture; toss to combine.
- Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 208.9, Fat 7.2, SaturatedFat 1.1, Cholesterol 7, Sodium 252.9, Carbohydrate 29.8, Fiber 3.3, Sugar 4.3, Protein 6.1
SHELL SALAD
This is a recipe I developed from looking at others. My wife and kids faught over the leftovers and I had to make another one the next night.
Provided by Kirk W.
Categories Pasta Shells
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil shells as directed on box, then drain and rinse in cold water.
- In a seperate bowl, add shells to all other ingredients and mix well.
Nutrition Facts : Calories 260.9, Fat 15.9, SaturatedFat 5.8, Cholesterol 94.6, Sodium 367.9, Carbohydrate 20.6, Fiber 1.5, Sugar 4.8, Protein 9.8
SOFT-SHELL CRAB SALAD WITH GREEN GODDESS DRESSING
Provided by Tyler Florence
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy. Cover and stick the dressing in the fridge to allow the flavors to come together.
- To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
- Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
- Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.
- To assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl. Pour in 1/2 cup of the green goddess dressing, tossing to coat. Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing. Garnish with lemon wedges and serve immediately.
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