Tangy Chicory Salad Recipes
GILLY'S CHICORY SALAD
A tangy vegetarian side dish that takes just minutes to prepare - and makes the most of chicory, a somewhat underrated vegetable
Provided by Good Food team
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Separate the chicory leaves and put them in a serving dish. Mix together the oil, vinegar, mustard and sugar with salt and pepper to taste. Pour over the leaves and toss with a spoon and fork so that all the leaves get coated. Serve straight away, before the dressing has a chance to discolour and soften the leaves.
Nutrition Facts : Calories 112 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.04 milligram of sodium
BLUE CHEESE, WALNUT, AND CHICORY SALAD
If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.
Provided by Chef John
Categories Salad Green Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
- Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
- Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
- Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
- Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.
Nutrition Facts : Calories 644.2 calories, Carbohydrate 27.5 g, Cholesterol 21.3 mg, Fat 55.4 g, Fiber 18.3 g, Protein 17.7 g, SaturatedFat 11.1 g, Sodium 710.9 mg, Sugar 4.1 g
TANGY CHICKEN SALAD
I came up with my own version of chicken salad after tasting a similar one at a restaurant. You can use broiled or sauteed chicken if you're in a hurry or find yourself with leftovers. -Michelle Tromblay, Fairfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Roll chicken in bread crumbs. Place on a baking sheet coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear, turning once. , On two plates, arrange salad greens, tomato, hard-boiled egg whites and cheese. Slice chicken; place on salads. Serve with dressing.
Nutrition Facts : Calories 366 calories, Fat 8g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 5g fiber), Protein 41g protein.
TANGY CHICORY SALAD
Dress this chicory salad with sherry vinegar, honey and orange for a taste of sunshine in winter. It's ideal for a Christmas buffet served with ham
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Side dish, Vegetable
Time 10m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Whisk together the vinegar, honey, orange zest and juice and olive oil. Season to taste, then set aside.
- Thinly slice the bottom third of each chicory heart, then separate the leaves. Put in a bowl and mix with the salad dressing. To serve, scatter over the pumpkin seeds and parmesan shavings.
Nutrition Facts : Calories 166 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
TANGY SPINACH SALAD
This is great salad for a potluck or BBQ. I always get lots of compliments and requests for the recipe. Ensure that dressing is thoroughly mixed before tossing with salad, it will separate while chilling.
Provided by Bmlove
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
- Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 23.5 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.5 g, Protein 8.1 g, SaturatedFat 2.3 g, Sodium 665.7 mg, Sugar 10.4 g
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