GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Salad Leafy Green Mustard Appetizer Side Vegetarian Quick & Easy Lunch Salad Dressing Radish Healthy Low Cholesterol Anniversary Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- For the dressing:
- In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
- Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
- For the salad:
- Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.
GREEN SALAD
This salad is good for a side dish or a meal on its own. I make it often for my family and they always enjoy it.
Provided by anonymous
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Microwave or saute onion and bell pepper until soft; set aside to cool.
- In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
- Pour on enough salad dressing or vinegar to coat, toss again and serve.
Nutrition Facts : Calories 47 calories, Carbohydrate 5.3 g, Cholesterol 3.1 mg, Fat 2.1 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 162.7 mg, Sugar 2 g
OLD FASHIONED BOILED SALAD DRESSING
This is my grandmother's recipe for the salad dressing she used instead of mayonaise. (I never tasted mayo until I was a teenager). We used it in pasta salads, egg and tuna salads and sandwiches. I still don't eat BLTs without the tang of this dressing. Grandma made hers on the stovetop and had to stir constantly to avoid scorching. I now do mine in the microwave and no longer have to worry about that.
Provided by Northern Star
Categories Low Protein
Time 10m
Yield 1 Cup
Number Of Ingredients 8
Steps:
- In microwave safe bowl mix sugar, cornstarch and salt.
- Whisk in the egg, vinegar, water and mustard.
- Microwave on high for 3 minutes then stir.
- Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
- Add butter.
- Store in refrigerator.
COOKED SALAD DRESSING
This was my mother's recipe used for potato salad, green salads and even pasta salad. For some tasty variations, you may add up to 2 teaspoons of Dijon mustard, honey or garlic to the basic recipe.-Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
BOILED DRESSING
Categories Condiment/Spread Dairy Egg Mustard Quick & Easy Vinegar Summer Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Whisk eggs with flour, sugar, salt, and mustard in a 1-quart heavy saucepan, then gradually whisk in milk and vinegar. Cook over moderately low heat, stirring constantly with a wooden spoon, until very thick and mixture registers 160°F on an instant-read thermometer. (Do not let boil.) Pour through sieve into a metal bowl, then stir in butter until melted.
- Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Cover surface of dressing with wax paper and chill.
GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE
This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
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