HERB SALAD
Steps:
- Separate 1 large head Bibb lettuce. Combine in a large bowl with 2 tablespoons each of torn basil, dill, parsley and mint. Toss with the juice of 1/2 lemon and 2 tablespoons olive oil, and season with salt and pepper.
LEAFY HERB SALAD
This salad is ideal for Thanksgiving or other huge, rich meals, something to nibble on between bites of sour cream potatoes and buttered stuffing. It's more of an idea than a recipe, so feel free to riff on the greens and herbs involved. It should have about a 1:1 ratio of salad greens to herbs, and be very lemony, with plenty of salt.
Provided by Alison Roman
Categories dinner, lunch, quick, salads and dressings, side dish
Time 5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves, if you have them on hand. (It's fine if you don't, but the more the merrier.)
- Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.
EASY HERB SALAD
Provided by Patrick and Gina Neely : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the dill, tarragon, parsley, basil and baby greens to a large salad bowl.
- Whisk together the shallot, champagne vinegar and Dijon mustard. Whisk in the olive oil and season with salt and pepper.
- Dress the salad immediately before serving and toss.
HERB SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
- In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.
HERB SALAD WITH POMEGRANATE & PISTACHIOS
A sweet salad with plenty of crunch that goes perfectly with Middle Eastern dishes
Provided by Sarah Cook
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 9
Steps:
- Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.
Nutrition Facts : Calories 131 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
MISTI'S DRIED HERB SALAD SEASONING
Sprinkle this blend of dried herbs and Parmesan cheese over pasta salad or salad greens to add extra flavor.
Provided by Misti Jackson
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 16
Number Of Ingredients 10
Steps:
- Combine Parmesan cheese, parsley flakes, basil, chives, marjoram, paprika, onion powder, garlic powder, salt, and pepper in a small bowl; stir to blend evenly. Store in an airtight container.
Nutrition Facts : Calories 17.3 calories, Carbohydrate 0.9 g, Cholesterol 2.8 mg, Fat 1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 339.3 mg, Sugar 0.2 g
ALL-STAR HERB SALAD
Steps:
- In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
- Variation:
- The dressed salad can also be placed-open-face-sandwich fashion-on top of grilled bread that has brushed with olive oil.
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3 FIVE-MINUTE FRESH HERB SALAD DRESSINGS - LIVE SIMPLY
From livesimply.me
5/5 (6)Total Time 10 minsCategory SaladCalories 3346 per serving
- Add all the ingredients to the bowl of a food processor. Pulse the ingredients for 1 minute. Store in the fridge for up to 2 weeks.This dressing is also a great marinade for chicken or kebabs.
- Add all the ingredients to the bowl of a food processor. Pulse the ingredients for 1 minute until the dressing is creamy and the herbs are finely chopped. Store in the fridge for up to 2 weeks.This dressing also makes a delicious a vegetable dip or topping for 20-Minute Fresh Salmon Burgers.
- Add all the ingredients to the bowl of a food processor. Pulse for 1 minute until the herbs are finely chopped. Store the dressing in the fridge for up to 2 weeks.
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