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Red and Green Salad recipe

Red and Green Salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Green salad

A vibrant and crunchy salad, which is quick and easy to make. Simple and delicious.

Be the first to make this!

IngredientsServes: 2

  • 1/2 bunch pak choi, chopped
  • 1/2 red pepper, sliced into bite-size pieces
  • 1/2 cucumber, sliced into bite-size pieces
  • 8 cherry tomatoes
  • balsamic vinegar to taste
  • olive oil to taste
  • salt and pepper to taste

MethodPrep:20min ›Ready in:20min

  1. Place the pak choi, red pepper, cucumber and cherry tomatoes into a large salad bowl.
  2. Pour in about a capful of balsamic vinegar and a splash of olive oil and toss. Adjust the seasoning to taste with salt and pepper.

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Everyday leafy green salad

This all-year, all-occasion leafy green salad is like the little black dress or the crisp white shirt. You can dress it up by tossing it with an exquisite aged balsamic vinaigrette and plating it or you can dress it down and serve it family-style in a generous bowl with a more casual mustard vinaigrette. Either way, I like to dot it with colorful yellow or red cherry tomatoes and sometimes a few pine nuts.

The most important ingredient, of course, is the greens themselves. They have to be absolutely fresh. So I vary them throughout the year, picking what’s in season.

In the spring, I get baby greens such as arugula, green and red mustard, pea shoots and tender lettuces from the farmers’ market.

In the summer, I switch to baby romaine and curly oak leaf lettuces, which are both more resistant to the summer heat.

In the fall I serve a mixture of frisée and endives or a medley of baby kale, mizuna and tatsoy, while in the winter, I rely on hydroponic Boston lettuces and watercress.

Whatever the combination, this green salad is on the menu almost every day of the year.

For some, it might be “an apple a day” that keeps the doctor away… but in my case it’s a huge bowl of fresh, delicate, vibrant greens!

Food & wine pairing: Sauvignon Blanc with everyday leafy green salad

Both vinaigrettes have a good amount of acidity. Therefore, I recommend a crisp white wine with balanced acidity, forward citrus notes, round stone fruit flavors and a hint of minerality. Sauvignon Blanc would be the obvious choice, but you could also serve an unoaked Chardonnay, a Vermentino, a Pinot Gris, an Albariño or a Grüner Veltliner.


33 Fresh, Colorful Spring Salads That'll Make It Easy to Eat Your Veggies

These bright, refreshing salads make the most of the season.

One of our favorite things about spring is the opportunity to add more fresh vegetables to our plates, and there's no better way to serve spring produce (like lettuce, green beans, peas and radishes) than in one of these delicious spring salads. From healthy lunch ideas to the perfect side dish for ham (start planning your Easter dinner menu now!), these spring salad recipes will convince the whole family to eat their greens.

The best part of this recipe is the vibrant vegan salad dressing loaded with slightly spicy, tangy Dijon mustard and chopped dried apricots that get soaked in acidic white wine vinegar.

Meyer lemons are a bit sweeter and more fragrant than typical lemons, and they add interest to this salad that's hearty enough for dinner.


Everyday Salad Dressing Ingredients:

So many of you have made and loved my “everyday” salad dressing recipe over the past few years that I’ve since created a separate recipe post completely devoted to it if you would like to read more. ♡ But it’s basically just a great all-purpose salad dressing that comes together in minutes and goes with just about everything! To make it, you will need the following salad dressing ingredients:

  • Olive oil: As always, I recommend using good-quality extra virgin olive oil when it comes to salad dressing recipes, since its flavor will really shine through.
  • Lemon juice (or vinegar): We usually use freshly-squeezed lemon juice for this dressing. But if you don’t happen to have any fresh lemons on hand, you can sub in red wine vinegar instead.
  • Dijon mustard: Which just adds some subtle flavor here and helps to round all of the flavors out. (Don’t worry, it won’t make it taste too mustard-y!)
  • Garlic: I prefer to use minced or pressed fresh garlic in this dressing, but you can also sub in garlic powder if you prefer.
  • Salt and black pepper: And finally, we will use fine sea salt and freshly-cracked black pepper to season the dressing.

*The recipe included below makes a small amount of salad dressing, which we find works great with the portions listed in the recipes. But some readers prefer to double the amount of dressing, or you can make a considerably larger batch (as shown in the photo above) if you would like to have some pre-made salad dressing ready to go in the fridge for later in the week.


Wild Rice and Mixed Greens Salad

Yield Serves 4 to 6 as a main course

  • shellfish-free
  • dairy-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • vegan
  • pescatarian
  • balanced
  • gluten-free
  • wheat-free
  • pork-free
  • soy-free
  • egg-free
  • red-meat-free
  • high-fiber
  • Calories 471
  • Fat 16.8 g (25.9%)
  • Saturated 2.4 g (12.0%)
  • Carbs 72.2 g (24.1%)
  • Fiber 11.7 g (47.0%)
  • Sugars 28.9 g
  • Protein 14.5 g (29.0%)
  • Sodium 831.9 mg (34.7%)

Ingredients

For the salad:

mixed or baby greens (about 6 big handfuls), washed and dried

(15.5-ounce) can chickpeas, drained and rinsed

dried dates, pitted and chopped

large celery ribs, chopped

For the vinaigrette:

Instructions

Combine the wild rice with 4 cups of water and a pinch of salt in a medium saucepan. Cover and bring to a boil. Then, reduce the heat and simmer for 45 minutes, until the rice is tender. Pour the rice into a strainer to drain off any remaining water, then cool the rice completely.

Meanwhile, make the vinaigrette. In a large bowl, whisk together the balsamic vinegar and brown sugar, and season with salt and pepper. Slowly pour in the olive oil while whisking, until the dressing is slightly thick and all the olive oil is incorporated.

To assemble the salad, add the greens to the bowl and toss to coat. Then add the chickpeas, dates, cashews, celery, and rice. Toss gently until all the ingredients are combined. Serve immediately.


Easy, Stress Free Seven Course Christmas Menu (1.5 hr prep)

You can read about this menu here, including a step by step of the order in which I prepared, baked, reheated and plated up each dish. I made all these dishes (with the exception of the cabbage salad) for a Christmas Party with my friends and these are photos of the actual dishes that I took to the party. I’m sharing this in the hope that it might inspire your Christmas menu!

Easy Maple Sticky Glazed Ham (15 min prep, 1 – 1 1/2 hrs inactive baking, can be made ahead)

Juicy Slow Cooker Turkey Breast (5 min prep, then set and forget, reheats well but best slow cooked overnight on the night before serving)

Festive Duck with Apple Cider Drizzle (5 min prep, 1 1/2 hr inactive baking, reheats very well)

Pork Apple Stuffing in Pancetta Cups (20 min prep and worth every second. Reheats extremely well)

This Red, Green and White Christmas Salad (10 minutes prep)

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Greek Salad

This easy Greek salad recipe is our new favorite summer side dish! Just 7 ingredients + a simple Greek salad dressing make it refreshing & delicious.

I love a good green salad – mixed greens, romaine, and kale are some of my favorite starting points for fresh, healthy meals. But summer is a time when all vegetables are at their peak. Sweet, juicy tomatoes, snappy bell peppers, and crisp cucumbers abound. This Greek salad recipe showcases these veggies, without any greens to get in the way.

And the best past? Because the vegetables are in their prime, this Greek salad recipe is flavorful and refreshing with just a few ingredients. You only need 7 ingredients + an easy homemade Greek salad dressing to make it! It’s been a hit at our family gatherings over the last few weeks – my mom even added it to her regular recipe rotation. I hope you love it as much as we do!

Greek Salad Ingredients

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. This classic combination is delicious, so I stick to it, just adding a handful of mint leaves for a fresh finishing touch.

My olives of choice are Kalamata olives. Commonly used in Greek food, their salty, briny flavor is delectable alongside the feta and crisp veggies. Instead of slicing large tomatoes, I use cherry tomatoes because they release less water into the salad than larger tomatoes would. I also seed my cucumber to avoid making my salad watery.

A great salad will have a yummy jumble of veggies, olives, and cheese in each bite, so be sure to cut your ingredients into similar-sized pieces. I like to buy pitted Kalamata olives and leave them whole, and I chop the feta into 1/2-inch cubes instead of crumbling it. I aim for 1-inch squares for the bell pepper, cut the cucumber into thin half-moons, and simply halve the cherry tomatoes.

My Greek Salad Dressing

I toss the veggies, olives, and feta cheese in an easy homemade Greek salad dressing. With just 5 ingredients + salt and pepper, it’s super simple to whisk together, and it gives this easy Greek salad recipe a bright, zingy flavor. It’s a simple mix of olive oil, red wine vinegar, Dijon mustard, garlic, and dried oregano.

In addition to using them in the dressing, I like to sprinkle my salad with generous pinches of oregano and black pepper for a fresh, peppery garnish.

Greek Salad Serving Suggestions

Because this salad doesn’t have any tender greens, it’s a good one to make ahead for gatherings. If I’m prepping it ahead, I like to save a few fresh mint leaves to add right before serving. It’s also an excellent dinner side. Enjoy it with a summer pizza like this one or this one, pesto pasta, roasted vegetable pasta, or a big veggie lasagna.

If you want to vary this salad recipe, try using use a mix of red, green, and yellow bell peppers, adding some fresh oregano or parsley, or stirring in cooked or roasted chickpeas to make it a full meal. To make it vegan, skip the cheese and add 3/4 cup cooked chickpeas and 1 tablespoon capers in its place.

If you love this Greek salad recipe…

Try my easy pasta salad, broccoli salad, potato salad, or watermelon salad next, or see this post for more of my best summer salad recipes!


Red butter lettuce salad

Maybe they’d had just one too many plates of mizuna or mesclun, but sometime last summer, chefs began putting butter lettuce on restaurant menus as if they’d just discovered the stuff. Now it seems that every restaurant in town has a salad of butter lettuce.

We’ve spotted butter lettuce salads everywhere -- the landmark Campanile, the new Ford’s Filling Station in Culver City and eat. on sunset in Hollywood. They’ve shown up on menus at places as different as Tower Bar, Ammo, Grace and Jar in L.A., and at Biggs in Long Beach.

Tender and almost creamy in texture, articulated like a large open rose, butter lettuce is a salad classicist’s dream -- substantial enough to carry (literally) the compositional weight of the other ingredients, yet subtle enough to blend into the background when needed.

It has a beautiful purity, which is perhaps one reason why it’s getting more attention lately than its fancier cousins.

Butter lettuce appears under several different names -- Boston lettuce, bibb, butterhead, limestone.

But it’s all the same thing: delicate in flavor, clean and only vaguely crunchy, and enormously versatile.

“Texture’s very important in a one-lettuce salad,” says Ben Ford of Ford’s Filling Station, who has a jazzy BLT-inspired butter lettuce salad.

He notes that butter lettuce has a good amount of flavor and holds up to the dressing he pairs it with, a heady bacon-shallot vinaigrette that he uses almost like a dipping sauce.

“Melted” tomatoes (Romas roasted in olive oil) and shaved hard-boiled eggs are the salad’s other components. The buttery taste of the lettuce offsets the egg and bacon the same way brioche matches up to caviar.

It’s butter lettuce’s texture that chefs uniformly praise. At Ammo, chef Amy Sweeney loves it too. Her salad incorporates Cowgirl Creamery feta and blood-orange vinaigrette. It’s a market salad, with leaves of fresh Coleman Farms red butter lettuce looking as if Peter Rabbit ran with a watercolor brush through the garden rows.

In addition to the tangy feta, there are cool, fresh mint leaves, salty toasted pistachios and velvety golden beets, with pieces of blood orange helping marry the flavors and adding zing.

The red butter lettuce is different not only in color -- it’s also a little softer, with leaves that are more corrugated than the green variety. And Sweeney is certain that it’s slightly more flavorful than the green kind.

Butter lettuce is more durable than it looks, and won’t wilt as soon as it comes into contact with dressing. Which is comforting, really, as some salad greens are so fragile that you have to treat them like fine silk instead of food.

Butter lettuces can withstand some wear and tear, especially if you buy them in hydroponic form -- grown, that is, in nutrient-rich solutions instead of actual soil.

At Biggs in Long Beach, chef Seth Greenburg uses hydroponic butter lettuce in a salad with watercress, Point Reyes blue cheese, thin slices of silky ripe pear, smoked almonds and a rich vinaigrette made with roasted cipolline onions.

Greenburg loves the way butter lettuce eats.

“It’s got a terrific mouth-feel,” he says, with leaves that are crunchy at the center and velvety at the ends, with great grooves in the leaves that allow the lettuce to hold its own with other ingredients. “It’s not fussy or intimidating.”

Whether hydroponic lettuce tastes any different depends on whom you talk to: Growers and sellers tend to split according to the product they have. Greenburg says he did a side-by-side taste test of farmers market lettuce versus hydroponic.

He found that the difference in flavor was actually quite small, but that the hydroponic lettuce stayed pristine so much longer that the choice was a clear one.

Hydroponic or fresh from the farmers market, butter lettuce is a perennial classic. As much as it can be a canvas for the chef’s imagination, it actually requires very little to be table-worthy -- a splash of good olive oil, a drop of vinegar, a few grains of salt. There’s a beautiful serenity in that.


Green Salad Serving Suggestions

This is my favorite green salad to serve with heavier holiday/comfort foods. Consider pairing this salad with lasagna, baked ziti and stuffed acorn squash.

Serve this salad with a creamy soup to round out a light meal. It would go especially well with my creamy pumpkin soup, best butternut soup, and creamy roasted cauliflower soup.


CABBAGE SLAW

Though I really dislike shredding cabbage – mostly because I end up shredding at least one finger during the ordeal – I pinkie promise that you will be rewarded for your time spent shredding and cutting in the best way possible when you whip up the dressing. The flavors are like a Summer explosion in your mouth. Just completely delicious. And that crunchy cabbage texture is every.thing.

Now, think about the goodness of a tangy slaw and remind yourself why you don’t need the creamy one. Let’s just all admit that sometimes an Apple Cider Vinegar is the Belle of the ball. The bees knees. The top banana! You get the point.

From hereon, we just need to properly celebrate what is in our present – flip flops, barbecues, and a fantastically textured Slaw.

STAR EXTRA VIRGIN OLIVE OIL is available at retailers nationwide including Safeway, Kroger, Vons, Albertsons, Food 4 Less, Save Mart, Target, Walmart, Schnucks, Food Lion, Stater Bros., Raley’s, Smart & Final, Bashas, King Soopers, Vallarta, Jewel, Smith’s, Dierbergs, HEB and Ralphs stores and ONLINE.

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Watch the video: Mixed Green Salad WLime Dressing. SUCH A GREAT SALAD! (July 2022).


Comments:

  1. Jeryl

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  2. Donel

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  3. Newland

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