OLD-FASHIONED THREE BEAN SALAD
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
Provided by Eleanor Johnson
Categories Salad Beans Three Bean Salad Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g
THREE-LETTUCE CHIFFONADE
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse, drain and pat dry the radicchio, bibb and iceberg lettuce.
- Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with the bibb and iceberg lettuce. There should be about 2 cups of each. Add to the bowl.
- Add the onion rings, oil, vinegar, salt and pepper and blend well. Serve immediately
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 481 milligrams, Sugar 3 grams
SAUTEED SPINACH CHIFFONADE WITH SHALLOTS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 3
Steps:
- Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack leaves on top of one another and cut into 1/2-inch-wide strips.
- In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.
CAESAR SALAD CHIFFONADE WITH SHRIMP OR CRAB
This is an unusual twist to the classic Caesar Salad, it makes a beautiful presentation and easy to make! COOKS NOTES: Please adjust quantities to suit your tastes. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
- Place a ring on the plate, such as a clean tuna can with both ends removed.
- Fill the ring approximately half full with romaine, add shrimp or crab and chives lightly packing it down in the ring with a spoon.
- Add more Romaine, filling the ring to the top, packing it down again lightly.
- Carefully remove the ring, top with Parmesan and croutons and serve.
Nutrition Facts : Calories 321.3, Fat 19.6, SaturatedFat 4.5, Cholesterol 11, Sodium 376, Carbohydrate 28.4, Fiber 10.9, Sugar 6.1, Protein 12.8
SALAD OF SHREDDED GREENS AND SMOKED SALMON (CHIFFONNADE DE SAUMON)
DURING the last year or so, chiffonnades - greens and vegetables cut into thin slivers - have become increasingly popular, as salads appear more often on menus. At Auberge des Templiers, in Beziers, in the Languedoc region, a chiffonnade of watercress and raw mushrooms was paired with tiny marinated red mullet and monkfish. This recipe comes from Christiane Massia of L'Aquitaine. The dressing can be made a day in advance, then refrigerated, but prepare the rest of the ingredients just before serving time.
Provided by Patricia Wells
Categories salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In small bowl, combine creme fraiche or sour cream, lemon juice and paprika.
- Stack several lettuce leaves and, using long chef's knife, cut into fine strips, as if slicing cabbage for cole slaw. Place in large salad bowl and toss with dressing.
- Distribute lettuce among 4 salad plates and cover each with several strips of salmon. Serve immediately.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 111 milligrams, Sugar 1 gram
CHIFFONADE DRESSING
Once you top our Tomato Aspic with a tangy dressing -- ours includes chopped beets, hard-boiled eggs, and chives -- you'll no doubt find yourself wondering why you didn't try this summertime staple sooner.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Fill a medium saucepan 3/4 full of water; add beets and salt, and bring to a boil. Simmer beets until tender, about 30 minutes. Drain; set aside until cool enough to handle, about 12 minutes. Using a paper towel, rub off beet skins. Cut beets into 1/4-inch pieces, and set aside.
- Peel eggs, and separate yolks from whites. Cut whites into 1/4-inch pieces; set aside. Press yolks through a fine sieve into a small bowl; set aside.
- In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
- To serve, drizzle vinaigrette over each aspic serving. Spoon reserved beets, egg whites, and egg yolks over top, and sprinkle with chives.
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