ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
FAVORITE LAYERED SALAD
This salad offers the best that summer produce has to offer, and it looks so beautiful layered in a glass bowl. It's almost too pretty to dig into...almost! And it's perfect for potlucks. -Jodi Anderson, Overbrook, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. trifle bowl or glass bowl, combine romaine and spinach. Layer with mushrooms, tomatoes, carrot, onion, pepper, cucumber and peas. Combine Miracle Whip and sugar; spread over peas. Sprinkle with cheese and bacon. Chill until serving.
Nutrition Facts : Calories 131 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SLICED TOMATO SALAD
I got this recipe from my grandmother. It's a perfect platter to serve with burgers or hot sandwiches. -Kendal Tangedal, Plentywood, Montana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Arrange tomatoes and onions on a large rimmed serving platter. In a small bowl, whisk the oil, lemon juice, oregano, salt and pepper. Drizzle over top. Sprinkle with parsley.
Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING
Steps:
- Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
- Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
- Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.
SLICED TOMATOES WITH BLUE-CHEESE DRESSING
Steps:
- Core the tomatoes, and cut into thick slices. Peel the onion, and slice.
- Combine the vinegar, oil, cheese, salt and pepper in a mixing bowl. Blend with a wire whisk (the dressing should be lumpy).
- Arrange the lettuce leaves, slices of tomatoes and onions on a cold serving plate, alternating them and slightly overlapping. Pour the dressing over all. Sprinkle with the basil, and serve.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 459 milligrams, Sugar 4 grams
CHILEAN CABBAGE AND AVOCADO SLAW
Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the "Healthy Kitchens, Healthy Lives" conference this year at the Culinary Institute of America in Napa Valley. I couldn't get enough of it. I sat with Iliana at the lunch and asked her about the salad. "Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado," she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
- Toss cabbage with half the lemon juice.
- Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram
LAYERED SALAD
This is a wonderful recipe which can have ingredients added or subtracted. Even if there is only two of you to eat it, don't cut the recipe in half because I'm sure you'll want more.
Provided by FRANCESWOOD
Categories Salad Green Salad Recipes
Time 13h55m
Yield 8
Number Of Ingredients 11
Steps:
- Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
- In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
- In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
- Peel and chop hard-cooked eggs.
- Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 18.6 g, Cholesterol 124.1 mg, Fat 50.4 g, Fiber 4.3 g, Protein 11.2 g, SaturatedFat 8.6 g, Sodium 749.2 mg, Sugar 8 g
TOMATO AND ARUGULA SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams
LAYERED SALAD OF SLICED TOMATOES, ARUGULA AND TAPENADE TOAST
Steps:
- In a small saucepan, combine minced shallots, garlic and sherry vinegar. Cook over very low heat until the shallots are soft and fragrant, about 15 minutes. Strain shallots and garlic, reserving the liquid.
- To prepare a tapenade vinaigrette, combine shallots, garlic, olives, anchovies and capers in a food processor. Process until smooth. Add olive oil through the feed tube in a slow steady stream until the mixture is emulsified. Transfer to a small bowl, and whisk the reserved liquid in. Season with salt and pepper.
- Reserve 1 1/2 tablespoons of the tapenade vinaigrette in a small covered container. In a shallow glass or china bowl, layer slices of tomato with sliced shallots, the remaining tapenade vinaigrette and salt and pepper to taste. Cover with plastic wrap, and marinate, refrigerated, for 2 to 12 hours.
- Strain tomatoes in a colander over a large, shallow bowl. Transfer tomatoes to a plate. Dip toasted bread slices in the marinade in bowl, and set aside on another plate. In a medium mixing bowl, combine arugula leaves with the reserved 1 1/2 tablespoons of tapenade vinaigrette.
- To assemble, on each of four plates place a slice of bread, 2 slices of tomato and a few arugula leaves. Top leaves with another slice of bread, tomato slices and a few more leaves. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 680 milligrams, Sugar 10 grams, TransFat 0 grams
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