Eating Well Green White Jade Salad Recipes

EATING WELL GREEN & WHITE JADE SALAD

Eating Well Green & White Jade Salad image

This is a colorful warm weather dish as an appetizer or to carry to picnics. This dressing is versatile and can be used on other vegetables such a carrots or Brussels sprouts.

Provided by aronsinvest

Categories Cauliflower

Time 14m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons sesame paste
1 tablespoon chinese rice vinegar
1 tablespoon light soy sauce
2 teaspoons sugar
1 teaspoon chili oil
1 teaspoon sesame oil
1/2 lb broccoli
1/2 lb cauliflower

Steps:

Mix sesame paste, rice vinegar, soy sauce, sugar, chili oil and sesame oil in a bowl or blender and chill. (Can be made 2 days in advance).
Cut off broccoli heads and break them into florets. Peel stalks if necessary and slice them into 1/4 inch slices. Cut cauliflower into small florets about 1 1/2 inches wide. Blanch the vegetables in a large saucepan of boiling salted water for 4 minutes. Plunge into cold water then drain. Dry in a salad spinner or colander. Arrange on a platter pour dressing over top and serve.

Nutrition Facts : Calories 36.2, Fat 0.9, SaturatedFat 0.1, Sodium 191.4, Carbohydrate 6.1, Fiber 1.9, Sugar 3, Protein 2.1

GREEN AND WHITE SALAD

Green and White Salad image

The "green" and "white" in this simple salad are the respective colors of endive, frisee, celery, tarragon and chives -- a mustard vinaigrette pulls it all together.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

2 teaspoons white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 endive, trimmed and sliced crosswise 1/2 inch thick
6 ounces frisee, torn into bite-size pieces
1 stalk celery, sliced 1/8 inch thick
1 tablespoon chopped fresh tarragon
1/4 cup fresh chives, cut into 1-inch lengths

Steps:

In a small bowl, whisk together the white-wine vinegar and Dijon mustard. While whisking, very slowly pour in olive oil until well combined. Season with salt and pepper.
In a medium bowl, combine the endive, frisee, celery, tarragon, and chives. Drizzle the dressing over the salad; toss to combine.

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