Best Trio Of Salads Recipes

TRIO OF SALADS

Trio of Salads image

Categories Salad Herb Vegetable Appetizer Vegetarian Celery Beet Carrot Winter Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

5 2- to 2 1/2-inch-diameter beets, tops trimmed
3 tablespoons minced fresh chives
Shallot-Mustard Dressing
3 cups grated peeled celery root (from about one 1 1/4-pound celery root)
1 tablespoon fresh lemon juice
1 tablespoon fresh minced parsley
1/2 teaspoon celery salt
3 cups grated peeled carrots
2 tablespoons minced fresh tarragon

Steps:

Cook beets in pot of boiling salted water until tender when pierced with small sharp knife, about 30 minutes. Drain. Cool beets. Peel and grate beets.
Mix beets, chives and 1/4 cup Shallot-Mustard Dressing in medium bowl. Combine celery root, lemon juice, parsley and celery salt in second medium bowl. Mix in 1/4 cup dressing. Mix carrots, tarragon and 1/4 cup dressing in third medium bowl. Season each salad with salt and pepper. Cover and chill salads at least 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
Arrange salads on platter and serve.

ITALIAN TRIO SALAD

Italian Trio Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 head radicchio, cut into 1-inch pieces
1 large or 2 small endive, cut into 1/2-inch pieces
1 head Treviso or 1/2 other small radicchio, cut into 1/2-inch pieces
2 cups baby arugula
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon kosher salt

Steps:

Combine the radicchio, endive, Treviso, arugula, olive oil, lemon juice and salt in a large bowl. Use your hands to toss the greens gently and coat them evenly with the dressing.

YELLOW TRIO

Yellow Trio image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield Yield:

Number Of Ingredients 0

Ingredients

Steps:

Cut the kernels off an ear of corn; saute in olive oil with yellow squash slices. Toss with yellow grape tomatoes, basil, salt and pepper.
See all 50 Simple Salads

TRI-MUSTARD SALAD

Tri-Mustard Salad image

This is a fresh vegetable salad with a trio of mustards.

Provided by CHRISTYJ

Categories Salad Vegetable Salad Recipes

Time 3h20m

Yield 7

Number Of Ingredients 10

Ingredients

1 cucumber, scored and cut into 1/4 inch slices
1 green bell pepper, sliced
1 red onion, sliced
4 large tomatoes
¼ cup vegetable oil
2 tablespoons white wine vinegar
2 tablespoons Dijon-style prepared mustard
2 tablespoons mustard seed
1 teaspoon mustard powder
½ teaspoon hot pepper sauce

Steps:

Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 9.6 g, Fat 9.2 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 123.5 mg, Sugar 4.5 g

TRIO OF SALADS

Trio of Salads image

Provided by Eleanor Moscatel

Categories Salad Vegetable No-Cook Vegetarian Quick & Easy Chill Bon Appétit Paris France

Yield Serves 6

Number Of Ingredients 13

Ingredients

Salad
1 pound celery root, peeled, grated
3 cups coarsely grated carrots (about 4)
3 8 1/4-ounce cans julienne beets, drained
Minced fresh parsley
Minced fresh chives
Dijon mustard vinaigrette
3/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons Dijon mustard
2 shallots, quartered
1 garlic clove, halved
Pinch of sugar

Steps:

For Salad:
In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.
Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve.
For Vinaigrette:
Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1 1/3 cups.