MIXED LETTUCES WITH GRAPEFRUIT, GOAT CHEESE, AND BLACK PEPPER
Grapefruit,goat cheese, and bittergreens make for a trio ofpleasantly contrasting flavors and textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Before peeling grapefruit, zest about one-quarter of the rind with a grater or zester (you should have about 1 teaspoon finely grated zest). Set aside.
- Peel grapefruit: Using a sharp knife, slice off both ends. Carefully slice downward, following the shape of the fruit to remove remaining rind and all pith. Slice grapefruit in half lengthwise, and place cut side down on a cutting board. Slice each half into six semicircles; set aside.
- Place reserved grated zest in a small bowl, and add vinegar and salt, if using. Whisk in oil, and set aside.
- Slice endive in half lengthwise, and remove core with a small knife. Slice each half lengthwise into 1/4-inch-wide strips. Place in a medium bowl, and add the salad greens; drizzle with dressing, and crumble in half of the goat cheese. Toss thoroughly to coat leaves evenly.
- Divide among four salad plates, and arrange three grapefruit slices on top of each serving. Slice remaining goat cheese into four rounds, and place one on top of each salad. Season with pepper, and serve immediately.
Nutrition Facts : Calories 155 g, Cholesterol 10 g, Fat 10 g, Fiber 5 g, Protein 7 g, Sodium 258 g
MIXED LETTUCES WITH STRAWBERRIES, GOAT CHEESE AND PECANS
This is a salad recipe from Chef Jennifer Chandler. She is the author of Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients, which was published in 2007.
Provided by gailanng
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For the Blush Wine Vinaigrette: In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.
- For the salad: In a large salad bowl toss together the salad blend or spinach, strawberries, green onions, pecans and crumbled goat cheese. Just prior to serving, add the dressing to taste and gently toss. Season with salt and pepper to taste.
Nutrition Facts : Calories 164.1, Fat 15, SaturatedFat 1.1, Sodium 1.6, Carbohydrate 7.8, Fiber 1.1, Sugar 6, Protein 0.7
ENDIVE SALAD WITH GRAPEFRUIT AND CHEVRE
For a colorful salad, use a combination of pink and white grapefruits.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Cut peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl. Squeeze membranes over bowl. Strain juice into a measuring cup. Set aside 12 segments; return 1/4 cup juice to the bowl (reserve remaining juice and segments for another use).
- Add shallot, vinegar, peppercorns, and salt to bowl with juice; toss. Whisk in oil. Set dressing aside.
- Cut each endive in half lengthwise; cut out cores. Cut endive halves lengthwise into thin matchsticks. Toss with celery in a medium bowl. Pour in about three-quarters of the dressing; toss.
- Put a small amount of endive and celery onto each of 4 plates, and place a chevre round in center. Arrange 3 grapefruit segments around chevre. Top each salad with remaining endive and celery. Drizzle with remaining dressing, and sprinkle with celery leaves.
Nutrition Facts : Calories 164 g, Cholesterol 7 g, Fiber 3 g, Protein 4 g, SaturatedFat 3 g, Sodium 244 g
ENDIVE WITH PEARS, WALNUTS, AND ROQUEFORT
This is a classic combination: a salty-sweet salad of blue cheese, pears, and walnuts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together vinegar, salt, and pepper. Slowly whisk in oils; set aside. In a medium bowl, combine whole and cut-up endive, pear slices, walnuts, and cheese. Drizzle with dressing; gently toss to coat evenly. Divide among four salad bowls. Serve immediately.
SALAD GREENS WITH GRAPEFRUIT AND GOAT CHEESE
Make and share this Salad Greens With Grapefruit and Goat Cheese recipe from Food.com.
Provided by threeovens
Categories Citrus
Time 5m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, honey, salt, pepper and olive oil. Set aside.
- Toss the greens with the grapefruit, cheese and red onion. Pour on the vinaigrette and toss to coat evenly. Serve immediately.
Nutrition Facts : Calories 264, Fat 18.8, SaturatedFat 7.3, Cholesterol 22.4, Sodium 220.1, Carbohydrate 18.6, Fiber 2.5, Sugar 11.6, Protein 7.4
BEET SALAD WITH MIXED GREENS
Mustard greens salad with great flavor.
Provided by Di
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.
- Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.
- Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.
- Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.
- Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.
- Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl; mix well. Season with salt and pepper.
- Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 13.6 g, Cholesterol 1.9 mg, Fat 14.8 g, Fiber 4.1 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 100.9 mg, Sugar 8.3 g
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