Best 2 Monday Salad Recipes

**Indulge in a Symphony of Flavors with Our Monday Salad: A Refreshing Fusion of Healthy and Delicious Recipes**

Kick-start your week with a burst of freshness and nourishment with our tantalizing Monday Salad. This culinary delight offers a vibrant tapestry of flavors and textures, featuring a medley of crisp vegetables, succulent fruits, wholesome grains, and delectable dressings. Embark on a culinary journey as we explore the diverse recipes within this article, each presenting a unique symphony of tastes and sensations. From the tangy zest of the Citrus Vinaigrette to the creamy richness of the Avocado Dressing, these recipes cater to a variety of preferences, ensuring an unforgettable salad experience. Discover the perfect balance of health and indulgence as you incorporate these vibrant creations into your weekly routine.

Let's cook with our recipes!

THE PALM'S MONDAY NIGHT SALAD

The Palm's Monday Night Salad image

From the Palm Restaurant Cookbook. A medly of greens, roasted red bell peppers and tomatoes. I loved it with a mix of Blue Cheese and Vinaigrette. Try Recipe #185915, Recipe #185519 or a Thousand Island dressing. I posted this recipe in response to a request, but it sounded so interesting I had to try it myself. It is a wonderful salad. Don't be afraid of the anchovies. Chop them up and mix them in!

Provided by SharleneW

Categories Oven

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 red bell peppers, roasted, cored, seeded, and peeled (directions below, OR skip the work and use bottled roasted red peppers!!!)
2 large garlic cloves, crushed with the side of a large, heavy knife
2 tablespoons olive oil
3/4 lb mixed greens (iceberg, red leaf, salad bowl, butter, and or or romaine)
2 small radishes, ends trimmed, thinly sliced
3 ripe beefsteak tomatoes, cored and chopped, including seeds and juices
1/4 teaspoon fine sea salt
16 anchovies packed in oil, fillets, rinsed and chopped
1 small yellow onion, peeled and finely chopped
1/2-3/4 cup vinaigrette (Palm's Basic Vinaigrette)
1/4 cup crumbled blue cheese (optional)

Steps:

Preheat the oven to 250°F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.
Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.

Nutrition Facts : Calories 151, Fat 8.9, SaturatedFat 1.4, Cholesterol 13.6, Sodium 740.6, Carbohydrate 13.2, Fiber 3.8, Sugar 8.2, Protein 6.9

50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!

50 Salad Recipes: Best Chopped Salad & More! image

This chopped salad recipe will amaze everyone around the table! Italian dressing, crunchy veggies and Parmesan combine into something greater than the sum of its parts.

Provided by Sonja Overhiser

Categories Salad

Time 15m

Number Of Ingredients 10

Ingredients

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

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

Tips:

Use fresh ingredients: Fresh produce is not only more flavorful, but it also contains more nutrients. When possible, buy your produce from local farmers markets or organic farms.

Don't be afraid to experiment: There are endless possibilities when it comes to making salads. Don't be afraid to mix and match different ingredients to create your own unique and delicious salads.

Make a dressing that complements your salad: The dressing is an important part of any salad. Make sure to choose a dressing that will enhance the flavors of your salad ingredients.

Serve your salad immediately: Salads are best enjoyed fresh. Once you've made your salad, serve it immediately so that the ingredients don't have time to wilt.

Conclusion:

Salads are a delicious and healthy way to enjoy a variety of fresh vegetables. They're also a great way to get your daily dose of vitamins, minerals, and fiber. With so many different recipes to choose from, there's sure to be a salad that everyone will enjoy. So next time you're looking for a healthy and satisfying meal, reach for a salad.

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