MARINATED LEMON-TARRAGON CAULIFLOWER SALAD
A unique and fresh new way to serve cauliflower. This will keep in the fridge for quick and easy lunches and weeknight dinners. Also, a tasty option for a potluck.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes
Time 4h25m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk lemon zest and juice, Dijon mustard, chopped tarragon, honey, salt, and pepper together in a small bowl. Pour in olive oil slowly, whisking until marinade emulsified; set aside.
- Bring a medium pot of water to a boil, and working in batches, blanch the cauliflower until just tender, about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag, seal tightly, and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.
- Remove cauliflower from the bag, place in a large bowl, and add apple, Cheddar cheese, cucumber, celery, and red onion, tossing gently to combine. Garnish with tarragon leaves and serve.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 11.4 g, Cholesterol 7.7 mg, Fat 20.6 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 199 mg, Sugar 5 g
MARINATED CAULIFLOWER SALAD
I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
LEMON-MUSTARD-TARRAGON VINAIGRETTE
Steps:
- In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
GRILLED LEMON-TARRAGON CHICKEN
Make and share this Grilled Lemon-Tarragon Chicken recipe from Food.com.
Provided by Amber Dawn
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To prepare marinade, in a gallon sized bag, combine wine, tarragon, lemon zest, and lemon zest, lemon juice and garlic; add chicken. Seal the bag, refrigerate 2 hours or overnight, turning occasionally.
- Spray the broiler or grill rack with nonstick cooking spray; set aside. Preheat the broiler or prepare the grill.
- Drain the chicken and discard the marinade. Broil or grill the chicken 5" from the heat, until the chicken is cooked through, about 5 minutes each side.
Nutrition Facts : Calories 144.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 65.8, Sodium 75.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.3, Protein 26.6
MARINATED LEMON-TARRAGON CAULIFLOWER SALAD
A unique and fresh new way to serve cauliflower. This will keep in the fridge for quick and easy lunches and weeknight dinners. Also, a tasty option for a potluck.
Provided by lutzflcat
Categories Vegetable Salads
Time 4h25m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk lemon zest and juice, Dijon mustard, chopped tarragon, honey, salt, and pepper together in a small bowl. Pour in olive oil slowly, whisking until marinade emulsified; set aside.
- Bring a medium pot of water to a boil, and working in batches, blanch the cauliflower until just tender, about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag, seal tightly, and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.
- Remove cauliflower from the bag, place in a large bowl, and add apple, Cheddar cheese, cucumber, celery, and red onion, tossing gently to combine. Garnish with tarragon leaves and serve.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 11.4 g, Cholesterol 7.7 mg, Fat 20.6 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 199 mg, Sugar 5 g
MARINATED CAULIFLOWER AND CARROT SALAD
This recipe, as is, comes from Taste of Home Best Holiday Recipes, 2008. Preparation time does not include the 8 hours need to marinate!
Provided by Sydney Mike
Categories Cauliflower
Time 10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In small saucepan, bring vinegar, oil & water just to a boil.
- Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
- Add hot oil mixture to cauliflower mixture, then toss to combine.
- Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
- Add carrot, onion, parsley & basil, then toss to coat.
- Cover & refrigerate another 2 hours.
- Before serving, discard bay leaf.
Nutrition Facts : Calories 56.3, Fat 4.7, SaturatedFat 0.7, Sodium 18.5, Carbohydrate 3.2, Fiber 1.1, Sugar 1.3, Protein 1
GRILLED LEMON TARRAGON CHICKEN
Involves one of my favorite marinades for chicken because I love lemon. The preparation time does not include several hours of marinating.
Provided by echo echo
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken in a shallow dish.
- In a small bowl stir together the remaining ingredients and pour over the chicken.
- Cover and refrigerate several hours.
- Remove the chicken from the marinade, reserving marinade.
- Grill 6 inches from the source of heat until tender, turning and basting often with the marinade.
Nutrition Facts : Calories 707, Fat 48.4, SaturatedFat 11.7, Cholesterol 172.5, Sodium 470.3, Carbohydrate 25, Fiber 0.3, Sugar 8.5, Protein 43.1
TARRAGON CHICKEN MARINADE
I love tarragon. This recipe uses that wonderful herb from my herb garden. I guess it could be used on seafood and steamed veggies as well. Easy and delish!
Provided by HelenG
Categories Vegetable
Time 2h8m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- In med bowl whisk together first 5 ingredients.
- Continue whisking and whisk in oil slowly and continuously
- Marinade chicken 2 hours or more.
- Store in fridge up to 1 week. Shake before using.
MARINATED CHICKEN IN A LEMON AND TARRAGON DRESSING
This is wonderfuly delicious. Served on a pretty platter, this cold chicken, tender breast meat marinated in an oil and vinegar dressing, strongly flavoured with lemon and tarragon, makes a change from the more often used mayonnaise dressing.
Provided by MarieRynr
Categories Chicken Breast
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350*F.
- Arrange the chicken breasts, skin side up, in a deep ovenproof dish that is not too large, so that they remain closely packed.
- Brush the skins wih olive oil.
- Pour in enough vegetable stock to cover partially but not submerge them.
- Bake in the oven for 30 to 35 minutes, then remove and allow to cool in the stock before refrigerating.
- To make the dressing: combine the lemon rind and uuice with the vinegar, then add the garlic, mustard, sugar and oil.
- Season with salt and pepper, mix well and then add the chopped tarragon leaves.
- Lift the chicken breasts from the stock and remove the skins.
- Slice the meat diagonally or shred with a fork.
- Place the pieces in a bowl, pour over the dressing and marinate in teh refrigerator until serving time.
- To serve, arrange the chicken pieces in a shallow serving dish and scatter with olives, tarragon leaves and grated lemon rind.
Nutrition Facts : Calories 551.8, Fat 45.7, SaturatedFat 8.3, Cholesterol 92.8, Sodium 397.4, Carbohydrate 4.6, Fiber 0.8, Sugar 2.5, Protein 30.9
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