Watercress Endive And Romaine Salad With Feta Cheese And Sun Dried Tomato Vinaigrette Recipes

TOMATO, WATERCRESS AND ENDIVE SALAD

Tomato, Watercress and Endive Salad image

Watercress is readily available year-round and is a perfect way to sharpen up a salad. As part of a big meal, this dish can serve as a refreshing between-course palate cleanser.

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large head Belgian endive, leaves separated
2 cups watercress sprigs (large stems removed)
4 medium-size ripe tomatoes, cut into wedges
Raspberry Vinaigrette, recipe follows
1/4 cup seedless raspberry jam
3/4 cup extra-virgin olive oil
1/4 cup raspberry vinegar
1/2 teaspoon minced garlic
Salt and pepper

Steps:

Arrange the endive leaves on a large platter, fanning them out from the center. Roughly chop the watercress, and sprinkle it over the endive. Top with the tomato wedges, and drizzle with Raspberry Vinaigrette, to taste. Serve immediately.
Whisk all the ingredients together in a small bowl. Cover and chill until ready to use.

WATERCRESS, ENDIVE AND ROMAINE SALAD WITH FETA CHEESE AND SUN-DRIED TOMATO VINAIGRETTE

Watercress, Endive and Romaine Salad with Feta Cheese and Sun-Dried Tomato Vinaigrette image

Categories Salad Leafy Green Tomato Side No-Cook Low Carb Quick & Easy Feta Healthy Endive Watercress Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
3 tablespoons balsamic vinegar
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/4 cup chopped fresh basil
6 ounces romaine lettuce, torn into bite-size pieces (about 5 cups)
2 heads Belgian endive, trimmed, thinly sliced
1 bunch watercress, trimmed
3/4 cup crumbled feta cheese (about 3 ounces)
Sliced radishes (optional)
Toasted walnuts (optional)

Steps:

Whisk oil and vinegar in small bowl to blend. Mix in tomatoes and basil. Season with salt and pepper.
Mix lettuce, endive and watercress in large bowl. Toss with cheese and enough dressing to coat. Divide among plates. Garnish with sliced radishes and walnuts, if desired.

WATERCRESS, ENDIVE SALAD

Watercress, Endive Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 3

Ingredients

2 bunches watercress
4 endive
1/2 cup mustard vinaigrette

Steps:

Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.

FETA ROMAINE SALAD

Feta Romaine Salad image

My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 bunch romaine, chopped
3 plum tomatoes, seeded and chopped
1 cup (4 ounces) crumbled feta cheese
1 cup chopped seeded cucumber
1/2 cup Greek olives, chopped
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

WATERCRESS AND BELGIAN ENDIVE SALAD

Watercress and Belgian Endive Salad image

Categories Salad Leafy Green No-Cook Quick & Easy Vinegar Winter Endive Watercress Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

5 1/4 teaspoons white-wine vinegar
1 garlic clove, minced
1/8 teaspoon fine sea salt
1/8 teaspoon black pepper
1/3 cup olive oil
3 large bunches watercress sprigs (9 ounces), coarse stems discarded
1 1/2 lb Belgian endives, cut crosswise into 1/2-inch-wide pieces

Steps:

Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified. Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.

WATERCRESS AND ENDIVE SALAD WITH PEARS AND ROQUEFORT

Watercress and Endive Salad With Pears and Roquefort image

Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, salads and dressings

Time 10m

Yield Serves four

Number Of Ingredients 13

Ingredients

1 large, ripe but firm Comice or Bartlett pear
2 teaspoons fresh lime juice
2 tablespoons pecans 1 ounce, lightly toasted
1 bunch watercress, trimmed about 4 ounces
2 endives, broken into leaves
2 ounces Roquefort, Stilton or another blue cheese, crumbled
2 teaspoons chopped fresh tarragon
1 tablespoon sherry or Champagne vinegar
1/2 to 1 teaspoon Dijon mustard, to taste
Salt
freshly ground pepper
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil

Steps:

Peel, core and thinly slice the pear. Cut the slices in half so they're not too long. Toss with the lime juice.
Combine the pears, pecans, watercress, endive, blue cheese and tarragon in a large bowl. Whisk together the vinegar, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad, and serve.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 319 milligrams, Sugar 5 grams, TransFat 0 grams

WATERCRESS AND ENDIVE SALAD

Watercress and Endive Salad image

Provided by Pierre Franey

Categories easy, quick, weekday, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 large bunch watercress
2 heads Belgian endive
1 tablespoon lemon juice
1 tablespoon red-wine vinegar
2 teaspoons Dijon-style mustard
Salt and freshly ground pepper to taste
3 tablespoons olive oil

Steps:

Cut off the tough stems of the watercress and discard.
Cut off the end of the endive and cut the head into bite-size pieces.
Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 0 grams, TransFat 0 grams

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