Best Green Salad With Mint Recipes

GREEN BEAN AND MINT SALAD

Green Bean and Mint Salad image

My favorite time to make this salad is early summer, when green beans are super fresh and tender. I especially like to use haricots verts, which are small French green beans that are incredibly sweet.

Provided by Food Network

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds fresh green beans, blanched and shocked
1 red onion, julienned
2 cloves garlic, chopped
2 tablespoons chopped fresh mint
grated zest and juice of 1 lemon
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup sour cream
6 dashes Tabasco sauce
Salt
freshly ground black pepper

Steps:

Place the green beans and red onion in a large bowl. In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard. While whisking, slowly add the olive oil and whisk until thick and emulsified. Whisk in the sour cream and Tabasco. Season to taste with salt and pepper. Pour the dressing over the beans and toss well. Refrigerate at least 30 minutes or up to 24 hours before serving.

GREEN SALAD WITH MINT

Green Salad with Mint image

Categories Salad Leafy Green Herb Tomato Side No-Cook Vegetarian Quick & Easy Mint Spring Vegan Endive Lettuce Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 heads Boston lettuce, torn into bite-size pieces
2 heads Belgian endive, cut crosswise into 1/2-inch-wide slices
4 tomatoes, each cut into 8 wedges
1/3 cup coarsely chopped fresh mint
1/4 cup extra-virgin olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste
Fine sea salt to taste

Steps:

Toss together lettuce, endive, tomatoes, and mint. Just before serving, drizzle salad with oil and toss, then sprinkle with lemon juice. Add sea salt and pepper to taste and toss again.

MINTY GREEN BEAN SALAD

Minty Green Bean Salad image

Unusual Italian green bean salad. Garlic and mint together - what a combo! My secret vinaigrette recipe too!

Provided by CELANE47

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup water
1 teaspoon white sugar
1 pound fresh green beans
4 cloves garlic, thinly sliced
2 slices onion, chopped
1 sprig fresh mint leaves
3 tablespoons olive oil
1 tablespoon cider vinegar
½ tablespoon minced garlic
¼ teaspoon dried basil
¼ teaspoon prepared mustard
salt and pepper to taste

Steps:

In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 12.3 g, Fat 10.3 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 8.7 mg, Sugar 3.5 g

CILANTRO-AND-MINT SALAD

Cilantro-and-Mint Salad image

It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.

Provided by Sam Sifton

Categories salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 cup arugula leaves
2 cups mâche or other soft lettuce leaves
Kosher salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes
3 tablespoons lime juice, or to taste
2 tablespoons olive oil, or to taste

Steps:

Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 0 grams

MINTED GREEN SALAD

Minted Green Salad image

Provided by Gina Marie Miraglia Eriquez

Categories Salad Side Vegetarian Quick & Easy Dinner Mint Cucumber Carrot Healthy Vegan Lettuce Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 8

Ingredients

2 carrots
3 Kirby cucumbers, halved lengthwise and thinly sliced crosswise
2 heads Boston lettuce (1 1/2 pounds), torn into bite-size pieces
1 heart of romaine, torn into bite-size pieces
1 1/2 cups packed small mint leaves
1/4 cup extra-virgin olive oil
1/2 teaspoon fine sea salt or kosher salt
2 tablespoons red-wine vinegar

Steps:

Halve carrots crosswise, then shave into wide ribbons using a vegetable peeler. Toss with cucumbers, lettuces, mint, and oil in a large bowl.
Sprinkle with sea salt and toss, then sprinkle with vinegar and toss again.