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.
TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE
Provided by Food Network
Time 26m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
- For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.
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.
CHOPPED GREEK SALAD WITH SHALLOT VINAIGRETTE
Make and share this Chopped Greek Salad With Shallot Vinaigrette recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on, add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper.
- In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve.
- Make Ahead The dressing can be refrigerated overnight.
Nutrition Facts : Calories 207.6, Fat 14.9, SaturatedFat 5.3, Cholesterol 25.4, Sodium 470, Carbohydrate 13.6, Fiber 9, Sugar 3.4, Protein 8
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
SHALLOT VINAIGRETTE
Categories Mustard Onion No-Cook Low Fat Quick & Easy Salad Dressing Shallot Bon Appétit
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
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