Category Archives: Lettuce and Salad Greens

Winter Salad with Black Radish, Apple, and Escarole

Posted on May 9, 2011 by Yael Tenenbaum

Winter Salad with Black Radish, Apple, and Escarole Epicurious  | 2004 By Peter Hoffman Ingredients 1-2 black radishes, sliced very thinly into half-rounds 1 large (or 2 small) apple[s], cut into small chunks 1 large head of escarole, washed and … Continue reading →

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Salad with Beets and Yogurt Dressing

Posted on April 19, 2011 by DannyG

Salad with Beets and Yogurt Dressing Martha Stewart Greek yogurt is thicker, creamier, and higher in protein than regular yogurt because it has been strained to remove much of its whey.                                                                                    Prep Time 10 minutes Total Time 55 minutes, plus … Continue reading →

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Waldorf Salad

Posted on April 18, 2011 by Yael Tenenbaum

Walford Salad Food Network Kitchens, Food Network Cook Time:10 min Level:Easy Yield: 4 servings (4 cups) Ingredients 1/2 cup walnuts halves 1/2 cup non-fat yogurt 2 tablespoons light mayonnaise 2 tablespoons minced fresh flat-leaf parsley 1 teaspoon honey 1/2 lemon, … Continue reading →

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Mâche Salad with Blood Oranges, Pistachios, and Pomegranate

Posted on April 11, 2011 by Yael Tenenbaum

Mâche Salad with Blood Oranges, Pistachios, and Pomegranate Bon Appétit | December 2004 yield: Makes 4 servings active time: 15 minutes total time: 15 minutes Using blood orange juice in the dressing means less oil is necessary, which lowers the … Continue reading →

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Mixed Greens with Creamy Vinaigrette

Posted on April 10, 2011 by DannyG

Ingredients 16 thin asparagus stalks cut diagonally into 1 1/2-inch pieces 2 cups red-leaf lettuce (about 1/3 head), leaves torn 3 cups romaine lettuce (about 1/3 head), leaves torn 3 cups frise and chicory (1 small head), leaves torn 1/3 … Continue reading →

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Green Salad with Asparagus and Peas

Posted on April 10, 2011 by DannyG

Ingredients 2 teaspoons freshly grated lemon zest 1/4 cup lemon juice 1/4 cup canola oil, or extra-virgin olive oil 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 heads Boston or Bibb lettuce, torn into bite-size pieces … Continue reading →

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Red Leaf Salad with Roasted Beets, Oranges and Walnuts

Posted on April 7, 2011 by CSA Los Angeles

Seems to me beets and oranges are a classic winter salad combination that you see everywhere. Beets and walnuts are too. This one has both, but no red onions and no cheese (often a players with the beets and walnuts). … Continue reading →

Posted in Beets, Lettuce and Salad Greens, Mesclun Mix, Oranges and Tangerines, Salad and Dressings | 1 Comment