Tossed Endive Salad Mom Recipes

BELGIAN ENDIVE AND BEETROOT SALAD

Belgian Endive and Beetroot Salad image

My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.

Provided by PetsRus

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 heads Belgian endive, the bitter core removed and finely chopped (chicory)
2 cooked beets, coarsely grated or chopped in cubes
1 apple, coarsely grated or chopped in cubes
3 tablespoons sour cream, more if you like
1 teaspoon mustard
salt and pepper

Steps:

Mix the sour cream with the mustard and add salt and pepper.
Combine with the rest of the ingredients.
Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
Add some chopped green onion.
Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.

ENDIVE SALAD WITH TOASTED NUTS

Endive Salad With Toasted Nuts image

Make and share this Endive Salad With Toasted Nuts recipe from Food.com.

Provided by Lorrie in Montreal

Categories < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup almonds or 1/4 cup hazelnuts
8 small Belgian endive or 1 medium curly endive lettuce
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 minced garlic clove
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

To toast nuts, preheat oven to 375F (190C). Spread nuts out on a baking sheet and bake until lightly toasted, about 5 minutes.
Nuts can be stored in the refrigerator. Wash and separate endive into leaves.
Dry with a clean tea towel.
If not serving right away, place in a plastic bag and refrigerate for up to 1 day.
Whisk olive oil with vinegar, garlic, salt and pepper.
Taste and add more vinegar if needed. Dressing can be left at room temperature for several hours or refrigerated in a sealed jar.
Vinaigrette becomes cloudy when cold.
When ready to serve, let vinaigrette come to room temperature.
Arrange endive on individual plates.
Shake vinaigrette and drizzle over salad. Scatter toasted nuts over top. Serve right away.

Nutrition Facts : Calories 228.7, Fat 13.6, SaturatedFat 1.9, Sodium 247.8, Carbohydrate 23.8, Fiber 21.6, Sugar 1.8, Protein 9.3

CLASSIC TOSSED SALAD

Classic Tossed Salad image

This is a delicious salad that goes great with any meal, especially Italian!

Provided by Toni Bankson

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
6 fresh mushrooms, sliced
¼ cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing

Steps:

Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g

TOSSED ENDIVE SALAD, MOM

Tossed Endive Salad, Mom image

A more fancy salad of Mom's.

Provided by Megan Stewart @GSMegan

Categories Lettuce Salads

Number Of Ingredients 7

Ingredients

1 - head lettuce
1/2 bunch(es) endive
1/2 - head cauliflower
1/3 cup(s) pittted black olives, sliced
7 ounce(s) artichoke hearts, canned
1 - green pepper, chopped
1 bottle(s) clear french dressing

Steps:

Drain and halve the artichoke hearts. Tear lettuce, combine all ingredients together. Toss with dressing. Toss with season salt or accent and pepper.

YOUR BASIC TOSSED SALAD

Your Basic Tossed Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

Steps:

Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

MY FAVORITE TOSSED SALAD

My Favorite Tossed Salad image

I came up with this combination as a teen and it has always been my favorite. You can use any salad dressing of your choice and top with boiled eggs, sunflower seeds, cheese, croutons, bacon bits or whatever you choose. My preference with this one...just serve it like it is. The juices from the tomatoes are all the dressing I require! It is very colorful, light and refreshing! I hope you enjoy it as much as I do.

Provided by Cindy Lynn

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 cucumber, unpeeled and sliced
1 head iceberg lettuce
1 green pepper, sliced and cut into bite size pieces
2 -3 tomatoes, unpeeled and cut into large chunks
1/2-1 bermuda onion, sliced and rings separated

Steps:

Toss together in large bowl.
Serve immediately.

Nutrition Facts : Calories 35.1, Fat 0.3, SaturatedFat 0.1, Sodium 13, Carbohydrate 7.9, Fiber 2.3, Sugar 4.5, Protein 1.8

TOSSED SALAD

Tossed Salad image

To speed up the preparation of this salad even more, you can slice the vegetables when you have time, either early in the day or the night before.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

5 cups torn mixed greens
1 medium tomato, diced
1 cup sliced radishes
1 cup sliced red onion
1/4 cup bacon bits
2/3 cup canola oil
1/3 cup cider vinegar
1-1/4 teaspoons salt
1/2 teaspoon pepper

Steps:

In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.

Nutrition Facts : Calories 257 calories, Fat 25g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 660mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

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