EMERALD CITY SALAD - PANZANELLA SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium.
- Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
- Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.
EMERALD CITY SALAD
PCC is the local co-op in Seattle, Washington. They make this wonderful salad and I hope you will enjoy it too!
Provided by Sharon123
Categories Salad Dressings
Time 1h20m
Yield 6-8
Number Of Ingredients 14
Steps:
- Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
- Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
- Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.
GRILLED VEGGIE AND ORZO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
- Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
- Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
- To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
- Serve immediately or keep at room temperature until ready to serve.
EMERALD SALAD
I remember Grandma and my mom making this many times. Grandpa wouldn't eat red Jell-O, claiming it tasted like perfume. From Zelma Killpack, Grandma's neighbor. Allow for time to chill.
Provided by Grandma Carter
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat liquid and dissolve gelatin in it. Allow to cool and set.
- Then whip and fold in remaining ingredients.
- Set in one large mold or several individual molds.
Nutrition Facts : Calories 383.8, Fat 22.2, SaturatedFat 4.5, Cholesterol 21.2, Sodium 551.6, Carbohydrate 39.5, Fiber 1.8, Sugar 26.1, Protein 10.1
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