Comments on: Roasted Salad of Spring Greens, Hazelnuts, Pecorino

By: Last Week of March Bag! | O`ahu Fresh

Last Week of March Bag! | O`ahu Fresh — Wed, 26 Mar 2014 00:42:20 +0000

[…] in your bag is more like 3-4 cups not 6, so you should halve the ingredient amounts listed here. Roasted Salad of Spring Greens In this recipe she uses hazelnuts, but I would probably sub in mac nuts to keep it local or pine […]

By: Secret Recipe Club: Roasted Spring Greens Salad with Hazelnuts and Pecorino | Crumb: A Food BlogCrumb: A Food Blog

Mon, 08 Apr 2013 03:50:33 +0000

[…] trying Spicy Shrimp, or the Lemon Olive Oil cake. In the end, though, it was her recipe for Roasted Salad of Spring Greens, Hazelnuts, Pecorino that won me over… most because I was totally blown away by the idea of briefly roasting the […]

By: Lorne Marr

Lorne Marr — Tue, 22 Jan 2013 22:01:23 +0000

I’d surely not spoil it with the pomegranate, the ingredients seem to make a perfect combination. And I have to confess that I’ve never seen anybody roast a salad, but I guess it’s true we’re learning something new every day. You’ve just taught me that an ordinary spring salad can be turned into a delicious dish. I’ll give it a try tomorrow. Thank you.

By: Lora

Lora — Sun, 20 Jan 2013 21:47:16 +0000

Never heard of roasting a salad before. I love spring mix and could eat it every day. The is a wonderful combination of flavors and I love the poached eeg version as well.

By: Dana Tucker

Dana Tucker — Thu, 17 Jan 2013 20:46:01 +0000

I just made this for lunch. I loved it. I wasn’t prepared for how much this would shrink. What looked like a ton of lettuce shrunk down to about a cup. LOL. It was wonderful though. Thanks for the recipe!!

By: Roasted Fettuccini and Broccoli

Roasted Fettuccini and Broccoli — Tue, 15 Jan 2013 14:33:08 +0000

[…] thing that gets heated up is the oven, often to a very high heat, because I like to roast. I even roasted a salad in my last post. Today I’m giving you roasted pasta. The fettuccine noodles are cooked first, […]

By: Teresa, foodonfifth

Teresa, foodonfifth — Mon, 14 Jan 2013 11:42:20 +0000

One of my favorite salads is roasted Hearts of Romaine, but I have never had baby greens roasted. What a great idea! I have never heard of this, but am enticed to try it using your recipe. I am all into salads of any kind…we have one as our entree for dinner most nights of the week. They are healthy, quick to mix up, easy to add a variety of protein to and make us feel good and virtuous. Now what good be better than that? Roasted baby greens of course.

By: angela

angela — Sun, 13 Jan 2013 21:05:31 +0000

In reply to Lynda - TasteFood. Thanks Lynda. I'm sure you salad will be divine. I have greens on my mind too.

By: Lynda - TasteFood

Lynda - TasteFood — Sun, 13 Jan 2013 20:59:38 +0000

I am in the middle of writing a winter salad headnote for kale and have salad on my brain, and here arrives this wonderful recipe. What a brilliant idea to roast the greens – and I love the hazelnuts.

By: bellini

bellini — Sun, 13 Jan 2013 18:58:04 +0000

I must admit that I am behind the times as well Angela. I hope that someone is cooking for you though while you recover your health.