BEET SALAD WITH WALNUTS AND GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h8m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
- Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
- Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
- Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
SMOKED TURKEY SALAD
Provided by Alton Brown
Time 8h15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Remove the skins from the Smoked Turkey Legs, pull off the meat and chop into 1/2-inch cubes.
- Place the turkey, celery, apple, pecans, vinegar, parsley, black pepper and mayonnaise in a medium-sized bowl. Stir to combine and serve.
- Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
- Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
- While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
- Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
- Defat the jus, remove the skins and serve the legs alongside the smoky jus.
GOAT CHEESE, CRANBERRY CHUTNEY AND TOASTED WALNUT ENVELOPES
Steps:
- 1. Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 (about 2-inch) squares.
- 2. Spoon about 2 teaspoons cheese in the center of each pastry square. Top each with about 1/2 teaspoon chutney and about 1/2 teaspoon walnuts. Brush 2 opposite pastry corners with water. Fold the pastry corners up over the filling and overlap slightly at the top, forming an open-ended "envelope", and press to seal. Place the filled pastries onto 2 baking sheets.
- 3. Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the thyme before serving, if desired.
SPINACH SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
- Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
- Serve immediately topped with goat cheese and walnuts.
Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams
TURKEY SALAD WITH GRAPES & WALNUTS
Serve this turkey, grape and walnut salad for lunch. It provides protein, carbs and beneficial fats, and makes enough to serve two people over two days
Provided by Sara Buenfeld
Categories Lunch
Time 42m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 13
Steps:
- Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick slices. Mix together the yogurt, mustard and lime zest. Toss the potatoes with 4 tbsp of the dressing and 3 tbsp of the onion.
- Put the turkey in a medium bowl and toss with the oil, then cook in a non-stick frying pan over a medium heat for 10 mins, turning at least once until the turkey is cooked through.
- When you're ready to serve, mix half the lettuce, watercress, half of the remaining onion and 1 of the peppers in a bowl. Top with half the potatoes, and slice and pile on half the turkey. Toss the avocado with a good squeeze of lime, then scatter half on top with half the grapes and half the walnuts. Spoon over half of the remaining dressing.
- If packing this into lunchboxes, do the same with the remaining ingredients in the lunchboxes, but in reverse, so the green salad is at the top. Keep the dressing in a pot separately, to drizzle over just before eating. Will keep chilled for two days.
Nutrition Facts : Calories 476 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
SMOKED TURKEY PASTA SALAD
I made a large version of this colorful pasta salad for a Super Bowl party, and all my guests loved it. They wanted to know what I put in it to make it taste so good. -Ana Colon, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, cheese, cucumber, red pepper and onion. , In a small bowl, whisk the sour cream, mayonnaise, milk, honey, mustard and pepper. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 243 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 555mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
PEAR, BLUE CHEESE, WALNUT SALAD W/SMOKED TURKEY
Make and share this Pear, Blue Cheese, Walnut Salad W/smoked Turkey recipe from Food.com.
Provided by AZRT8871
Categories Poultry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a large bowl, and stir with a whisk. Add turkey, grapes, celery, and pears, tossing well to coat. Arrange 1 cup greens on each of 4 plates; divide grape mixture evenly over greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons walnuts.
Nutrition Facts : Calories 226.5, Fat 7.2, SaturatedFat 2.2, Cholesterol 39.9, Sodium 1015, Carbohydrate 25.5, Fiber 4.1, Sugar 16.8, Protein 17.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love