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Individually prepared composed salads make a beautiful presentation to any meal, be it a usual weeknight or entertaining special guests. Follow our guide to learn just how to master this technique.
There are two ways to make a salad: Put everything in a bowl, add the dressing, and toss it all together; or arrange and layer everything on invidividual plates, drizzling the dressing on top of each. The latter is a "composed salad." It makes an eye-catching presentation with all the various ingredients displayed on the plate. This gallery explains just how to do it, step-by-step.
Start with 2 cups shredded lettuce per person
You can use bagged mixes, or you can choose two lettuces and shred them together: Bibb and romaine, iceberg and endive, red leaf and baby oak leaf, spinach and radicchio. Think about pairing similar if slightly contrasting tastes: bold arugula with bold endive, mild mesclun mix with mild iceburg lettuce for crunch. Yes, you can mix the bold and the mild, but you must be careful: Radicchio will overpower baby oak leaf lettuce. You'll need to balance the two with a creamy, slightly sweet dressing. Arrange the shredded leaves on the plates.
Add 3 ounces of protein per plate
Choose from skinless rotisserie chicken, precooked shrimp, grilled or poached salmon (or purchased salmon from the prepared food counter), canned or grilled tuna, crabmeat, diced ham, or even roast turkey from the deli counter (but know that these last two are high in sodium). Place the protein on top of the salad greens.
Add 1 cup veggies and/or fruit per person
Try small broccoli florets, shredded zucchini or carrots, canned quartered artichoke hearts (packed in water and drained), thin bell pepper strips, snow peas, sugar snap peas, thinly sliced red onion or celery, sliced peaches, sliced nectarines, whole berries, sliced apples, sliced pears, or even sliced dried apricots. Choose several, maybe 1/3 cup each of three. Remember: Variety is the spice of salads as well as life! Sprinkle any of these on top of the protein and around the greens.
Give It Some Crunch
For crunch, add 2 tablespoons toasted chopped nuts per serving. Choose from shelled pistachios, cashews, pecans, or walnuts―but look for unsalted roasted nuts to keep the sodium in check. Or skip the nuts altogether, and add a few crunchy croutons, preferably ones you make yourself from day-old cubed bread in a dry skillet over medium heat. Dot these all around the plates.
If you'd like, add 1 ounce shredded, shaved, or crumbled cheese per person―blue cheese, Parmesan, cheddar, Gouda, fresh goat cheese, or another of your favorites. Sprinkle the cheese over the plates.
Drizzle the Dressing
Drizzle two or three tablespoons of your favorite salad dressing over each salad. If you have a bottled favorite you'd like to use, read the label, and make sure you're using a low-sodium dressing.
Add the Seasoning
Add several grinds of black pepper to each plate, and you're ready to enjoy a tasty, easy meal.
50 Simple Salads
Toss together one of these fresh and easy combos from Food Network Magazine for your next party.
Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad
Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad
Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!
1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.
2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.
3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.
4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.
5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.
6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.
8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.
9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.
10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.
11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.
12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.
13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.
14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.
15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.
16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.
17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.
18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.
19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.
20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.
Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
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Total time: 10 minutes (plus eggs)
This is a 'composed' salad, rather than a 'tossed' salad. The ingredients are arranged (artfully) on a bed of lettuce, and the dressing is drizzled over the top. As in most salads, it is very flexible, ingredients can be added or subtracted to suit taste and appetite. It makes a lovely first course or light lunch.
- lettuce, enough for 2 small salads, 100gr, 3.5oz
- 2oz (60gr) ham, 60gr, 2.1oz
- 2 eggs, hard boiled, 130gr, 4.6oz
- 6 cherry tomatoes, 45gr, 1.6oz
- 1/3 red pepper, 55gr, 1.9oz
- 1/2 avocado, 100gr, 3.5oz
- 1oz feta cheese, 30gr, 1oz
- Honey Mustard Vinaigrette
- 2 tsp Dijon-style mustard, 10gr, .35oz
- 2 tsp honey, 14gr, .5oz
- 1 tbs tarragon white wine vinegar, 15gr, .52oz
- 4 tbs good olive oil, 54gr, 1.9oz
- 1 tsp snipped fresh tarragon
- 1 tsp snipped fresh chives
- Cook eggs (see techniques for hints).
- Slice ham into strips.
- Clean pepper and slice 1/3 of it into thin strips.
- Cut cherry tomatoes in half.
- Wash and dry lettuce, leaving leaves whole if possible.
- Cut the avocado in half and remove pit. Wrap half in cling film and place, cut side down, on a plate and refrigerate .
- When eggs are done, cool, peel and slice or quarter.
- Make Vinaigrette: In a small bowl whisk mustard, honey and vinegar.
- Add olive oil and whisk until incorporated - this will get very thick.
- Add tarragon, chives and stir well to combine. This will keep for up to a week in the fridge.
- To assemble: Lay lettuce leaves flat on 2 large plates.
- Arrange ham, pepper, tomatoes, eggs and avocado artfully on lettuce.
- Crumble and sprinkle feta over the top.
- Drizzle with 3 tbs of dressing and serve, remaining dressing on the side.
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
Thyme for Cooking Kitchen - favorite recipes for two - or more By Katie Zeller
Do you have a garden? Or a farm that supplies fresh fruits and vegetables?
Thyme for Cooking offers healthy, delicious, quick and easy recipes, using fresh, seasonal foods.
© All text and images are copyright © 2010 - 2021 Thyme for Cooking Kitchen, KLZ. All rights reserved unless otherwise indicated
Party Buffet Composed Salad
4 packages frozen mixed vegetables cooked crisp tender
4 cold cooked peeled potatoes, diced
1 large bell pepper diced
4 carrots, julienne cut
4 large tomatoes, diced
1 small bunch radishes thin sliced
1 bunch scallions, sliced
4 stalks celery diced
8 hard-boiled eggs, sliced or cut into wedges
2 heads iceberg lettuce or other head lettuce
2 cups mayonnaise
1 cup milk (or half and half) or as needed
1 small sweet or mild onion grated
4 tablespoons minced fresh parsley
salt and pepper, to taste
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 garlic bulbs, halved horizontally
- 4 mixed red and golden beets (about 1 pound total with greens), stems trimmed to about 1 inch
- 5 small onions, cut into wedges
- Coarse salt
- 1/2 head cauliflower (1 pound), cut into small clusters
- 1 bunch carrots, peeled and trimmed (halved lengthwise if large)
- 2 small winter squash, such as delicata or acorn, cut crosswise into 1/2-inch-thick rounds and seeded
- 2 dried figs (preferably Calimyrna)
- 3 tablespoons balsamic vinegar
- Pinch of freshly ground pepper
- 5 ounces mixed hearty greens, such as baby kale and escarole
- Fresh rosemary sprigs, for garnish
Preheat oven to 425 degrees. Using 2 teaspoons oil, drizzle cut sides of garlic. Wrap each half in foil. Wrap beets in foil. Roast until garlic is soft and beets are tender, 40 to 50 minutes. Leave oven on.
Toss onions with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to a rimmed baking sheet. Toss cauliflower with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to same sheet. Using 1 tablespoon oil, brush or rub carrots and squash. Transfer to a separate rimmed baking sheet.
Roast vegetables, tossing once, until golden brown and tender: 15 to 20 minutes for onions and cauliflower, 20 to 25 minutes for carrots and squash.
Puree figs, vinegar, 2 tablespoons water, a pinch each of salt and pepper, and remaining 2 tablespoons oil in a blender. Rub beets with paper towels to remove skins cut flesh into wedges.
Arrange greens and roasted vegetables on a platter. Garnish with rosemary. Serve either warm or at room temperature with vinaigrette.
Our 34 Best Winter Salad Recipes For the Perfect Cold-Weather Crunch
Spring and summer provide a bounty of fresh produce that tastes amazing when tossed together in a mixing bowl, but that doesn’t mean cooler weather should come up short on the salad front. Whether you’re looking for a main course like goose confit and figs atop leafy greens or a side to accompany your holiday meal, we’ve got you covered. With seasonal flavors like sweet potato and apple, and warm bases like quinoa, our best winter salad recipes will satisfy your lighter cravings during the cold weather months.
Grilled-Cabbage Caesar SaladGet the recipe for Grilled-Cabbage Caesar Salad » Jenny Huang
Root Vegetable and Quinoa Salad with Pickled SunchokesRoot Vegetable and Quinoa Salad with Pickled Sunchokes
Three-Beet Salad with Orange-Yogurt Dressing
Soba Salad with Lemon-Miso VinaigretteThis refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »
Chicory and Herb Salad with Apple, Pomegranate, and Creamy Miso Dressing
Fennel and Citrus Salad with Charred SquidFennel and Citrus Salad with Charred Squid
Apple and Kale Salad with Black Sesame and CashewsCrunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad.
SHREDDED COLLARD GREEN SALAD WITH ROASTED SWEET POTATOES AND CASHEWSThe flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty salad.
Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate SeedsCrispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »
Arugula and Cashew Pesto SaladA chunky cashew pesto made with sharp, pungent Västerbotten cheese is tossed with chopped arugula to yield an unctuous salad with a robust umami flavor. Get the recipe for Arugula and Cashew Pesto Salad »
Turnip Salad with Green Grape Vinaigrette
Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)Raisins add a subtle sweetness to this salad from Enoteca l’Alchimista in Montefalco, Italy. Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere) »
Cooked and Raw Winter SaladBacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House’s Christopher Hirsheimer. Get the recipe for Cooked and Raw Winter Salad »
Butter Lettuce Salad with Pistachios and Orange Crème Fraîche DressingButter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing
Parsley and Onion SaladFresh red onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002), by Jeremiah Tower. Served on grilled bread with a touch of mint and a sprinkle of capers, the salad looks as appealing as it tastes. Get the recipe for Parsley and Onion Salad »
Goose Confit and Fig SaladFor this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs.
Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche DressingSprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing
Sprouted Seed and Grain Salad with Spiced PrawnsSprouted Seed and Grain Salad with Spiced Prawns
Raw Celery Root Salad with Apples and Parsley
Cannellini Bean Salad with Radicchio and CeleryCannellini Bean Salad with Radicchio and Cele
Watercress with Spicy Chile and Sesame VinaigretteWatercress with Spicy Chile and Sesame Vinaigrette
Rainy Day Chicken with Eggplant SaladRainy Day Chicken with Eggplant Salad
Seaweed Salad with Orange and Macadamia NutsSeaweed Salad with Orange and Macadamia Nuts
Lentil Salad with PorkLentil Salad with Pork
Radish and Cilantro Salad with Goat CheeseRadish and Cilantro Salad with Goat Cheese
Japanese Tea Leaf Salad
Winter Salad with Buttermilk DressingWalnuts, apple, and sliced beet add crunch and flavor to this wintertime salad.
Parsley and Pancetta SaladCrisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant.
Baby Kale Salad with Pine Nuts, Parmesan, and Lemon VinaigretteThis quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese.
Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts
Cucumber, Pear, and Sumac–Onion SaladCucumber, Pear, and Sumac–Onion Salad
Marinated Mozuku Seaweed with Cucumber
Shaved Cauliflower and Radicchio SaladAleppo pepper (a tangy Middle Eastern spice), raisins, and raw cauliflower marry in this simple yet unusual salad. Get the recipe for Shaved Cauliflower and Radicchio Salad »
Salads are a natural choice in the summer: After spending a hot day in the sun, sitting down to light, bright fare is so much more appealing than tucking into a hot, heavy meal. And with a wide array of fruits and vegetables at their peak during the warmer months, you'll look forward to a salad that's simply bursting with fresh ingredients. Whether you chose to pair your seasonal produce with meats and cheese or serve a chopped mix of your favorites, there are so many ways to make a summertime salad that'll appeal to everyone at the table. From light and tangy to protein-packed and filling, we're sharing some of our favorite salad recipes for summer here, starting with the inspired Cauliflower Faux-tato Salad, pictured here. Believe us when we tell you it's a dish you'll want to take to every potluck.
In-season fruits like watermelon, cantaloupe, and peaches make for sweet additions to a number of dishes. While there's no denying that cold, juicy chunks of watermelon is the ultimate summer snack, don't forget how well it pairs with other fresh ingredients. We love it as part of a cold salad with sweet and tangy oranges and feta cheese. Want to use all of the peaches you picked in a creative way? While a cobbler would be delicious, serve something unexpected. Our Watercress, Endive, and Grilled Peach Salad is a great option, and it makes for a bright, delicious appetizer. The peaches' sweetness reaches new heights when grilled, while Bocconcini, or small balls of fresh mozzarella, incorporate a richness to the dish. Summer is also the height of tomato season, and our juicy Tomato Beet Salad puts ripe tomatoes on full display.
But summer salads aren't just side dishes. Our Leftover Salade Nicoise is a case in point: A mixture of protein and vegetables, this salad features eggs, salmon, shrimp, chorizo, and anchovies for a powerhouse meal. For a lighter main, the pescatarians among us will adore the Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions which features a knockout dressing made with tangy lemon juice, salty fish sauce, and black pepper.
Ahead are the most delicious summer salads to serve for lunch or dinner throughout the warm-weather season.
|Author||: Martha Stephenson|
|Release Date||: 09 October 2015|
|ISBN 10||: 9781517745172|
|Pages||: 70 pages|
|Rating||: / 5 ( users)|
If you are looking for the best salad recipes for weight loss, then the Ultimate Salads Cookbook: Salad Recipes for Weight Loss is the best book for you. In this book you will not only find over 25 different salad recipes for weight loss, but you will also find a few salad dressing recipes as well as helpful tips such as the benefits of consuming salads on a daily basis and tips to making the perfect salads and salad dressing recipes that you will not find in any other salads cookbook. Regardless if you are looking for the best salad recipes for weight loss or salad dressing recipes, but don't want to settle for any salads cookbook, then you need to download the Ultimate Salads Cookbook: Salad Recipes for Weight Loss today
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Salads are a celebration of the season’s freshest offerings and when tossed in delicious dressings, their flavors and textures come alive. Here you'll find more than 50 recipes for oil-and-vinegar, fruit, and creamy salad dressings like Olive and Herb Vinaigrette, Strawberry Surprise, and Creamy Pepper-Parmesan.
Arugula Salads Cookbook by Hannah McDonald
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