CONTEMPORARY SALAD BOWL RECIPES

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SUMMER SALAD BOWL RECIPE | BBC GOOD FOOD



Summer salad bowl recipe | BBC Good Food image

A summer salad bursting with fresh flavours

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 8

500g pack new potato , halved if large
4 eggs
250g pack small mushrooms , sliced
3 tbsp balsamic vinegar
3 tbsp olive oil
1 small garlic clove , crushed (or squeeze garlic paste)
2 Little Gem lettuces , leaves separated
4 slices thick ham , torn into bite-size pieces

Steps:

  • Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.
  • meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.
  • To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.

Nutrition Facts : Calories 308 calories, FatContent 17 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 18 grams protein, SodiumContent 1.33 milligram of sodium

MODERN CAESAR SALAD RECIPE: HOW TO MAKE IT



Modern Caesar Salad Recipe: How to Make It image

Robust flavor distinguishes this recipe recommended by Dorothy Pritchett of Wills Point, Texas. "I've had several versions of Caesar salad but like this one best," she says.

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 6-8 servings.

Number Of Ingredients 10

3 slices bread
1/2 cup canola oil
1/4 cup red wine vinegar
2 teaspoons Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon salt
Dash pepper
8 cups torn romaine and leaf lettuce
1/2 cup grated or shredded Parmesan cheese
1/4 cup crumbled blue cheese

Steps:

  • Cut bread into 1-in. cubes and place on a baking sheet. Toast at 225° for 1-2 hours or until crisp, turning occasionally. Meanwhile, combine the oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a jar with tight-fitting lid; shake well. Refrigerate for several hours. , In a large salad bowl, toss lettuce, cheeses and croutons. Shake the dressing; pour over the salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 194 calories, FatContent 17g fat (4g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 295mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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