Best Five B Salad Recipes
BREAKFAST SALAD
From the same trend that brought us avocado toast, the breakfasts served in Australian cafes often include bright vegetables arranged in eye-catching ways. Salad is definitely not part of the traditional American breakfast menu, but on a sunny morning the combination of chilled, crunchy greens; protein-rich cheese and eggs; and an eye-opening dressing is hugely appealing. This one was created at Carthage Must Be Destroyed, an airy (and slightly eccentric) Australian-style cafe hidden behind an unmarked entrance in Brooklyn. The chef and owner Amanda Bechara likes to leave the lettuce leaves whole to make it easier to eat with your fingers. (You can prepare the vegetables the day before, and skip marinating the feta if you must.) This would also make a lovely lunch.
Provided by Julia Moskin
Categories breakfast, brunch, lunch, salads and dressings, main course
Time 12h30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- A day before serving, marinate the cheese: Place feta in a small container with a tight-fitting lid. Add garlic clove and peppercorns. Pour in enough olive oil to just cover the cheese. Cover and refrigerate overnight.
- Wash and crisp the lettuce: Fill a deep bowl with very cold water, hold the lettuce heart by the stem, dip it in and swish it gently to loosen any dirt. Lift out and let drain upside down. Repeat with the other heart. Cut off the white stem ends and gently unfurl each romaine heart onto a large plate. Use your fingers to fluff and separate the leaves, but try to keep the natural formation intact.
- Squeeze half a lemon over each lettuce heart. Use a spoon to scoop chunks of avocado on top. Place tufts of sprouts among the romaine leaves. Place cucumber pieces and egg halves near the base of the lettuce. Add about 6 chunks of cheese.
- Liberally sprinkle the plate with flaky salt and black pepper, then splash on plenty of olive oil, making sure to hit the egg, cheese and avocado. (You can use the oil used to marinate the feta, if you like.) Tuck the herb leaves in among the lettuce leaves or just sprinkle them over the top. Place the remaining lemon halves near the egg halves.
- Serve with warm toast if you like. At the table, squeeze lemon over the salad and eat with a knife and fork, or with your hands.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 32 grams, Carbohydrate 35 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 1666 milligrams, Sugar 8 grams
FIVE-BEAN SALAD
In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
FIVE-B SALAD
Bored of lettuce? Here's a colorful and health-charged meal from the Eat-Clean Diet Cookbook, which recommends serving it with albacore tuna and a pita wrap. It's great with Newman's Low Fat Sesame Ginger Dressing in lieu of the homemade one below.
Provided by FLKeysJen
Categories Berries
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large decorative salad bowl combine the salad ingredients; cover and refrigerate if not serving right away.
- In small mixing bowl, whisk all dressing ingredients until well-blended. Serve dressing on the side.
Nutrition Facts : Calories 157.2, Fat 13.7, SaturatedFat 1.9, Sodium 772, Carbohydrate 7.1, Fiber 1.3, Sugar 3.4, Protein 3.5
THE BEST FIVE BEAN SALAD
This is similar to some that I've tried but the taste is indescribable. Very tasty and easy to make! Make it the night before you plan to serve it so that all the flavors have time to meld. My can ounces are approximate, I buy the regular sized cans.
Provided by The Big Cheese
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Dump all of the beans into a colander, starting with the kidney beans. Do not rinse.
- Chop the Bermuda onion into cubes.
- In a large bowl, pour all the beans and the chopped onion together and mix well.
- In a sauce pan, mix the apple cider vinegar with the sugar and salt, stir over medium heat. Once the sugar and salt have dissolved, add the olive oil and the pepper.
- Stir well and then pour over the beans. Cover and place in the refrigerator, overnight is best. Stir them occasionally to make sure that they are all getting a good dose of the liquid.
Nutrition Facts : Calories 200.3, Fat 5.3, SaturatedFat 0.7, Sodium 887.3, Carbohydrate 32.8, Fiber 7, Sugar 10.1, Protein 6.5
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