MEXICAN GREEN SALAD WITH JALAPEñO-CILANTRO DRESSING
This healthy Mexican green salad recipe is the perfect fresh side for your favorite Mexican meals! It's also a delicious, light meal on its own. Recipe yields 4 large salad servings, 6 medium or 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 24
Steps:
- First, toast the pepitas: combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don't let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
- In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.
- To make the dressing: Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you'd like more heat. Blend again, then transfer to a small jar with a spout, for serving.
- Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving. If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.
Nutrition Facts : ServingSize 1 side salad with 1/8th of the dressing, Calories 341 calories, Sugar 7.6 g, Sodium 268.3 mg, Fat 29.1 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 18 g, Fiber 6.3 g, Protein 8 g, Cholesterol 11.1 mg
SPICED ALMOND, GRAPE AND MIXED GREEN SALAD
"This is a bite of springtime. The spiced almonds create a great texture against the juicy grapes and the grassy parsley. Use whatever combination of greens you like best here. I am partial to some arugula, romaine and spinach. You can make the dressing and gather all of these ingredients ahead of time and then just toss the salad just before you're ready to serve it." -Alex Guarnaschelli
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F.
- 2. Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
- 3. Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
- 4. Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into ¼ inch rounds (with the bit of the tops still attached).
- 5. Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.
SIMPLE GREEN SALAD
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Whisk 1 minced shallot, 1 tablespoon each whole-grain mustard and lemon juice, and salt and pepper. Whisk in 1/3 cup olive oil. Toss with 1 torn romaine heart, 1 torn head Bibb lettuce and 1/2 bunch chopped chives.
SPICED GREEN SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1/2 teaspoon each ground allspice and cumin in a skillet, about 30 seconds. Mix with the juice of 1 lemon and a pinch each of salt and sugar in a serving bowl, then whisk in 5 tablespoons olive oil. Toss with spring greens, sliced red onion, sliced cucumber and salt.
EVERYDAY GREENS SALAD
This salad is most dramatic-and most delicious-with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
Provided by Molly Baz
Categories Bon Appétit Salad Side Leafy Green Lettuce Herb Soy Free Dairy Free Vegetarian Honey Vinegar Gluten-Free and Fresh Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the vinaigrette:
- Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt.
- Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify.
- For the salad:
- Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.
SPICY GREEN SALAD WITH MANCHEGO AND PEARS
Provided by Ruth Cousineau
Categories Salad Cheese Leafy Green Vegetarian Quick & Easy Lunch Pear Fall Winter Seed Gourmet
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
- Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
- Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.
SPICY GREEN PAPAYA SALAD
Steps:
- In a mixing bowl, combine the fish sauce, lime or lemon juice, and the sugar. Stir until the sugar is dissolved.
- Using a mortar and a wood pestle, pound the garlic and chili with a little bit of the papaya to prevent the pepper from spraying you in the eyes. Add the rest of the papaya, tomatoes and fish sauce mixture. Pound gently to blend then adjust seasoning. To serve, place a scoop of the salad in the middle of a plate surrounded by the sliced cabbage then garnish with the dried shrimp and ground peanuts.
SPICY GREEN PAPAYA SALAD
Provided by Food Network
Time 10m
Yield 3 cups dressing
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together all the dressing ingredients. Place salad ingredients in bowl, pour dressing over top and mix well. Season to taste. The salad will hold up in the refrigerator up to 24 hours. Serve at room temperature.
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