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Salad Recipe Archive |
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Pumpkin-Seed Salad (Makes 8 to 10 servings)
• 1/2 C extra-virgin olive oil • 1 large red onion, peeled and sliced into 1/4-inch rounds • Salt and freshly ground pepper • 1 C raw pepitas, hulled • 1/4 C freshly squeezed lemon juice (2 lemons) • 1 head red oakleaf lettuce, torn into pieces • 1 h ... | |
Quick and Easy Romaine Salad (SERVES 4)
• 3 tablespoons Dijon mustard • 3 tablespoons lemon juice • 3 tablespoons water • 1 tablespoon olive oil • 1 package DOLE® Classic Romaine salad blend • 2 small cucumbers, peeled, seeded and chopped • ½ small red onion, peeled and diced ... | |
Quinoa Vegetable Salad (Makes 4 servings)
• 1 cup water • 1/2 cup quinoa, rinsed • 1 cup grape tomatoes, halved • 1/2 cup fro ...
This recipe is Gluten Free. | |
Ramen Noodle Salad (Makes 2 servings)
• 4 C water, divided use • 1 package ramen noodles (discard flavor packet) • 1 tsp. cho ...
Approximate values per serving: 973 calories, 29 g fat, 16 mg cholesterol, 47 g protein, 138 g carbohydrates, 19 g fiber, 1,683 mg sodium, 27 percent calories from fat. | |
Red Cabbage Coleslaw (Makes 4 1/2 cups)
• a 1-LB red cabbage, quartered, cored, and sliced very thin (about 6 C) • 1 small red onion, halved lengthwise and sliced very thin • 1/3 C sour cream • 1/3 C mayonnaise • 2 T minced fresh dill • 1 T fresh lemon juice ... | |
Red Cabbage, Beet and Currant Slaw (Makes 4 Servings)
• 1 pound red cabbage, cored, shredded • 1 can sliced beets, drained and sliced • 1 cup walnut pieces • 1/4 cup dried currants, a couple of handfuls • 1/2 cup water • 1 lemon, juiced • 1/4 cup apple cider or white vinegar • 2 tablespoons br ... | |
Red Leaf Lettuce and Watercress Salad (Makes 6 servings)
• 1/2 cup finely chopped red onion • 1 small head red leaf lettuce (1/2 lb), torn into pieces • 1 bunch watercress, coarse stems discarded • 1 cup thinly sliced seedless cucumber (usually plastic-wrapped) • Buttermilk Dressing (see below) ... | |
Red Onion & Tomato Salad (Yields 8-10 Servings)
• 3 pounds firm-ripe tomatoes • 1 red onion • ½ cup chopped Italian parsley • 1/3 cup of extra-virgin olive oil • 1/3 cup of lemon juice • ½ teaspoon pepper • 1 teaspoon of ground cumin • Salt ... | |
Red Wine Vinaigrette
• 1 small clove garlic, crushed • 1 teaspoon finely minced shallot • 1 teaspoon dried oregano • 1/2 teaspoon dried thyme • 1 teaspoon salt • 1/4 teaspoon black pepper • pinch sugar • 1/4 cup red wine vinegar • 2/3 cup extra virgin olive oil ... | |
Red, White, and Blue Potato Salad (Makes about 4 servings)
• 4 sprigs fresh thyme • 3 sprigs fresh flat-leaf parsley • 1 sprig fresh rosemary • 1 bay leaf • 1 cup dry white wine • 2 cloves garlic, smashed • 1/2 pound small, red-creamer potatoes • 1/2 pound small, white-Dutch creamer potatoes, scrub ... | |
Reuben Salad (Makes 4 main-dish servings)
• 8 C torn leaf lettuce • 1 8-oz. can sauerkraut, chilled, drained, and snipped • 6 oz. cooked corned beef, cut into strips (1C) • 1 C cubed Swiss cheese (4 oz.) • Rye Croutons (see below) • 3/4 C Thousand Island dressing • 3/4 tsp. caraway seed ... | |
Rice, Black Bean, and Corn Salad (Makes 8 servings)
• 2 cloves garlic • 2 onions • 2 ears corn • 1 1/2 cups water • 2 tsp. ground cumin • 1 tsp. ground coriander • Kosher salt and freshly ground black pepper • 2/3 C long-grain rice (not converted) • 1 1/2 C drained canned black beans &# ... | |
Rice, Red Lentil, and Wheat Berry Salad (Makes 4 to 6 servings)
• 1/3 C wheat berries • 1 tsp. canola oil • 1/4 tsp. salt • 3/4 C red lentils, rinsed in a strainer • 3/4 C basmati or jasmine rice, rinsed in a strainer ... | |
Roasted Beet and Gorgonzola Salad (Makes 4 servings )
• 1/2 pound medium red beets, washed, stems and leaves removed • 1/2 pound medium golden beets, washed, stems and leaves removed • 1/2 cup unsalted, shelled sunflower seeds • 1 bulb fennel, cored, halved and cut into 1/8-inch thick slices • 6 cups mache ... | |
Roasted Beet, Pear and Walnut Salad (Makes 3-4 servings as a side dish )
• 3 medium sized beets, any variety (I used a mix of red and golden beets) • a small drizzl ...
This recipe is gluten free. | |
Roasted Eggplant Salad (Makes 6 to 8 servings)
• 3 large eggplants • 1/2 C extra-virgin olive oil • Salt to taste • 1 medium onion, finely chopped • 3 garlic cloves, pressed or minced • 1/4 C small, preferably Greek, capers, rinsed and drained • 1 large, firm, ripe tomato, peeled, seeded, and fine ... | |
Roasted Pepper Salad (Makes 4 to 6 servings)
• 2 lb mixed bell peppers, tender-roasted and cut lengthwise into 1/4-inch- wide strips • 3 tablespoons white balsamic vinegar • 1 teaspoon sugar • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 2 tablespoons capers in brine, rinsed and drained • 2 t ... | |
Roasted Pumpkin Salad (Makes 6 to 8 servings)
• 10.5 oz. pumpkin, peeled • 1 T olive oil • 12.5 oz. whole green beans • 1 bunch spring onions, trimmed and sliced • chives and lemon zest to garnish • 1/4 C lemon juice • 1 tsp. lemon zest • 1/4 C olive oil • 1 1/2 tsp. whole grain mustard & ... | |
Roasted Sweet Potato and Green Onion Salad (Makes 8 servings)
• 4 medium sweet potatoes (about 1 LB each) • 1 bunch green onions (white bulb and 3 inches of green) • 1/2 C olive oil, plus extra for brushing the potatoes and green onions • 1 T Dijon mustard • 1/4 C cider vinegar • 1/4 C balsamic vinegar • 1 T hon ... | |
Roasted Vegetable Salad (Makes 10 to 12 servings)
• 2 large (1 1/4 lbs) eggplant, peeled, trimmed and cut into 1/2-inch dice • 2 large (12 oz.) zucchini, trimmed and cut into 1/2-inch dice • 2 medium (6 oz.) yellow squash, trimmed and cut into 1/2-inch dice • 2 cups diced onion • 1/2 C olive oil • 3 tsp ... | |
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