Tossed Endive Salad Mom Recipes

YOUR BASIC TOSSED SALAD

Provided by Rachael Ray : Food Network

Categories side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9

Your Basic Tossed Salad image

Steps:

Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

Ingredients

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

WILTED ENDIVE SALAD

The blend of seasonings, greens and warm bacon dressing makes this salad a sure hit. My guess is that it'll be a favorite at your next gathering.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Wilted Endive Salad image

Steps:

In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.

Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 562mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

2 bacon strips, diced
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons finely chopped green onion
2 tablespoons tarragon vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon salt
1/4 teaspoon pepper
1 bunch curly endive, torn
4 slices bread, cubed and toasted

TOSSED SALAD

To speed up the preparation of this salad even more, you can slice the vegetables when you have time, either early in the day or the night before.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Tossed Salad image

Steps:

In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.

Nutrition Facts : Calories 257 calories, Fat 25g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 660mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

Ingredients

5 cups torn mixed greens
1 medium tomato, diced
1 cup sliced radishes
1 cup sliced red onion
1/4 cup bacon bits
2/3 cup canola oil
1/3 cup cider vinegar
1-1/4 teaspoons salt
1/2 teaspoon pepper

ENDIVE SALAD WITH TOASTED ALMOND VINAIGRETTE

Provided by Bobby Flay

Categories appetizer

Yield 4 servings

Number Of Ingredients 6

Endive Salad with Toasted Almond Vinaigrette image

Steps:

Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.

Ingredients

1 tablespoon minced shallots
3 tablespoons sherry vinegar
4 tablespoons olive oil
Salt and pepper
1/4 cup whole almonds, toasted and finely chopped
6 cups bite-size pieces curly endive

ENDIVE AND APPLE SALAD

This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."

Provided by Tara Parker-Pope

Categories salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

Endive and Apple Salad image

Steps:

To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
In a small sauté pan, toast the pecans over medium heat. Allow to cool.
Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams

Ingredients

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon orange juice
1 teaspoon honey
Dash of salt
1/4 cup pecans
2 heads of endive, chopped
1 cup arugula
1 apple, sliced thin
1/4 cup dried cherries or cranberries
1/4 cup goat cheese, crumbled (optional)

ENDIVE SALAD WITH BLUE CHEESE DRESSING

I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

Endive Salad With Blue Cheese Dressing image

Steps:

Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

Ingredients

1 small garlic clove, finely minced or puréed
1/2 cup plain yogurt, thinned out with a little milk if thick
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
1/2 teaspoon Dijon mustard
4 large or 6 medium endives
Minced chives
1 apple, cut in very small (1/4 inch or smaller) dice and tossed with lemon juice for garnish