Best Big Green Salad Recipes

Big Green Lentil Salad image

Provided by Heidi Swanson

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups green lentils, rinsed
3/4 tsp. kosher salt, divided, plus more
1 1/3 cups plain Greek yogurt
2 garlic cloves, finely chopped
1/2 tsp. ground turmeric
Freshly ground black pepper
1 cup unsalted, roasted sunflower seeds
1 Tbsp. plus 1 1/2 tsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 ripe avocado, cut into cubes
1 cup baby arugula
1 cup basil leaves, torn if large

Steps:

Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20-30 minutes. Drain, rinse under cold running water, and drain well again.
Mix yogurt, garlic, turmeric, 1/4 tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining 1/2 tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil.
Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.

Big Leafy Green Salad with Goat Cheese Tarts image

Provided by Nancy Fuller

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 23

2 1/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
1/3 cup ice water, plus more if needed
1/2 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
Pinch sugar
1 small shallot, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 cups leafy greens
4 cups cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 small yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup sour cream
1 tablespoon Dijon mustard
4 ounces crumbled goat cheese
1 egg

Steps:

For the dough: In a food processor, pulse to combine the flour and salt. Add the butter and pulse 3 to 4 times, then drizzle in the ice water and pulse until the dough holds together easily when squeezed with your fingers. Add more ice water, 1 teaspoon at a time, if needed. Divide the dough in half, pat each portion into a round disk, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes.
For the salad: In a small jar with a tight-fitting lid, combine the oil, vinegar, mustard, parsley, tarragon, sugar, shallots and some salt and pepper. Shake to mix the dressing and chill until ready to use. Place the greens in a large bowl, drizzle about 1/4 cup dressing over and toss to combine.
For the tart: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Toss the tomatoes with the oil, onions and some salt and pepper, then set aside.
On a lightly floured surface, roll one disk of the dough into a 12-inch round, about 1/8-inch thick. Transfer to the prepared baking sheet, then fold and crimp the edges.
Spoon the sour cream and mustard evenly on the dough. Top with the tomato mixture and the goat cheese. Make an egg wash by beating the egg with 1 teaspoon water. Brush the egg wash around the tart edges.
Transfer the tart to the oven and bake until the crust is golden and the tomatoes soften, about 45 minutes. Cut into squares to serve with the salad.

Big Green Salad image

Provided by Ian Knauer

Yield Makes 6 servings

Number Of Ingredients 7

2 medium heads romaine
1/2 seedless cucumber
2 celery ribs, thinly sliced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon mild honey
1 teaspoon Dijon mustard

Steps:

Tear romaine into bite-size pieces and put in a salad bowl. Halve cucumber lengthwise, then thinly slice diagonally and add to romaine along with celery.
Whisk together remaining ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until emulsified. Add to salad and toss to coat.