Field Salad Recipes
STRAWBERRY FIELDS
A delicious salad with a sweet and tangy dressing.
Provided by newcook89
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk the olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a bowl to make the dressing.
- Toss the strawberries, baby greens, cranberries, and onion together in a bowl; top with the feta cheese. Drizzle the dressing over the salad to serve.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 44.7 g, Cholesterol 5.6 mg, Fat 28.6 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 4.7 g, Sodium 145 mg, Sugar 36.9 g
FIELD SALAD WITH SNOW PEAS, GRAPES, AND FETA
Make and share this Field Salad With Snow Peas, Grapes, and Feta recipe from Food.com.
Provided by dicentra
Categories Greens
Time 5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a small bowl; stir well with a whisk.
- Combine remaining ingredients in a large bowl. Drizzle dressing over salad; toss well.
Nutrition Facts : Calories 133.8, Fat 7.3, SaturatedFat 2.5, Cholesterol 11.1, Sodium 335.9, Carbohydrate 15.2, Fiber 1.4, Sugar 12.4, Protein 3.1
FIELD PEA AND CORN SALAD
When Southerners like Birmingham chef Frank Stitt talk about field peas, they mean small shelling beans, such as black-eyed peas. (Crowder peas and lady peas also qualify, but they're less common.) When field peas are fresh, in summer, Chef Stitt, a 1999 Workshop attendee, shows them off in this salad, tossing them with grilled corn cut from the cob, tomato, grilled red onion, and herbs. Serve the salad when you're also grilling salmon, sausages, or pork chops, or with Brian's Grilled Mahimahi with Preserved Lemon Butter (page 113). If you can't find fresh black-eyed peas, use dried ones, soaked overnight, then simmered gently until tender.
Yield serves 6 to 8
Number Of Ingredients 12
Steps:
- Prepare a medium-hot charcoal fire or preheat a gas grill to high. Grill the corn, turning often, until the husks are charred in spots and the kernels undergo the color change that indicates that they are cooked, about 10 minutes. (Peel back the husks and check a few kernels to be sure.) When the corn is cool enough to handle, husk it and cut the kernels from the cob. Place them in a large mixing bowl.
- Brush the onion slices lightly with olive oil on both sides. Grill the onion on both sides until charred in spots and lightly softened, about 5 minutes. Dice neatly and place in the bowl with the corn.
- Add the remaining ingredients and toss gently. Let rest at room temperature for 1 hour, then serve.
FIELD SALAD WITH PEARS AND BLUE CHEESE
Offer this colorful salad during the fall and winter when pears are in season and fresh walnuts are abundant. For this get together, double the recipe.
Provided by michaela1112
Categories Greens
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a large bowl. Add dressing, and toss gently. Spoon onto plates, and sprinkle evenly with walnuts.
Nutrition Facts : Calories 92, Fat 4.9, SaturatedFat 1.8, Cholesterol 6.3, Sodium 128.3, Carbohydrate 10.6, Fiber 2.5, Sugar 6, Protein 3
FIELD SALAD
This easy salad recipe will thrill all of your guests! A bowl of mixed greens is adorned with bits of apple, chopped walnuts, and Gorgonzola or feta cheese, and tossed with a prepared raspberry vinaigrette.
Provided by Candice Brosnan
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 21.5 g, Cholesterol 60 mg, Fat 30.4 g, Fiber 4 g, Protein 16.4 g, SaturatedFat 11.4 g, Sodium 913 mg, Sugar 16.3 g
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