CLASSIC FRENCH GREEN SALAD
Make and share this Classic French Green Salad recipe from Food.com.
Provided by Dreamer in Ontario
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the chives, tarragon, olive oil, vinegar, mustard,salt, pepper and Worcestershire sauce.
- Add in the Brie, if using.
- Pour over greens and toss until coated.
GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.
GREEN SALAD WITH FRENCH DRESSING
Provided by Trisha Yearwood
Categories appetizer
Time 3h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the salad: Layer the salad ingredients in a large salad bowl, beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
- For the French dressing: Put the vinegar, sugar, mustard, onion, paprika, salt and 1/2 cup water in a blender and process until well blended. While the blender is running, slowly stream in the oil. Chill in the refrigerator for 3 hours.
- When ready to serve, pour some of the dressing over the salad and toss.
SALAD OF FRENCH-STYLE GREEN BEANS AND GOAT'S CHEESE
French-style green beans (which is NOT the same as French green beans!) are great for salads: they are slightly sweeter than "normal" green beans, and because they are so flat they are easy to blanch quickly without losing any of the goodness. This recipe is great for picknicks -- bring the cheese separately and add to the salad just before serving. If you want to add some colour, add a finely cut tomato.
Provided by Is This Really Nece
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Juice the lemon. Cut the beans diagonally into broad diamond shapes (any shape will do, but this just looks pretty). Blanch them in boiling water in circa 2 mins and immediately rinse in cold water. Cut the olives into chunks. Mix beans, olives, oil, and lemon juice, and add salt and pepper to taste.
- Crumble the cheese over the salad.
FRENCH BEAN SALAD
Penni Barringer jazzes up frozen green beans with onion, bacon and bottled salad dressing for a cool dish that's as big on flavor as it is on convenience. "I created this recipe after trying a similar salad at a restaurant," explains the Rosalia, Washington reader.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 servings.
Number Of Ingredients 4
Steps:
- In a serving bowl, combine the beans, onion and bacon; stir in dressing. Refrigerate until serving.
Nutrition Facts : Calories 172 calories, Fat 14g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 266mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
THAI RED RICE AND FRENCH GREEN LENTIL SALAD
Thai red rice and French green lentils, both full of nutrition, make for a healthy salad with a crunchy texture and nutty yet delicate flavor. This salad is great on its own but really shines when accompanied with spicy dishes. The rice is full of B vitamins and the lentils are packed full of vitamins and minerals; this salad is as good for you as it is delicious!
Provided by Buckwheat Queen
Categories Salad
Time 2h5m
Yield 8
Number Of Ingredients 10
Steps:
- Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
- Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
- Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
- Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 36.1 g, Fat 17.1 g, Fiber 5 g, Protein 8.8 g, SaturatedFat 2.2 g, Sodium 300.6 mg, Sugar 0.8 g
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