SPRING GREEN SALAD
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.
Nutrition Facts : Calories 115 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 4 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 1 grams
SPRING GREEN SALAD
Enjoy this salad -- with or without our Soy-Glazed Flank Steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.
- Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.
SPRING GREEN SALAD
Steps:
- Cook onions in vegetable stock and reserve liquid. Separate whites from yolks and chop each finely. Mix together chopped egg, and fava beans. Whisk together olive oil, butter, onion liquid, allspice and salt and pepper. Dress ramps and asparagus with the above mixture. Add sweet potato puree to dish.
SPRING GREENS SALAD WITH DIJON VINAIGRETTE
Provided by Martha Stewart
Time 20m
Number Of Ingredients 9
Steps:
- Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper.
- Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.
SIMPLE SPRING GREEN SALAD
Provided by Melissa Roberts
Categories Salad Appetizer Passover Vegetarian Quick & Easy Spring Healthy Kosher Vegan Kosher for Passover Potluck Lettuce Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Combine lettuces in a large bowl. Season with 1/2 teaspoon salt, then drizzle with oil and toss to coat. Serve immediately.
- What to drink:
- Yarden Galilee Cabernet Sauvignon
SPRING GREEN SALAD WITH PARSLEY & BLUE CHEESE
Serve this vibrant salad with blue cheese as a light supper or side dish. Kale or chard will also work in place of the spring greens
Provided by Samuel Goldsmith
Categories Buffet, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Put the kettle on to boil. Tip the spring greens into a large heatproof bowl and cover with boiling water from the kettle, then leave to stand for 2 mins to soften slightly. Drain well, then tip onto a plate lined with kitchen paper. Spread the greens out in a single layer so the paper can absorb as much of the excess water as possible. Leave to cool for 2 mins.
- Meanwhile, toss the parsley, quinoa and red onions together. Mix in the spring greens, then scatter over the cheese and toss gently with your hands to combine.
- Whisk the lemon zest and juice, the mustard and rapeseed oil together in a jug to make a dressing. Pour this over the spring green salad and toss gently to combine. Tip the salad onto a large serving platter or spoon into individual bowls and scatter over the walnuts, if using. Serve immediately.
Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
GREEN SPRING SALAD
Asparagus plays a starring role in this refreshing spring salad. Its tender-sweet stalks pair well with crunchy sugar snaps and a tangy lemon vinaigrette. Add a few handfuls of fresh baby spinach if you're feeding a crowd. From Chatelaine Magazine.
Provided by Katzen
Categories < 30 Mins
Time 17m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Partially fill a large frying pan with water. Bring to a boil over high heat. Fill a bowl with ice water. In a small bowl, whisk lemon juice with Dijon, maple syrup and salt. Slowly whisk in oil. Snap off and discard tough ends of asparagus. Peel tough strings from sugar snaps or snow peas.
- When water boils, carefully slip in asparagus. Boil until tender-crisp, 2 to 3 minute Using tongs, remove asparagus from boiling water and plunge into ice water. Then carefully slip sugar snaps or snow peas into boiling water. Cook, uncovered, until tender-crisp, about 1 minute Drain, then plunge into a bowl of ice water.
- When cool, drain asparagus and snow peas well. Pat dry with paper towels. Place in a large bowl or arrange on a platter. Drizzle with dressing and sprinkle with pine nuts and radicchio. If making ahead, prepare dressing. Cook, then cool asparagus and sugar snaps. Wrap and refrigerate separately overnight. Toss veggies with dressing, then sprinkle with pine nuts and radicchio.
Nutrition Facts : Calories 94.6, Fat 5.5, SaturatedFat 0.8, Sodium 169.9, Carbohydrate 10.3, Fiber 4.2, Sugar 3, Protein 4
SPRING GREEN SALAD
Make and share this Spring Green Salad recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Toss all of the ingredients together, dressing amount to your taste.
- Top with fresh ground lemon pepper.
Nutrition Facts : Calories 101, Fat 6.5, SaturatedFat 4.4, Cholesterol 16.8, Sodium 127.9, Carbohydrate 6.2, Fiber 0.8, Sugar 4.9, Protein 5.2
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