Nests Filled With Summer Salad Recipes
NESTS FILLED WITH SUMMER SALAD
Dainty shredded-wheat "nests" are filled with a colorful salad of tomatoes, mozzarella, and green beans. Handle these nests very carefully, since they're just as fragile as real birds' nests.
Provided by Martha Stewart
Categories Salad Recipes
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Gently pull apart shredded wheat into strands and small pieces; transfer to a large bowl. Add flour and Parmesan cheese; season with salt and pepper. Toss. Add melted butter, and toss.
- Lightly coat 6 cups of a 12-cup standard muffin tin with cooking spray. Press about 1/4 cup shredded-wheat mixture into each of the 6 cups, pressing up around sides to form a nest. Bake until nests begin to turn golden brown, 8 to 9 minutes. Let cool completely in tin. To unmold, gently twist nests in cups, and then carefully pull up. Nests can be stored in an airtight container at room temperature up to 2 days before you fill them with vegetables.
- Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil; add salt. Cook beans until crisp-tender, 2 to 3 minutes. Transfer to the ice-water bath to stop the cooking. Drain, and pat dry with paper towels. Cut beans into 1-inch pieces. Transfer to a large bowl. Add tomatoes and mozzarella; toss. The vegetable mixture can be refrigerated in an airtight container up to 1 day.
- Just before serving, whisk together vinegar and oil in a small bowl; season with salt and pepper. Toss vegetable mixture with the vinaigrette. Transfer nests to serving plates. Fill with salad, dividing evenly.
BIRD'S NEST SALAD
This salad has all the food groups represented (bell peppers are actually a type of fruit) and would be an adorable addition to an Easter brunch. Garnish with buttered slices of crusty pumpernickel bread.
Provided by Apple Jacks
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold.
- Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 5.6 g, Cholesterol 50.6 mg, Fat 12.8 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 165.8 mg, Sugar 1.6 g
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