This red leaf salad uses seedless Cara Cara oranges in the salad and in the vinaigrette.
Not exact matches
Two Tone Beetroot Spiralized
Salad Using red and golden beets, this simple salad has a fun spiralized texture, flat leaf parsley, sesame seeds, chili flakes, and a creamy dressing made from coconut cream, tahini, grated ginger, lemon juice, tamari, and raw honey or maple syrup as an optional addi
Salad Using
red and golden beets, this simple
salad has a fun spiralized texture, flat leaf parsley, sesame seeds, chili flakes, and a creamy dressing made from coconut cream, tahini, grated ginger, lemon juice, tamari, and raw honey or maple syrup as an optional addi
salad has a fun spiralized texture, flat
leaf parsley, sesame seeds, chili flakes, and a creamy dressing made from coconut cream, tahini, grated ginger, lemon juice, tamari, and raw honey or maple syrup as an optional addition.
Tear endive and
red leaf lettuce into bite sized pieces and place in large
salad bowl.
To layer a bit more of a mediterranean taste I added some thinly sliced roasted
red bell pepper
left over in the fridge and added a salty smack to the lot with capers, my favorite
salad addition.
On four slices of bread layer
red leaf lettuce, chicken
salad and tomato.
This Cara Cara Orange
Salad with
red leaf lettuce showcases the particularly sweet taste of this unassuming fruit.
In the
salad, delicate
red leaf lettuce is the perfect platform for the contrasting flavors and textures of the peeled slices of Cara Cara,
red onion, golden raisins, and toasted pine nuts.
4 (8 - ounce) pork chops, bone - in, 3 / 4 - inch to 1 - inch thick 16 ounces baby
red potatoes, halved 16 ounces green beans, trimmed 2 tablespoons olive oil 1 (1 - ounce) package Ranch Seasoning and
Salad Dressing Mix 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley
leaves
Prepare the
salad plate by arranging the endive
leaves and scattering with the beets and
red onion.
I have long know that the young
leaves are used in
salad, an oil can be made from the seeds, and that the flowers are used for bright
red syrup in Central Europe.
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2 tsp
red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun dry in
salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg lettuce
leaves 1 med tomato, chopped (about 1/2 cup)
You can try romaine,
red leaf, collard greens or butter lettuce for
salads.
CHRISTMAS
SALAD RECIPE If you can't find the more exotic red lettuces — red endive, red leaf lettuce, red mustard... Continue reading «TIP OF THE DAY: Christmas Salad&raq
SALAD RECIPE If you can't find the more exotic
red lettuces —
red endive,
red leaf lettuce,
red mustard... Continue reading «TIP OF THE DAY: Christmas
Salad&raq
Salad» →
Barley Tomato
Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or
red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint
leaves handful basil
leaves — torn about 2 tablespoons each minced dill and parsley — optional
For the
salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded
red leaf or romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced
mulled wine balsamic roasted brussel sprouts & grapes curried chicken
salad with grapes seared duck breast with grape sauce yebra (Syrian stuffed grape
leaves) grape jelly cocktail meatballs moscato poached apricots
red wine poached pears black grape & plum compote caramel apple pie grape poppers concord grape cornmeal cake sangria ice pops
1/2 bunch of
red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of
salad greens of your choice
For the other ingredients you'll want to build your
salad around what's in season, and being that its spring here I used a mixture of
red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a
salad, plus crunchy toasted hazelnuts.
For
salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head
red leaf lettuce, washed and torn into pieces 1 handful fresh mint
leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
Add the onion to the skillet with the bacon fat and cook over low - medium heat until well caramelized, 10 - 15 minutes (if
leaving the bacon out of the
salad, cook your
red onion in a couple of tablespoons of olive oil instead).
Cellophane Noodle
Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned
red bell pepper 3 shallots, thinly sliced 8
red -
leaf lettuce
leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
Salad 2 cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound cooked deveined peeled medium shrimp 4 cups thinly sliced Napa cabbage 1 medium
red bell pepper, cut into matchstick - size strips 1 medium yellow bell pepper, cut into matchstick - size strips 3 green onions sliced 1/2 cup cilantro, chopped 1/2 cup sliced basil
leaves
My favorite way to have chicken
salad is mounded on a lettuce
leaf accompanied with fruit (my favorites are
red grapes and cantaloupe — just a great taste combination with the chicken
salad), sliced ripe tomatoes sprinkled with salt and pepper, and crackers.
4 venison burgers 1 teaspoon olive oil 4 ciabatta rolls or wholemeal rolls, halved A few handfuls of mixed
salad leaves 1 small
red onion, thinly sliced 2 ripe avocados, halved and each half sliced into 4 A full flavoured relish
Cool Summer
Salad (Semi-Raw) Ingredients: 3 cups spinach
leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded organic carrots 2 zucchini, shredded 1 cup of alfalfa sprouts 1 cup of broccoli florets 1/2 cup diced yellow bell pepper 1 cup
red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.
I especially love to toss this vinaigrette with a
salad made up of Romain lettuce
leaves, fresh cilantro,
red bell pepper, avocado, cucumber and heirloom cherry tomatoes.
Five - chicken
salad for a burrito (see using the tortilla shell again)-- mix almonds (
left over from the green beans), dijon mustard,
red peppers (what you didn't cook from fajitas), grapes,
red pepper flakes, mayo, curry powder — to extend your individual ingredients shelf life just change peppers to pickled peppers and grapes to raisins.
This watermelon feta
salad recipe includes crispy cucumber, tangy kalamata olives and thin slices of
red onion garnished with a touch of lemon dressing and fresh vibrant mint
leaves to turn this surprising combination into a delicious watermelon feta
salad.
Let the steak sit for four minutes, then cut across the grain and layer the pieces on top of a
salad of sliced cucumbers,
red onions, Thai basil and fresh mint
leaves.
For lunch, I had a large
salad with iceberg and green
leaf lettuces,
red bell pepper, grated carrot, cucumber, pumpkin seeds, raisins, and chopped chicken.
Lentil
salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2
red cabbage head, cleaned and stem removed, finely shredded 300 gr fresh green
leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea salt and more to taste 2 tbsp olive oil 3 - 4 shallots, finely chopped 1 tbsp cilantro, finely chopped 1 - 2 tbsp chili sauce (like Sriracha)
Beef Satays over Thai
Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried
red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro
leaves 1/4 cup chopped fresh mint
6 cups fresh, washed
salad greens or 4 good handfuls (I used an assortment of butter lettuce,
red leaf lettuce and romaine, friseé and baby spinach would also be lovely)
Assemble your
salads by placing the spinach
leaves in the bowls, then top with the chopped snow peas, roasted carrots and chickpeas,
red onion and coriander.
Octopus 2 cups full - bodied
red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 sprigs fresh thyme 1 bay
leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced
Salad: 3/4 cup extra-virgin olive oil 1/2 cup
red wine vinegar 2 limes, juiced bunch mint, stems removed,
leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio
leaves 2 cups cooked chickpeas or gigante beans
Green Papaya and Mango
Salad (Adapted from Raw Food / Real World) 1 medium green papaya OR 2 green mangoes — peeled and thinly julienned 2 teaspoons sea salt 4 large ripe mangoes — 3 peeled and cut into thin strips, 1 peeled and chopped roughly 1 handful Thai basil
leaves — cut thinly 1 small
red chili — seeded and roughly chopped 2 tablespoons lime juice
Couscous
Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white parts thinly sliced 1 small
red bell pepper, seeded and diced, finely diced 1 small jalapeno seeded, finely diced 1/2 small
red onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint
leaves, chopped 1/4 cup cilantro
leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black pepper
The arugula
salad has a great mix of healthy ingredients... brussels sprouts
leaves, haricot verts, radishes, yellow peppers, tomatoes, pickled
red onions, toasted almonds and of course....
marinated
red beet
salad 4 medium
red beets 2 tablespoons champagne vinegar 1 tablespoon fresh orange juice 1 tablespoon fresh lemon juice 1 teaspoon caraway seeds salt to taste 1/4 cup thinly sliced
red onion 1 cup loosely packed parsley
leaves,
left whole
While things were heating up, I prepped the rest of the ingredients and made a super simple
salad of
red leaf lettuce, celery, and a scattering of golden raisins, which I dressed with an avocado oil - white balsamic - buckwheat honey vinaigrette.
To serve 1
red cabbage, cored, or 1 large radicchio lettuce A large handful of
salad leaves 120 ml plain soya yoghurt
Oaxaca is known for its uncommon foods: floras de Calabasas or squash blossoms are frequently used in dishes (delicious); nopales or prickly pear cactus
leaves grace some
salads and soups (without spiny needles, of course); and there are chapulines, grasshoppers grilled in oil until crunchy and sprinkled with
red chile powder (okay, I did eat one e... ah, several).
Salad Ingredients: 1/2 head, large
leaf letturce (Use the entire head if your lettuce is small) 1 large tomato, cut into wedges (Use two if your tomato is small) 1/2 cucumber, peeled and sliced 1/2
red pepper, diced 1/4 cup mild
red onion, sliced 3 radishes, sliced (optional) Spanish olives — as many as you want Roasted
red peppers, diced and pepperoncini's, if desired
Duck and Kumquat
Salad Ingredients 1/2 cup
red or white wine vinegar 1/2 cup chopped Kumquats 1/3 cup vegetable oil 2 tablespoons honey Romaine lettuce
leaves 1 head Belgian Endive,
leaves separated 1 1/2 cups cooked, chilled, julienne - sliced, cooked duck... Continue reading →
Now, if you'd have told me ten years ago that I'd be spending my Saturday's in my kitchen gleefully chasing a winter sunbeam around my kitchen in order to get a brightly coloured photograph of a
red pepper and rosemary bulgur wheat
salad, I'd have raised my eyebrows to you, possibly put down the glass of wine that never
left my hand in those days, and let out a raucous laugh.
The set includes a serving bowl,
salad plate, 2 serving utensils, 3 lettuce
leaves, 3 sets of cucumbers, 2 tomatoes, 2
red peppers, onions, mushrooms, and fold - your - own oil & vinegar and salt & pepper.
For the
Salad 12 prawns, peeled and deveined 4
red chillies, finely chopped 1/4
red onion, sliced thinly 1 stalk spring onion, finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint
leaves, roughly torn Half a bunch of coriander
Leaves, Roughly Torn Half a Bunch of Thai Basil
Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palm Sugar
Lunch Chopped Green - Market
Salad: Top shredded green
leaf lettuce with grape tomatoes, diced cucumber, 1⁄4 cup diced avocado, 2 tablespoons feta, chickpeas, and diced
red onion; drizzle with 1 tablespoon each olive oil and lemon juice.
The tang is courtesy of the lemon and sesame oil vinaigrette in this
salad made from a slaw of shredded green cabbage and carrots, diced
red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine lettuce
leaves along with baked tofu slices.
In this
salad, peppery, dark - green arugula contrasts with sweet, crisp
red leaf lettuce and light - green, lacy, bitter frisee.