Spiced Almond Grape And Mixed Green Salad Recipes

MIXED GREEN SALAD

Mixed Green Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar
Salt and pepper

Steps:

Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, salt, and pepper, and toss to combine.

SPICED ALMOND, GRAPE AND MIXED GREEN SALAD

Spiced Almond, Grape and Mixed Green Salad image

"This is a bite of springtime. The spiced almonds create a great texture against the juicy grapes and the grassy parsley. Use whatever combination of greens you like best here. I am partial to some arugula, romaine and spinach. You can make the dressing and gather all of these ingredients ahead of time and then just toss the salad just before you're ready to serve it." -Alex Guarnaschelli

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 Servings

Number Of Ingredients 11

Ingredients

3/4 cup Fisher® Sliced Almonds, toasted
1 tsp. paprika
Pinch of kosher salt
1 Tbsp. plus 1 teaspoon Red Wine vinegar
2 tsp. Grainy Mustard
1/3 cup extra-virgin olive oil
1/8 tsp. salt
3 cups mixed greens, washed
6 red radishes, tops trimmed down to 1/2 inch, thoroughly washed and dried
1/4 cup flat-leaf parsley, stemmed, leaves washed and dried
3/4 cup seedless red (or green) grapes, stemmed, washed and dried

Steps:

1. Preheat oven to 350°F.
2. Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
3. Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
4. Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into ¼ inch rounds (with the bit of the tops still attached).
5. Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.

MIXED GREEN SALAD

Mixed Green Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

Steps:

Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

ISLAND FRUIT AND MIXED GREEN SALAD

Island Fruit and Mixed Green Salad image

Provided by Food Network

Time 12m

Yield 8 portions

Number Of Ingredients 12

Ingredients

1/2 cup pineapple juice
1/4 cup red wine vinegar
1 shallot, minced
Salt and pepper
1 1/2 cups canola oil
1 mango, peeled, seeded and cut into 1/4-inch strips
1 papaya peeled, seeded and cut into 1/4-inch strips
1/2 cup dried cranberries
1/2 cup banana chips
1/2 cup macadamia nuts, chopped
Salt and pepper
6 cups mizuna (or other leafy green), loosely packed

Steps:

For the vinaigrette:
Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
For the salad:
In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.

WILTED GREEN SALAD

Wilted Green Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 red onion, thinly sliced
1 clove garlic, finely chopped
2 tablespoons balsamic or red wine vinegar
1 tablespoon raisins
1 pound fresh kale, Swiss chard, spinach or beet greens, washed and rinsed and stems removed
1 orange, peeled and coarsely chopped
3 slices cooked bacon, crumbled (optional

Steps:

In a large skillet, heat oil over medium high heat. Stir in onions and cook for 1 minute. Add the garlic and cook for 30 seconds. Stir in the vinegar and raisins and cook for 2 minutes. Remove the skillet from the heat and add the greens and toss to coat. Immediately transfer the greens to a large bowl and add the orange and bacon. Season with salt and pepper and serve immediately.

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