Superfast Salad Recipes We Love
Just because the cold winter air still hasn’t gone bye-bye, it doesn’t mean you’ll let yourself get stuck in soups and stews! We know, we know, it’s warm and comforting to eat all those hot tasty treats come wintertime but you need your greens, too.
And to make it really easy, here are two superfast salad recipes you can prep for as little as 20 minutes or less:
Boston Lettuce with Herbs and Almonds
6 cups Boston lettuce leaves
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
¼ cup sliced almonds
10 chives, cut into 1-inch lengths
4 tablespoons Italian vinaigrette
1. Heat oven to 400 degrees F. Spread almonds on a baking sheet and toast for 5-6 minutes.
2. Toss all ingredients in a bowl and top with the vinaigrette.
Cobb Salad with Green Goddess Dressing
8 cups romain lettuce, torn
1 cup watercress, trimmed
1 ½ cups cooked chicken breast, chopped
2 tomatoes, cut into 8 wedges
2 hardboiled large eggs, cut into 4 wedges
½ cup peeled avocado, diced
¼ cup blue cheese, crumbled
1 garlic clove, minced
1/8 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon fresh tarragon, chopped
2 teaspoons anchovy paste
3 tablespoons white wine vinegar
1 tablespoon fresh chives, chopped
3 tablespoons green onions, chopped
2 tablespoons fresh flat-leaf parsley, chopped
¼ cup mayonnaise
½ cup plain yogurt
1. (dressing) Place all ingredients in a blender or food processor and blend until smooth. Chill for an hour before serving.
2. (salad) Combine lettuce and watercress in large bowl. Place 2 cups lettuce mixture on 4 plates. Arrange chicken, tomato wedges, egg wedges, avocado, and cheese over each serving. Serve with ¼ cup dressing each.