Saute Of Summer Salad Recipes
SUMMER SALAD BY THE LAKE
I came up with this recipe to show appreciation to all the teachers at my son's school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. -Ramya Ramamurthy, Fremont, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 425°. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl., Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes., Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.
Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 700mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SAUTE OF SUMMER SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil. When hot add the onions and cook for 2 to 3 minutes or until tender. Add the cucumbers and radishes and saute for about a minute or just until hot. Add the tomatoes and lettuce and saute just until lettuce wilts. Remove from heat, add vinegar and season to taste with salt and pepper.
ROMAN SUMMER SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
- Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
- To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.
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