FIRE-AND-ICE SALAD
This recipe gets its unique name from the combination of cool crisp vegetables and the spicy jalapeno and dressing. Folks I serve it to agree this is the best cucumber salad that they've ever tasted.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving.
Nutrition Facts :
ICEBERG LETTUCE SALAD WITH RADISHES
I salt the radishes first and let them sit for a few minutes, which makes them milder. Add in iceberg lettuce last, right before serving.
Provided by Lena
Categories Salad Green Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 4.5 g, Fat 10.3 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 449.9 mg, Sugar 3.1 g
FIRE-AND-ICEBERG SALAD
At my child's preschool they sometimes serve miniature piles of torn iceberg lettuce tossed with French dressing. I can understand why: The crunch is fun and the dressing candy-sweet. When made at home, where you can control the sugar and add some heat and smoked paprika, French dressing is a more interesting concoction. I like it spicy, because I find that a little chile fire goes a long way toward igniting the cold crisp heart of the iceberg. Torn radicchio-raging pink-adds color and maturity. Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf
Provided by AmyThielen
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing, combine the garlic, tomato paste, both paprikas, honey, vinegar, and lemon juice in a small bowl, and stir to combine. Whisk in 6 tablespoons of the olive oil. Season with the cayenne, ¼ teaspoon salt, and 1/8 teaspoon pepper. Pour the dressing into a small pitcher for serving at the table.
- To toast the walnuts, combine them with the remaining 1 tablespoon olive oil and the tablespoon of butter in a small skillet set over medium-low heat. Season with salt and pepper. Cook, tossing regularly, until the walnuts are fragrant and have turned golden brown, about 5 minutes. Let the nuts cool.
- Tear the iceberg lettuce and the radicchio into bite-size pieces, and combine in a large salad bowl. Add the celery and the walnuts (cooking fat and all), and toss to combine. Sprinkle the blue cheese over the top and serve immediately, passing the dressing alongside.
- Note: For perfect crispness, let each person drizzle the dressing over his or her own salad. Tossing the iceberg with the dressing before it reaches the table causes the lettuce to wilt.
Nutrition Facts : Calories 306.6, Fat 29.6, SaturatedFat 7.5, Cholesterol 19.3, Sodium 297.6, Carbohydrate 6.4, Fiber 1.4, Sugar 4.1, Protein 6
CRUNCHY SPRING ICEBERG SALAD
A big plate of greens may feel virtuous, but this one is also luxurious. This is a very green salad, with chunks of crisp iceberg lettuce serving as a bed for briefly blanched peas and asparagus, topped with a cooling-yet-spicy cilantro yogurt. Tearing the iceberg into bite-size chunks makes this an easy-to-eat salad, no knife required. It's particularly great for outdoor dining or for those who need to eat with one hand. (We see you, new parents.) The feta adds lovely hints of tang and saltiness that work well with the herbaceous yogurt. The peas and asparagus bring freshness; you could also use other springtime staples such as snow peas, sugar snap peas or sliced radish. Serve with jammy boiled eggs for something heartier.
Provided by Hetty McKinnon
Categories weekday, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
- Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
- Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
- Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.
FROZEN ICEBERG SALAD WITH CHAMPAGNE VINEGAR
I love a really cold salad and this takes it to the extreme. My father would always serve all the greens ice cold and I really feel this recipe keeps that tradition alive!
Provided by Alex Guarnaschelli
Categories appetizer
Time 6h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the head of lettuce on a flat surface and cut in half at the equator. Transfer the lettuce to a small tray and put it in the freezer.
- In a medium bowl, whisk together the Dijon mustard, vinegar, and pinch of salt. Slowly whisk in the olive oil and then add the tarragon. Taste for seasoning and set aside.
- Allow the lettuce to remain in the freezer until just before serving. They can remain in there for 4 to 6 hours, if necessary. When ready to serve, transfer to a platter and drizzle each half with the dressing. Serve immediately.
ICEBERG SALAD
Steps:
- Wash lettuce. Top lettuce with ham and crumbled feta cheese. Fry potatoes in hot oil until crispy. Drain on paper towels and place on salad. Top with dressing.
ST. ANSELM'S ICEBERG WEDGE SALAD
This wedge salad, adorned with blue cheese and warm bacon vinaigrette, is served at the restaurant St. Anselm in Brooklyn. The revelatory vinaigrette is actually a roux made with bacon fat, then thinned with cider vinegar and water, a hit of sugar and another of Dijon mustard. It is superb, and it would not be out of place drizzled over grilled asparagus, accompanied by chopped hard-boiled eggs.
Provided by Sam Sifton
Categories lunch, quick, salads and dressings, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet set over medium heat, cook the bacon until crisp, approximately 8 to 10 minutes. Using tongs or a slotted spoon, remove the bacon to a plate lined with paper towels to drain. Pour off all but 1/4 cup of the bacon fat in the skillet.
- Lower the heat under the skillet, then stir in the flour and cook, stirring often with a spoon, until the flour is lightly browned, approximately 3 to 5 minutes. Add 1 1/2 cups water to the mixture, along with the vinegar, sugar and mustard, and allow to come to a simmer. Whisk the mixture frequently until the dressing is thick enough to resemble gravy and coat the back of a spoon, approximately 10 minutes. Season to taste with salt and pepper and remove from the heat.
- Put the iceberg wedges on plates. Drizzle with the warm dressing, and sprinkle with the bacon pieces, blue cheese and parsley. Serve immediately.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 709 milligrams, Sugar 8 grams, TransFat 0 grams
APPLE ICEBERG SALAD
I created this recipe when my children were small and fussed about eating fruits and vegetables. The slightly sweet dressing makes it a hit. This iceberg salad was part of our Friday meal when I served fried fish and boiled potatoes. My grown children call this "Mom's Salad". -M.J. Zimmerman, Altoona, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.
Nutrition Facts : Calories 215 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 128mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
More about "fire and iceberg salad recipes"
SALAD WITH ITALIAN DRESSING RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (84)Author Chris MoroccoServings 4Estimated Reading Time 4 mins
- Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
- Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.
15 EASY ICEBERG LETTUCE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Category Recipe Roundup
ICEBERG LETTUCE SALAD - EAT SOMETHING VEGAN
From eatsomethingvegan.com
CHOPPED ICEBERG SALAD - SWEETPEA LIFESTYLE
From sweetpealifestyle.com
FIRE AND ICE SALAD | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
4.3/5 (6)Category Side Dishes, SaladsServings 6-8
FIRE & ICEBERG SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FIRE UP THE GRILL WITH THESE RECIPES FOR GLAZED PORK AND CORN SALAD
From news.yahoo.com
HALAL CART CHICKEN SALAD RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE THE VIRAL TIKTOK GRINDER SANDWICH | TASTE OF HOME
From tasteofhome.com
JP'S ICEBERG LETTUCE DILL SALAD | RECIPETIN EATS
From recipetineats.com
FIRE AND ICE SUMMER SALAD - DEEP SOUTH DISH
From deepsouthdish.com
ICEBERG LETTUCE RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
FIRE AND ICEBERG SALAD RECIPE - WEBETUTORIAL
From webetutorial.com
HOW TO MAKE A GREAT SALAD WITH ICEBERG LETTUCE
From mykitchenlittle.com
HOW TO MAKE THE ULTIMATE ICEBERG WEDGE SALAD | BON APPéTIT
From bonappetit.com
ICEBERG SALAD WITH ONIONS, CAPERS, AND PARM — ALISON ROMAN
From alisoneroman.com
FIRE-AND-ICEBERG SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
#60-minutes-or-less #time-to-make #course #preparation #salads
You'll also love