In a world of culinary delights, the Giant Green Salad stands as a testament to the beauty of simplicity. A symphony of flavors and textures, this salad is a feast for the senses, offering a refreshing escape from the mundane. With its vibrant green hues, crisp textures, and tangy dressing, it's a dish that captivates the eyes and tantalizes the taste buds. From the classic Caesar Salad with its creamy, garlicky dressing to the hearty Spinach Salad with its warm bacon vinaigrette, each recipe in this article offers a unique take on this timeless dish. Whether you prefer the classic combination of lettuce, tomatoes, and cucumbers, or are looking for something more adventurous like the Arugula Salad with Roasted Beets and Goat Cheese, there's a recipe here to satisfy every palate. So gather your freshest ingredients, prepare your sharpest knife, and embark on a culinary journey that celebrates the essence of green.
Here are our top 6 tried and tested recipes!
CHOPPED GREEN SALAD RECIPE
This chopped green salad will amaze everyone around the table! Homemade Italian dressing, crunchy veggies and Parmesan cheese combine into one extraordinary side salad.
Provided by Sonja Overhiser
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Make the Homemade Italian Dressing.
- Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
- Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg
SIMPLE GREEN SALAD
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Whisk 1 minced shallot, 1 tablespoon each whole-grain mustard and lemon juice, and salt and pepper. Whisk in 1/3 cup olive oil. Toss with 1 torn romaine heart, 1 torn head Bibb lettuce and 1/2 bunch chopped chives.
GIANT GREEN SALAD
"I tried this refreshing salad at a friend's house and couldn't wait to have the recipe," says Rebecca Cook Jones, a field editor from Henderson, Nevada. "it makes a beautiful presentation for winter holidays, too."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 85 servings.
Number Of Ingredients 14
Steps:
- In a large heavy skillet, melt the butter. Add walnuts; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , Meanwhile, in several large salad bowls, combine the romaine, lettuce, cranberries, yellow peppers, cheese and pepper if desired. In a large bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Sprinkle with sugared walnuts.
Nutrition Facts :
THE GREENEST GREEN SALAD
The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics - the 4-and-under crowd - will delight in its flavor and crunch and politely ask for seconds.
Provided by Samin Nosrat
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
- In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.
EAT YOUR GREENS SALAD
This is Ree's favorite salad to serve at a BBQ. You don't have to stick to these exact ingredients-anything that is green can go in. Switch things up with asparagus, Granny Smith apples or anything else you fancy-as long as it's green!
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the dressing: Add the spinach, hummus, olive oil, pesto, honey, salt, pepper and lemon zest and juice to a small blender, then blend until smooth.
- For the salad: Add the romaine, kale, peas, Pecorino Romano, basil, cucumber, scallion, avocado and green pepper to a large bowl. Add the dressing and toss to combine. Transfer to a serving platter or bowl.
GREEN SALAD WITH DILL VINAIGRETTE
Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe features two different lettuces (romaine for sweet crunch and arugula for bitter spice) and a fat shower of herbs (parsley for freshness and dill for piquancy). Chilling your chopped and washed leaves in the refrigerator before dressing them is one of the best ways to get a restaurant-style green salad full of big, juicy crunch. For a savory, unknowable quality, add a splash of fish sauce, Worcestershire sauce or soy sauce - choose your own adventure.
Provided by Eric Kim
Categories salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
- Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
- When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
- Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.
Tips:
- Fresh Ingredients: Use the freshest vegetables you can find for the best flavor and texture.
- Variety of Greens: Mix different types of greens, such as romaine lettuce, arugula, and spinach, to add variety to your salad.
- Colorful Vegetables: Incorporate a variety of colorful vegetables, such as tomatoes, carrots, cucumbers, and bell peppers, to make your salad visually appealing.
- Crunchy Elements: Add crunchy elements, such as croutons, nuts, or seeds, to provide contrast in texture.
- Balance Flavors: Aim for a balance of flavors in your salad, including sweet, sour, salty, and bitter.
- Homemade Dressing: Make your own dressing instead of using store-bought options to control the ingredients and flavors.
- Fresh Herbs: Incorporate fresh herbs, such as basil, cilantro, or parsley, to enhance the flavor of your salad.
- Experiment: Don't be afraid to experiment with different combinations of greens, vegetables, and dressings to find your favorite salad recipe.
Conclusion:
With its vibrant colors, diverse textures, and delicious flavors, the Giant Green Salad is a delightful dish that offers a refreshing and healthy meal option. Whether you're looking for a light lunch, a healthy side dish, or a hearty main course, this versatile salad can be tailored to your preferences. With endless possibilities for customization, the Giant Green Salad is a dish that will appeal to everyone at your table. So, gather your favorite ingredients, experiment with different combinations, and enjoy the goodness of fresh, wholesome ingredients in every bite!
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