SPRING VEGETABLES WITH WARM VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise (or into thirds, if long).
- Fill a large bowl with ice water. Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetables dry with a clean towel. (The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.)
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; push the onions to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes. Toss with the onions. Remove from the heat and let cool slightly.
- Add the carrots, asparagus, parsley and dill to the skillet; toss to combine.
HAM AND SPRING VEGETABLE SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Potato Side Easter Low Fat Quick & Easy Ham Asparagus Spinach Carrot Spring Healthy Sugar Snap Pea Boil Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook potatoes and carrots in large pot of boiling salted water until almost tender, about 7 minutes. Add asparagus and peas; cook until vegetables are just tender, about 3 minutes longer. Drain. Rinse with cold water; drain. Transfer to large bowl. (Can be prepared 1 day ahead. Cover; chill.)
- Add ham to vegetables. Add Shallot Vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
- Line bowl with spinach. Top with salad and serve.
EASY SHALLOT VINAIGRETTE
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.
SHALLOT VINAIGRETTE
Make and share this Shallot Vinaigrette recipe from Food.com.
Provided by Vino p.o. prn
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine first five ingredients in a bowl.
- Whisk in olive oil until emulsified.
- Toss with your favorite veggies and salads.
Nutrition Facts : Calories 1288.7, Fat 144.2, SaturatedFat 19.9, Sodium 1629.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.2, Protein 0.7
HERB SALAD WITH LEMON SHALLOT VINAIGRETTE
From the back label of a package of Trader Joe's brand organic herb salad mixed greens. If you cannot find herb salad mixed greens, simply use any loose leaf lettuce or mixed greens and add about two to three tablespoons each fresh parsley, dill and cilantro. In a previous life I was a rabbit.
Provided by COOKGIRl
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast the pistachio nuts and set aside to cool.
- Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance.
- In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing.
- Serve the remaining salad dressing on the side.
Nutrition Facts : Calories 334.9, Fat 27.3, SaturatedFat 3.5, Sodium 3, Carbohydrate 19.6, Fiber 6.4, Sugar 7.7, Protein 7.2
GARDEN VEGETABLE AND HAM SALAD
During the summer our family eats a lot of salads. I love how refreshing they are and the fact that they are healthy doesn't hurt either. This salad is a meal in itself or could be used as a side dish.
Provided by gertc96
Categories Salad Dressings
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package.
- Drain and rinse pasta in cold water and let chill.
- Meanwhile, in large bowl, mix remaining salad ingredients and set aside.
- In small bowl, mix dressing ingredients until well blended.
- Add cooked and cooled pasta to salad.
- Pour dressing over salad and toss to coat.
- Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 431.4, Fat 18.7, SaturatedFat 3.4, Cholesterol 31.8, Sodium 1116.5, Carbohydrate 50.3, Fiber 2.9, Sugar 5.9, Protein 16
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