Red White And Green Salad Recipes

RED, WHITE, AND GREEN SALAD

Steps:

• To make dressing: In a mini food processor or blender, add scallions, 1 teaspoon jalapeño pepper, cilantro, lime juice and salt; pulse to combine. Continue to process while adding olive oil. Once dressing is well blended, taste and adjust spice/heat level with additional jalapeño, being careful not to add too much at one time.
• In a small bowl, mix avocado with about half the dressing and set aside. This will prevent the avocado from browning.
• Assemble salad by arranging lettuce leaves in bottom of a large serving bowl. Add tomatoes, then cilantro leaves; crumble ricotta salata over the top and sprinkle with scallions. Place avocado in center; serve remaining dressing on the side.

RED, WHITE, AND GREEN SALAD

Steps:

• In large bowl, combine strawberries, balsamic vinegar, salt, and pepper.
• Let stand 10 minutes, stirring often. Add baby-greens-and-herbs mix and coarsely shredded cooked chicken; toss to combine.
• Divide among 4 plates. Top with herbed goat cheese.

RED-AND-GREEN SALAD

Steps:

• Boil 1/4 cup balsamic vinegar, 2 tablespoons brown sugar and the juice of 1 lemon in a saucepan until thickened, about 5 minutes. Whisk in 2/3 cup olive oil and season with salt and pepper. Combine torn frisee, romaine lettuce and red endive in a large bowl. Add sliced red onion, scallions, parsley and candied walnuts. Toss with the dressing.

RED, WHITE AND BLUE SUMMER SALAD

Steps:

• In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad., In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

MEDITERRANEAN CABBAGE SALAD (NO MAYO COLESLAW)

Steps:

• Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, and spices.
• Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with salt. Add the sumac. Add the toasted almonds. Toss gently to combine.
• Pour the vinaigrette all over and toss to combine.
• If you have the time, give the salad 30 minutes to 1 hour for the flavors to meld.

RED, WHITE, AND BLUE SALAD

Steps:

• Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
• Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
• Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.

RED, WHITE, AND BLUE (BERRY) GREEN SALAD

Steps:

• Lay the greens on the plate.
• Pile the feta and walnuts in the middle of the greens.
• Scatter the strawberries and blueberries on top.
• Serve with the dressing on the side, and not until ready to eat (it wilts the salad).
• Enjoy!

RED, WHITE AND GREEN SALAD

Steps:

• To make dressing: In a mini-food processor or blender, add scallions, 1 tsp jalapeno pepper, cliantro, lime juice, and salt; pulse to combine. Taste and adjust flavour as necessary.
• To make salad: Arrange lettuce leaves in bottom of a large serving dish. Add tomatoes, then clinatro leaves, crumble ricotta over the top and sprinkle with scallions. Place avocado in centre. Serve with dressing on the side.

HOLIDAY RIBBON GELATIN

Steps:

• In a large bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish; refrigerate until firm but not set, about 1 hour., In a large bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until firm but not set. , Dissolve cherry gelatin in 2 cups boiling water. Add remaining cold water; stir. Spoon over the lemon layer. Refrigerate entire gelatin salad overnight. Cut into squares to serve.