Salads

by

radicchio-hazelnut salad

Ingredients

  • 1 head organic baby radicchio
  • 1 organic red onion
  • 3 tablespoons dry-roasted hazelnuts
  • maple-balsamic vinaigrette (maple syrup – extra virgin olive oil – balsamic vinegar – sherry vinegar – cinnamon)
  • 1 teaspoon red chile flakes (optional)
  •  

Prep the radicchio and onion

  • Fill a medium bowl with ice water. Cut the radicchio into quarters lengthwise, then cut away any core; thinly slice the radicchio. Submerge the radicchio in the ice water while you prepare the rest of the meal. 
  • Peel and thinly slice enough onion to measure 1 cup (2 cups). Set aside ¼ cup (½ cup) for the salad. 

In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add ¾ cup (1½ cups) onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Transfer to a plate. Wipe out the pan. While the onion is cooking, prepare the remaining pizza toppings. 


Make the radicchio-hazelnut salad

  • Using the bottom of a bowl or cup, lightly crush the hazelnuts.
  • Remove the radicchio from the ice water and thoroughly dry with a paper or kitchen towel. Wipe out the bowl and return the radicchio to the bowl.

In the dry pan used for the onion, toast the hazelnuts over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to the bowl with the radicchio. Add the remaining sliced onion and maple-balsamic vinaigrette and toss to combine; season to taste with salt and pepper.

Maple-Balsamic Vinaigrette
by

Maple-Balsamic Vinaigrette

Maple syrup adds a touch of sweetness to this balsamic vinaigrette. Toss with a salad of apples, Cheddar and spinach, or serve over hot or room-temperature asparagus. Also this salad.

Make the radicchio-hazelnut salad

  • Using the bottom of a bowl or cup, lightly crush the hazelnuts.
  • Remove the radicchio from the ice water and thoroughly dry with a paper or kitchen towel. Wipe out the bowl and return the radicchio to the bowl. In the dry pan used for the onion, toast the hazelnuts over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to the bowl with the radicchio. Add the remaining sliced onion and maple-balsamic vinaigrette and toss to combine; season to taste with salt and pepper.

By EatingWell Test Kitchen 

Updated on September 20, 2023

 Tested by EatingWell Test Kitchen

Cook Time:

10 mins

Total Time:

10 mins

Yield:

about 1/3 cup

Nutrition Profile:

Low-Carb Diabetes-Appropriate Dairy-Free Low-Sodium Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 2 teaspoons whole-grain mustard
  • ⅛ teaspoon salt
  • Ground pepper to taste

Directions

  1. Combine oil, vinegar, maple syrup and mustard in a small bowl or a jar with a tight-fitting lid; whisk or shake until well blended. Season with salt and pepper to taste.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Taco Salad Dressing
by

Taco Salad Dressing

In our house Tuesday is taco for dinner day . It does not necessarily have to be in a taco shell it could be burritos, salads, fajitas well last night I had some ground turkey which I made tacos salad but to shake it up I found this dressing that sounded interesting . I did not have everything it called for so I substituted. It had a bright citrusy flavor and I had my doubts but when combined with the taco seasoning it was surprisingly good.

Classic, crunchy, flavor-packed taco salad requires the most delicious Taco Salad Dressing. This one combines tangy citrus juice with honey and paprika for the perfect sweet and sour balance.

From https://www.holajalapeno.com/taco-salad-dressing/#mv-creation-835-jtr

PREP TIME 5 minutes

Ingredients

3/4 cup Meyer lemon juice (or *regular lemon juice)

1/2 cup extra virgin olive oil

1/4 cup blood orange juice (or * navel orange, tangerine, or grapefruit juice)

3 tablespoons lime juice

2 tablespoons honey

2 teaspoons kosher salt

1 teaspoon paprika

1 teaspoon onion powder

1/2 teaspoon dried Mexican oregano or Mediterranean oregano

1/4 teaspoon ground black pepper

* I substituted

Instructions

Mix. Combine all ingredients in a large bowl and whisk until combined or place all ingredients in a Mason jar, seal tightly and shake until combined. Taste and add more salt, lime juice, or honey to suit your tastes.

Chopped Salad with Creamy Balsamic Dressing
by

Chopped Salad with Creamy Balsamic Dressing

My Dad used to call it Israeli Salad said he learned it from and Indian in the war but he said that about most everything. Anyway it was Wednesday which is salad night at our house so I open the fridge and went to town.

Pear, kale, lettuce, brussels sprouts, mushrooms, zucchini, green pepper, broccolini, celery, carrots, radishes, roasted chickpeas, bacon and I added some mayo to the balsamic vinegerete dressing we had.

Pasta Salad Dressing
by

Pasta Salad Dressing

I’ll work with these and tweak to my tastes

Creamy Dressing:

¼ cup mayo

¼ cup greek yogurt

2 tablespoons apple cider vinegar

 tablespoons olive oil

¼ teaspoon garlic powder

salt + pepper

Balsamic Dressing:

¼ cup olive oil

3 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon mustard (Dijon)

salt + pepper

Italian Dressing:

¼ cup olive oil

3 tablespoons apple cider vinegar

½ lemon (juiced)

¼ teaspoon garlic powder

2 teaspoons Italian seasoning

Instructions

For each of the dressings, simply combine all the ingredients in a small mixing bowl and whisk until well combined.

3 Easy Pasta Salad Dressing Recipes

by

Orange, White Balsamic, Cardamom, Ginger Vinaigrette

We liked this so much that I made a larger dressing dispenser full basically 4X the recipe

Ingredients

2 tablespoons freshly squeezed orange juice

1 tablespoon white balsamic vinegar

1/4 teaspoon grated orange zest

1/8 teaspoon ground cardamom

1/8 teaspoon ground ginger

1/2 teaspoon mustard seeds

Salt and freshly ground black pepper to taste

3 tablespoons extra-virgin olive oil

How

Combine all ingredients and whisk thoroughly, you can also use a blender

by

Frisee, Orange, and Toasted Hazelnut Salad

Lyn showed me this recipe, I think it was planned because she bought a head of Frisee when we went shopping. She also had Maria grab a few oranges while she was out, Then left the recipe out. It was very good in fact with the left over she added some Anise, and Red Grapefruit chunks instead of the orange. Both were good.

The hazelnuts add crunch to this citrusy salad.

Servings: 4 Martha Stewart

Frisee, Orange, and Toasted Hazelnut Salad

Ingredients

Ingredient Checklist

  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon white balsamic vinegar
  • 1/4 teaspoon grated orange zest
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon mustard seeds
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 seedless oranges, pith and peel removed
  • 1 medium head frisee
  • 1/4 cup toasted hazelnuts, roughly chopped

Directions

Instructions Checklist

  • Step 1In a medium bowl, whisk together orange juice, vinegar, zest, cardamom, ginger, mustard seeds, salt, and pepper. Slowly whisk in olive oil until combined, and set aside.
  • Step 2Slice oranges thinly, crosswise, and arrange slices on 4 salad plates; set aside. Place frisee in a large bowl, and toss with the dressing. Divide frisee among 4 salad plates, and sprinkle with chopped hazelnuts. Serve immediately.

Cook’s Notes

To remove the pith and peel from an orange, first slice off the stem and flower end. Place the orange cut-side down,

Creamy Greek Dressing
by

Creamy Greek Dressing

Creamy Greek dressing about (about ⅔ cup)

INGREDIENTS

½ cup olive oil
3 tbsp red or white wine vinegar
2 medium garlic cloves, crushed or minced
1 tsp Dijon mustard
2 tbsp lemon juice (about 1 medium lemon)
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

INSTRUCTIONS

  1. Place all ingredients in a blender.
  2. Blend using an dressing setting until smooth and creamy.
Red Lentil Pasta Salad with Creamy Greek Dressing
by

Red Lentil Pasta Salad with Creamy Greek Dressing

We have recently gone to trying each weekday is a specific dinner topic. Monday is meatless, Tuesday is taco, which brings us to Wednesday salad day. I open the fridge and look there was fresh picked mixed greens from the salad bowel I have growing on the deck and some crunchy lettuce that Lyn likes. this was not going to cut it to boring so I went to the pantry and spotted the half box of red lentil pasta. I quickly googles and got some ideas. this is what I came up with.

INGREDIENTS

4-5 oz of red lentil penne or rotini pasta 
1 medium zucchini (about 1 lb) quartered then cut into 1/2″ pieces
1 pint cherry tomatoes – halved
1 red, orange or yellow bell pepper cut into 1/2 ” pieces (or some of each)
⅔ cup pitted kalamata olives, sliced
1 or 2 mini cucumbers cut in 1/2″ pieces
1 – 7 oz can of chickpeas, rinsed and drained
2 oz thinly sliced red or sweet Vidalia onions
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
salt and pepper (to taste)
1 recipe homemade creamy Greek dressing about (about ⅔ cup)
chopped fresh basil or parsley, for garnish

  1. Preheat the oven to 210 degrees Fahrenheit. Cut the zucchini lengthwise into long quarters and then slice into a ½ pieces. In a large bowl toss zucchini pieces in 1 tablespoon olive oil and dried oregano. Add the bell pepper and mix. Season with salt and pepper and arrange on a baking sheet in one layer. Bake for 20-25 minutes until soft and lightly browned on the edges. Take out of the oven and let cool while you are preparing the salad.
  2. Slice onions, place in a small bowl and cover with cold water. Let the onions soak for at least 15 minutes to get rid of the harsh onion flavor.
  3. Cook the pasta according to instructions on the package. Drain on a colander, run cold water over it and set aside to cool and drain completely.
  4. Make the dressing according to my Homemade Creamy Greek Dressing recipe.
  5. Cut cherry tomatoes and pitted kalamata olives into halves, chop cucumbers into thick quarter slices and roughly chop pickled roasted red peppers.
  6. Assemble the salad. Place the cooked, drained and cooled red lentil pasta in a large mixing bowl. Add rinsed and drained canned chickpeas, cherry tomatoes, cucumbers, soaked and drained red onion slices, kalamata olives, pickled red peppers and now cool roasted zucchini.
  7. Pour ⅔ of the Greek dressing in and toss the salad together. If it looks like it could use more dressing, add more to your own preferences.
  8. Garnish with freshly chopped basil or parsley and serve right away at room temperature or chill in the fridge and enjoy later.

Creamy Greek dressing about (about ⅔ cup)

INGREDIENTS

½ cup olive oil
3 tbsp red or white wine vinegar
2 medium garlic cloves, crushed or minced
1 tsp Dijon mustard
2 tbsp lemon juice (about 1 medium lemon)
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

INSTRUCTIONS

  1. Place all ingredients in a blender.
  2. Blend using an dressing setting until smooth and creamy.