CHOPPED GREEN SALAD RECIPE
This chopped green salad will amaze everyone around the table! Homemade Italian dressing, crunchy veggies and Parmesan cheese combine into one extraordinary side salad.
Provided by Sonja Overhiser
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Make the Homemade Italian Dressing.
- Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
- Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg
LATE-SUMMER GREEN SALAD
Crunchy, green, healthy, veggie salad - just one part of a fab summer lunch by Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 17
Steps:
- For the dressing, lightly cook the shallot and garlic in 4 tbsp of the olive oil, without allowing them to colour. Add the red peppers, bay leaf and thyme and gently simmer for a further 5 mins until the peppers have softened. remove from the heat, stir in the sugar with the remaining 5 tbsp oil and transfer to a bowl. Season with salt and pepper. Leave to infuse until needed.
- Finely shred and chill the spring onions. Slice the runner beans into long, thin strips. cook the beans briefly in boiling salted water until just softened. drain and cool. Fry the bread in 4 tbsp of oil until lightly golden and crispy, add a knob of butter and toss. drain on kitchen paper and season well. Can be done up to 2 hrs ahead. Peel courgettes into long strips.
- Just before assembling (if serving warm), heat a frying pan with the remaining tbsp olive oil and knob of butter. Briefly stir-fry the green peppers until beginning to soften. Add the beans, toss to warm through, tip out into a bowl and season. If serving cold, this can be done up to 1 hr ahead.
- Now finish it in style. Arrange some of the veg over a large platter. Scatter the courgettes, spring onions, basil leaves, baby spinach and bread croûtons in a casual arrangement over and among the vegetables, along with the remaining veg. Spoon enough of the dressing across the top to moisten, then finish with parmesan shavings. Serve any extra dressing separately.
Nutrition Facts : Calories 350 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium
LATE SUMMER GREEN SALAD
Make and share this Late Summer Green Salad recipe from Food.com.
Provided by PinkCherryBlossom
Categories Summer
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Dressing:.
- Fry the shallot and garlic in 4tbsp of the olive oil - do not let them colour. Add the peppers, bay leaf and thyme and simmer for 5 minutes. Remove from the heat, stir in the sugar and the rest of the oil decant into a jug and leave to infuse until needed.
- Salad:.
- Shred the spring onions and place in a bowl if iced water to curl them.
- Slice the runner beans into long strips and cook the beans in salted water until just softened drain and cool.
- Fry the bread in 4 tbsp of the oil until golden and crispy add a knob of butter and toss. Drain on kitchen paper and season well. (this can be done up to 2 hours in advance).
- Using a Y peeler peel the courgette lengthways to make strips.
- Heat the remaining olive oil and butter and stir fry the green peppers until just soft. Add the green beans and swirl empty into a bowl. and season.
- Scatter the courgettes, onion, basil, baby spinach and bread over the veg. Spoon over enough dressing to moisten and serve the rest separately. Dress with shaved parmesan if desired.
Nutrition Facts : Calories 380.7, Fat 35, SaturatedFat 6.2, Cholesterol 7.1, Sodium 128.4, Carbohydrate 16.2, Fiber 3.9, Sugar 4.7, Protein 3.7
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