SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE
Provided by James Briscione
Categories side-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
- Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
- Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
- Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.
SPRING VEGETABLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.
SPRING VEGETABLE ORZO PASTA SALAD
Make and share this Spring Vegetable Orzo Pasta Salad recipe from Food.com.
Provided by yogamatters
Categories Vegan
Time 40m
Yield 8 jars, 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.
- In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.
- In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.
Nutrition Facts : Calories 230.3, Fat 9.7, SaturatedFat 1.4, Sodium 259.7, Carbohydrate 31.6, Fiber 5.7, Sugar 1.8, Protein 6.6
SPRING VEGETABLE PASTA SALAD
I realize the only vegetable here that makes it's appearance in Spring, would be chives. However, the bright colours of this salad always remind me of the season where everything starts new. This is a wonderfully light pasta salad. A perfect accompaniment for a backyard BBQ. It's also wonderful on it's own for lunch or supper on a hot night. Cooking time does not include the time for chilling.
Provided by Diana 2
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles in boiling salted water until al-dente. Drain and rinse in cool water.
- Place drained noodles in a large bowl and add the next five ingredients. Mix well.
- In a medium bowl, mix together the dressing ingredients. Adjust salt if needed.
- Pour dressing onto the noodle/vegetable mix and toss to coat.
- Chill for several hours before serving.
Nutrition Facts : Calories 101.4, Fat 2.4, SaturatedFat 0.7, Cholesterol 19.8, Sodium 235.3, Carbohydrate 17.3, Fiber 1.7, Sugar 4, Protein 3.8
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