Best Green Grotto Salad Ann Page Recipes

Simple Green Salad with a Classic Vinaigrette image

Provided by Martina McBride

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 11

2 tablespoons white wine vinegar
1 small shallot, diced (about 3 tablespoons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 radishes, sliced
1 small tomato, diced
1 green onion, dark green parts only, sliced
1 small avocado, diced
1 head Boston lettuce, torn

Steps:

Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth.
Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top.
When ready to serve, toss the dressing and other vegetables with the lettuce to coat.

Green Salad with Creamy Mustard Vinaigrette image

Provided by Ina Garten

Time 10m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature (optional)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 people

Steps:

In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Toss the greens with enough dressing to moisten and serve immediately.

Mixed Green Salad With Parmigiano Crisps image

Provided by Anne Burrell

Categories side-dish

Time 41m

Yield 4 servings

Number Of Ingredients 10

1 cup grated Parmigiano
4 cups salad greens, such as mesclun, arugula, red leaf, romaine or baby spinach
1 cup mixed fresh herb leaves, such as parsley, basil, oregano, chives or cilantro
1 cup grape tomatoes, cut in 1/2
1/4 cup thinly sliced red onions
1/2 cup cucumber, peeled and thinly sliced
1/4 cup high quality extra-virgin olive oil
1/4 cup red wine vinegar
Salt
1/4 cup toasted chopped walnuts, sunflower seeds or chopped hazelnuts

Steps:

For the crisps:
Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.
For the salad:
Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator.
In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavorful but not soggy.
Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.

GREEN GROTTO SALAD.. (ANN PAGE) 1949 image

Provided by Nancy J. Patrykus

Time 10m

Number Of Ingredients 9

1 pkg green jello....lime flavor...(ann page)
1-3/4 c boiling water
3 Tbsp vinegar....(ann page)
1 c chopped celery
1/4 c chopped ..green stuffed olives (ann page)
1 c chopped cucumbers
1 can(s) (7 oz.) tuna fish flaked......drained
3/4 c mayonnaise or salad dressing....(ann page)
lettuce and a dash of salt

Steps:

1. Pour boiling water on lime gelatin. STIR till dissolved. Add salt, vinegar, chopped celery and chopped olives. MIX. Pour 1/2 of gelatin into a mold. Chill until firm.
2. To remaining gelatin stir in chopped cucumber, tuna fish and mayonnaise. Set aside, till bottom is firm.. Pour on top of firm gelatin in the mold. Chill until firm.
3. Un mold onto salad greens. Serve with (Ann Page) salad dressing or mayonnaise. Radishes on the side look very nice.