GARDEN SALAD (7 CLASSIC INGREDIENTS)
This healthy garden salad has all the right ingredients for a salad.
Provided by Bob
Categories Salad
Time 15m
Number Of Ingredients 6
Steps:
- Gather all of your ingredients and wash them. Make sure your lettuce is either spun or pat dry with a towel.
- Peel your carrots and cut the ends and tips off and then slice them into circles about 1/8in thick.
- Cut the ends off from your celery and cut across making 1/4in slices.
- Peel your cucumber and cut off the ends, slice the cucumber into 1/4in slices and quarter them if you would like
- Cut your cherry tomatoes in half.
- Cut the onion in half and peel the paper skin off. Laying the onion on the flat cut side make thin slices.
- Toss everything into a bowl mixing everything together. Plate your salad and top with croutons and your favotite dressing. ENJOY!
Nutrition Facts : ServingSize 4 g, Calories 41 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 2 g, Sugar 5 g
PERFECT GARDEN SALAD
My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407
Provided by dianegrapegrower
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
- Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
- Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
- Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.
Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2
ALMOST-FAMOUS GARDEN SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
- Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
- Photography by Kate Sears
GARDEN SALAD
Use whatever herbs you have in the garden, and if you have your own lettuce, too, all the better for this simple side dish
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 10
Steps:
- Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-size pieces and tip all the greenery into a large salad bowl.
- Put the garlic, onion, parsley and watercress or rocket into a mini chopper or food processor. Blitz until finely chopped. Add the vinegar, mustard, salt and pepper and blitz briefly. Add the oil and blitz until thickened. Drizzle over the salad and toss until the leaves are just coated. You might not need all the dressing, but it will keep in the fridge for a few days.
Nutrition Facts : Calories 120 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
SIMPLE GARDEN SALAD
Make and share this Simple Garden Salad recipe from Food.com.
Provided by cipherbabe
Categories Low Protein
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine tomato, avocado and cucumber on top of lettuce.
- Top with salad dressing.
Nutrition Facts : Calories 224.4, Fat 15.3, SaturatedFat 2.3, Sodium 29.7, Carbohydrate 22.9, Fiber 10.6, Sugar 8.8, Protein 5.3
GARDEN SALAD
Steps:
- Slice eggs in half crosswise. Separate the whites from the yolks. Slice the egg whites into ringlets and set aside.
- In a bowl, whisk together the yolks and cold water until the yolks are dissolved. Whisk in the oil, salt, sugar, and mustard until combined well. Add the vinegars.
- Toss the greens with the dressing. Transfer to a serving bowl. Place scallions around the outside and top with the egg white ringlets.
GARDEN SALAD
A colorful vegetable salad that you can get right out of your garden in the summer. So as you are looking in that new seed catalog don't forget to order the seeds you need for this salad.
Provided by Charlotte J
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Clean and cut vegetables into small chunks and put in large bowl.
- Add seasonings, sugar and vinegar and stir well.
- Refrigerate at least 1 to 2 hours to blend the flavors.
- The salad makes its own"dressing" from the juices.
Nutrition Facts : Calories 96.3, Fat 0.6, SaturatedFat 0.2, Sodium 338.2, Carbohydrate 22.1, Fiber 5.5, Sugar 13.1, Protein 3.9
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Ratings 24Total Time 15 minsCategory SaladCalories 204 per serving
- In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, red onion, dill, parsley, garlic, lemon juice, sugar, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Refrigerate at least 10 minutes to blend flavors. Whisk to recombine before serving.
- In a large bowl, combine lettuce, endive, tomatoes, radishes, carrots, and cucumbers. Drizzle with salad dressing and toss until evenly coated.
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4.5/5 (6)Total Time 15 minsCategory SaladsCalories 112 per serving
- Ensure all of your ingredients are chopped into bite sized pieces, then toss them all together in a large bowl. Season with Kosher salt and fresh ground pepper.
- Salad can be served right away or stored in an airtight container in the fridge for 1 day. Toss with your favorite dressing right by serving.
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