SPICE-RUBBED STEAK SALAD WITH CREAMY RED WINE VINAIGRETTE
Steps:
- For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
- Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
- Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
- For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
- For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.
RED WINE VINAIGRETTE
Provided by Giada De Laurentiis
Categories condiment
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 6
Steps:
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the vinaigrette:
- Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
- For the salad:
- In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.
WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE
Provided by Food Network
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the shallots, vinegar, garlic, and 1/4 teaspoon salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.
- In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.
- Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately.
Nutrition Facts : Calories 365, Fat 21 grams, SaturatedFat 2.5 grams, Sodium 370 milligrams, Carbohydrate 35 grams, Fiber 9 grams, Protein 11 grams
SHREDDED VEGGIE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix salad and dress with vinegar, oil, salt, and pepper.
SHREDDED RAINBOW SALAD
He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe adapted from " Jamie Oliver's Great Britain," by Jamie Oliver, published by Hyperion. Copyright 2012. Reprinted with permission. All rights reserved.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.
RED-LEAF LETTUCE WITH SHALLOT VINAIGRETTE
Categories Salad Leafy Green Vegetable No-Cook Vegetarian Quick & Easy Fall Summer Healthy Raw Shallot Lettuce Gourmet
Yield Serves 6
Number Of Ingredients 6
Steps:
- Stir together shallot and vinegar and let stand 10 minutes. Whisk in mustard, oil, kosher salt, and pepper to taste until blended. Tear lettuce into bite-size pieces and toss with shallot vinaigrette.
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