Cooked Green Salad Recipes

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.

Steps:

• In a large skillet, heat oil over medium high heat. Stir in onions and cook for 1 minute. Add the garlic and cook for 30 seconds. Stir in the vinegar and raisins and cook for 2 minutes. Remove the skillet from the heat and add the greens and toss to coat. Immediately transfer the greens to a large bowl and add the orange and bacon. Season with salt and pepper and serve immediately.

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.

Steps:

• Cook the turkey bacon in a saute pan until crispy. Take it off heat and cut it into turkey bacon bits.
• In a large bowl, mix olive oil, lemon juice, salt, pepper, garlic and crushed red pepper flakes and turkey bacon. Add the grease from cooking the turkey bacon in the bowl as well.
• Steam brussel sprouts, spinach, green beans, swiss chard, and broccolli for 10 minutes. Strain it and dump it into the bowl.
• Toss it all together and serve.

Steps:

• Mix the vinegar, salt, pepper and oil together in the bowl in which the salad will be served.
• Add the salad greens, and toss well.
• Divide the salad among six dinner plates, and place a piece of duck alongside the salad on each plate. Sprinkle a little duck fat on both the salad and the duck, and serve immediately.