Romaine Salad With Radishes Olives And Mint Recipes

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ROMAINE AND RADISH SALAD WITH BUTTERMILK LEMON DRESSING



Romaine and Radish Salad With Buttermilk Lemon Dressing image

Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

2 hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)
1 cup thinly sliced radishes (about 1 bunch)
1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper

Steps:

  • Combine the romaine, radishes and herbs in a large salad bowl.
  • Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 290 milligrams, Sugar 2 grams

FATTOUSH SALAD WITH MINT DRESSING



Fattoush Salad with Mint Dressing image

This classic fattoush salad recipe will become your new favorite salad! It's a versatile salad, and the perfect way to use up those random leftover raw vegetables (the amounts given here are flexible and you can add/substitute any veggies you'd like). Recipe yields 4 large or 6 to 8 side salads.

Provided by Cookie and Kate

Categories     Salad

Time 35m

Number Of Ingredients 12

2 whole grain pitas (7" diameter), torn into bite-sized pieces
2 tablespoons extra-virgin olive oil
Pinch of fine sea salt
1/2 batch fresh mint dressing (you'll need 1/2 cup, but make the full batch because this dressing is great to have on hand)
8 to 10 ounces fresh romaine lettuce, chopped (about 1 medium head of lettuce)
1 large tomato, chopped, or 1 cup quartered cherry tomatoes
1 cup quartered and thinly sliced Persian or English cucumber
1 cup chopped red onion (about 1 small onion)
1/2 cup chopped radish (about 3 medium)
1/2 cup torn fresh mint leaves
1/2 cup crumbled feta (optional)
Ground sumac, for sprinkling on top

Steps:

  • To toast the pita: Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
  • To prepare the salad: Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
  • Wait until you're ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.
  • This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.

Nutrition Facts : ServingSize 1 medium salad without feta or parsley (full salad made with 1/3 cup dressing), Calories 296 calories, Sugar 10 g, Sodium 332.3 mg, Fat 17.6 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 34.2 g, Fiber 6.5 g, Protein 5.6 g, Cholesterol 0 mg

ROMAINE AND RADISH SALAD



Romaine and Radish Salad image

A simple salad to serve at the start of your meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3 tablespoons red-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 large head romaine lettuce, chopped
6 radishes stemmed, and cut into wedges

Steps:

  • Make dressing: In a small bowl or jar, whisk or shake together red-wine vinegar, olive oil, and ground cumin. Season with coarse salt and ground pepper.
  • Just before serving, place lettuce, and radishes, in a large bowl. Toss with dressing.

Nutrition Facts : Calories 80 g, Fat 7 g, Fiber 2 g, Protein 2 g

LETTUCE RADISH SALAD WITH LEMON VINAIGRETTE



Lettuce Radish Salad with Lemon Vinaigrette image

Easy Lettuce Radish Salad with Lemon Vinaigrette is as simple as it gets! It has a crisp and crunchy texture and is lemony good. It's so fresh, versatile, quick and easy to make and can make a wonderful meal, combined with an entree of your choice.

Provided by Olga in the Kitchen

Categories     Salads

Time 15m

Number Of Ingredients 9

1 large romaine lettuce (or 2 small head romaine)
4 small cucumbers (or 1 English cucumber) - thinly sliced
10-11 radishes (1 bunch) - trimmed and thinly sliced
1/2 cup fresh chives (1 bunch) - finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice (from 1/2 large lemon)
1/2 teaspoon fine salt
1/8 teaspoon ground black pepper (or to taste)
zest from 1/2 lemon - optional

Steps:

  • In a small bowl, combine and stir together 3 tbsp extra virgin olive oil, 1 tbsp freshly squeezed lemon juice, 1/2 tsp salt and 1/8 tsp ground black pepper. Set aside.
  • Rinse and paper towel pat dry all vegetables.
  • In a medium salad bowl, combine 4 small thinly sliced cucumbers, 1 bunch thinly sliced radishes and 1/2 cup finely chopped fresh chives. (Using Benriner Mandoline makes it extra easy).
  • Chop 1 large romaine lettuce into bite-sized pieces and add it to the salad.
  • Drizzle with lemon vinaigrette and toss gently until salad is evenly coated. You can also drizzle without tossing the salad and serve.

ROMAINE SALAD WITH RADISHES, OLIVES, AND MINT



Romaine Salad with Radishes, Olives, and Mint image

Categories     Salad     Leafy Green     Olive     Appetizer     Quick & Easy     Mint     Radish     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

1/8 teaspoon minced garlic, minced to a paste with a pinch salt
1 teaspoon fresh lemon juice
1 tablespoon olive oil
the small inner leaves of 1 head romaine
4 Kalamata or other brine-cured black olives, sliced
3 radishes, cut into thin wedges
1 teaspoon julienne strips fresh mint leaves

Steps:

  • In a large bowl whisk together garlic paste, lemon juice, and oil until emulsified. Add romaine, olives, radishes, and mint and toss salad until combined well.

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