LEMONY LEEKS AND PASTA SALAD
Far from ordinary, this salad will impress with its flavorful combination of ingredients.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Remove peel from lemon, using zester or grater; set aside. Cut white pith from lemon; discard. Cut lemon into 1/4-inch slices; set aside.
- In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir almonds in oil about 30 seconds or until light brown. With slotted spoon, remove almonds from skillet; set aside.
- In same skillet, cook and stir lemon slices, lemon peel, leeks, capers, salt and pepper about 1 minute or until vegetables are crisp-tender. Remove from heat. Remove lemon slices; discard. Stir in bell peppers and almonds. Cover; refrigerate at least 2 hours until chilled.
- Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In large serving bowl, gently toss pasta, vegetable mixture and almonds.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g
LEEK PASTA SALAD
Provided by Molly O'Neill
Categories pastas, salads and dressings
Time 50m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the leeks, olive oil, salt, pepper, nutmeg and vanilla-bean seeds in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 20 minutes. Set aside.
- Pour the vegetable broth into a small saucepan and bring it to a boil. Turn off the heat, add the thyme leaves and steep for 1 minute. Strain. Pour the broth into a blender, add the leeks, roasted garlic and lemon rind. Puree until smooth and pour it into a large salad bowl. Set aside.
- Blanch the peas in a large pot of boiling water for 1 minute. Drain. Rinse under cold running water until cool. Add to the salad bowl.
- Cook the pasta in a large pot of boiling salted water until tender. Drain. Add to the salad bowl. Toss to combine. Refrigerate until chilled. Cut the romaine into thin strips crosswise add to the salad bowl. Toss. Serve immediately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 2 grams, Carbohydrate 70 grams, Fat 3 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 337 milligrams, Sugar 9 grams
MACARONI SALAD WITH LEMON AND HERBS
Consider this a macaroni salad for the 21st century: Like the original, it's a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved - elbow macaroni, mayonnaise and a pinch of sugar are mandatory - but they've been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen.
Provided by Alexa Weibel
Categories pastas, salads and dressings, appetizer, side dish
Time 25m
Yield 10 cups
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.
- Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
- Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.
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