Best Red Leaf Salad With Roasted Sweet Potatoes And Green Beans Recipes

Simple Red Leaf Salad image

Provided by barbara

Time 10m

Yield 4

Number Of Ingredients 10

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

Steps:

Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g

Red Leaf Salad image

Provided by Sally Lyn

Categories < 30 Mins

Time 25m

Yield 1 bowl

Number Of Ingredients 10

1 bunch red leaf lettuce
2 green onions, sliced
broccoli (just the tips in bite size pieces)
1 (3 ounce) package ramen noodles (just the noodles)
1 cup chopped pecans
1 cup sugar
1 cup oil
1/2 cup red wine vinegar
3 teaspoons soy sauce
salt and pepper, to taste

Steps:

There will be more than enough dressing and pecans if you use 2 bundles of red lettuce.
You can adjust accordingly.
Crumble noodles and cover noodles and pecans with 3-4 T butter.
Toast in oven until brown.
(They can burn easily so keep an eye on them).
Mix all together right before serving.
The pecans and noodles can get soft if they are left in for an extended amount of time.
Also, the dressing doesn't need to be refrigerated.
It will start to solidify if it is chilled.
Option- Last time I made it I added crumbled bleu cheese and it was wonderful in it.

Nutrition Facts : Calories 3909.4, Fat 311.8, SaturatedFat 41.5, Sodium 2074.2, Carbohydrate 281, Fiber 14.2, Sugar 206.6, Protein 24.5

Taco Salad with Sweet-Potatoes image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 10

2 sweet potatoes (1 1/2 pounds), peeled and chopped into 1-inch pieces (4 cups)
1/3 cup plus 2 tablespoons extra-virgin olive oil
3/4 teaspoon chili powder
Kosher salt and freshly ground pepper
1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice
1/4 cup packed cilantro leaves, chopped, plus more for serving
2 romaine hearts, chopped (10 cups)
1 can (15 ounces) black beans, drained and rinsed
1/4 cup chopped pickled jalapenos
Sliced radishes, lightly crushed tortilla chips, and crumbled goat cheese, for serving

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil and chili powder; season with salt and pepper. Roast, stirring once, until browned and tender, 20 to 22 minutes. Let cool slightly.
Meanwhile, whisk together lime zest and juice, chopped cilantro, and remaining 1/3 cup oil. Season with salt and pepper. Toss romaine hearts with half of dressing (about 1/4 cup); season with salt and pepper. Divide among bowls; top with beans, jalapenos, radishes, chips, cheese, and sweet potatoes. Drizzle with remaining dressing and sprinkle with cilantro leaves; serve.

Red-Leaf Salad with Roasted Sweet Potatoes and Green Beans image

Yield serves 4

Number Of Ingredients 10

2 sweet potatoes, peeled and cut into 1-inch chunks
1 medium red onion, quartered
2 tablespoons olive oil
Coarse salt and ground pepper
1 package (10 ounces) frozen cut green beans, thawed
1/3 cup walnuts
1 cup plain low-fat yogurt
2 tablespoons white-wine vinegar
1 garlic clove, crushed through a garlic press
1 head red-leaf lettuce (10 ounces), torn into bite-size pieces

Steps:

Preheat oven to 450°F. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Spread evenly and roast until sweet potatoes are browned and tender, about 20 minutes, tossing potatoes halfway through.
Add green beans and walnuts to sheet; toss. Roast until beans are tender, about 5 minutes.
Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.
Place lettuce in a large serving bowl; top with roasted vegetable mixture, and drizzle with dressing. Serve immediately.
nutrition information
(Per Serving)
Calories: 257
Fat: 13.4g (2.1g Saturated Fat)
Protein: 8.1g
Carbohydrates: 29.2
Fiber: 5.9g