Three Green Salad Food

THREE GREENS AND FRUIT WITH VINAIGRETTE

Steps:

• In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
• In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
• In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.

THREE-GREEN SALAD

Steps:

• In a large salad bowl, toss the greens and vegetables. Cover and chill. In a blender, combine all dressing ingredients; cover and process until blended. Pour into a jar with tight-fitting lid; chill for at least 30 minutes. , Shake dressing before serving; pour desired amount over salad and toss to coat.

THREE BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
• Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.

THREE CHEESE GREEN SALAD

Steps:

• Combine lettuce, Swiss cheese, feta cheese, Parmesan cheese and pecans in a large bowl. In a small bowl, whisk together oil, vinegar, Italian seasoning, and pepper. Add dressing to salad and toss well.

ENSALADA VERDE (SIMPLE GREEN SALAD) RECIPE

Steps:

• Gather the ingredients.
• Rinse the head of lettuce thoroughly and drain it well. Break or tear it into pieces into a large salad bowl.
• Cut the tomatoes into eighths.
• Cut about a quarter of the red onion into very thin slices (cut more if you desire).
• Place tomatoes and onion on top of lettuce.
• Combine oil and vinegar in a bowl and whisk together.
• Just before serving, pour dressing over salad and toss. Sprinkle salt to taste and toss again. Add a splash of water if needed.

DRESSED THREE BEAN SALAD

Steps:

• Combine all beans, onions and green pepper.
• Heat all dressing ingredients until dissolved and pour over vegetables.
• Let stand 24 hours.
• Stir occasionally.

THREE GREEN SALAD WITH WARM BRIE

Steps:

• Wisk together in a small bowl the oil of your choice,lemon juice and a little salt and pepper.
• Let stand at least an hour at room temp.
• If you use plain olive oil you may want to flavor to taste with a little garlic powder in the oil.
• Preheat the oven to 350*.
• Toss the dressing with the greens and divide among salad plates.
• Arrange brie on the baking sheet and bake until soft but not runny.
• You really need to stand there and keep an eye on it.
• (about one minute) Top each salad with the wedge of cheese and toasted pecans.
• A nice variation is a"fan" of thinly sliced pear on the plate.

CLASSIC THREE BEAN SALAD

Steps:

• For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces.
• For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper.
• Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve.

THREE-BEAN SALAD

Steps:

• Thaw and drain lima beans and green beans. Drain and rinse kidney beans.
• In a medium bowl, whisk together vinegar and oil; season generously with salt and pepper. Add all beans; toss to combine.
• Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to 1 day.

CITRUS AND GREENS SALAD WITH WONTON CROUTONS

Steps:

• Grate a teaspoon of zest from the orange and set aside in a small bowl.
• To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
• To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
• Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
• Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside.
• Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine.
• To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star.
• Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.