Green Bean Salad With Pumpkin Seed Dressing Recipes
GREEN SALAD WITH CANDIED PUMPKIN SEEDS
Make and share this Green Salad With Candied Pumpkin Seeds recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss greens with the citrus cumin salad dressing and arrange on a platter. Sprinkle evenly with queso fresco and candied pumpkin seeds. Serve immediately. Enjoy!
- Citrus Cumin Salad Dressing:.
- Whisk together orange juice, lemon juice, sugar, cumin, salt and pepper in a small bowl; add oil in a slow steady stream, whisking constantly till smooth. Use right away , or cover and chill in fridge up to 3 days. Whisk before serving. Makes 1/2 cup. Enjoy!
Nutrition Facts : Calories 154.6, Fat 15, SaturatedFat 2.4, Sodium 75.5, Carbohydrate 3.6, Fiber 0.6, Sugar 0.9, Protein 3.3
GREEN BEAN SALAD WITH ASIAN-STYLE DRESSING
Provided by Marla Share
Categories Salad Bean Ginger Vegetable Side Vegetarian Quick & Easy Green Bean Spring Healthy Vegan Sesame Gourmet Pennsylvania Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper.
- In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
- In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well.
- In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.
GREEN BEAN SALAD WITH PUMPKIN SEED DRESSING
Categories Bean Vegetarian Quick & Easy Low/No Sugar Summer Gourmet
Yield Makes 4 side-dish servings
Number Of Ingredients 10
Steps:
- Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes. (If using pine nuts, toast until pale golden, about 7 minutes.) Transfer to a plate to cool. Reserve 1 tablespoon seeds, then purée remaining seeds in a blender with garlic, oil, water, lemon juice, cumin, salt, and 1 tablespoon cilantro until smooth.
- Cook beans in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain in a colander, then plunge into a bowl of ice and cold water to stop cooking. Drain beans and pat dry.
- Arrange beans on a plate and drizzle with two thirds of dressing. Top with tomatoes and remaining dressing, then sprinkle with remaining tablespoon cilantro and reserved pumpkin seeds.
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- Heat a dry frying pan over a medium heat, then add the pumpkin seeds and toast them for a few minutes, shaking often until they just start to darken slightly. Reserve 2 tablespoons of them to garnish, and pour the remainder into a food processor or blender. Add the rest of the dressing ingredients, plus 2 tbsp of water, and blitz until fairly smooth.
- To assemble the salad, chop the radicchio into bite sized pieces and add them to a large serving bowl with the other salad leaves then toss.
- Core the pear and apple and thinly slice them with the skins on. Add them to the salad along with the dressing and toss.
- Serve sprinkled with the parsley, reserved pumpkin seeds and sesame seeds and season with salt and pepper.
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