PEACH AND CORNBREAD PANZANELLA
Provided by Katie Lee Biegel
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Oil a baking sheet.
- Put the cornbread on the prepared baking sheet, drizzle with oil and season with salt. Bake until nicely toasted, about 15 minutes. Let cool completely.
- For the dressing: Whisk the mustard, vinegar, oil, capers, salt and pepper together in a large bowl.
- For the salad: Add the peaches, cucumbers, tomatoes and onions to the dressing and toss. Add in the cornbread cubes and basil and toss again. Let stand at room temperature for about 20 minutes before serving.
- Drizzle olive oil over the top. Place slices of prosciutto over the top.
ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL
This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.
Provided by Lidey Heuck
Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
- In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
- Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.
WOOD EAR AND CILANTRO SALAD
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Provided by Lisa Cheng Smith
Categories Bon Appétit Salad Side Appetizer Mushroom Cilantro Chile Pepper Sesame Oil Garlic Lunar New Year Vegetarian Vegan Dairy Free Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Healthy
Yield 8 regular or 16 small servings
Number Of Ingredients 8
Steps:
- Place mushrooms in a large bowl and pour in boiling water to cover. Let soak, adding more hot water if needed, until floppy but still sturdy, about 1½ hours.
- Meanwhile, place goji berries in a small bowl and pour in cold water to cover. Let soak until just softened, about 30 minutes, then drain.
- Drain mushrooms, wrap in a clean dish towel, and squeeze out any excess liquid. Remove any woody parts from mushrooms and tear into smaller pieces if large. Wipe out bowl and place mushrooms back into bowl. Add goji berries and toss to combine.
- Whisk garlic, oil, vinegar, and ¾ tsp. salt in a small bowl. Drizzle dressing over mushroom mixture and toss to coat. Let sit 10 minutes, then toss again. Taste and season with more salt and/or vinegar if needed. Let sit at room temperature at least 1 hour and up to 6 hours (cover and chill if holding longer than 1 hour).
- Just before serving, add chiles and cilantro and toss to combine.
PEACH SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced red onion in ice water for 10 minutes; drain and pat dry. Whisk 2 tablespoons white wine vinegar and 2 teaspoons each honey and Dijon mustard in a large bowl; whisk in 1/4 cup olive oil. Add the onion, 6 peaches (cut into wedges), 1/2 cup chopped candied walnuts and 1/4 cup each fresh basil and mint. Season with salt and pepper and toss.
CILANTRO SALAD
Categories Salad Citrus Ginger Leafy Green Low Carb Curry Spring Lemongrass Cilantro Bon Appétit
Yield Serves 4
Number Of Ingredients 5
Steps:
- Whisk first 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens and cilantro in large bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper.
PEACH AND CILANTRO SALAD
Make and share this Peach and Cilantro Salad recipe from Food.com.
Provided by LaurieAnn S
Categories Low Protein
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Slice peaches into slices or thick chunks.
- You can dice them to make a salsa style salad.
- Add all ingredients together.
- Mix well and chill for a few hours.
- Simple side dish for summer barbeques.
Nutrition Facts : Calories 38.2, Fat 0.2, Sodium 2.2, Carbohydrate 9, Fiber 1.2, Sugar 7.7, Protein 0.8
MANGO SALAD WITH GRILLED SHRIMP
This is a refreshing summery salad bursting with flavor that combines lime, mint and cilantro dressing with mango, peppers and grilled shrimp.
Provided by Epi Curious
Categories Healthy
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Make mango salad: Whisk together brown sugar and lime juice in a large bowl util sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
- Grill shrimp: beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray. Prepare grill. Whisk together oil, jalapeno, cumin and salt, then brush on skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
- Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
- Makes 4 first course servings or two main course servings.
Nutrition Facts : Calories 320.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 215.7, Sodium 510.3, Carbohydrate 29, Fiber 2.5, Sugar 22.8, Protein 30.1
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