RED GRAPE HARICOT SALAD WITH MUSTARD DRESSING
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Blanch the haricots verts in salted boiling water until al dente (or cooked to your liking). Drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, and will help them retain a bright green color. Drain and set aside in refrigerator until needed.
- Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. The lime will be hot coming from the microwave, so let it cool just enough so you can handle it, before squeezing it. Turn on the blender and through the feed opening, add the rosemary, tarragon, cilantro, stone ground mustard, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.) Reserve some of the dressing to drizzle on the plate later.
- Then, mix the beans, onion, and tomato with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours. (Don't mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).
Nutrition Facts : Calories 155 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 105 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
RED GRAPE SALAD
My mother-in-law shared this recipe with me 40 years ago. She served this salad at all holiday meals, and the tradition has continued in our family. Preparation is so much easier today, thanks to red grapes without seeds! Another "updated" shortcut in the preparation is miniature marshmallows...cooks from the good old days know what "sticky fun" it was to snip regular-sized marshmallows!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Drain the pineapple, reserving 2 tablespoons juice; set pineapple aside. In a bowl, beat juice, cream cheese and mayonnaise until fluffy. Stir in pineapple, marshmallows and grapes. Fold in whipped cream. Serve immediately or refrigerate.
Nutrition Facts : Calories 193 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 48mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
RED GRAPE SALAD WITH MAPLE DRESSING
Make and share this Red Grape Salad With Maple Dressing recipe from Food.com.
Provided by carolinafan
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For dressing, in small bowl combine raspberry juice, syrup, onion and lemon juice. Season with salt and pepper to taste. Whisk in olive oil.
- Arrange greens on 6 salad plates. Top with grapes and apple. Spoon dressing over greens.
Nutrition Facts : Calories 76.9, Fat 4.6, SaturatedFat 0.6, Sodium 1.4, Carbohydrate 9.7, Fiber 0.7, Sugar 8, Protein 0.3
WILD RICE SALAD WITH CURRY DRESSING
This is a relatively easy to prepare side dish with a wonderful melding of flavors. Try it warm or cold when you're in the mood for something different!
Provided by 75violets
Categories Salad Dressings
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
- Soak raisins in 1 cup of hot water for 10 minutes, then drain.
- To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
- Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
- To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
- Serve with a dollop of Curry dressing on a bed of lettuce leaves.
Nutrition Facts : Calories 316.7, Fat 17.6, SaturatedFat 2, Cholesterol 5.1, Sodium 525, Carbohydrate 37.4, Fiber 5, Sugar 15.1, Protein 6.3
ROASTED GRAPE, CARROT & WILD RICE SALAD WITH BALSAMIC MAPLE DRESSING
Enjoy the contrasting flavours and textures of this vegetarian rice salad with nuts, feta cheese and sweet dressing
Provided by Cassie Best
Categories Lunch, Main course, Side dish
Time 1h5m
Number Of Ingredients 12
Steps:
- Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
- Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.
Nutrition Facts : Calories 446 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
CHICKEN, WALNUT AND RED GRAPE SALAD WITH CURRY DRESSING
You can use either mild sweet curry powder or Madras curry powder which is spicier. Toasting the curry powder first deepens the flavors of the spices. Recipe from Bon Appetit.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir curry powder in a small skillet over medium heat until fragrant, about 30 seconds. Transfer to a medium bowl. Add mayonnaise, yogurt, chutney, ginger and orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and walnuts. Season salad to taste with salt and pepper.
- Place one lettuce leaf on each of 4 plates. Top each lettuce leaf with salad. Garnish each plate with grape clusters.
Nutrition Facts : Calories 159.9, Fat 11.6, SaturatedFat 1.4, Cholesterol 5.6, Sodium 141.6, Carbohydrate 13, Fiber 2, Sugar 8.4, Protein 3.4
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