GREEN GRAPE AND AVOCADO QUINOA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together lime zest, lime juice and olive oil. Taste and season with salt and pepper.
- Toss the quinoa, grapes, cucumbers, mint, parsley, scallions and avocados together with the dressing. Serve chilled or at room temperature.
SPICED ALMOND, GRAPE AND MIXED GREEN SALAD
"This is a bite of springtime. The spiced almonds create a great texture against the juicy grapes and the grassy parsley. Use whatever combination of greens you like best here. I am partial to some arugula, romaine and spinach. You can make the dressing and gather all of these ingredients ahead of time and then just toss the salad just before you're ready to serve it." -Alex Guarnaschelli
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F.
- 2. Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
- 3. Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
- 4. Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into ¼ inch rounds (with the bit of the tops still attached).
- 5. Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.
AVOCADO-TOAST BREAKFAST SALAD
Avocado toast becomes croutons in this high-fiber, low-calorie breakfast salad. Get your vitamin C from the citrus vinaigrette and the orange wedge on the side.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until it is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
- Meanwhile, put the vinegar, orange juice and zest, oil and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid, and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
- Put an avocado quarter on each slice of toast, and mash and spread the avocado with a fork to cover. Quarter each piece of toast, and arrange the pieces on 4 plates with the points facing out to make a square.
- Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado toast square. Quarter the remaining orange half, and garnish each salad with a piece.
Nutrition Facts : Calories 230 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 390 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 8 grams, Sugar 6 grams
GRAPE AND HONEY DEW GREEN SALAD WITH MINT SPLASH
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
Steps:
- SALAD
- 1. Toss salad ingredients together.
- 2. Place in clean container, label, date, initial and store refrigerated.
- MINT SPLASH:
- 1. Whisk honey into lime juice to dissolve.
- 2. Add mint.
- Place in clean container, label, date, initial and store refrigerated.
- This is also fun to make with 3 colors of grapes.
- Nutritional Stats: Calories 61; Protein 1g; Fat 1g; 4% Calories from Fat; Carbohydrate 16g; Cholesterol 0mg; Fiber 1g; Sodium 7mg.
GREEK SALAD WITH GREEN GRAPES
Prepared with ingredients traditionally associated with Greece, this healthy and colorful salad offers a delightful combination of tastes. This salad is outstanding for any entree, but especially with lamb or pork dishes prepared in a Mediterranean style. -Holly Heupel, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine first eight ingredients. , In a small bowl, whisk the vinegar, yogurt, honey, dill, salt and pepper. Gradually add the oil in a steady stream until combined. Pour over salad; toss to coat.
Nutrition Facts : Calories 229 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 268mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
GREEN GRAPE SALAD
This is a wonderful dessert salad that never failed to be a hit. Made the day before the brown sugar makes the sauce taste like caramel. You can use less brown sugar, if you wish.
Provided by NFOSSAZ
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 60.1 g, Cholesterol 43.3 mg, Fat 27.1 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 11.2 g, Sodium 103.5 mg, Sugar 54.6 g
HEALTHY FARRO SALAD WITH AUTUMN GREENS AND ROASTED GRAPES
Hardy mixed greens are tossed with nutty farro, sweet roasted grapes and red onions, and a bright red-wine vinaigrette for a glorious grain salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees with a rack in the upper and lower thirds.
- In a medium saucepan, combine farro and 1 1/2 teaspoons salt; cover with water by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Drain, and transfer to a bowl.
- Meanwhile, combine grapes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Place red onion slices on a separate baking sheet and drizzle with 1 tablespoon olive oil. Flip slices and drizzle with another tablespoon olive oil. Season with salt and pepper. Transfer baking sheet with onions on the bottom rack of oven and baking sheet with grapes to top rack. Roast, flipping onions every 15 minutes, until onions are golden brown and grapes have burst, about 45 minutes.
- Transfer roasted grapes and onions to bowl with farro. Toss with remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper. Toss well to combine and let cool, about 20 minutes.
- Immediately before serving, gently toss in greens. Season to taste with additional salt, pepper, and red wine vinegar. Transfer to a platter, top with goat cheese, if desired, and serve.
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