Tonis Garden Salad Recipes
CAPRESE SALAD
Number Of Ingredients 5
Steps:
- Find Your Cutest Serving Plate
- Slice Tomatoes into half-inch slices
- Slice Mozzarella also into half-inch round slices
- Assemble tomatoes and mozzarella on plate
- Place a basil leaf in between each slice of tomato and mozzarella
- Wait until just before serving to drizzle with olive oil and balsamic vinegar
PERFECT GARDEN SALAD
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
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
TONI'S GARDEN SALAD
I got this recipe off a dear friend in Hawaii. This is an awesome salad - great by itself or as a side dish.
Provided by Color Guard Mom
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Clean all the veggies and cut up as desired. Use the amounts you'd like in your salad.
- Variations:.
- Avocado, peeled and sliced.
- Provolone cheese, sliced and cut up.
- Monterey and Cheddar Cheese, sliced and cut up.
- Broccoli, cut up into bite size pieces.
- Green Peppers, sliced.
- Green Onions, chopped.
- White Onions, diced.
- Turkey Breast, sliced and cut up.
- Honey Ham, sliced and cut up.
- Top with croutons and your favorite dressing!
ALMOST-FAMOUS GARDEN SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
- Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
- Photography by Kate Sears
More about "tonis garden salad recipes"
ROASTED TOMATO HOMEMADE SALAD DRESSING - BOULDER LOCAVORE®
From boulderlocavore.com
Ratings 1Category Condiment, SaladCuisine AmericanTotal Time 30 mins
- Preheat the oven to 350 degrees. Line a baking sheet with foil and spray lightly with no-stick spray. Place the tomatoes (cut side up), garlic cloves and shallots on the prepared baking sheets and drizzle with 1 1/2 tablespoons of the olive oil and sprinkle with 1/4 teaspoon each of kosher salt and black pepper.
- Add the roasted vegetables and the remaining ingredients to a blender and process on high speed to puree. Season with additional kosher salt and black pepper as needed to taste.
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From tonispilsbury.com
EASY TOSSED GARDEN SALAD RECIPE - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
Reviews 7Calories 334 per servingCategory Salad
- Mash garlic and salt with the side of a knife on cutting board until it forms a paste. Scrape into a jar. Add in oil, vinegar, sugar Dijon, Mrs Dash and oregano. Close jar and shake well to combine.
- Add salad green to large salad bowl. Arrange carrots, bell pepper, tomato, cucumber, onion and cheese on top. Just before serving, drizzle on dressing and toss to coat. Add croutons and toss again. Serve immediately with pepperoncini if using.
ULTIMATE GARDEN SALAD RECIPE - MOMSDISH
From momsdish.com
4.8/5 Total Time 20 minsCategory SaladCalories 204 per serving
- Combine oil, balsamic vinegar, lemon juice, salt and pepper together by whisking with a fork. Set aside.
- Drizzle the dressing right before serving the salad and toss everything together. You can sprinkle some extra feta on top. It's best served right away.
16 INA GARTEN RECIPES TO CHANNEL YOUR INNER BAREFOOT CONTESSA
From msn.com
- Ina Garten's Skillet-Roasted Lemon Chicken. This one-pan roast chicken has everything we love about a classic Ina recipe: a no-fuss ingredients list, bright and clean flavors (fresh thyme, lemon, garlic), and of course, a clever trick (letting the lemon slices roast with the chicken till they're caramelized and ready to sop up with bread).
- Ina Garten’s Parmesan-Roasted Broccoli. Meet what's practically guaranteed to be the best broccoli of your life. It all comes down to the ingredients the broccoli gets tossed and coated with before it hits the oven—a flavor-filled combination of lemon zest, toasted pine nuts, fresh basil, hunks of shredded Parmesan, garlic, and a healthy drizzle of good-quality olive oil.
- Ina Garten's Lemon Capellini. Ina's super-simple capellini also happens to be one of food writer Alyse Whitney's all-time favorites, too. Calling for just lemon zest, lemon juice, and two sticks of butter (plus salt and pepper), it "remains one of my favorite weeknight comfort recipes as a fellow angel hair enthusiast," she writes.
- Ina Garten's Devil's Food Cake. If this irresistibly moist, meringue buttercream-frosted devil's food cake is good enough for Jeffrey—it does come from the cookbook Ina dedicated to him, after all— then it's 100 percent good enough for us.
- Ina Garten's Pasta alla Vecchia Bettola. This Genius-approved pasta is Ina's version of a longtime favorite (we're talking over 20 years) from Nick and Toni's restaurant in East Hampton, New York.
- Ina Garten's Outrageous Brownies. Consider this the brownie recipe to end all brownie recipes. Complete with a mix of semisweet and bitter chocolate (over two pounds in total), a few tablespoons of instant coffee to give the flavors extra depth, and chopped walnuts for textural crunch, it checks just about every box we can think of.
- Ina Garten's Mac & Cheese. I consider myself a macaroni and cheese connoisseur. I've sampled many a recipe over the years, but I always come back to Ina's.
- Ina Garten's Cauliflower Toasts. Cauliflower toasts might not seem all that appealing on first glance, but as Ina points out in Cook Like a Pro, it's "a highly under-appreciated vegetable."
- Ina Garten's Chicken Piccata. Ina's chicken piccata is a weeknight regular in my house. The chicken itself is juicy and golden-crisp, but my favorite thing about the dish is the pan sauce—a reduction of white wine, butter, and lemon juice (that's also great over spaghetti).
- Ina Garten's Roasted Brussels Sprouts. As it turns out, four ingredients are all you need for superlative roasted Brussels sprouts. A quick toss with olive, salt, and pepper and 30 or 40 minutes in the oven, and—voila—a crispy green side dish you can serve with anything from grilled meats to Ina's perfect roast chicken.
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