WINTER GREEN SALAD
People tend to forget to eat salads and other raw foods in the cold weather. This salad is a good way to get your greens by combining somewhat heartier salad textures. I find that this salad is filling enough to be a main course, with a bit of bread or some rice cakes on the side. It will also work as an appetizer in a smaller serving.
Provided by jgmurphy
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 21
Steps:
- Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
- Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 43.8 g, Fat 27.8 g, Fiber 11.9 g, Protein 7.5 g, SaturatedFat 3.8 g, Sodium 394.1 mg, Sugar 22.8 g
WINTER GREEN SALAD WITH APPLE CIDER HONEY VINAIGRETTE
A blend of sweet and savoury ingredients with a variety of textures, this winter green salad recipe features delicious fresh spinach, sweet pears, and kiwis. Ready in ten minutes!
Provided by Marie
Categories Salads
Time 10m
Number Of Ingredients 11
Steps:
- In a small bowl (or mason jar), whisk (or seal with lid and shake) together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference.
- In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Best served immediately.
Nutrition Facts : Calories 382 calories, Carbohydrate 23.7 grams carbohydrates, Fat 31.9 grams fat, Protein 5.9 grams protein, ServingSize 1
GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE
Categories Fruit Mustard Nut Vegetable Appetizer Side No-Cook Thanksgiving Vegetarian Quick & Easy Apple Walnut Celery Fall Raw Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
- Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
GREEN SALAD WITH CRANBERRY VINAIGRETTE
Green salad that is especially pretty to serve during the Christmas holidays.
Provided by Nancy W
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
- In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
- In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g
WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE
This simple yet elegant salad recipe is courtesy of White House executive chef Cristeta Comerford. Also try:Turkey Lasagna with Spinach
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.
OYSTER AND CARAMELIZED ONION PAN ROAST WITH WINTER GREEN SALAD AND GREEN APPLE VINAIGRETTE
Steps:
- Heat olive oil and butter in a medium saucepan over medium heat. Add the onions and sugar, and cook until the onions are golden brown and caramelized. Add the garlic and cook for 2 minutes.
- While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water. Bring to a boil and cook until the potatoes are just cooked through. Drain the potatoes and set aside.
- Add the clam broth to the onions and bring to a simmer. Add the oysters and the potatoes and simmer just until the oysters have cooked through, about 2 to 3 minutes. Whisk in the creme fraiche and season with salt and pepper. Remove from the heat and stir in the tarragon. Serve with Winter Green Salad and Green Apple Vinaigrette.
- Combine greens, celery, apples, and cheese in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette.
WINTER GREEN SALAD WITH GREEN APPLE VINAIGRETTE
Steps:
- Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.
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BEST APPLE SALAD RECIPE - HOW TO MAKE APPLE SALAD
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5/5 (3)Category Gluten-Free, Christmas, Thanksgiving, Salad
- Candy pecans: In a skillet over medium heat, combine brown sugar, cinnamon, salt, and water.
- Let simmer 5 minutes until sticky, then remove from heat and let cool on a parchment-lined baking sheet in a single layer. (Pecans you don't use for the salad can be stored in an airtight container up to 1 week.) Assemble salad: In a large bowl, combine greens, apples, candied pecans, blue cheese, and dried cranberries.
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5/5 (83)Calories 260 per servingCategory Salad
- Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
- Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
- Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
- Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!
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- Apple, Pecan, and Raisin Salad. Put an autumn spin on the classic Waldorf salad with this refreshing, creamy salad medley. Juicy, Red Delicious apple morsels mingle with crunchy pecans and chewy raisins—in lieu of the walnuts and grapes typically included in a Waldorf.
- Apple-Pomegranate Salad With Poppy Seed Dressing. Ideal for Rosh Hashanah celebrations and Christmas dinners alike, this striking red and green salad makes a colorful starter course.
- Spinach Salad With Apple Vinaigrette. Adding the sweetness of fall apples to fresh, tender spinach leaves is a fabulous way to enjoy this superfood green.
- Apple and Curried Chicken Salad. Healthy, super-tasty, and satisfying, this curried chicken salad with diced apple is great for meal planning. Nuts, raisins, and celery bits add crave-worthy crunch and flavor, and it's great for gluten-free diet plans, too.
- Granny Smith Apple Slaw. Bursting with bright flavor from tart and sweet Granny Smith apples, this lively cabbage and fresh fruit slaw matches wonderfully with holiday ham and pork tenderloin mains.
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WINTER GREEN SALAD WITH ORANGE HONEY MUSTARD VINAIGRETTE ...
From foodiecrush.com
5/5 (2)Estimated Reading Time 5 mins
- Add the salad dressing ingredients to a glass jar with a fitted lid. Shake well to mix and season with more salt or pepper to taste.
- Add the spinach leaves, romaine, mushrooms, apple and red onion to a large serving bowl or divide into 2 shallow dinner bowls if serving as a main meal. Top with DeLallo SaladSavors™ toppings and Orange Honey Mustard Vinaigrette. Season with kosher salt and freshly ground black pepper, toss together and serve. *Serve with 2 vegetarian chicken patties, cooked and sliced, if desired.
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From loveandzest.com
5/5 (3)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Slice acorn squash in half lengthwise, scoop out seeds and thinly slice the squash. Arrange squash on baking sheet and toss with coconut oil and cinnamon. Bake for 15-20 minutes until golden and skins are soft.
- In small bowl or mason jar prepare Citrus Vinaigrette. Whisk together orange juice, apple cider vinegar, chili garlic sauce, olive oil, and maple syrup. Season with salt to taste.
- In medium bowl, toss together apple, onion, cabbage, grapes, and 2-3 tablespoons of dressing.
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3.1/5 (24)Category SaladCuisine AmericanTotal Time 20 mins
- Layer the rest of the ingredients, ending with avocado, pecans (optional), and serving salad dressing on the side.
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3.8/5 (4)Estimated Reading Time 6 minsServings 4Total Time 10 mins
- Melt the butter in a skillet, over medium heat. Add the sugar, salt, water, cinnamon, nutmeg and paprika and cook until the sugar dissolves and the mixture starts to bubble.
- Add the pecans and stir to coat. Continue cooking, allowing the sugar mixture to reduce, for about 3-5 minutes. Stir constantly so the pecans don't burn.
- Remove from heat and transfer the candied pecans, on a single layer, to a parchment paper lined baking sheet so they can cool completely. Make sure to separate them now, otherwise they will stick together. (Still delicious, but not as pretty!)
- Combine all the ingredients in a small mason jar. Close the lid and shake until emulsified. Taste and adjust seasonings if needed.
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