RED KIDNEY BEAN SALAD
This is a complimentary dish served by a local upscale restaurant. They serve it before you receive your salad along with a dish of fresh vegtable sticks and olives. I can make a meal on just on the veggies and this bean salad. (Prep time does not include the overnight chilling).
Provided by Merlot
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayonnaise, oil vinegar, sugar, salt and pepper.
- Add onions and stir well.
- Then add the celery, beans and relish.
- Chill overnight.
RED CABBAGE SALAD
Make and share this Red Cabbage Salad recipe from Food.com.
Provided by - Carla -
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine cabbage and onion in a large bowl.
- In another bowl whisk together oil, lemon juice, mayonnaise, mustard and cumin.
- Pour over cabbage mixture.
- For best flavour allow to marinate a minimum of 2 hours before serving.
- Garnish with chopped walnuts.
RED SALAD
Make and share this Red Salad recipe from Food.com.
Provided by Abe ray
Categories Salad Dressings
Time 21m
Yield 18 serving plates, 6 serving(s)
Number Of Ingredients 10
Steps:
- whirl the first 6 ingredients in your blender.
- arrange the red lettuce on serving plate.
- add the dilled beet,radishes & onions.
- spoon the dressing over the salads.
Nutrition Facts : Calories 248.7, Fat 18.4, SaturatedFat 2.5, Sodium 144.8, Carbohydrate 19.3, Fiber 5.5, Sugar 12.8, Protein 3.4
FESTIVE RED SALAD
Cabbage, red onion, apple and beetroot - all the brightest purple fruit and veg makes up this winter salad with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 10
Steps:
- Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
- Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
- Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.
Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
RED SALAD
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 25m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins.
- Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes.
- Halve the cherry tomatoes and put them into a bowl.
- When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil.
RED LENTIL SALAD WITH FRESH HERBS
Tired of lettuce salads? Enjoy this light, fresh salad, inspired by classic tabbouleh flavors. Cook and drain red lentils, then add fresh herbs, scallions, and Roma tomatoes. Toss with a light dressing of extra-virgin olive oil and lemon juice, garnish with scallion greens, and enjoy for lunch or dinner.
Provided by Bibi
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
- Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
- Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
- Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 19.3 g, Fat 7.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 113.6 mg, Sugar 2.2 g
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