EPIC SUMMER SALAD RECIPE | BBC GOOD FOOD
Perfect for BBQs and buffets, this is an assembly job of gorgeous ingredients – no cooking required. Serve it with lamb kebabs for an impressive summer feast
Provided by Cassie Best
Categories Lunch, Supper
Total Time 10 minutes
Prep Time 10 minutes
Yield Serves 6
Number Of Ingredients 19
Steps:
- Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
- Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.
Nutrition Facts : Calories 392 calories, FatContent 30 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 7 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.6 milligram of sodium
CREAMY GRAPE SALAD RECIPE: HOW TO MAKE IT
Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan
Provided by Taste of Home
Categories Side Dishes
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
Nutrition Facts : Calories 131 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 35mg sodium, CarbohydrateContent 19g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
More about "salad processor recipes"
COPYCAT OLIVE GARDEN SALAD RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Total Time 15 minutes
- Combine salad mix, olives, pepperoncini, onion, tomatoes, and croutons in a large bowl. Drizzle salad with dressing; toss to coat. Let stand 5 minutes before serving.
CREAMY GRAPE SALAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Side Dishes
Calories 131 calories per serving
- In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
EPIC SUMMER SALAD RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 10 minutes
Category Lunch, Supper
Calories 392 calories per serving
- Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.
CLASSIC CAESAR SALAD RECIPE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.9
- Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
VEGGIE CHILLI | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 749 calories per serving
- Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender START COOKING Peel and halve the red onion. Put the chillies, onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine. Tip into the pan. Deseed and roughly chop the peppers, drain the chickpeas and black beans, then add to the pan with a pinch of sea salt and black pepper and the passata, stir well and put the lid on. Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp. Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the lime juice into a jug and whiz with a stick blender until silky. Check and adjust the seasoning of the chilli, then leave the lid off. Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl. Scoop and dot over curls of avocado. Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top. Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through. Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together. Serve with dollops of yoghurt.
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