SHAVED ROOT VEGETABLE SALAD
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Provided by Bon Appétit Test Kitchen
Categories Salad Fruit Juice Appetizer Side Thanksgiving Low Fat Vegetarian Quick & Easy Low Cal Lunch Beet Carrot Radish Turnip Healthy Low Cholesterol Vegan Hazelnut Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.
- Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
- Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.
KALE SALAD WITH BRUSSELS SPROUTS, APPLES, AND HAZELNUTS
Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.
Provided by Susan Spungen
Categories Salad Kale Brussels Sprout Cheese Apple Radish Healthy Low Cal Low Cholesterol Kid-Friendly Small Plates
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
- Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
- Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
- Do ahead
- Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
HAZEL'S POTATO SALAD RECIPE - (3.7/5)
Provided by 19bdr58
Number Of Ingredients 7
Steps:
- Hard boil 7 eggs. Boil potatoes on medium/high heat. When a rolling boil is achieved, boil for 10 minutes. Dice 6 of the 7 eggs and slice the 7th for the top of the salad. While waiting for the potatoes to boil, put diced eggs, mayonnaise, pickles, mustard, onion and sugar in a bowl. Add drained potatoes to this mixture. Stir until thoroughly mixed. Salt to taste. Decorate the top with the 7th sliced egg. Refrigerate.
HAZELNUT VINAIGRETTE
Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
- Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.
- Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.
HAZEL'S APPLE SALAD
Make and share this Hazel's Apple Salad recipe from Food.com.
Provided by MizzNezz
Categories Pineapple
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In lg bowl, mix apples and celery.
- Toss well.
- Add next 4 ingredients, stirring to mix well.
- Sprinkle with the 4 TBS pineapple juice.
- Toss with the whipped topping.
- Chill.
Nutrition Facts : Calories 238.8, Fat 15.4, SaturatedFat 6.2, Cholesterol 30.4, Sodium 64, Carbohydrate 25.3, Fiber 2.2, Sugar 17.5, Protein 3.4
HAZEL'S VEGETABLE SALAD
I got this recipe when I worked at a senior center. It has always been a favorite of mine....similar to 3-bean salad but a little different. This is SO easy to make!!
Provided by mammafishy
Categories Corn
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix dressing ingredients and set aside.
- Drain all the canned vegetables, then add everything together with the dressing.
- Let set overnight to blend flavors.
- Note: 1 (15 oz.) of wax beans can be substituted for the sweet peas.
Nutrition Facts : Calories 279.5, Fat 12.9, SaturatedFat 1.7, Sodium 177.4, Carbohydrate 37.7, Fiber 7.3, Sugar 16.4, Protein 6.7
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LITTLE GEM SALAD WITH LEMON CREAM AND HAZELNUTS - BON …
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3.6/5 (12)Estimated Reading Time 2 minsServings 4
- Combine garlic, cream, and ½ tsp. pepper in a small bowl; season with salt. Cover and chill 1 hour.
- Meanwhile, preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool before chopping coarsely.
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- Toss lettuce, carrots, mint, and half of hazelnuts with remaining 1 Tbsp. lemon juice in another large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat.
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