CHOPPED SALAD WITH SEASONED TOFU STRIPS
I like to serve baked seasoned tofu strips warm on top of the salad. They are delicious cold, too; it is worth making up a separate batch for the refrigerator. If you have an assortment of leftover vegetables, throw them in here!
Provided by Martha Rose Shulman
Categories lunch, salads and dressings
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Marinate the tofu: combine the soy sauce, mirin, rice vinegar, ginger and sugar in a 2-quart bowl. Whisk in the sesame oil and combine well. Drain the tofu and pat dry with paper towels. Slice into 1/3-inch thick slabs and cut the slabs in half lengthwise to get strips approximately 1/3 inch thick by 3/4 inch wide. Blot each strip with paper towels. Add to the bowl with the marinade and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
- Meanwhile, heat the oven to 375 degrees and line a baking sheet with parchment. Lift the tofu out of the marinade and arrange the pieces on the parchment-covered baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat.
- In a large bowl, combine all of the salad ingredients. Whisk together the dressing ingredients and toss with the salad. If desired, transfer to a platter. Garnish with the tofu strips and serve.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 947 milligrams, Sugar 8 grams
CHOPPED SALAD
Provided by Marian Burros
Categories quick, salads and dressings
Time 20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Roughly chop romaine lettuce. Remove tough stems from arugula and roughly chop. Stem and quarter tomatoes. Seed and cut pepper into 1/4-inch dice. Peel avocados and cut into 1/4-inch dice. Place these, with onions and olives, in a large bowl. Set hard-cooked eggs aside.
- In a separate, smaller bowl, mix ingredients for dressing together. Fifteen minutes before serving, add the dressing to the bowl of salad, tossing well, so that dressing can be absorbed. Press eggs through a sieve and sprinkle over salad. Serve.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 614 milligrams, Sugar 4 grams, TransFat 0 grams
CHOPPED SALAD
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.
CHOPPED SALAD WITH SEASONED TOFU STRIPS
I like to serve baked seasoned tofu strips warm on top of the salad. They are delicious cold, too; it is worth making up a separate batch for the refrigerator. If you have an assortment of leftover vegetables, throw them in here!
Provided by Martha Rose Shulman
Categories lunch, salads and dressings
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Marinate the tofu: combine the soy sauce, mirin, rice vinegar, ginger and sugar in a 2-quart bowl. Whisk in the sesame oil and combine well. Drain the tofu and pat dry with paper towels. Slice into 1/3-inch thick slabs and cut the slabs in half lengthwise to get strips approximately 1/3 inch thick by 3/4 inch wide. Blot each strip with paper towels. Add to the bowl with the marinade and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
- Meanwhile, heat the oven to 375 degrees and line a baking sheet with parchment. Lift the tofu out of the marinade and arrange the pieces on the parchment-covered baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat.
- In a large bowl, combine all of the salad ingredients. Whisk together the dressing ingredients and toss with the salad. If desired, transfer to a platter. Garnish with the tofu strips and serve.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 947 milligrams, Sugar 8 grams
CHOPPED SALAD WITH LEMON-ZEST VINAIGRETTE
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt and a few grinds of pepper. Add the tomatoes, cucumbers, watercress and onion and toss. Add the cheese and dill, toss until well combined and serve.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 491 milligrams, Sugar 5 grams, TransFat 0 grams
CHOPPED SALAD WITH HERBS
Chopped Salad: Here's one excellent excuse to spend some time at the farmers' market. This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth the prep time. Hunt down a few different herbs to give the salad a complex flavor and aroma. One herb will do in a pinch, but don't skimp if you don't have to.
Provided by Mark Bittman And Sam Sifton
Categories salads and dressings
Time 5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine vegetables in a bowl with the herbs. Pour the olive oil and vinegar over all and sprinkle lightly with salt and pepper. Toss the ingredients, then taste and adjust the seasoning.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 748 milligrams, Sugar 9 grams
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