Big Salad With Grains Recipes
BIG SALAD WITH GRAINS
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Place greens in bottom of serving bowl. Add grains in an even layer over greens. Repeat with the roasted vegetables, then the raw vegetables.
- Top with dressing, and toss gently. Fan out avocado on top on one side of bowl.
- Place hard-boiled egg pieces on the side opposite the avocado. Top with chives and nuts. Serve with whole-grain bread.
Nutrition Facts : @context http, Calories 998, UnsaturatedFat 45 grams, Carbohydrate 100 grams, Fat 59 grams, Fiber 19 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 80 milligrams, Sugar 7 grams, TransFat 0 grams
BIG SALAD
This is just what the name implies a big tossed salad with lots of veggies and chunks of cheese. My niece in-law started making this salad at our family get togethers and it's just wonderful. I actually use the Parmesan Italian dressing from Good Seasons because it has a wonderful flavor. You can use any dressing you want. A balsamic vinaigrette is good too! I buy the bricks of Monterey Jack cheese and cube it myself.
Provided by Donnilyn
Categories < 30 Mins
Time 30m
Yield 25-30 serving(s)
Number Of Ingredients 14
Steps:
- Make Good Seasons dressing according to directions and place in refrigerator.
- Rinse and chopped lettuce(s) and place in extra large bowl. Fill with ice and water and let crisp up for about 10 minutes or until ice melts. Drain well and put in fridge until ready to toss.
- Meanwhile, cube the cheese and chop and slice veggies. I leave the olives, tomatoes and carrots whole. I like to julienne the peppers for this salad.
- Now, just toss all the ingredients together with almost a whole container of dressing. I usually use about 3/4 cup of the dressing. Sprinkle Asiago and/or Parmesan cheese over all and toss.
- Enjoy!
Nutrition Facts : Calories 100.1, Fat 5.1, SaturatedFat 2.1, Cholesterol 8.1, Sodium 424, Carbohydrate 10.9, Fiber 4.5, Sugar 2.8, Protein 5.2
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