ALEXIS'S EGG-SALAD SANDWICH
If you'd like, use a large, round whole-wheat loaf and cut into wedges for Alexis's Egg-Salad Sandwich. It's a delicious recipe for any time of day.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Stir together eggs, mayonnaise, celery, dry mustard, and curry, if desired, in a medium bowl. Season with salt and pepper.
- Spread one side of each slice of bread with mayonnaise. Top half of slices with radicchio, and arugula, if desired; spread with egg salad. Top with remaining bread.
ALEXIS CHOPPED VEGETABLE SALAD
Steps:
- . Prepare and ice bath; set aside. Bring a medium saucepan of salted water to a boil. Add corn and blanch until tender, about 6 minutes. Remove the corn from the water and plunge into ice bath. When the corn is thoroughly cooled, remove from the ice bath. 2 Using a large knife, remove the kernels from the cobs. Transfer the kernels to a large bowl. 3 Add the green and wax beans to the boiling water. Blanch until tender, about 1 minute. Remove the beans with a slotted spoon and plunge into the ice bath. When the beans are cooled, drain in a colander. 4 Add the wax and green beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalepeño to the corn. Stir to combine. Add the olive oil, vinegar, salt, and pepper. Stir to combine. Adjust the seasonings. Serve immediately
CHOPPED VEGETABLE SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.
- Put the remaining salad ingredients in a large bowl and toss with the dressing.
GRILLED CHOPPED VEGETABLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
- Preheat a large (2-burner) grill pan over medium-high heat.
- Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
- Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
- Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
- Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.
ALEXIS'S CHOPPED VEGETABLE SALAD
This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
- Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.
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Alexiss Chopped Vegetable Salad Recipes: Delicious, Nutritious, and Easy to Make
Are you looking for a healthy and flavorful salad recipe that's easy to make and bursting with fresh, wholesome ingredients? Look no further than Alexiss chopped vegetable salad recipes, featuring a variety of colorful veggies, herbs, and spices that come together for a salad that's as beautiful as it is delicious.
The Benefits of Chopped Vegetable Salads
Chopped vegetable salads are a great way to pack in a variety of vitamins, minerals, and antioxidants that are essential for optimal health. By using a variety of vegetables, you can ensure that your salad is full of different nutrients, textures, and flavors, which not only makes it more enjoyable to eat but also more nutritionally beneficial.
In addition, chopping your vegetables into small, bite-sized pieces not only makes them easier to eat but also makes them easier to digest, as chewing helps to break down the fibrous material in the vegetables. This means that you'll feel fuller for longer and will be less likely to experience bloating or discomfort after eating.
The Ingredients in Alexiss Chopped Vegetable Salad Recipes
Alexiss chopped vegetable salad recipes are all about using fresh and flavorful ingredients that come together for a salad that's both delicious and nutritious. Some of the key ingredients that you'll find in Alexiss recipes include:
- Leafy greens, such as kale, spinach, and arugula, which are packed with vitamins and minerals
- Colorful veggies, such as bell peppers, carrots, cucumbers, and tomatoes, which add texture, flavor, and nutrients to the salad
- Fresh herbs, such as basil, cilantro, and parsley, which add flavor and freshness to the salad
- Proteins, such as grilled chicken, tofu, or chickpeas, which add satiety to the salad and make it a complete meal
- Dressing, which can be as simple as olive oil and lemon juice or as complex as a homemade vinaigrette
How to Make Alexiss Chopped Vegetable Salad Recipes
Making Alexiss chopped vegetable salad recipes is easy and can be customized to suit your taste preferences and dietary needs. Here are some general steps to follow:
- Start with a base of leafy greens. Kale, spinach, and arugula are all great options.
- Add a variety of colorful veggies, such as bell peppers, carrots, cucumbers, and tomatoes. Chop them into small pieces so that they're easy to eat.
- Add fresh herbs, such as basil, cilantro, and parsley, to add flavor and freshness to the salad.
- Add protein, such as grilled chicken, tofu, or chickpeas, to make the salad a complete meal.
- Add dressing. You can keep it simple with olive oil and lemon juice or get creative with a homemade vinaigrette.
- Mix everything together and enjoy!
Conclusion
Alexiss chopped vegetable salad recipes are a delicious and nutritious way to pack in a variety of vitamins, minerals, and antioxidants into your diet. By using a variety of colorful veggies, herbs, and spices, you can create a salad that's bursting with flavor and texture, making it both enjoyable to eat and beneficial for your health. Try one of Alexiss recipes today and experience the joy of a delicious chopped vegetable salad!