Mixed Leaf Salad Food

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MIXED-LEAF SALAD



Mixed-Leaf Salad image

This simple salad combines mellow and bitter lettuces with sweet-tart vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

1 small head radicchio (9 ounces)
1 medium head Boston lettuce (8 ounces)
4 ounces spinach
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
Coarse salt, to taste
Ground pepper, to taste

Steps:

  • Quarter, core, and tear radicchio and Boston lettuce into bite-size pieces; trim tough stems from spinach. Rinse leaves and dry well. Toss together in a large bowl.
  • In a small bowl, whisk together balsamic vinegar, olive oil, and honey; season with coarse salt and ground pepper. Just before serving, drizzle over lettuce; toss gently.

Nutrition Facts : Calories 48 g, Fat 3 g, Fiber 1 g, Protein 1 g

MIXED GARDEN SALAD FOR TWO



Mixed Garden Salad for Two image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 2 main course servings

Number Of Ingredients 13

3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried
1/2 red bell pepper, seeded, halved, and thinly sliced
1/2 yellow bell pepper, seeded, halved, and thinly sliced
8 sugar snaps peas, blanched or steamed
8 asparagus, blanched or steamed, chopped
5 broccoli florets, blanched or steamed, quartered
4 cauliflower florets, blanched or steamed, quartered
3 radishes, trimmed and quartered
2 scallions, white and green parts, chopped
1 medium carrot, grated
Kosher salt and freshly ground black pepper
Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island
1 large beefsteak tomato, cut into 8 wedges

Steps:

  • In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

MIXED GREEN SALAD



Mixed Green Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

Steps:

  • Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

MIXED GREENS SALAD WITH FIGS AND HERBS



Mixed Greens Salad with Figs and Herbs image

Using fresh herbs brings bursts of flavor, and the fresh figs add a touch of sweetness.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
salt and freshly ground black pepper to taste
4 fresh figs
8 cups mixed salad greens
½ cup chopped pecans, toasted
¼ cup flat-leaf Italian parsley leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh dill
2 tablespoons sliced green onion
3 tablespoons crumbled feta cheese

Steps:

  • Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
  • Quarter figs vertically; cut quarters in 1/2, and then into slices.
  • Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 16.2 g, Cholesterol 6.3 mg, Fat 26.7 g, Fiber 5.5 g, Protein 4.8 g, SaturatedFat 4 g, Sodium 150.1 mg, Sugar 10 g

MIXED SALAD



mixed salad image

fresh, spicy, crunchy salad

Provided by padwan88

Time 10m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • For the salsa, combine all ingredients in a small tub, once filled, close and shake to combine.
  • In a serving bowl, place fresh salad leaves at the bottom. Spoon the salsa into the middle, sprinkle the mixed fruit and nuts around the salad. Add olives.
  • Place the melba toast in a fan style at the side of the bowl, and serve, adding more lemon juice and seasoning if required

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