green salad recipes!!

[annb]

I am looking for some new green salad recipes to use for holiday dinners. Please send your favorites this way! Thanks and enjoy your holidays.

[Deanna]

I've posted this one before (I've been making it for YEARS) but here it is again -- I'll be serving this for Christmas Dinner this year, along with our Baked Ham, etc.


* Exported from MasterCook *

Orange-Almond Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Family Recipes Salads and Dressings


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 11-ounce can Mandarin oranges -- drained
1 bunch Romaine, Boston or Leaf Lettuce -- torn
1/2 red onion -- sliced
1/4 cup slivered almonds -- toasted
Dressing
1/2 cup salad oil
3 tablespoons wine vinegar
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon grated onion

Combine oranges, lettuce, red onion, and almonds. Pour dressing over and toss.

For Dressing: shake ingredients together in a jar. Refrigerate one hour before serving.
- - - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 22g Total Fat; (72% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 190mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 4 Fat; 1/2 Other Carbohydrates

Serving Ideas : May add diced cooked chicken and serve as a main dish salad.

[JackieO]

I was just reminded of this one on a Rachel Ray 30 Minute Meals re-run yesterday. It couldn't be simpler and it's really good.

Red and Green Salad with Fennel

2 hearts of romaine
1 medium head raddichio
1 small bulb fennel
A generous drizzle of balsamic vinegar
3 tablespoons (3 turns around the salad bowl in a thin stream) extra-virgin olive oil
Salt and pepper

Shred romaine and raddichio and discard cores. Trim tops of fennel bulb and quarter lengthwise. Remove core from each quarter with an angled cut into each quarter. Slice fennel across into thin pieces and add to salad. Dress salad with vinegar, oil, salt, and pepper, to taste.

[Kingwell]

Spinach Salad with Raspberry Cream Dressing
I initially made this around 1995 for Christmas dinner, but have since revisited it on a number of occasions. The salad’s colors spruce up any dinner table, and the dressing is wonderful.

1 10-ounce package fresh baby spinach
2 kiwifruit, peeled and sliced
1 11-ounce can mandarin oranges, drained
1 small purple onion, sliced and separated into rings (I’ve done without this and it’s still good, in case you don’t like onions)
Raspberry Cream Dressing

If it’s not already washed, carefully clean spinach in a large bowl of cold water. Spin or pat dry. Combine spinach and next three ingredients in a large bowl; cover and chill, while you make the dressing.

Raspberry Cream Dressing
1 10-ounce package frozen, unsweetened raspberries, thawed and well drained
6 tablespoons olive oil
1/4 cup whipping cream
2 tablespoons sherry wine vinegar or 1 tablespoon sherry, 1 tablespoon white wine or cider vinegar
1/2 teaspoon salt

Place raspberries in a blender; process until smooth. Pour through a fine wire-mesh strainer into a bowl; press mixture with back of a spoon against strainer to squeeze out liquid. Discard seeds.
Combine raspberry puree, olive oil, and remaining ingredients, whisking until smooth. Serve with salad. Yields 6 to 8 servings. Recipe by Louise Bodziony and published in Southern Living.

[krispy spo]

This one is our menu again this year:

Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette

Cranberry sauce, the base for the vinaigrette, lends a holiday flavor to this salad. You can make and refrigerate the dressing up to a week ahead.

Vinaigrette:
1/2 cup canned whole-berry cranberry sauce
1/4 cup fresh orange juice (about 1 orange)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger
1/4 teaspoon salt

Salad:
18 Bibb lettuce leaves (about 2 heads)
2 cups sliced peeled pear (about 2 pears)
2 tablespoons fresh orange juice
1 cup (1/8-inch-thick) slices red onion, separated into rings
1/3 cup (2 ounces) crumbled blue cheese
2 tablespoons coarsely chopped walnuts, toasted

To prepare the vinaigrette, place the first 7 ingredients in a medium bowl; stir well with a whisk.
To prepare the salad, divide the lettuce leaves evenly among 6 salad plates. Toss pear with 2 tablespoons orange juice. Divide pear and onion evenly among leaves. Top each serving with about 1 tablespoon cheese and 1 teaspoon walnuts. Drizzle each serving with about 2 1/2 tablespoons vinaigrette.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 148 (38% from fat); FAT 6.3g (sat 1.8g, mono 2.5g, poly 1.5g); PROTEIN 2.7g; CARB 22.3g; FIBER 2.4g; CHOL 5mg; IRON 0.4mg; SODIUM 205mg; CALC 60mg;

Cooking Light, DECEMBER 2001

[ssusan]

Not a formal recipe, but this is wonderful and what I am bringing to family Xmas dinner.

Baby lettuce-for Xmas will make sure there is some red in it (radiccio or something)

dried cranberries
walnuts toasted
goat cheese
avocado probably
homemade balsmic vinegrette

This doesn't do well in a bowl. All the good stuff sinks to the bottom. It is great on a platter. I had something like it at a restaurant and have been imitating it since.

-Susan

[annb]

Thank you so much for all of the wonderful recipes. Keep them coming. I love to make salads year round so any new recipes are very welcome.

[imloulou]

Yes...they do sound good. And definately keep them coming...I am making the green salad this year!

[AnnaSue]

I'm making this one which I founded posted on the BB by Linda in MO.



Cranberry, Feta and Roasted Walnut Salad

Recipe By : posted by techgoddess at Mimi's
Serving Size : 0 Preparation Time :0:00
Categories : Green

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. mixed salad greens -- (10 oz.)
1 cup sweetened dried cranberries
1 pkg. Athenos Crumbled Feta Cheese -- (4 oz.)
1/2 cup coarsely chopped toasted California walnuts
2 Tbsp. balsamic vinegar
1 Tbsp. honey
1 tsp. Dijon mustard
1/4 tsp. ground black pepper
1/4 cup extra virgin olive oil

Layer salad greens, cranberries, cheese and walnuts in shallow salad bowl or on large serving platter.

Whisk vinegar, honey, mustard and pepper in small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad. Toss gently to coat. Serve immediately.

[brendat4]

This is a favorite of mine that a friend passed on to me. It is kind of a heavy salad (can be more than just a side) but is great with pork or grilled meats.

Field Greens, Crumbled Blue Cheese, and Spicy Pecans

Vinaigrette:
2/3 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
2/3 cup distilled white vinegar
3 tablespoons apple cider vinegar
4 ½ teaspoons onion juice
2 tablespoons Worcestershire sauce
1 cup vegetable oil

Salad:
4 cups mixed field greens
4 oz. blue cheese, crumbled
1 Granny Smith apple, cored, seeded & chopped
¼ cup coarsely chopped Spicy Pecans (see recipe below)

Combine sugar, dry mustard, salt, and vinegars. Stir until sugar is dissolved. Whisk in onion juice and Worcestershire. Add oil slowly, whisking continuously until blended.
Toss greens, green onions, blue cheese, apple, and pecans in a salad bowl. Add vinaigrette, tossing to coat.

Spicy Pecans
2 large egg whites
1 ½ teaspoons cayenne pepper
1 ½ teaspoons salt
2 tablespoons Hungarian paprika
¾ cup sugar
2 teaspoons Worcestershire sauce
6 tablespoons unsalted butter, melted and cooled
4 ½ cups pecan halves

Preheat oven to 325 degrees. Beat egg whites with salt until foamy. Add sugar, Worcestershire, paprika, and cayenne. Fold in pecans and melted butter. Spread pecans evenly on a baking sheet. Bake 30 to 40 minutes, stirring every 10 minutes. Remove from oven and cool. Store pecans in an airtight container. Yields 4 ½ cups. NOTE: These Spicy Pecans make great gifts during the holidays.

[burleydee]

This has become a family favorite for us. You can use mixed greens instead of spinach, and I always cut back on the oil in the dressing.

SPINACH AND APPLE SALAD WITH CRISPY ALMONDS
Can be prepared in 45 minutes or less.

1/4 cup minced onion
3 tablespoons apple cider vinegar
3 tablespoons white wine vinegar
2 tablespoons sesame seeds
1/4 teaspoon paprika
3 tablespoons sugar
1/2 cup olive oil

2 tablespoons butter
3/4 cup blanched slivered almonds (about 3 ounces)

1 10- ounce bag ready-to-use spinach leaves
2 medium-size red-skinned apples, quartered, cored, thinly sliced

Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)

Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serve salad, passing any remaining dressing separately.

Makes 6 to 8 Servings.


Bon Appétit
June 1997