Green Vegetable Salad Food

GREEN VEGETABLE SALAD

Steps:

• To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.

WARM VEGETABLE SALAD

Steps:

• Preheat the broiler. Place the red peppers on a foil lined baking sheet.
• Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
• and toss to combine.
• In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

CHOPPED GREEN SALAD RECIPE

Steps:

• Make the Homemade Italian Dressing.
• Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
• Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

VEGETABLE GELATIN SALAD

Steps:

• Place gelatin crystals in a large bowl. Add 2 cups of boiling water, and stir 2 minutes or until gelatin is completely dissolved. Add 2 cups cold water, and stir well. Let cool about 15 minutes, then chill in refrigerator for 1½ hours.
• Remove gelatin from the refrigerator. Add the chopped nuts, chopped radishes, chopped green onion, chopped celery, chopped cucumbers, vinegar, and desired amount of salt (for seasoning). Stir well.
• Return the gelatin salad to the refrigerator to set completely, at least 2 to 4 hours (or overnight is ideal).
• NOTE - Cooking time is primarily the necessary chilling time that it takes for the gelatin to set completely.
• TIP - you can adjust the ingredients if you wish, using your favorite vegatables. And you can even add fruit if you wish. Just DO NOT include fresh pineapple, kiwi, papaya, figs, or guava (as the gelatin will not set).

BALSAMIC ROASTED GREEN VEGETABLES

Steps:

• Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet, or 2 smaller ones, with non-stick cooking spray.
• Place Brussels sprouts, green beans, broccoli, asparagus, mushrooms, fennel, onion and garlic in a large bowl.
• In a small bowl, whisk together the olive oil, vinegar and agave. Pour mixture over vegetables and toss to coat.
• Spread vegetables evenly in a single layer on prepared pan(s). Season with salt and pepper. Place lemon halves on the pan.
• Roast 20-22 minutes in preheated oven until vegetables are softened and caramelized, stirring once halfway through. When cool enough to handle, squeeze the lemons over the roasted vegetables.
• Sprinkle with parmesan cheese and walnuts (optional), basil and parsley. Stir to combine. Season to taste with salt and pepper.
• Serve in a large bowl or platter.
• Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm at 350°F for 10-15 minutes.

GREEN VEGETABLE SALAD

Steps:

• Combine the cabbage, green beans, spinach and cucumber. Make a dressing of the oil, vinegar, mustard to taste and scallions. Season to taste with salt and pepper and combine with the vegetables.