Tag Archives: salad

Panzanella Salad Recipe

Panzanella or panmolle is a Tuscan salad of bread and fresh Summer tomatoes that includes onions, capers and basil, dressed with olive oil and vinegar.  

Panzanella Salad
Serves 12
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
226 calories
23 g
0 g
13 g
5 g
2 g
138 g
524 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
138g
Servings
12
Amount Per Serving
Calories 226
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 524mg
22%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
10%
Sugars 3g
Protein 5g
Vitamin A
13%
Vitamin C
78%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons good olive oil
  2. 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  3. 1 teaspoon kosher salt
  4. 2 large, ripe tomatoes, cut into 1-inch cubes
  5. 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
  6. 1 red bell pepper, seeded and cut into 1-inch cubes
  7. 1 yellow bell pepper, seeded and cut into 1-inch cubes
  8. 1/2 red onion, cut in half and thinly sliced
  9. 20 large basil leaves, coarsely chopped
  10. 3 tablespoons capers, drained
For the Vinaigrette
  1. 1 teaspoon finely minced garlic
  2. 1/2 teaspoon Dijon mustard
  3. 3 tablespoons champagne vinegar
  4. 1/2 cup good olive oil
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together the ingredients.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Adapted from Barefoot Contessa
beta
calories
226
fat
13g
protein
5g
carbs
23g
more
Adapted from Barefoot Contessa
Preston Cooks For You http://prestoncooks.com/

Spicy Sunflower Salad with Carrot Sriracha Vinaigrette

Spicy Sunflower Salad with Carrot Sriracha Vinaigrette
Serves 6
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Prep Time
15 min
Prep Time
15 min
164 calories
22 g
0 g
7 g
7 g
1 g
203 g
196 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
203g
Servings
6
Amount Per Serving
Calories 164
Calories from Fat 60
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 196mg
8%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
11%
Sugars 5g
Protein 7g
Vitamin A
325%
Vitamin C
49%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. DRESSING
  2. 1 pt. fresh carrot juice
  3. 3 tablespoons fresh lime juice
  4. 1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne
  5. 1 teaspoon Asian (toasted) sesame oil
  6. 1/4 teaspoon kosher salt
  7. SALAD
  8. 1/2 cup sunflower seeds
  9. 1/2 large orange or yellow bell pepper
  10. 6 ounces sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.)
  11. 1 1/2 cups lightly packed pea shoots or micro greens
  12. 1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish or spicy lettuce mix
  13. 1/3 cup long, fine shreds of carrot
Instructions
  1. Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.
  2. 2. Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.
  3. 3. Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.
  4. 4. In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.
Adapted from myrecipes.com
beta
calories
164
fat
7g
protein
7g
carbs
22g
more
Adapted from myrecipes.com
Preston Cooks For You http://prestoncooks.com/

Kale, Quinoa and Mandarin Salad Recipe

Kale, Quioa and Mandarin Salad
Kale, Quinoa and Mandarin Salad

Makes 4-6 servings

Ingredients:

  • 1 bunch of kale
  • 5 tablespoon apple cider vinegar
  • ½ cup quinoa
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 can of Mandarin oranges
  • roasted sliced almond

Directions:

Cook the quinoa according to the instruction on the package. Once cooked, let it cool and place in the refrigerator for approximately 1 to 2 hours.  In the meantime, remove the kale leaves from the ribs and torn the leaves into small pieces (1/2 inch).  In a bowl, add the vinegar and using your hands, gently squeeze the kale leaves until tilted. Place in the refrigerator for 15 to 30 minutes. Remove the kale leaves from the refrigerator and add all the ingredients but the toasted sliced almond and Mandarin oranges. Mix until all the ingredients are well mixed.

Place in serving bowl and sprinkle with the toasted almond and Mandarin oranges.