PUNCHY SPRING GREENS
Anchovies and a grating of Parmesan add a savoury kick to these spring greens with crunchy hazelnuts, the perfect side to an Easter meal with the family
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 25m
Yield 6 as a side
Number Of Ingredients 7
Steps:
- While the lamb is resting, melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 mins until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 mins until wilted.
- Add the lemon juice and parmesan and stir well to melt the cheese. Season to taste, transfer to a serving bowl and scatter over the hazelnuts.
Nutrition Facts : Calories 160 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
SPRING GREENS WITH BEETS AND GOAT CHEESE
This is a winning recipe that was printed in the April/May 2009 Taste of Home. It is credited to Kristin Lossak of Bozzman, MT. I have not used the goat cheese but have made this several times using crumbled feta. When adding the cheese, I don't measure but give a nice sprinkling. The dressing makes it all come together.
Provided by PaulaG
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl toss together the pecans, 1 tablespoon balsamic vinegar and water; add to a warmed heavy skillet and heat until nuts are toasted, about 4 minutes.
- Sprinkle the toasted pecans with sugar and continue to cook and stir for 2 to 4 minutes or until sugar melts; spread on foil lined pan to cool.
- In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated.
- In a large salad bowl add the salad greens, beets and goat cheese, sprinkle with cooled pecans, drizzle with salad dressing, toss lightly and serve on chilled salad plates.
- Any remaining dressing keeps well for a few days in the refirgerator.
Nutrition Facts : Calories 155, Fat 11, SaturatedFat 3.8, Cholesterol 16.7, Sodium 298, Carbohydrate 11.4, Fiber 1.3, Sugar 9.6, Protein 3.8
GREENS WITH BLUEBERRIES, FETA AND ALMONDS
This is a salad from the magazine of Canadian Living. Salad greens, piquant cheese, blueberries and crunchy almonds...
Provided by Boomette
Categories Cheese
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Add greens; toss to coat.
- Divide salad among plates. Sprinkle with blueberries, feta cheese and almonds.
Nutrition Facts : Calories 172, Fat 15.4, SaturatedFat 4, Cholesterol 16.7, Sodium 255.6, Carbohydrate 5.3, Fiber 1.4, Sugar 3, Protein 4.7
MIXED SPRING GREENS WITH GOAT CHEESE
Make and share this Mixed Spring Greens With Goat Cheese recipe from Food.com.
Provided by Sageca
Categories Cheese
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the goat cheese cylinder into 12 equal sized rounds, pushing into shape with your fingers as necessary.
- Roll each disc into the bread crumbs, and place them on a baking sheet lined with aluminum foil.
- Refrigerate until ready to serve.
- Arrange the greens, tomatoes and onions on four individual plates.
- Mix the vinegar, oil, mustard,herbs and salt and pepper together until well blended.
- Turn on the broiler, and place the baking sheet with the goat cheese rounds under the heat.
- Cook for a minute or two until the cheese rounds are slightly golden and bubbly but still holding their shape.
- Arrange three goat cheese rounds on each salad plate, and then drizzle with the dressing.
- Serve immediately with Italian bread.
Nutrition Facts : Calories 559, Fat 50, SaturatedFat 14, Cholesterol 33.8, Sodium 576.8, Carbohydrate 16.4, Fiber 1.7, Sugar 5.3, Protein 12.3
SPRING GREENS WITH HERB AND LEMON GOAT CHEESE CROSTINI
Another great recipe from Martha Holmberg printed in The Oregonian. Without the salad, the crostini make a lovely appetizer to serve with a glass of sauvignon blanc. To make them more bite size, just spoon the herb cheese onto crackers or cut the baguette slices in half.
Provided by dimply dots
Categories Lunch/Snacks
Time 43m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 12
Steps:
- To make crostini:.
- 1. In a food processor (or mixing bowl with a wooden spoon) add the goat cheese, 4 teaspoons olive oil and the wine. Pulse one or two times, just to blend. The mixture should be spreadable; if too thick, add more olive oil and pulse again. Transfer mixture to bowl, and stir in salt and pepper to taste, herbs and lemon zest. Chill for 30 minutes.
- 2. Preheat oven to 400 degrees. Place baguette slices on a large baking sheet and brush lightly on both sides with remaining olive oil (using more oil as necessary). Bake for about 5 minutes on one side; turn and bake another 3 minutes on the second side. Set aside.
- To make salad:.
- 1. In a small bowl combine the vinegar, mustard, salt and pepper to taste and whisk to blend. Slowly whisk in the olive oil. (feel free to use more olive oil and vinegar if wanted).
- 2. Just before serving, add dressing to mixed greens and toss gently. Divide among 4 salad plates. Spread a nice schmear of herbed cheese on the toasted baguette slices and place 2 slices on each plate on top of the salads. Serve immediately.
Nutrition Facts : Calories 2791.3, Fat 56.9, SaturatedFat 16.4, Cholesterol 30.8, Sodium 5729.8, Carbohydrate 472.1, Fiber 27.3, Sugar 3.2, Protein 88.3
SPRING GREENS WITH BEETS AND GOAT CHEESE
"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.
Nutrition Facts : Calories 268 calories, Fat 22g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 299mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.
SPRING GREENS WITH TOASTED CHEESE
Another recipe I am posting for safe keeping, from Land O Lakes Cookbook. Warm, soft melted cheese complements a green salad laced with fresh herb leaves.
Provided by diner524
Categories Greens
Time 18m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F Line baking sheet with aluminum foil.
- Place 1/4 cup dressing in shallow bowl. Combine bread crumbs and garlic salt in another shallow bowl. Dip each piece of cheese into dressing; shake off excess dressing. Coat with bread crumbs. Place cheese onto prepared baking sheet. Bake for 3 to 4 minutes or just until soft. (DO NOT OVERBAKE.)
- Arrange salad greens, herbs and tomatoes on 6 individual salad plates. Drizzle with remaining dressing. Place 3 cubes toasted cheese on each salad. Serve immediately.
- TIP: The crumb-coated cheese cubes can be made well ahead of time. Refrigerate, covered on baking sheet or in a covered container. Bake just before serving.
Nutrition Facts : Calories 245.8, Fat 18.2, SaturatedFat 8.6, Cholesterol 35.7, Sodium 481.4, Carbohydrate 9.6, Fiber 0.6, Sugar 2.9, Protein 11.3
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31 RECIPES FOR SPRING GREENS | EPICURIOUS
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Estimated Reading Time 4 mins
- Spring Salad With Crispy Chicken and Bacony Croutons. This hearty dinner salad is the perfect amount for two, but most importantly it includes bacon-infused croutons.
- Green Goddess Cobb Salad. The secret to making this extraordinary spring salad? Remove and fry rotisserie chicken skin for a salty, extra-crispy topping.
- Pea and Prosciutto Salad. Add zing to an elegant salad of snap peas, sweet peas, and prosciutto with a touch of fresh horseradish. Get This Recipe.
- Spring Greens with Quick-Pickled Vegetables. Quick-pickled beets add just a little bit of sweetness and color to an already nutritious salad. Get This Recipe.
- Potato, Leek, and Pea Pot Pie With Spinach-Arugula Salad. Pot pie doesn't have to feel heavy—this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce.
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- Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
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