Best Green And White Salad Recipes

GREEN AND WHITE BEAN SALAD WITH TUNA

Steps:

• In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop the cooking, and pat dry.
• In a large bowl, whisk together vinegar and oil and season to taste with salt and pepper. Add green beans, cannellini beans, onion, tuna, and pepperoncini and stir to combine. Serve immediately.

RED, WHITE, AND BLUE (BERRY) GREEN SALAD

Steps:

• Lay the greens on the plate.
• Pile the feta and walnuts in the middle of the greens.
• Scatter the strawberries and blueberries on top.
• Serve with the dressing on the side, and not until ready to eat (it wilts the salad).
• Enjoy!

GREEN BEAN, WHITE BEAN, BASIL AND RICOTTA CHOPPED SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Add haricots verts, and cook until tender but still slightly crisp, about 3 minutes. Drain, then cool under cold running water. Cut into 1-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together vinegar and a large pinch of salt. Slowly whisk in grapeseed oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine haricots verts, navy beans, fennel, watercress, lettuce, basil, cheese and chive flowers. Pour half the dressing on top, and toss to coat, adding more if necessary. Taste, and adjust seasoning. Let sit for 15 minutes, then toss, and adjust seasoning once more. Sprinkle a little pumpkinseed oil over it, and serve.

GREEN AND WHITE ASPARAGUS SALAD

Steps:

• Whisk the vinaigrette ingredients together and set aside.
• Three methods for preparing the asparagus-#1 (pan)grill.
• #2 Oven roast the asparagus for about 6-8 minutes at 400 degrees.
• Or, #3 in a pot of boiling salted water blanch the asparagus for 3-5 minutes until just tender. Immediately transfer to a cold water bath to stop the asparagus from cooking any further.
• Arrange the frisèe on a platter.
• Place the aspragus spears on top. Drizzle vinaigrette over the vegetables.
• If desired, garnish with Parmesan shavings.
• Servings are estimated.

POTATO SALAD WITH DILL, WHITE WINE, AND GREEN APPLE

Steps:

• Put potatoes into a medium saucepan, and cover with cold water by about 1 inch. Add 2 teaspoons salt. Bring to a boil. Reduce to a simmer. Cook until tender when pierced with a fork, 15 to 20 minutes. Drain, and set aside until just cool enough to handle; peel if desired. Cut into 1/2-inch-thick pieces.
• Meanwhile, stir together shallots, wine, vinegar, and 1 teaspoon salt in a large bowl. Add warm potatoes; toss to coat potatoes. Add parsley, dill, and oil; toss gently to coat potatoes. Season with salt and pepper. Stir in apple. Serve immediately, or refrigerate up to 4 hours; bring to room temperature before serving.

RED, WHITE AND GREEN SALAD

Steps:

• To make dressing: In a mini-food processor or blender, add scallions, 1 tsp jalapeno pepper, cliantro, lime juice, and salt; pulse to combine. Taste and adjust flavour as necessary.
• To make salad: Arrange lettuce leaves in bottom of a large serving dish. Add tomatoes, then clinatro leaves, crumble ricotta over the top and sprinkle with scallions. Place avocado in centre. Serve with dressing on the side.

RED, WHITE, AND BLUE (BERRY) GREEN SALAD RECIPE - BLUE.FOOD.COM

Steps:

• Lay the greens on the plate.
• Pile the feta and walnuts in the middle of the greens.
• Scatter the strawberries and blueberries on top.
• Serve with the dressing on the side, and not until ready to eat (it wilts the salad).
• Enjoy!

GREEN AND WHITE SALAD

Steps:

• In a bowl, combine the cauliflower, broccoli, peas, onion and bacon. In a small bowl, combine the dressing ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate until serving.

RED, WHITE AND GREEN SALAD

Steps:

• In a large bowl, combine potatoes, tomatoes, beans. In a small bowl, combine oil, vinegar, salt and pepper. Pour dressing over vegetables; toss to coat. Refrigerate for several hours before serving.

RED, WHITE AND GREEN SALAD

Steps:

• Roasted Tomatoes: Preheat oven to 400 degrees. Trim tomatoes and slice vertically in half. Place in roasting pan and drizzle with 2T olive oil or dot with 2T butter. Sprinkle liberally with salt and pepper. Roast for 35 to 45 minutes, until tomato skins wrinkle and brown. Let cool. While tomatoes are cooling, place baby greens in a large salad bowl. Pinch basil leaves from the stem, as close to the base of the leaf as possible and leave whole. Add to greens. Seed and quarter cucumber. Slice approximately 1/4" thick and add to greens. When tomatoes are cool, chop in 1/4" dice and add to salad. Sprinkle Parmesean on top, pour dressing on salad and toss gently.

GREEN AND WHITE SALAD

Steps:

• In a small bowl, whisk together the white-wine vinegar and Dijon mustard. While whisking, very slowly pour in olive oil until well combined. Season with salt and pepper.
• In a medium bowl, combine the endive, frisee, celery, tarragon, and chives. Drizzle the dressing over the salad; toss to combine.

GREEN AND WHITE SALAD

Steps:

• Cover bacon with paper towel and microwave 2-3 minutes to crisp; cool.
• Rinse broccoli and cauliflower; drain well.
• Break or chop florets into bite sized pieces.
• Place florets in bowl (4 qt or larger).
• Add celery and onion to the other vegetables.
• In bowl (3 cups or larger) mix sour cream, mayonnaise, garlic powder, and salt.
• Pour dressing over vegetables.
• Crumble bacon over the top.
• Toss to mix well.
• Serve at once, or refrigerate up to 24 hours before serving.

GREEN AND WHITE ASPARAGUS SALAD

Steps:

• In a post of salted boiling water, blanch asparagus 3-5 minutes, until just tender. Transfer to a cold water bath. Drain, and place in a large dish.
• Vinaigrette: Mix mustard, vinegar, and honey. Slowly add olive oil and mix until blended. Season with sea salt and pepper. To serve, arrange asparagus on plate, add some frisse' and shaved parmesan, then drizzle dressing over the top.