BIG LEAFY GREEN SALAD WITH GOAT CHEESE TARTS
Provided by Nancy Fuller
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the dough: In a food processor, pulse to combine the flour and salt. Add the butter and pulse 3 to 4 times, then drizzle in the ice water and pulse until the dough holds together easily when squeezed with your fingers. Add more ice water, 1 teaspoon at a time, if needed. Divide the dough in half, pat each portion into a round disk, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes.
- For the salad: In a small jar with a tight-fitting lid, combine the oil, vinegar, mustard, parsley, tarragon, sugar, shallots and some salt and pepper. Shake to mix the dressing and chill until ready to use. Place the greens in a large bowl, drizzle about 1/4 cup dressing over and toss to combine.
- For the tart: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Toss the tomatoes with the oil, onions and some salt and pepper, then set aside.
- On a lightly floured surface, roll one disk of the dough into a 12-inch round, about 1/8-inch thick. Transfer to the prepared baking sheet, then fold and crimp the edges.
- Spoon the sour cream and mustard evenly on the dough. Top with the tomato mixture and the goat cheese. Make an egg wash by beating the egg with 1 teaspoon water. Brush the egg wash around the tart edges.
- Transfer the tart to the oven and bake until the crust is golden and the tomatoes soften, about 45 minutes. Cut into squares to serve with the salad.
BIG GREEN SALAD
Provided by Ian Knauer
Categories Salad Mustard Side No-Cook Vegetarian Quick & Easy Salad Dressing Lemon Celery Cucumber Honey Lettuce Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Tear romaine into bite-size pieces and put in a salad bowl. Halve cucumber lengthwise, then thinly slice diagonally and add to romaine along with celery.
- Whisk together remaining ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until emulsified. Add to salad and toss to coat.
BIG SALAD WITH GRAINS
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Place greens in bottom of serving bowl. Add grains in an even layer over greens. Repeat with the roasted vegetables, then the raw vegetables.
- Top with dressing, and toss gently. Fan out avocado on top on one side of bowl.
- Place hard-boiled egg pieces on the side opposite the avocado. Top with chives and nuts. Serve with whole-grain bread.
Nutrition Facts : @context http, Calories 998, UnsaturatedFat 45 grams, Carbohydrate 100 grams, Fat 59 grams, Fiber 19 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 80 milligrams, Sugar 7 grams, TransFat 0 grams
GIANT GREEN SALAD
"I tried this refreshing salad at a friend's house and couldn't wait to have the recipe," says Rebecca Cook Jones, a field editor from Henderson, Nevada. "it makes a beautiful presentation for winter holidays, too."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 85 servings.
Number Of Ingredients 14
Steps:
- In a large heavy skillet, melt the butter. Add walnuts; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , Meanwhile, in several large salad bowls, combine the romaine, lettuce, cranberries, yellow peppers, cheese and pepper if desired. In a large bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Sprinkle with sugared walnuts.
Nutrition Facts :
THE GREENEST GREEN SALAD
The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics - the 4-and-under crowd - will delight in its flavor and crunch and politely ask for seconds.
Provided by Samin Nosrat
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
- In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.
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