Dannys Salad Recipes

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LEMON-DILL POTATO SALAD

Provided by Danny Boome

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8



Lemon-Dill Potato Salad image

Steps:

  • Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
  • Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.

3 pounds medium baby new potatoes, unpeeled, quartered
1 cup frozen green peas
3/4 cup finely chopped red onion
2 tablespoons freshly chopped fresh dill
2 tablespoons chopped fresh chives
1 cup mayonnaise
2 tablespoons fresh lemon juice
Coarse salt and freshly ground black pepper

SPINACH SALAD WITH GRILLED MEDITERRANEAN VEGETABLES

Provided by Danny Boome

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10



Spinach Salad with Grilled Mediterranean Vegetables image

Steps:

  • Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.
  • Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.

1 small orange bell pepper, seeded and quartered
2 large Portobello mushroom caps, stemmed, sliced
1 small summer squash, cut on bias
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1/4 cup olive oil, plus more to taste
Salt and freshly ground black pepper
1/2 cup feta cheese, diced
1/4 cup kalamata olives, pitted
3 cups baby spinach
1 cup packed basil leaves

DANDELION SALAD

This is a very good use of all those annoying dandelions growing in your yard. Just so long as you don't have a dog! Top with your favorite dressing. I prefer hot bacon dressing!

Provided by ERLENSEE_GERMANY

Categories     Salad     Vegetable Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5



Dandelion Salad image

Steps:

  • In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

Nutrition Facts : Calories 42.5 calories, Carbohydrate 9 g, Fat 0.5 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 192.1 mg, Sugar 2.6 g

½ pound torn dandelion greens
½ red onion, chopped
2 tomatoes, chopped
½ teaspoon dried basil
salt and pepper to taste

DANDELION SALAD

Dandelions' sawtooth leaves bring a pleasant bitterness to the table. They're best picked when tender, before the plant blooms, and they can be served raw or cooked.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6



Dandelion Salad image

Steps:

  • Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.
  • Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.

1 tablespoon finely chopped garlic scapes or wild (spring) garlic
1 tablespoon fresh lemon juice
1/2 teaspoon coarse sea salt
1/4 teaspoon granulated sugar
1/4 cup extra-virgin olive oil
8 cups (4 ounces) dandelion greens, large leaves torn in half

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