Best Vermont Country Salad Recipes

Vermont Country Salad image

Provided by MarieRynr

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons maple syrup
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 slices uncooked bacon
1/2 lb mixed baby greens
1 cup shredded cheddar cheese
1 cup crouton

Steps:

To prepare the vinaigrette, combine the syrup, vinegar, mustard, and garlic in a small bowl.
Add the oil in a steady stream, whisking constantly.
Season with the salt and pepper and set aside.
Place the bacon in one layer in a skillet and set over medium heat.
Cook, turning once or twice, until crispy, 5 to 7 minutes.
Transfer to paper towel and let cool slightly.
Crumble.
In a large mixing bowl, combine the greens, cheddar cheese, croutons and the bacon.
Pour the vinaigrette over the top and toss to combine.
Place a neat mound on each plate and serve immediately.

Greek Country Salad image

Provided by Eat Your Vegetables

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 heads romaine lettuce
1 cucumber
1 bell pepper (optional)
4 ounces feta cheese, cubed
4 ounces black olives
1/2 cup olive oil
1/4 cup lemon juice
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Wash the lettuce thoroughly and blot dry. Cut the cucumber into quarters lengthways, then into bite-size pieces. Halve the pepper, if using, remove core and seeds and cut into thick slices.
Tear the lettuce into bite-sized pieces and place in serving bowl with cucumber, pepper, feta cheese and olives.
Combine the oil, lemon juice, crushed/minced garlic, and black pepper, whisking until thick. Pour over salad, toss gently, serve immediately.

Nutrition Facts : Calories 420.4, Fat 37.5, SaturatedFat 8.8, Cholesterol 26.8, Sodium 755.4, Carbohydrate 17.6, Fiber 8, Sugar 6.6, Protein 9

Country Salad (Lidia Bastianich) image

Provided by ratherbeswimmin

Categories European

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb cauliflower
3/4 lb small red potato
1 large crisp apple (1/2 lb. or so)
8 small radishes (about 6 ounces)
1 cup red onion, 1/4-inch dice
8 ounces imported italian asiago cheese, rind removed, cut in 1/4-inch cubes
1/2 cup toasted coarsely chopped walnuts
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3 tablespoons cider vinegar
1 tablespoon chopped fresh Italian parsley

Steps:

Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.

Nutrition Facts : Calories 237.7, Fat 15.6, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 23, Fiber 5.1, Sugar 7.4, Protein 4.5

Vermont Salad Dressing image

Provided by Millereg

Time 6m

Yield 16 ounces, approximately, 8-12 serving(s)

Number Of Ingredients 8