Springsaladwithorangechivevinaigrette Recipes
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 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 SALAD WITH ORANGE-CHIVE VINAIGRETTE
Make and share this Spring Salad With Orange-Chive Vinaigrette recipe from Food.com.
Provided by carolinafan
Categories Spring
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine lettuces, oranges, radishes, grapefruit, snap peas, and walnuts.
- Drizzle with half of the Orange-Chive Vinaigrette, tossing to coat.
- Garnish with Asiago cheese, if desired.
- Serve remaining dressing on the side.
- To prepare dressing whisk all dressing ingredients together in a small bowl.
Nutrition Facts : Calories 569.7, Fat 46.2, SaturatedFat 5, Sodium 149, Carbohydrate 38.7, Fiber 6.9, Sugar 22.6, Protein 9.9
SPRING GREEN SALAD
Categories Salad Leafy Green Side No-Cook Low Carb Vegetarian Quick & Easy Cucumber Spring Dill Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Whisk oil, juice and garlic in small bowl to blend. Season with salt and pepper.
- Combine lettuce; cucumber, green onions and dill in large bowl. Pour dressing over salad and toss to coat.
SPRING SALAD WITH TANGY VINAIGRETTE
The dressing for this easy-to-assemble salad can be made up to three days in advance.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Make vinaigrette: In a small bowl, whisk together oil, lemon zest and juice, vinegar, and sugar; season with salt and pepper.
- When ready to serve salad, place lettuce, radicchio, scallions, and tomatoes in a large bowl; add vinaigrette, and toss to combine. Serve immediately.
Nutrition Facts : Calories 88 g, Fat 7 g, Fiber 1 g, Protein 2 g
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