GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING
Provided by Bobby Flay
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Using a sharp chef's knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside.
- Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with some of the dressing.
Nutrition Facts : Calories 156 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 4 milligrams, Protein 1 grams, Sugar 16 grams
WINTER FRUIT SALAD WITH LEMON POPPYSEED DRESSING
Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays.
Provided by Nora LaCroix
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
- In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.
Nutrition Facts : Calories 277 calories, Carbohydrate 21 g, Cholesterol 8.7 mg, Fat 20.6 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 4.4 g, Sodium 201.3 mg, Sugar 14.2 g
FRESH MINT DRESSING
This mint salad dressing recipe is refreshing, delicious and easy to make! You'll need fresh mint, lemon juice, olive oil, Dijon mustard, and honey or maple syrup. Recipe yields a little over 1 cup.
Provided by Cookie and Kate
Categories Salad dressing
Time 5m
Number Of Ingredients 8
Steps:
- In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
- This dressing will keep well, covered and refrigerated, for up to 1 week.
Nutrition Facts : ServingSize 2 tablespoons, Calories 152 calories, Sugar 6.9 g, Sodium 116.9 mg, Fat 14.1 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg
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
MINT AND LEMON DRESSING
A super sweet lemony treat perfect for fresh summer salads!
Provided by Yellowfang
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 2h10m
Yield 4
Number Of Ingredients 4
Steps:
- Stir together olive oil, lemon juice, and 1 1/2 tablespoons of mint until well blended. Set aside for 2 hours.
- Strain mint out of dressing with a fine mesh strainer. Stir in remaining 1 tablespoon chopped mint leaves and serve.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 0.7 g, Fat 18 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 0.5 mg, Sugar 0.2 g
SPINACH SALAD WITH LEMON AND MINT
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.
Provided by Nigella Lawson
Categories quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
- In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams
FATTOUSH SALAD WITH MINT DRESSING
This classic fattoush salad recipe will become your new favorite salad! It's a versatile salad, and the perfect way to use up those random leftover raw vegetables (the amounts given here are flexible and you can add/substitute any veggies you'd like). Recipe yields 4 large or 6 to 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 12
Steps:
- To toast the pita: Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
- To prepare the salad: Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
- Wait until you're ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.
- This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.
Nutrition Facts : ServingSize 1 medium salad without feta or parsley (full salad made with 1/3 cup dressing), Calories 296 calories, Sugar 10 g, Sodium 332.3 mg, Fat 17.6 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 34.2 g, Fiber 6.5 g, Protein 5.6 g, Cholesterol 0 mg
LEMON-MINT VINAIGRETTE
The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.
Provided by Bev I Am
Categories Salad Dressings
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
- Drizzle in oil, whisking until blended.
- Stir in mint, salt and pepper.
- Note: Can be kept in refridgerator for up to 2 days.
EASY WINTER FRESH FRUIT SALAD
Steps:
- Place the fruit in a serving bowl. (If using pears, because they sometimes darken faster than apples, I like to toss them with a light squeeze of lemon juice before adding to the salad.)
- Whisk together the dressing ingredients and pour over the fruit and toss to combine.
- The fruit salad can be made a couple hours ahead of time - keep in mind that depending on what type of fruit is used, the colors may seep into each other as the salad sits.
Nutrition Facts : ServingSize 1 Serving, Calories 102 kcal, Carbohydrate 26 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 3 g, Sugar 20 g
MINT SALAD DRESSING
Fresh mint is a popular herb that will grow in almost any soil. Here it stars in a special salad dressing.-Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, water and mint. Simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; cover and let stand for 1 hour. Strain and discard mint., Place olive oil in a small bowl; whisk in mint syrup. Whisk in lemon juice, salt and paprika. Drizzle over salad greens.
Nutrition Facts : Calories 225 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 394mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
SALAD NIçOISE WITH MINT-LEMON DRESSING
Categories Salad Leafy Green Olive Tomato No-Cook Lemon Mint Tuna Summer Bon Appétit
Yield Makes 12 buffet servings or 8 main-course servings
Number Of Ingredients 11
Steps:
- Place green beans in processor. Using on/off turns, coarsely chop. Place in large bowl. Mix in tuna, tomatoes, olives, and 4 tablespoons mint. Season with salt and pepper.
- Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Process until well blended. With machine running, slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper.
- Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over. Garnish with lemon wedges.
- *Small brine-cured olives; available at Italian markets, specialty foods stores and some supermarkets.
WINTER SALAD WITH LEMON MINT DRESSING
Make and share this Winter Salad with Lemon Mint Dressing recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper.
- Slowly add the olive oil, whisking until blended.
- Stir in the mint.
- Taste for seasoning.
- Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine.
- Drizzle the dressing over the salad and toss to coat evenly.
- Sprinkle the pomegranate seeds over the top.
CHOPPED WINTER SALAD WITH LEMON MINT DRESSING
Provided by Global Cookbook
Number Of Ingredients 11
Steps:
- Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add in the extra virgin olive oil, whisking till blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine. Drizzle the dressing over the salad and toss to coat proportionately. Sprinkle the dry cranberries over the top. Advance Preparation: Can be prepared up to 4 hrs ahead, covered, and refrigerated. This recipe yields 6 to 8 servings. Comments: This colorful salad features winter's best vegetables in an uncomplicated, yet highly flavorful cool-weather slaw. Lemon juice adds a clean flavor to the fennel and cabbage, and sweetened dry cranberries perfectly punctuate the tart dressing.
Nutrition Facts : ServingSize 144 g, Calories 163, Fat 13.73 g, TransFat 0.0 g, SaturatedFat 1.9 g, Cholesterol 0 g, Sodium 50 g, Carbohydrate 10.59 g, Fiber 3.6 g, Sugar 3.14 g, Protein 1.58 g
MELON SALAD WITH CITRUS HONEY MINT DRESSING
Steps:
- Using a melon baller scoop round spheres out of each of the melons and place them into a medium-sized bowl.
Nutrition Facts : Calories 548 kcal, Carbohydrate 138 g, Protein 10 g, Fat 2 g, SaturatedFat 1 g, Sodium 92 mg, Fiber 8 g, Sugar 120 g, UnsaturatedFat 2 g, ServingSize 1 serving
DELICIOUS AND DIFFERENT SALAD WITH LEMON-MINT DRESSING
Since I needed a recipe with oil as a substantial ingredient, I automatically thought of dressing. Going with my sister Itty's novel idea of lemon-mint flavoring, we played around with this dressing and salad until we were perfectly satisfied with the results. Since this was a competition, the recipe had to be absolutely delicious, and I must say that there was no salad left to serve at the seudah! We tweaked and tasted (and tasted and tasted...) until it was gone! A fantastic combination - give it a try. READ MORE
Provided by Recipe By Faigy Grossman
Categories Salads
Yield 5
Number Of Ingredients 13
Steps:
- Combine all dressing ingredients in a mixing bowl and set aside.
- Place all salad ingredients in a large salad bowl and toss to combine.
- Pour dressing over salad and toss to coat. Serve chilled.
WINTER SALAD WITH LEMON-YOGURT DRESSING
Provided by Myra Goodman
Categories Salad Citrus Dairy Fruit Leafy Green Vegetable Appetizer Side Vegetarian Yogurt High Fiber Dinner Lunch Salad Dressing Lemon Low Cholesterol Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 main-course or 8 side-dish servings
Number Of Ingredients 18
Steps:
- Dressing:
- Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
- Salad:
- Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.
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