Greens And Tomato Tomato Salad Recipes

Steps:

• Through the feed opening of a running blender, add 1 at a time, the vinegar, shallot, garlic, salt and pepper. Then, leaving the blender running, add the olive oil in a thin stream. Set aside until needed.
• Toss together the lettuce, cabbage, and cucumbers with enough of the dressing to coat, and gently fold in the tomatoes. Serve family style with additional dressing on the side.

Steps:

• Place tomatoes in a large mixing bowl and toss with the salt. Transfer to a fine strainer and let drain for 20 to 30 minutes.
• In a shallow dish, combine tomatoes with the cucumber, onion, parsley, mint, chile peppers, lime juice and olive oil. Toss to combine. Add salt and pepper to taste.

Steps:

• Slice 4 green heirloom tomatoes into thin wedges and toss with 1 1/2 cups sliced strawberries. Whisk 1/2 cup buttermilk, 2 tablespoons vegetable oil and 1 teaspoon each white wine vinegar and kosher salt in a small bowl. Drizzle over the salad and sprinkle with cilantro; season with pepper.

Steps:

• In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

Steps:

• Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
• Whisk together the mayonnaise, yogurt and ketchup. Stir in the capers and red onion. Spoon the dressing over the tomatoes. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.

Steps:

• Combine lettuce, olives, tomatoes, and parsley leaves in a bowl. Sprinkle salad with a little dried Italian seasoning blend. Drizzle salad with oil and add 2 splashes red wine vinegar. Toss your salad and season with salt and pepper, to taste.

Steps:

• Wash the greens well and trim and discard any tough stems.
• Bring a very large pot of water to a boil and add 2 to 3 teaspoons salt. (A large quantity of water is the key to avoiding bitterness.) Have ready a large bowl of iced water. Add the greens to the rapidly boiling water and cook 2 to 3 minutes, until tender but not mushy. Drain in a colander, shaking off excess water and then plunge the hot greens into the iced water. When the greens are cool, remove any ice from the surface and drain in a colander again. Then squeeze out any excess water and place in a bowl in the refrigerator.
• Mix together the olive oil, lemon juice, salt and pepper. Toss with the cooked greens to coat thoroughly. Return to the refrigerator.
• Cut the tomatoes into 1/2 to 3/4-inch slices. Arrange on 6 salad plates or a platter. Top the tomatoes with the cold dressed greens and garnish with shavings of Parmesan cheese. Serve cold or at room temperature.

Steps:

• Remove rind from preserved lemons. Julienne rind and discard the rest of the lemon. In a large bowl combine all the ingredients, including lemon rind, and allow to marinate for an hour. Check seasoning. Serve at room temperature

Steps:

• Wash and trim the green beans.
• Cut them diagonally into 1 1/2 inch pieces.
• Cook the bean in boiling water to cover for about 10-15 minutes, until just tender.
• Drain the beans and set them aside to cool.
• Combine the lemon juice, oil, salt and garlic.
• In a bowl combine the beans and tomato wedges.
• Toss them with the dressing.

Steps:

• Cut each tomato into 4 slices. In a shallow bowl, mix flour, cornmeal and salt. Pour milk into a separate shallow bowl. Dip tomato slices in milk, then in flour mixture, patting to help coating adhere., In a large skillet, heat oil over medium-high heat. Add tomato slices; cook until golden brown, 3-5 minutes on each side., Mix salad dressing, green onions and dill. Layer roll bottoms with bacon, lettuce and tomato slices. Spoon dressing mixture over tomatoes; add roll tops.

Steps:

• Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that's left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
• Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.

Steps:

• Mix salad greens and chopped tomatoes in a bowl.
• for the Croutons.
• butter or brush with oil 4 thick slices Pumpernickel bread.
• sprinkle with salt and dill weed.
• cut into 1/2 inch slices and bake at 400 degrees in a baking pan. stir once or twice. when they are dry and browned about 15 minutes. remove from oven and cool.
• for the dressing.
• mix all the dressing ingredients in a jar and shake till mixed well.
• pour dressing over salad greens and sprinkle with croutons.
• toss and serve.

Steps:

• Heat oven to 425ºF.
• Cover baking sheet with parchment. Whisk egg and water until blended. Empty coating mix into shaker bag.
• Dip green tomato slices, 1 or 2 at a time, into egg, turning to evenly coat both sides of each slice. Add to shaker bag; shake to until evenly coat tomatoes with coating mix. Place on prepared baking sheet.
• Bake 10 to 12 min. or until crisp and lightly browned.
• Place salad greens on large platter; top with cherry tomatoes, green tomatoes and parsley. Drizzle with dressing just before serving.

Steps:

• Preheat oven to 450° F. and lightly grease a baking sheet.
• Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
• While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
• In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
• Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, garlic, cumin and pepper; shake well. Refrigerate., In a large salad bowl, combine the tomatoes, onion and basil. About 30 minutes before serving, drizzle with dressing and toss to coat.

Steps:

• Combine lettuce, tomatoes, avocados and cheese together in a large bowl.
• Combine olive oil, vinegar, garlic and spices in a cruet and shake well.
• Pour over salad just before serving and toss.

Steps:

• Make the dressing:
• In a blender blend together the shallot, the mustard, the vinegar, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. The dressing may be made 2 days in advance and kept chilled in a tightly sealed jar.
• In a large saucepan combine the potatoes with enough water to cover them by 1 inch and simmer them for 20 minutes, or until they are tender. Drain the potatoes, peel them, and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Slice the potatoes 1/4 inch thick and arrange them decoratively on a platter with the tomatoes, cut into wedges, and the mustard greens. Pour the dressing over the salad and sprinkle the salad with the chives.

Steps:

• Mix all ingredients together and chill for an hour before serving.

Steps:

• Heat beans in small pot over low heat until heated through.
• Take off heat and add salad dressing.
• After cooling 10 minutes, add tomato.
• Chill 1 hour and serve.
• Variations: Add 1 TBS. bacon bits or 1 TBS. almond slices after chilling.

Steps:

• Stir together all ingredients in a medium bowl. Let stand 20 minutes before serving. Serve garnished with parsley leaves.