SHAVED ROOT VEGETABLE SALAD
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Provided by Bon Appétit Test Kitchen
Categories Salad Fruit Juice Appetizer Side Thanksgiving Low Fat Vegetarian Quick & Easy Low Cal Lunch Beet Carrot Radish Turnip Healthy Low Cholesterol Vegan Hazelnut Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.
- Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
- Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.
KALE SALAD WITH BRUSSELS SPROUTS, APPLES, AND HAZELNUTS
Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.
Provided by Susan Spungen
Categories Salad Kale Brussels Sprout Cheese Apple Radish Healthy Low Cal Low Cholesterol Kid-Friendly Small Plates
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
- Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
- Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
- Do ahead
- Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
HAZEL'S POTATO SALAD RECIPE - (3.7/5)
Provided by 19bdr58
Number Of Ingredients 7
Steps:
- Hard boil 7 eggs. Boil potatoes on medium/high heat. When a rolling boil is achieved, boil for 10 minutes. Dice 6 of the 7 eggs and slice the 7th for the top of the salad. While waiting for the potatoes to boil, put diced eggs, mayonnaise, pickles, mustard, onion and sugar in a bowl. Add drained potatoes to this mixture. Stir until thoroughly mixed. Salt to taste. Decorate the top with the 7th sliced egg. Refrigerate.
TOASTED HAZELNUT SALAD WITH DRIED CRANBERRIES AND HAZELNUT VINAIGRETTE
Steps:
- In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
- In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
- In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
- In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.
HAZEL'S VEGETABLE SALAD
I got this recipe when I worked at a senior center. It has always been a favorite of mine....similar to 3-bean salad but a little different. This is SO easy to make!!
Provided by mammafishy
Categories Corn
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix dressing ingredients and set aside.
- Drain all the canned vegetables, then add everything together with the dressing.
- Let set overnight to blend flavors.
- Note: 1 (15 oz.) of wax beans can be substituted for the sweet peas.
Nutrition Facts : Calories 279.5, Fat 12.9, SaturatedFat 1.7, Sodium 177.4, Carbohydrate 37.7, Fiber 7.3, Sugar 16.4, Protein 6.7
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