GRAPE BROCCOLI SALAD RECIPES

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GRAPE SALAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Grape Salad Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Total Time 30 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 8

2 pounds seedless green grapes
2 pounds seedless purple grapes 
One 8-ounce package cream cheese, room temperature 
One 8-ounce container sour cream 
1/2 cup granulated sugar 
1 teaspoon vanilla extract 
1/2 cup brown sugar, firmly packed 
1/2 cup pecans, finely chopped 

Steps:

  • Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.
  • Just before serving, sprinkle with the brown sugar and pecans.

CHARLIE BIRD’S FARRO SALAD RECIPE - NYT COOKING



Charlie Bird’s Farro Salad Recipe - NYT Cooking image

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it’s even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.

Provided by Melissa Clark

Total Time 45 minutes

Yield 6 servings

Number Of Ingredients 14

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
70 grams chopped pistachio nuts (1/2 cup)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing

Steps:

  • In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
  • In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Nutrition Facts : @context http//schema.org, Calories 398, UnsaturatedFatContent 21 grams, CarbohydrateContent 32 grams, FatContent 27 grams, FiberContent 6 grams, ProteinContent 12 grams, SaturatedFatContent 5 grams, SodiumContent 408 milligrams, SugarContent 8 grams

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