Greens And Red Onion Salad Recipes

Steps:

• Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

Steps:

• Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

Steps:

• In a small bowl, whisk the first 7 ingredients. On a serving platter or individual plates, arrange greens, oranges and onion. Drizzle with dressing. Sprinkle with cheese and almonds.

Steps:

• On a steamer rack set over boiling water steam green beans, covered, until crisp-tender, about 4 minutes. Halve onion lengthwise and slice thin crosswise.
• In a bowl whisk together vinegar, oil, and salt and pepper to taste until emulsified and add onion, tossing to combine. Add warm beans and toss to combine well.

Steps:

• Cut off and discard the tips of the beans. Break the beans into 2-inch lengths. Drop the beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
• To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
• Add the beans and toss until blended. Serve at room temperature.

Steps:

• Pull off and discard any tough stems of the watercress. Rinse the watercress and pat dry, then put it in a mixing bowl or salad bowl.
• Cut away and discard the core from the lettuces and trim off and discard any tough outer leaves. Break or cut the lettuces into bite-size pieces.Rinse and pat dry. There should be about 6 cups. Add this to the bowl.
• Trim off and discard the end of the endive. Cut the endive into bite-size pieces. There should be about 1 cup. Add this to the bowl.
• Cut the onion into 1/4-inch cubes. There should be about 1 cup. Add this to the bowl.
• Put the mustard in a small mixing bowl and add the vinegar. Start beating while adding the oil. Add salt and pepper.
• Pour the vinaigrette over the greens and toss to blend.