SPRING SALAD WITH WATERCRESS DRESSING
Savour all the flavours of an Italian spring with this salad with a British twist
Provided by Maxine Clark
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans - make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
- For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.
Nutrition Facts : Calories 493 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.57 milligram of sodium
SPRING GREENS SALAD WITH TRADITIONAL RANCH DRESSING
Steps:
- For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
- For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.
WATERCRESS AND CITRUS SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the watercress, grapefruit supremes and juice, orange supremes and juice, olive oil and some salt and pepper in a large bowl. Gently toss to combine. Serve immediately.
SPICY WATERCRESS SALAD
Spicy watercress salad.
Provided by Herbivore
Categories Salad Green Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine cucumber, red bell pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, red pepper flakes, and hot pepper sauce in a bowl.
- Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 10.4 g, Fat 3.8 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 286.3 mg, Sugar 6.1 g
WINTER FRUIT AND WATERCRESS SALAD
For a flavorful and attractive side dish, try this refreshing salad. I fix it ahead to give the flavors a chance to blend, which also eliminates last-minute fuss. Family members and guests always tell me how much they enjoy it. - Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (about 1 cup dressing).
Number Of Ingredients 12
Steps:
- In a small bowl, toss apples and lemon juice. Arrange watercress on a large serving platter. Top with the grapes, onions and apples., In a jar with a tight-fitting lid, combine lemon juice, oil, honey, salt and pepper; shake well. Drizzle 1/2 cup over salad; toss to coat. Cover and refrigerate salad and remaining salad dressing until serving. Serve remaining dressing on the side. Garnish with lemon and mint if desired.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 4g fiber), Protein 2g protein.
SPRING SALAD OF WATERMELON, WATERCRESS, AND SCALLIONS WITH A SHALLOT-CITRUS VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste.
- In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds.
- In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately.
SPRING SALAD WITH CHIVE BLOSSOM DRESSING
The chive blossoms taste quite oniony and add a lot of taste to the dressing and are also nice added to the salad greens. Love spring with all the fresh new salad makings!!
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Chive Blossom Dressing:.
- In a small bowl, whisk together all dressing ingredients except chive blossoms.
- Sprinkle chive blossom pieces on top of dressing.
- Spring Salad:.
- Layer all ingredients in a salad bowl, starting with the lettuce and watercress.
- Season layers to taste.
- Pour desired amount of chive blossom dressing over.
- Toss lightly and garnish with full chive blossoms if desired.
SPRING SALAD WITH BUTTERMILK CREAM DRESSING
Per Vegetarian Times, "Many Irish salad dressings are called cream dressings because they include lots of cream. Here, we've lightened the sauce and added whole-grain mustard and buttermilk for extra tang."
Provided by januarybride
Categories Greens
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
- Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices.
- To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
- To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.
WATERCRESS AND WALNUT SALAD WITH HERB DRESSING
Came up with this recipe while trying to use up leftover walnuts. This simple salad works well as a starter, side or main course. The watercress makes this a wonderful complement to other peppery foods. Serves well with a peppery foothill California-style Zinfandel.
Provided by blueyedwineaux
Categories Greens
Time 8m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In small jar, mix all dressing ingredients together and let sit.
- In bowl put watercress, green onions, cheese, and walnuts.
- Toss salad mixture.
- Serve salad on plates.
- Dress salad with desired amount of dressing.
- Enjoy.
Nutrition Facts : Calories 439.6, Fat 41, SaturatedFat 10.2, Cholesterol 39.3, Sodium 460.5, Carbohydrate 5.5, Fiber 1.8, Sugar 1.2, Protein 15.5
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