SOFT SALADS RECIPES

Name: Soft Herb Salad
Total time: 1 h
Yield: 6 to 8 servings (can be doubled)
Ingredients: 2 cups cilantro leaves; 1 cup flat-leaf parsley leaves; 1 cup small dill sprigs; 1 cup basil or mint leaves; 1 cup arugula leaves; 2 cups purslane, mâche or hearts of Boston lettuce leaves; 4 tablespoons unsalted butter; 1 cup sliced almonds; Salt and coarsely ground black pepper; ¼ teaspoon red chile flakes or 1/2 teaspoon crushed pink peppercorns (optional); 3 tablespoons lemon juice, more to taste; 2 tablespoons olive oil, more to taste

SOFT HERB SALAD RECIPE - NYT COOKING

Soft Herb Salad Recipe - NYT Cooking image

In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before.

Provided by Julia Moskin

Total Time 1 hours

Yield 6 to 8 servings (can be doubled)

Number Of Ingredients 12

Ingredients

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup small dill sprigs
1 cup basil or mint leaves
1 cup arugula leaves
2 cups purslane, mâche or hearts of Boston lettuce leaves
4 tablespoons unsalted butter
1 cup sliced almonds
Salt and coarsely ground black pepper
¼ teaspoon red chile flakes or 1/2 teaspoon crushed pink peppercorns (optional)
3 tablespoons lemon juice, more to taste
2 tablespoons olive oil, more to taste

Steps:

Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

Nutrition Facts : @context http//schema.org, Calories 160, UnsaturatedFatContent 10 grams, CarbohydrateContent 5 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 5 grams, SodiumContent 157 milligrams, SugarContent 1 gram, TransFatContent 0 grams

SIX-CUP SALAD RECIPE - FOOD.COM

Six-Cup Salad Recipe - Food.com image

A quick and easy recipe when you don't have time to wash, peel and chop fresh fruit. This salad is suitable for both winter and summer menus. Recommended to be served in individual glass bowls. This recipe was submitted by Virginia Shufflebarger. I found this recipe in Salads Food Writers' Favorites. I have not tried this recipe, but I plan to use no sugar added fruit cocktail, pineapple chunks and unsweetened coconut.

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cottage cheese
1 cup sour cream
1 cup fruit cocktail, drained well
1 cup pineapple chunk, drained well
1 cup miniature marshmallow
1 cup shredded coconut
strawberries (optional) or sweet cherries, garnish (optional)
fresh mint leaves, garnish (optional)

Steps:

In a mixing bowl, combine cottage cheese and sour cream. Stir in fruit cocktail, pineapple, marshmallows and coconut. Mix well.
Transfer to one large or six individual serving bowls. garnish with strawberries or cherries and mint leaves, if desired.

Nutrition Facts : Calories 270.1, FatContent 15.2, SaturatedFatContent 10.9, CholesterolContent 22.1, SodiumContent 212.2, CarbohydrateContent 29.3, FiberContent 1.4, SugarContent 23.3, ProteinContent 6.5

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