Saladwithorangevinaigretteandglazedalmonds Recipes

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GARBAGE SALAD AND CHAMPAGNE VINAIGRETTE

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 19



Garbage Salad and Champagne Vinaigrette image

Steps:

  • For the vinaigrette: In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.
  • For the salad: Toss together the iceberg, romaine, mushrooms, carrots, celery, cheese and turkey in a large bowl, and place in the refrigerator until ready. Before serving, put a healthy amount of dressing, mix well and top with the anchovies and pepperoncini...you just cleaned your fridge!

3 tablespoons champagne vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon dried oregano
1/2 teaspoon chopped fresh thyme
1/2 clove garlic, grated
3/4 cup extra virgin olive oil
Kosher salt and pepper
Kosher salt and pepper
1/2 head iceberg lettuce, cut into bite-size pieces (about 6 cups)
1/2 head romaine, cut into bite-size pieces (about 8 cups)
8 white button mushrooms, rough chopped
2 carrots, peeled and roughly chopped
1 stalk celery, peeled and thinly sliced
4 ounces blue cheese crumbles (1/2 cup)
4 ounces deli sliced turkey breast, roughly chopped
2 to 4 anchovies packed in oil, whole
Pepperoncini, to garnish
Anything else that looks tasty in the fridge: throw it in!

ALGERIAN SALAD

Make and share this Algerian Salad recipe from Food.com.

Provided by Sageca

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Algerian Salad image

Steps:

  • Place all ingredients into a large salad bowl and toss gently.
  • May be served with pita bread.

Nutrition Facts : Calories 218.4, Fat 15.6, SaturatedFat 2.7, Cholesterol 98.3, Sodium 385.2, Carbohydrate 13.7, Fiber 4, Sugar 7.8, Protein 7.2

2 sweet red peppers, chopped fine
4 medium ripe tomatoes, chopped
3/4 cup sliced cucumber
2 small onions, sliced thin
1/2 cup black olives, pitted and halved
6 anchovy fillets, chopped
2 hard-boiled eggs, quartered
1 teaspoon chopped fresh basil
3 tablespoons olive oil
1 tablespoon vinegar
salt and pepper

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