Mixed Greens With Marinated Red Onions And Sunflower Seeds Recipes

MIXED GREENS WITH MARINATED RED ONIONS AND SUNFLOWER SEEDS

Mixed Greens with Marinated Red Onions and Sunflower Seeds image

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

2 tablespoons freshly squeezed lime juice
1 tablespoons plus 2 Teaspoons low-sodium soy sauce, or tamari
2 teaspoons honey
2 small red onions, sliced as thinly as possible into rounds
1 tablespoon plus 1 teaspoon extra-virgin olive oil
6 ounces mixed salad greens, such as arugula, mizuna, and watercress
4 teaspoons raw sunflower seeds
2 teaspoons sesame seeds

Steps:

In a medium bowl, combine 1 tablespoon lime juice, 1 tablespoon soy sauce, and 1 teaspoon honey. Add onion; toss to coat. Cover with plastic wrap; marinate at room temperature up to 2 hours or in the refrigerator up to 5 days.
When ready to serve, make dressing: In a small bowl, combine remaining tablespoon lime juice with remaining 2 teaspoons soy sauce and 1 teaspoon honey. Slowly add oil in a steady stream, whisking until emulsified. Place greens in a salad bowl. Using tongs or a slotted spoon, transfer onions to salad bowl, draining off excess marinade. Pour dressing over salad mixture in bowl. Add sunflower and sesame seeds; toss to combine. Serve immediately.

GREEN BEANS WITH RED ONION AND MUSTARD SEED VINAIGRETTE

Green Beans with Red Onion and Mustard Seed Vinaigrette image

Categories Mustard Onion Side Vegetarian Green Bean Summer Healthy Gourmet Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
2 tablespoons mustard seeds
1/3 cup red-wine vinegar
1 tablespoon sugar
1 medium red onion, thinly sliced
1 1/2 lb green beans, trimmed

Steps:

Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.
Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
Have ready a large bowl of ice and cold water.
Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.
Toss beans with vinaigrette and salt and pepper to taste. Serve at room temperature or chilled.

MIXED GREENS WITH WALNUTS AND ROASTED ONION DRESSING

Mixed Greens with Walnuts and Roasted Onion Dressing image

Categories Salad Leafy Green Onion Appetizer Side Super Bowl Low Cal Lunch Winter Healthy Bon Appétit Dairy Free Peanut Free Soy Free Kosher

Yield Serves 10

Number Of Ingredients 8

Ingredients

2 large onions (about 1 3/4 pounds), peeled, cut into 8 wedges
1 cup plus 2 tablespoons walnut oil or olive oil
1 tablespoon sugar
1/2 cup canned chicken broth
6 tablespoons Sherry wine vinegar
14 cups mixed greens (such as curly endive, romaine, Belgian endive and radicchio), torn into bite-size pieces
1 cup chopped toasted walnuts (about 4 ounces)
1/2 small red onion, halved, thinly sliced

Steps:

Preheat oven to 400°F. Place 2 onions cut side down on baking sheet. Pour 2 tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer. Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and vinegar and puree (mixture will be thick). Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine greens, 1/2 cup walnuts and half of red onion in large bowl. Add enough dressing to coat greens; toss well. Sprinkle remaining walnuts and red onion over and serve.

PERFECT MIXED GREENS

Perfect Mixed Greens image

A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!

Provided by Mama Luvs Papa

Categories Side Dish Vegetables Greens

Time 1h15m

Yield 12

Number Of Ingredients 10

Ingredients

2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
½ cup vegetable oil
4 cloves garlic, sliced
½ cup cooked real bacon bits
½ cup white sugar
salt and pepper to taste

Steps:

Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g

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