LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING
This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad. Little Gem lettuce, a cross between romaine and butter lettuce, has become justly popular for a crunchy salad. Crisp and bright green with small crinkly leaves, it won't immediately wilt when dressed. If unavailable, look for similar small sturdy heads of lettuce or choose hearts of romaine.
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
- Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
- Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.
SWEET AND CRUNCHY GARDEN SALAD
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
- Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
- Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
- Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.
GARDEN SALAD
Steps:
- Slice eggs in half crosswise. Separate the whites from the yolks. Slice the egg whites into ringlets and set aside.
- In a bowl, whisk together the yolks and cold water until the yolks are dissolved. Whisk in the oil, salt, sugar, and mustard until combined well. Add the vinegars.
- Toss the greens with the dressing. Transfer to a serving bowl. Place scallions around the outside and top with the egg white ringlets.
ALMOND-ORANGE TOSSED SALAD
Another highlight of my Easter menu is this pretty salad, with its slightly sweet homemade dressing and crispy sugar-toasted almonds. I've often taken the salad to potlucks because everyone enjoys it so much. -Lavonn Bormuth Westerville, Ohio
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool., In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.
Nutrition Facts :
GARDEN SALAD WITH LEMON DRESSING
I lightened up a tangy salad dressing by replacing some of the oil with lemon juice. The revamped dressing lends a refreshing twist to mixed greens, tomatoes, pepper rings and cucumbers slices.-Martha Pollock, Oregonia, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the salad greens, tomatoes, cucumber and pepper rings. In a small bowl, whisk the lemon juice, honey, chives, mustard, salt and pepper until blended. Gradually whisk in oil until dressing thickens. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 143 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
RED & GREEN SALAD WITH TOASTED ALMONDS
During a long Midwest winter, I crave greens and tomatoes from the garden. These leaf lettuces and grape tomatoes have a fantastic out-of-the-garden taste. Thank goodness we can get them year-round. -Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, whisk the first 7 ingredients. Gradually whisk in grapeseed oil until blended., In a large bowl, combine lettuces, red pepper, celery, cucumber, peas and tomatoes. Just before serving, pour dressing over salad and toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 168 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
AMAZING ALMOND SALAD DRESSING
I used to go to this delicious vegetarian buffet in college. They made the most amazing almond salad dressing that I (and everyone else!) would drench salads with, not to mention any other food. After hunting far and wide for the recipe, I finally found it. Unfortunately, the restaurant closed down but I'll always have the plant-based dressing!
Provided by jlg83
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Use a blender to blend almonds, water, oil, yeast, aminos, and salt together until smooth.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.3 g, Fat 11.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 114.9 mg, Sugar 0.4 g
ENDIVE, APPLE, AND CELERY SALAD WITH SMOKED ALMONDS AND CHEDDAR
A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.
Provided by Mindy Fox
Categories Salad Healthy Endive Apple Celery Almond Cheddar Kid-Friendly Low Cholesterol Small Plates
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
- Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
- Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
- Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.
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