110 salad side Recipes

extra-virgin olive oil, white wine vinegar, chopped fresh basil, chopped fresh parsley, drained capers, garlic cloves, minced, dijon mustard, dried crushed red pepper, littleneck clams or manila clams, scrubbed, mussels , scrubbed, debearded, dry white wine, sea scallops , connective side tissue trimmed, uncooked large shrimp, peeled, deveined, collard greens slaw

lemon, juiced, extra-virgin olive oil, dried oregano, couple good pinches salt, grinds black pepper, boneless skinless chicken breasts (6-7 oz), extra-virgin olive oil, red wine vinegar, lemon, juiced, garlic cloves, smashed with the side of your chef s knife, dried oregano, salt, grinds black pepper, romaine lettuce hearts, english cucumber, peeled , cut in 1/2 lengthwise, then cut into 1/2-inch chunks, vine-ripened tomatoes, cored and cut into 1/2-inch chunks (about 3/4-lb), red onion, very thinly sliced, pitted kalamata olive, coarsely chopped, crumbled feta cheese

fresh lime juice, grated lime peel, generous ) piment d espelette or chili powder, extra-virgin olive oil, fleur de sel, sea scallops , side muscles removed, patted dry, firm but ripe nectarines (white or yellow), each cut into 6 wedges, olive oil, for brushing, fresh corn kernels , cut from 2 large ears of corn, grape or cherry tomatoes, halved, sliced basil leaves, fleur de sel, loosely packed) fresh basil leaves, extra-virgin olive oil, fleur de sel

balsamic vinegar, dijon mustard, sugar, salt, freshly ground black pepper, garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste, extra-virgin olive oil, fresh arugula, washed and dried, shaved parmesan

cooked nopales (nopalitos), chopped white onion, chopped cilantro, dried mexican oregano, fresh lime juice or vinegar, o p p i n g, tomatoes, sliced, chopped cilantro, crumbled queso fresco or anejo or monterey jack cheese, purple onion rings, canned chilies jalapenos en escabeche , cut into quarters lengthwise, avocado, peeled and sliced (optional), romaine lettuce for the side of the serving platter

shrimp, peeled, tails removed & cooked (i used ex large, but large will work fine, use what is on sale, and take advantage of the seafood co), head napa cabbage, thin sliced (i used a mix of napa and romaine, but use what you enjoy best, the napa is just very good with this ), romaine lettuce hearts , rough chopped, cucumber , cut in half lengthwise and then very thin sliced in half moons (i happen to love , but depending on the size, use as much as you want), onion, cut in quarters and thin sliced (i prefer a vidalia or fl sweet onion), bean sprouts, rinsed and drained (but if available, 15 oz, or about 2 cups of fresh bean sprouts), red pepper , thin sliced in matchsticks (optional), water chestnuts, rinsed, drained and rough chopped, chow mein noodles (1 to 1 1/2 in the salad, and as much as you want as a garnish), kraft toasted asian sesame dressing , you can also serve more on the side if necessary and see the note below on dressing substitutes (lite or regular version), scallion, fine diced (optional), toasted sesame seeds (optional)

olive oil , preferably extra-virgin, red wine vinegar, garlic, crushed lightly with the side of a knife blade and minced, white onion , cut julienne, cucumber, peeled , seeds removed and thinly sliced, ripe tomatoes, cut into wedges, salt and freshly ground black pepper

olive oil, approximately , as needed to brush on peppers, red bell pepper, halved, stemmed and seeds removed, yellow bell pepper, halved, stemmed and seeds removed, red wine vinegar, garlic, lightly crushed with the side of a knife blade and quartered, olive oil , preferably extra-virgin, black eyed peas, drained, sliced scallions, white and tender green parts only (from about 6 scallions), chopped fresh parsley leaves , from about 1-oz parsley, stems removed

extra virgin olive oil, rice wine vinegar, honey, dijon mustard, salt, freshly ground black pepper, chopped assorted fresh mild herbs , such as basil, chives, dill , tarragon, and parsley, baby arugula lettuce, cleaned and patted dry, jumbo lump crabmeat , picked over for cartilage, pencil asparagus , blanched until tender in salted water and sliced in half, beef steak tomato, sliced into 1/4-inch slices and season with salt and pepper on both sides, chopped fresh parsley leaves

wine vinegar, shallot, quartered, garlic clove, lightly crushed with the side of a knife blade, then minced, salt, black pepper, extra-virgin olive oil, head iceberg lettuce, rinsed and dried in a salad spinner then cut into strips about 1/2-inch wide and 2-inches long, head red cabbage, rinsed and dried in a salad spinner then cut into strips about 1/2-inch wide and 2-inches long, english cucumbers, peeled and sliced into 1/8-inch discs, red tomatoes, cut into wedges, green tomatoes, cut into wedges

lemon , zest of, finely grated, lime , zest of, finely grated, onion, roughly chopped, leek, green part trimmed, cut into chunks, fresh dill , leaves picked, side fresh salmon, skin left on, superfine sugar, white wine vinegar, white wine vinegar, water, fennel bulb, lemon juice, salt, dijon mustard

vine ripened tomatoes, green beans, trimmed, olive oil, sides smoked fish fillet (or approximately 800g), mascarpone, half a lemon , juice of, salt, fresh dill, finely chopped, salt, fresh ground black pepper

red wine vinegar, thyme, stripped from stems, stone-ground mustard, garlic clove, lightly crushed with the side of a knife blade and quartered, honey, salt, ground black pepper, olive oil, leeks , soaked in salt water to remove grit and thoroughly rinsed, olive oil, ears fresh corn , boiled until tender and cooled to room temperature, sun-dried tomatoes , packed in oil or if dehydrated soaked in water to rehydrate, parsley

apple cider vinegar, balsamic vinegar, fresh thyme, leaves stripped from stems, dijon mustard, garlic clove, lightly crushed with the side of a knife blade and quartered, honey, salt, ground black pepper, olive oil, olive oil, pork sausage, green beans, trimmed, cut into 1-inch pieces and blanched, chopped fresh chives (about 9 chives), divided, freshly sliced scallions, white and tender green parts only, red bliss potatoes (about 3 lb), scrubbed, cut into 1-inch wedges, and boiled until tender

lemon, juiced, extra-virgin olive oil, dried oregano, a couple good pinches salt, grinds black pepper, boneless skinless chicken breasts, extra-virgin olive oil, red wine vinegar, lemon, juiced, garlic , smashed with the side of your chef s knife, dried oregano, salt, grinds black pepper, hearts romaine lettuce, english cucumber, peeled , cut in 1/2 lengthwise, then cut into 1/2-inch chunks, vine-ripened tomatoes (about 3/4-lb), cored and cut into 1/2-inch chunks, red onion, very thinly sliced, pitted kalamata olives, coarsely chopped, crumbled feta cheese

orange blossom honey, fresh orange juice, grated lemon peel, grated lime peel, hot chili sauce (such as sriracha), chopped celery (about 4 large stalks ), chopped red bell pepper (about 1 medium), chopped orange bell pepper (about 1 medium), apple cider vinegar, butter, extra-virgin olive oil, garlic cloves, minced, sea scallops , side muscle removed, chopped fresh chives

red wine vinegar, fresh lemon juice, dijon mustard, honey, garlic, chopped, red onion, sliced, tightly packed fresh flat-leaf parsley, salt and freshly ground black pepper, extra-virgin olive oil, whole-wheat pita , lightly grilled on both sides

grapeseed oil, red onion, diced small, garlic, lightly crushed with the side of a knife blade, then minced, tomatoes , seeds removed and cut brunoise, blood orange , segmented and diced, minced fresh chives, minced fresh mint leaves, hoisin sauce, soy sauce, mayonnaise, dungeness crabs , meat removed from claws and body (equates to about 1 pound of crabmeat), pea tendrils