Best 4 Cranberry Bean Dandelion Green And Toasted Cornbread Salad Recipes
Feast your taste buds on a delightful culinary journey with our enticing Cranberry Bean, Dandelion Green, and Toasted Cornbread Salad! This vibrant dish combines the earthy flavors of dandelion greens with the tangy sweetness of cranberries and the nutty crunch of toasted cornbread, creating a symphony of textures and flavors. Indulge in a symphony of flavors with our delectable recipes:
- **Main Recipe**: Immerse yourself in the goodness of our Cranberry Bean, Dandelion Green, and Toasted Cornbread Salad, a hearty and wholesome meal that nourishes both body and soul.
- **Additional Recipes**:
- **Citrus Vinaigrette**: Elevate your salad with a zesty Citrus Vinaigrette, a refreshing and tangy dressing that complements the salad's flavors.
- **Toasted Cornbread Croutons**: Add a delightful crunch to your salad with our Toasted Cornbread Croutons, a simple yet flavorful addition.
- **Easy Cranberry Sauce**: Experience the vibrant flavors of cranberries in our Easy Cranberry Sauce, a versatile condiment that pairs perfectly with the salad.
- **Homemade Seasoned Salt**: Elevate your culinary creations with our Homemade Seasoned Salt, a savory blend of herbs and spices that enhances the flavors of the salad.
Embark on this culinary adventure and treat yourself to a delightful and nutritious meal. Let your taste buds savor the perfect balance of flavors and textures in every bite. Happy cooking!
GREEN SALAD WITH CRANBERRY VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8
Number Of Ingredients 10
Steps:
- Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
- Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
- Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.
CRANBERRY BEAN SALAD
Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.
Provided by Soup Loving Nicole
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
- Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 26.6 g, Fat 10 g, Fiber 9.9 g, Protein 9.2 g, SaturatedFat 1.5 g, Sodium 423.9 mg, Sugar 0.7 g
CRANBERRY BEAN, DANDELION GREEN, AND TOASTED-CORNBREAD SALAD
For this salad, you can either make your own cornbread or use store-bought. You can also skip step 1 and substitute your favorite already-cooked white beans for the cranberry beans.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Place beans in a medium pot and cover with 4 inches of water. Season generously with salt and pepper; bring to a boil. Reduce heat and simmer beans until very tender, about 40 minutes; drain. Beans can be stored in refrigerator, in cooking liquid just to cover, up to 3 days; cool completely before refrigerating.
- Meanwhile, preheat broiler. Spread cornbread in a single layer on a rimmed baking sheet and broil until just golden, 1 to 2 minutes. Whisk together vinegar, garlic, honey, and oil; season with salt and pepper. Combine greens, beans, cheese, and basil in a large bowl. Season with salt and pepper. Drizzle with dressing and toss with cornbread.
CRANBERRY CORNBREAD
Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.
Provided by Vallery Lomas
Categories breads, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
- Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
- Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
- Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.
Tips:
- Choose fresh, young dandelion greens: They have a milder flavor and less bitterness. If you can't find dandelion greens, arugula or watercress are good substitutes.
- Toast the cornbread croutons until they are crispy: This will add a nice crunch to the salad.
- Don't overdress the salad: A light vinaigrette is all you need to enhance the flavors of the ingredients.
- Serve the salad immediately: The croutons will get soggy if they sit in the dressing for too long.
Conclusion:
This cranberry bean, dandelion green, and toasted cornbread salad is a delicious and healthy way to enjoy these seasonal ingredients. It's packed with flavor and texture, and it's sure to be a hit at your next potluck or picnic. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed!
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