RED, WHITE, AND BLUE (BERRY) GREEN SALAD
This recipe is more about assembly than actual cooking. (I mostly wanted to post my pics, which are pretty!) I had store-bought Romaine and Aerogarden -grown mixed greens, as well as strawberries and blueberries, needing to be eaten, so I made this salad (a variation of the usual strawberry-feta salads). I also put Recipe#49956 on it, but any bottled raspberry vinegrette will work. Also, it would be good with sliced chicken, avocado, onion, etc on top, or made with spinach. Feel free to enjoy it on the 4th, or any day!
Provided by Belinda in Austin
Categories Strawberry
Time 5m
Yield 1 salad, 1 serving(s)
Number Of Ingredients 6
Steps:
- Lay the greens on the plate.
- Pile the feta and walnuts in the middle of the greens.
- Scatter the strawberries and blueberries on top.
- Serve with the dressing on the side, and not until ready to eat (it wilts the salad).
- Enjoy!
Nutrition Facts : Calories 229.6, Fat 17.6, SaturatedFat 6.5, Cholesterol 33.4, Sodium 419.6, Carbohydrate 12.6, Fiber 2.8, Sugar 7.9, Protein 8.1
GREEN SALAD WITH BLUE CHEESE DRESSING
Provided by Ina Garten
Categories side-dish
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.
- Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.
GREEN SALAD WITH ROASTED PEARS AND BLUE CHEESE
Provided by Melissa d'Arabian : Food Network
Time 28m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- On a parchment-lined baking sheet, toss the pears with 1 tablespoon olive oil, salt, and pepper. Place in the oven and bake until the pear edges are golden, but the pieces are still firm, 12 to 15 minutes, turning halfway through. Tear the lettuce into bite-size pieces and place in a salad bowl.
- In a small bowl, whisk together the vinegar and mustard and drizzle in the remaining 3 tablespoons olive oil to make an emulsion. Season with salt and pepper and pour over the salad. Sprinkle with the pears, almonds, green onions, and blue cheese crumbles, and serve.
GREEN SALAD WITH BERRIES
For snappy salad that draws a crowd, I do a wonderful combo of spinach, berries and oniony things. Raise your fork for this one. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Lunch
Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 7 ingredients. To serve, drizzle with vinaigrette and toss to combine. Top with raspberries.
Nutrition Facts : Calories 157 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
GREEN SALAD WITH CRANBERRY VINAIGRETTE
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
- In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
- In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g
BLUE GREEN AND RED POTATO SALAD
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.
- Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 36.7 g, Cholesterol 19.8 mg, Fat 19 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 274.5 mg, Sugar 8.7 g
GREEN SALAD WITH FIGS, WALNUTS, & BLUE CHEESE
Clipped from Canadian House and Home magazine. Nice salad for a special occasion or anytime., Adding pears and cranberries is nice with the figs and blue cheese.
Provided by cookalot 2
Categories Salad Dressings
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dressing.
- In a medium mixing bowl,mix together vinegar, mustard, and honey until combined.
- Whisk in olive oil.
- Whisk in orange juice, salt and pepper.
- Salad.
- Toast walnut pieces in a skillet over medium heat, until they become brown and fragrant.
- Cool walnuts.
- Toss greens with 3/4 of the dressing.
- Place greens on serving platter.
- Toss with nuts,greens,and blue cheese.
- Drizzle with remaining dressing.
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