Green Salad With Dried Mint Recipes

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SALAD OF THE GREENS WITH FENNEL, MINT AND ORANGE



Salad of The Greens with Fennel, Mint and Orange image

Provided by Robert Irvine : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 19

1 lime
2 tablespoons apple cider vinegar
2 to 3 sprigs mint, stripped from stems
1 teaspoon Dijon mustard
2 teaspoons chopped garlic chives
1 tablespoon honey
2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup olive oil
1 large head fennel, separated, dried tips removed
1 cup large white mushrooms (about 4 ounces), cleaned
2 to 3 tablespoons olive oil
Salt
Pepper
1 pound green beans, stem ends removed and cut into 1 1/2-inch pieces
2 heads romaine lettuce, soaked to remove grit, spines removed and dried in a salad spinner
2 large oranges, peeled, cut into bite size pieces
2 cucumbers, peeled, cut into quarters lengthwise, seeds removed and cut into 1/4-inch slices
6 sprigs mint, stripped from stems, chiffonnade

Steps:

  • Prepare the vinaigrette, just before use. Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lime will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in lime juice from the micro-waved lime. Leaving the blender running, add 1 at a time through the feed opening: mint, mustard, garlic chives, honey, salt, and ground pepper, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.
  • Heat grill. Brush fennel and mushrooms with olive oil, and season with salt and pepper. Grill until they begin to soften, and then allow cooling.
  • Bring a pot of water to boiling. Have a bowl of ice water standing by. Add salt and blanch green beans for 2 to 3 minutes, then stop the cooking by plunging into the ice water.
  • Separate the lettuce into bite size pieces and add to a mixing bowl with oranges, cucumbers, and mint. Slice the fennel and mushrooms and add to the bowl. Add dressing and toss to coat.

GREEN SALAD WITH MINT



Green Salad with Mint image

Categories     Salad     Leafy Green     Herb     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Mint     Spring     Vegan     Endive     Lettuce     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 heads Boston lettuce, torn into bite-size pieces
2 heads Belgian endive, cut crosswise into 1/2-inch-wide slices
4 tomatoes, each cut into 8 wedges
1/3 cup coarsely chopped fresh mint
1/4 cup extra-virgin olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste
Fine sea salt to taste

Steps:

  • Toss together lettuce, endive, tomatoes, and mint. Just before serving, drizzle salad with oil and toss, then sprinkle with lemon juice. Add sea salt and pepper to taste and toss again.

MINTED GREEN SALAD



Minted Green Salad image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Side     Vegetarian     Quick & Easy     Dinner     Mint     Cucumber     Carrot     Healthy     Vegan     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 8

2 carrots
3 Kirby cucumbers, halved lengthwise and thinly sliced crosswise
2 heads Boston lettuce (1 1/2 pounds), torn into bite-size pieces
1 heart of romaine, torn into bite-size pieces
1 1/2 cups packed small mint leaves
1/4 cup extra-virgin olive oil
1/2 teaspoon fine sea salt or kosher salt
2 tablespoons red-wine vinegar

Steps:

  • Halve carrots crosswise, then shave into wide ribbons using a vegetable peeler. Toss with cucumbers, lettuces, mint, and oil in a large bowl.
  • Sprinkle with sea salt and toss, then sprinkle with vinegar and toss again.

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