Best 3 Great Green Salad Recipes
**Great Green Salad: A Refreshing and Nutritious Dish for Every Occasion**
The great green salad is a classic dish that is both refreshing and nutritious. It is a versatile dish that can be served as a side salad, main course, or even a snack. The base of the salad is typically made with leafy greens such as lettuce, spinach, or arugula. These greens are then topped with a variety of other ingredients, such as vegetables, fruits, nuts, seeds, and cheese. The salad is then dressed with a vinaigrette or other type of dressing. The article provides recipes for three different types of great green salad:
1. **Classic Great Green Salad:** This recipe is a simple but delicious version of the classic great green salad.
2. **Spring Great Green Salad:** This recipe features fresh spring vegetables, such as asparagus, peas, and radishes.
3. **Fall Great Green Salad:** This recipe uses hearty fall vegetables, such as roasted butternut squash, Brussels sprouts, and apples.
Each of these recipes is easy to make and can be customized to your own taste preferences. The article also includes tips on how to choose the best ingredients for your salad, as well as how to properly store and dress it. Whether you are looking for a light and healthy lunch or a hearty and satisfying dinner, the great green salad is a perfect choice.
GREAT GREEN SALAD
Yummy green feta salad, great for summer evenings! Add as many fruits and vegetables as you wish - I usually add pears or tangerines depending on the season.
Provided by JESSPOOH
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
- Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 10.5 g, Cholesterol 12.6 mg, Fat 30 g, Fiber 5.9 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 561.7 mg, Sugar 1.8 g
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.
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.
Tips:
- Use fresh and crisp vegetables: The key to a great green salad is using fresh, crisp vegetables. This will give your salad a vibrant flavor and texture.
- Choose a variety of vegetables: Don't be afraid to mix and match different types of vegetables in your salad. This will add flavor, color, and nutrients.
- Wash your vegetables thoroughly: Before you add your vegetables to the salad, be sure to wash them thoroughly to remove any dirt or bacteria.
- Dry your vegetables thoroughly: After you wash your vegetables, be sure to dry them thoroughly. This will help prevent your salad from getting watery.
- Use a light dressing: A light dressing will help to enhance the flavor of your vegetables without overpowering them.
- Serve your salad immediately: Salads are best enjoyed fresh. If you make your salad ahead of time, be sure to store it in the refrigerator and serve it within a few hours.
Conclusion:
With these tips in mind, you can create a great green salad that is both delicious and healthy. So next time you're looking for a light and refreshing meal, give this recipe a try. You won't be disappointed!
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