SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING
Provided by Aida Mollenkamp
Categories side-dish
Time 9m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
- Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
- In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.
SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE
When a meal needs something extra, consider this your go-to side. Fresh greens and vegetables dressed in a simple lemon vinaigrette pair with just about any meal. Ready in just 10 minutes.
Provided by Minimalist Baker
Categories Side
Time 10m
Number Of Ingredients 12
Steps:
- First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
- Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
- Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.
Nutrition Facts : ServingSize 1 side salads, Calories 168 kcal, Carbohydrate 7 g, Protein 2.1 g, Fat 15.5 g, SaturatedFat 2.2 g, Sodium 59 mg, Fiber 1.8 g, Sugar 3.3 g
SIMPLE GREEN SALAD WITH LEMON DRESSING
If you use lovely fresh leaves and dress them properly, even the most basic salad like this one will taste absolutely amazing. The combination of oil and acid in the dressing helps our bodies to absorb more of the nutrients from the greens. Super clever!
Provided by Jamie Oliver
Categories Sides Jamie's Food Revolution Vegetables Fruit Quick fixes Quick & healthy recipes
Time 20m
Yield 4 as a side
Number Of Ingredients 8
Steps:
- To make the dressing, halve the lemon, then squeeze the juice into an empty jam jar, using your fingers to catch any pips.
- Add the oil and a pinch of sea salt and black pepper to the jar.
- Put the lid securely on the jar and shake well.
- Have a taste and see whether you think it needs a bit more lemon juice or oil - you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your salad leaves.
- Use a knife to trim the roots away from all the lettuces. Separate out the leaves, throwing any tatty ones away.
- Pop them in a colander and give them a good wash under cold running water over the sink.
- Spin them dry in a salad spinner, or wrap in a clean tea towel and shake dry, then pile the leaves into a large salad bowl.
- Pick and add the herbs to the bowl, discarding the stalks.
- From a height, drizzle 3 tablespoons of the dressing over the leaves and gently toss together with the tips of your fingers until every leaf is coated - try not to be heavy-handed and don't be tempted to overdress or the leaves will go limp.
- Have a taste and add a splash more dressing, if needed - remember you can always add more but you can't take it away, so be cautious. Pop the lid securely on the jam jar and keep the leftover dressing in the fridge for another day. Serve the salad straightaway.
Nutrition Facts : Calories 119 calories, Fat 12.2 g fat, SaturatedFat 1.8 g saturated fat, Protein 0.9 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.3 g sugar, Sodium 0.09 g salt, Fiber 0.9 g fibre
GREEN SALAD WITH LEMON-DILL VINAIGRETTE
I can't remember where I found this recipe, but it's been pasted into my own hard-copy recipe book (which I used all the time until I discovered RZ). I love hearts of palm but haven't found too many recipes using them, so I make this often. I've served this salad to several people who said they had never even heard of hearts of palm, and they've said they were pleasantly surprised at how much they enjoyed the taste.
Provided by TasteTester
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut hearts of palm (usually found in the canned vegetable section) into 1/2-inch slices. Slice purple onion lengthwise into very thin strips. Cut bell pepper into thin strips.
- Combine baby lettuce, hearts of palm onion and red pepper in a large salad bowl. Whisk together all ingredients for the salad dressing and toss with salad mixture.
- Top with shaved Parmesan cheese and serve immediately.
Nutrition Facts : Calories 250.8, Fat 27, SaturatedFat 3.7, Sodium 1.6, Carbohydrate 3.3, Fiber 0.3, Sugar 1.2, Protein 0.3
REALLY GREEN SALAD WITH AVOCADO LEMON DRESSING
This is what I eat everyday for lunch. I just use what I have on hand. Feel free to change around the ingredients to please your tastes. Sometimes I even grate some beet into the mix!
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 1 large serving
Number Of Ingredients 19
Steps:
- In a large bowl, place the lettuces, parsley, cilantro, sprouts, cucumber, tomatoes, bell peppers, snow peas, garlic, scallions and mint.
- In a small bowl, mash avocado well.
- Add juice from lemon, honey and avocado.
- Add oil to taste and mix thoroughly.
- Salt to taste if desired(I don't use it).
- Pour dressing over salad and enjoy!
Nutrition Facts : Calories 980.4, Fat 87.9, SaturatedFat 12.3, Sodium 71.3, Carbohydrate 50.3, Fiber 13.7, Sugar 24.9, Protein 10.1
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