RED LEAF SALAD WITH ROASTED BEETS, ORANGES, AND WALNUTS
Provided by Teresa Parker
Categories Salad Appetizer Side Roast Vegetarian Orange Walnut Beet Winter Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- 1. Heat the oven to 350°F. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet and roast until tender, 45 to 60 minutes. Let cool. Peel the beets and slice into 1/2-inch-thick wedges.
- 2. Keep the oven at 350°F; toast the walnuts on a baking sheet for a few minutes, 5 to 7, until they smell good. Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.
- 3. Zest one orange-you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane. Place the segments in a strainer to drain off excess juice.
- 4. Whisk together the dressing ingredients-the shallot, fennel seeds, and lemon juice-in a small bowl, adding the oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust the seasoning.
- 5. Toss the nuts, beets, oranges, and the dressing with the salad, adjust the seasoning, and serve immediately.
- Tips and Techniques
- Teresa: "The oranges and beets are best tossed in at the last minute, when you dress the salad to serve it, lest the o‐juice and beety color run amok."
- About the Cook
- Teresa Parker is an expert on Catalonia and its cuisine, and runs culinary tours in Spain. She's a good friend of Merrill's and splits her time between New York City and Wellfleet, Massachusetts.
SIMPLE RED LEAF SALAD
My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.
Provided by barbara
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
- Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
- Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g
CHOPPED TURKEY SALAD WITH GRAPES
This chopped turkey salad with grapes is a cinch to make with precooked turkey and can be the star of your barbecue or picnic dinner.
Provided by Sher B Garfield
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 15
Steps:
- Mix cooked turkey, 1/3 cup plus 1 tablespoon mayonnaise, mustard, and red wine vinegar together in a bowl and set aside.
- Mix Romaine lettuce, salad greens, celery, red onion, grapes, olive oil, vinegar, sugar, salt, and pepper together in a large pretty serving bowl and toss to blend.
- Make a depression in the center of the lettuce mixture in the serving bowl. Mound the chicken mixture in the center and sprinkle with peanuts.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 17.4 g, Cholesterol 61.5 mg, Fat 50.2 g, Fiber 3 g, Protein 25.9 g, SaturatedFat 7.8 g, Sodium 667.4 mg, Sugar 7.7 g
BEET SALAD WITH MIXED GREENS
Mustard greens salad with great flavor.
Provided by Di
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.
- Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.
- Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.
- Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.
- Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.
- Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl; mix well. Season with salt and pepper.
- Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 13.6 g, Cholesterol 1.9 mg, Fat 14.8 g, Fiber 4.1 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 100.9 mg, Sugar 8.3 g
ROASTED BEET, PEACH AND GOAT CHEESE SALAD
This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.
Provided by Megancake
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 2h40m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
- Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Nutrition Facts : Calories 691.2 calories, Carbohydrate 37.7 g, Cholesterol 44.8 mg, Fat 52.8 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 15.2 g, Sodium 555.4 mg, Sugar 21.8 g
RED LEAF LETTUCE SALAD WITH GOLDEN BEETS AND GRAPES
Golden beets are milder and sweeter in flavor than red, and when combined with grapes and a tangy dressing, they will share equally with the red leaf lettuce in this salad. This is refreshing, flavorful, a little healthy, but still slightly indulgent.
Provided by lutzflcat
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
- Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
- Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
- Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
- Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 21.3 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 177.4 mg, Sugar 7.9 g
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