MIXED GREEN SALAD WITH PARMIGIANO CRISPS
Steps:
- For the crisps:
- Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.
- For the salad:
- Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator.
- In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavorful but not soggy.
- Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.
MIXED GREENS WITH PARMESAN WALNUTS
An easy-to-make, "dressed-up" salad that is sure to impress!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly. Stir in walnuts. Bake uncovered 5 minutes. Sprinkle with cheese; toss until walnuts are evenly coated. Bake 3 to 5 minutes longer or until cheese is light brown; cool.
- Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups). Add dressing and walnuts; toss until greens are well coated.
Nutrition Facts : Calories 160, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g
PERFECT MIXED GREENS
A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!
Provided by Mama Luvs Papa
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
MIXED GREENS WITH PANCETTA AND SHAVED PARMESAN
Provided by Nigella Lawson : Food Network
Time 14m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.
MIXED GREENS WITH PINE NUTS AND PARMESAN
Provided by Cara Brunetti Hillyard
Categories Leafy Green Nut Appetizer Side No-Cook Vegetarian Quick & Easy Parmesan Pine Nut Fall Spring Bon Appétit Virginia Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine vinegar and garlic in small bowl. Slowly whisk in olive oil. Season dressing to taste with salt and pepper. Place mixed greens and onions in large bowl. Toss with enough dressing to coat. Divide salad among 6 plates. Sprinkle each with cheese and nuts.
MIXED GREENS WITH PARMESAN CRISPS
Parmesan and fresh rosemary. That's all you need to make these lacy, tasty crisps. Even so, they're the stars of this mixed greens salad.
Provided by My Food and Family
Categories Home
Time 26m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Combine cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
- Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
- Cover 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.
Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PARMESAN ENCRUSTED PINE NUTS
I recently visited a fancy restaurant that served Parmesan encrusted pine nuts in their Caesar salad. This is my near-perfect attempt to replicate these delicious salad toppers. The salad consisted of romaine lettuce, shredded Parmesan cheese, dressing, mixed croutons, and these pine nuts. They are sweet, savory, nutty, and delicious.
Provided by JAILORMOON
Categories Appetizers and Snacks Nuts and Seeds
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
- Spread pine nuts on the prepared baking sheet.
- Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
- Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
- Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
- Bake in the preheated oven until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 8.4 g, Cholesterol 3.9 mg, Fat 15.7 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3 g, Sodium 69.2 mg, Sugar 5.1 g
ROASTED GREEN BEANS WITH LEMON, PINE NUTS & PARMIGIANO
Make and share this Roasted Green Beans With Lemon, Pine Nuts & Parmigiano recipe from Food.com.
Provided by Dona England
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position oven racks in the top and bottom third of the oven.
- Heat oven to 450°F.
- Put the beans in a large bowl.
- Peel the garlic, quarter each clove lengthwise and add them to the green beans.
- Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbs lemon zest, 1 tsp salt, and 1/2 tsp pepper.
- Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring.
- Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 10 - 15 minutes.
- Meanwhile, spread the pine nuts on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes.
- Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 T. olive oil.
- Toss gently to coat and season to taste with salt and pepper.
- Sprinkle on the toasted pine nuts, remaining 1/2 Tbs lemon zest, the parmesan cheese and the parsley.
- Serve hot or at room temperature.
Nutrition Facts : Calories 223.8, Fat 20.1, SaturatedFat 3, Cholesterol 3.7, Sodium 70.6, Carbohydrate 9.4, Fiber 2.9, Sugar 3.4, Protein 4.6
MIXED GREENS WITH GRAPEFRUIT, FENNEL, AND PARMESAN
Categories Salad Leafy Green Side No-Cook Quick & Easy Parmesan Grapefruit Fennel Arugula Radish Watercress Lettuce Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Make the dressing:
- In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the parsley and salt and pepper to taste.
- In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.
WARM GREENS WITH BALSAMIC VINAIGRETTE
A warm vinaigrette tossed with fresh salad greens and toasted pine nuts makes for a fabulous flavor experience.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.
- In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.
- Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.
Nutrition Facts : Calories 130, Carbohydrate 5 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg
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