Moosewood Lemon Tomato Salad Recipes
MOOSEWOOD LEMON TOMATO SALAD
Make and share this Moosewood Lemon Tomato Salad recipe from Food.com.
Provided by Missy Wombat
Categories Lemon
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ingredients in a serving bowl.
- Serve immediately.
Nutrition Facts : Calories 92.6, Fat 7.2, SaturatedFat 1, Sodium 7.9, Carbohydrate 10.6, Fiber 4, Sugar 3.2, Protein 1.7
MOOSEWOOD WHITE BEAN AND TOMATO SALAD
This is one of my favorite Moosewood recipes, and it is so easy! My toddler even loves this recipe. This cold salad is perfect during the hot summer months, and goes great with meals that are cooked on the grill. I find that adding 1 T red wine vinegar makes it absolutely perfect. Moosewood categorizes this recipe as a "Main dish salad" but I prefer it as a side dish. I always omit the celery because it is the one vegetable that I do not like.
Provided by death_by_parsnip
Categories Beans
Time 10m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl. Serve at room temperature.
Nutrition Facts : Calories 179.9, Fat 5.5, SaturatedFat 0.8, Sodium 424.6, Carbohydrate 25.3, Fiber 8.7, Sugar 5.3, Protein 8.3
KRISTINA'S POTATO SALAD (REVISED MOOSEWOOD RECIPE)
This recipe comes from the 20th anniversary New Revised Edition of the Moosewood Cookbook, published in 1997. I made it last night & enjoyed it enough to share it, but saw it had already been posted..then apon closer inspection saw that the 2 recipes were quite different, so I AM sharing it after all :) I used 1/2 each of red and green pepper, sub'd red onion for the scallions, added a carrot & left out the cucumber & horsradish. The original recipe called for 1 cup of parsley & 1/4 cup of cider vinegar but I've halved these to suit our taste. Prep time is 45 mins, depending on how much stuff you choose to put in it.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
- Combine well with other ingredients in a larger bowl, cover and chill.
Nutrition Facts : Calories 297.1, Fat 9.3, SaturatedFat 2, Cholesterol 69.9, Sodium 581.3, Carbohydrate 47.3, Fiber 5.8, Sugar 5.8, Protein 8.1
MOOSEWOOD FRENCH RICE SALAD
I got this from the New Recipes from Moosewood Restaurant back in the late 80's when I was a vegetarian and always looking for a way to use up my rice. This one is easy and tasty. I have taken liberties with the recipe...Chill time is listed under preparation time :)
Provided by TishT
Categories Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the cooked rice in a large bowl. Steam the carrots, peppers, mushrooms and peas separately until tender but still firm (please don't overcook).
- Add the steamed vegetables, celery, and parsley to the rice. Whisk the olive oil, vegetable oil, lemon juice, garlic and herbs together. Pour the marinade over the vegetable rice mix and toss gently.
- Refrigerate until well chilled, stirring occasionally, so the marinade will flavor the rice.
- When ready to serve, garnish with tomato wedges and green olives along with any of the optional ingredients above.
- (Note: 1 have also topped with parmesan cheese but I have no idea how much I used - it was good!).
Nutrition Facts : Calories 711.8, Fat 37.1, SaturatedFat 5, Sodium 19.3, Carbohydrate 85.7, Fiber 3.9, Sugar 3.8, Protein 8.7
MOOSEWOOD CABBAGE SALAD
This comes from Moosewood Restaurant Low-Fat Favorites. They recommend this slaw with Indian, Mexican, Middle Eastern, Spanish, or American food. That's some variety! Prepare the dressing first so the flavor has time to develop. Cooking time is chill time.
Provided by carolinajen4
Categories Salad Dressings
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together all of the dressing ingredients and set aside.
- Combine the cabbage, bell peppers, celery and onions in a large bowl. Add the dressing and toss well. Chill for at least 15 minutes before serving.
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