SPRING GREEN SALAD
Enjoy this salad -- with or without our Soy-Glazed Flank Steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.
- Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.
SPRING GREEN SALAD
Steps:
- Cook onions in vegetable stock and reserve liquid. Separate whites from yolks and chop each finely. Mix together chopped egg, and fava beans. Whisk together olive oil, butter, onion liquid, allspice and salt and pepper. Dress ramps and asparagus with the above mixture. Add sweet potato puree to dish.
SPRING GREEN SALAD
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.
Nutrition Facts : Calories 115 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 4 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 1 grams
GREEN SPRING SALAD
Asparagus plays a starring role in this refreshing spring salad. Its tender-sweet stalks pair well with crunchy sugar snaps and a tangy lemon vinaigrette. Add a few handfuls of fresh baby spinach if you're feeding a crowd. From Chatelaine Magazine.
Provided by Katzen
Categories < 30 Mins
Time 17m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Partially fill a large frying pan with water. Bring to a boil over high heat. Fill a bowl with ice water. In a small bowl, whisk lemon juice with Dijon, maple syrup and salt. Slowly whisk in oil. Snap off and discard tough ends of asparagus. Peel tough strings from sugar snaps or snow peas.
- When water boils, carefully slip in asparagus. Boil until tender-crisp, 2 to 3 minute Using tongs, remove asparagus from boiling water and plunge into ice water. Then carefully slip sugar snaps or snow peas into boiling water. Cook, uncovered, until tender-crisp, about 1 minute Drain, then plunge into a bowl of ice water.
- When cool, drain asparagus and snow peas well. Pat dry with paper towels. Place in a large bowl or arrange on a platter. Drizzle with dressing and sprinkle with pine nuts and radicchio. If making ahead, prepare dressing. Cook, then cool asparagus and sugar snaps. Wrap and refrigerate separately overnight. Toss veggies with dressing, then sprinkle with pine nuts and radicchio.
Nutrition Facts : Calories 94.6, Fat 5.5, SaturatedFat 0.8, Sodium 169.9, Carbohydrate 10.3, Fiber 4.2, Sugar 3, Protein 4
SPRING GREEN SALAD
Categories Salad Leafy Green Side No-Cook Low Carb Vegetarian Quick & Easy Cucumber Spring Dill Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Whisk oil, juice and garlic in small bowl to blend. Season with salt and pepper.
- Combine lettuce; cucumber, green onions and dill in large bowl. Pour dressing over salad and toss to coat.
SIMPLE SPRING GREEN SALAD
Provided by Melissa Roberts
Categories Salad Appetizer Passover Vegetarian Quick & Easy Spring Healthy Kosher Vegan Kosher for Passover Potluck Lettuce Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Combine lettuces in a large bowl. Season with 1/2 teaspoon salt, then drizzle with oil and toss to coat. Serve immediately.
- What to drink:
- Yarden Galilee Cabernet Sauvignon
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SUPER EASY SPRING GREEN SALAD (VEGAN, GF) - TANIA
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5/5 (8)Category Lunch, Side DishCuisine BritishTotal Time 25 mins
- Combine water and quinoa in a saucepan and bring to a boil. When it starts boiling, add ground turmeric, season with salt and pepper, cover with a lid and simmer on a medium heat for 10-15 mins until all the water is absorbed. When cooked, fluff it up with a fork and let it cool down a little.
- Whilst the quinoa is cooking, heat up the olive oil in a grill pan. When the pan is really hot, add the asparagus, season with salt and pepper and cook on high heat for 3-5mins until the asparagus is tender yet still a little crunchy. Set aside.
- In a big mixing bowl, combine fresh peas, sweetcorn, cucumber, spinach leaves, pine nuts, mint leaves, spring onions, avocado, grilled asparagus and slightly cooled quinoa. Squeeze the lemon juice and mix well.
- To make a dressing, combine the ingredients in a jar and whisk well. Pour over the salad just before serving.
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