Whats In A Julienne Salad Food

JULIENNE SALAD'

Julienne Salad' image

Make and share this Julienne Salad' recipe from Food.com.

Provided by victoria.rossiter

Categories Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

4 cups lettuce
2 large eggs
20 g onions
100 g chicken
100 g ham
60 g mozzarella cheese
100 g tomatoes
1/4 cup mayonnaise or 1/4 cup sour cream
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

Steps:

Cut up the lettuce as you like and put the lettuce in a bowl.
Cut the onion into rings and put in bowl.
cut the tomatoes as you like best and put in bowl.
Boil the eggs, peel and cut into long thin strips put on top of veggies.
Cut the meat and cheese into long thin strips and put on top of the veggies.
Mix dressing ingredients to your liking and if you want, make more!

1905 SALAD

1905 Salad image

Provided by Bobby Flay

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 head iceberg lettuce, shredded
2 ripe tomatoes, cut in eighths
2 stalks celery, sliced
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
4 cloves garlic, minced
1 teaspoon oregano
1 teaspoon Worcestershire sauce
1/2 cup extra-virgin Spanish olive oil
1/8 cup white wine vinegar
2 teaspoons lemon juice
Salt and pepper, to taste
2 teaspoons grated Romano

Steps:

In a large bowl, mix together the iceberg lettuce, cut tomatoes, celery stalks, Swiss cheese, ham, and Spanish olives.
Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Add Romano and toss again.

JULIENNE SALAD

Julienne Salad image

This salad is super tasty and nutritional too. It has so many "superfood" ingredients to get your body on track!

Provided by Francine Lizotte

Categories Other Salads

Time 30m

Number Of Ingredients 17

Ingredients

2 large hard boiled eggs, peeled
4 c lettuce of your choice, washed and drained
1 large carrot, peeled, ends cut off and sliced (julienne)
1 large celery rib, washed, ends cut off and sliced (julienne)
1 large cucumber, peeled, ends cut off and sliced
1 large bell pepper of your choice, washed, seeded, ribs removed and sliced (julienne)
2 large green onions, chopped
1 large ripe avocado, pit removed, peeled and sliced
4 large radishes, washed and thinly sliced
2 large slices of turkey
8 slice jarlsberg cheese
10 large cherry tomatoes, washed and halved
1 Tbsp chia seeds
1 Tbsp nutritional yeast
1/2 Tbsp dried cranberries
1/2 Tbsp sunflower seeds
1/2 Tbsp pumpkin seeds

Steps:

1. Mix romaine leaves with fresh herbs, and divide on 2 plates. Split all ingredients into two servings, placing them around the plate. Put sliced eggs in the middle of the plate on top of the lettuce.
2. Sprinkle lightly with pepper, Chia & sesame seeds, and nutritional yeast. Serve with your favorite dressing. Serves 4 as a side salad and 2 as main dish
3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=u6MSrzMfHRE

JULIENNE VEGETABLE SALAD WITH LEMON DRESSING

Julienne Vegetable Salad With Lemon Dressing image

This is a very different salad because it contains no lettuce.Once you try it I sure you'll enjoy it. It was given to me by a nutritionist.

Provided by Beeks

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup julienne cut carrot
1 cup julienne cut zucchini
1 cup julienne cut green beans
salt & freshly ground black pepper
1 tablespoon olive oil
1/4 cup fresh lemon juice
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives or 2 tablespoons green onions
1 clove garlic, minced

Steps:

In a medium bowl mix all vegetables together.
In a small bowl mix all dressing ingredients together.
Pour dressing over vegetables and toss to blend dressing into vegetables.
Add salt and pepper to taste.
Cover and refrigerate until well chilled for around 2 hours.

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