Garden Salad With Cranberries Pine Nuts And Bacon Recipes

PERFECT GARDEN SALAD

Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

GARDEN SALAD

Garden Salad image

My old school Garden Salad. The one I can make any day because I always have these vegetables on hand! And sometimes, when I feel like getting really fancy, I even add a sprinkle of parsley. ????There really are no rules when it comes to a Garden Salad. Any greens, any vegetables. Make this your own!

Provided by Nagi

Categories Side Salad

Number Of Ingredients 10

Ingredients

1 small head iceberg lettuce or other lettuce or leafy greens (, chopped into big bite size pieces (5 to 6 big handfuls))
1 cup cherry or grape tomatoes, halved ((~125g/4oz), or 2 tomatoes cut into wedges or chunks)
1 cucumber (, sliced (medium Lebanese / Persian cucumber, or 1/2 long Telegraph/English cucumber))
1 carrot (, peeled and grated using a box grater)
1 tsp parsley or chives (, very finely chopped (if you're feeling fancy!))
1 tbsp cider vinegar ((or any vinegar or lemon juice) (Note 1))
3 tbsp extra virgin olive oil ((or other neutral oil))
1/2 tsp Dijon Mustard ((or other non spicy smooth mustard))
1/2 tsp cooking/kosher salt ((or 1/4 tsp table salt))
1/2 tsp black pepper

Steps:

Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
Serve: Transfer to serving bowl and serve immediately!

GARDEN SALAD WITH CRANBERRIES, PINE NUTS, AND BACON

Garden Salad With Cranberries, Pine Nuts, and Bacon image

A fresh salad with lots of good toppings on it, all of my favorites. Nice enough to serve to guests, and simple enough to serve every day.

Provided by PalatablePastime

Categories Pork

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Dijon mustard
5 cups mixed baby greens or 5 cups mesclun
1 cup cherry tomatoes or 1 cup grape tomatoes, halved
1/4 cup chopped red onion
1/2 cup crisp cooked bacon, crumbled
1/2 cup toasted pine nuts, toasted
1/2 cup dried cranberries

Steps:

Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
Toss with the baby greens or mesclun until the leaves are nicely coated.
Toss again with the tomatoes.
Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.

Nutrition Facts : Calories 308.1, Fat 29.5, SaturatedFat 4.1, Cholesterol 11.3, Sodium 538.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.5, Protein 6.7

GARDEN SALAD - MEDITERRANEAN STYLE

Garden Salad - Mediterranean Style image

Make and share this Garden Salad - Mediterranean Style recipe from Food.com.

Provided by PanNan

Categories Greens

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 18

Ingredients

3 cups romaine lettuce, cut into bite size pieces
2 cucumbers, diced (preferably European long cucumber)
1 red onion, quartered and sliced thin
2 tomatoes, cut into bite sized pieces
1 bell pepper, chopped (any color, your preference)
2 stalks celery, chopped
1/4 cup Italian parsley, chopped
1 tablespoon of fresh mint, chopped
1 teaspoon fresh basil, chopped
salt
cracked black pepper
1/2 cup extra virgin olive oil
1 garlic clove, crushed
1/4 cup white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon tarragon
1/4 cup feta cheese, crumbled (optional)
1/4 cup black olives (optional)

Steps:

In a large bowl, mix together the romaine, vegetables, herbs and season with salt and pepper to taste.
Add the olive oil, garlic, wine vinegar, lemon juice and tarragon and whisk briskly to incorporate the ingredients.
Add to the salad and toss lightly to coat.
If desired, top with feta cheese and black olives and serve.

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