BASIC VINAIGRETTE (PLUS VARIATIONS!)
Here's my go-to vinaigrette recipe! It's so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields 3/4 cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).
Provided by Cookie and Kate
Categories Salad dressing
Time 5m
Number Of Ingredients 7
Steps:
- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn't have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don't worry about it-real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
Nutrition Facts : ServingSize 2 tablespoons, Calories 183 calories, Sugar 3.3 g, Sodium 95.9 mg, Fat 19.1 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 4.3 g, Fiber 0.2 g, Protein 0.4 g, Cholesterol 0 mg
GREEN OLIVE SALAD DRESSING
Turn pitted green olives into a thick and rich dressing, perfect over greens with a squeeze of lemon juice and olive oil. A quick and easy recipe.
Provided by Molly Watson
Categories Condiment
Time 5m
Yield 3
Number Of Ingredients 6
Steps:
- Using a knife, mortar and pestle, or blender, mince the pitted olives and garlic into a paste.
- Place the olive-garlic mixture in a bowl or the blender.
- Whisk in the oil and lemon juice or vinegar.
- Add the salt and pepper to taste.
- Use the dressing immediately or cover and chill up to a week.
Nutrition Facts : Calories 106 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, Sodium 307 mg, Sugar 0 g, Fat 11 g, ServingSize About 1/3 cup (2 servings), UnsaturatedFat 0 g
GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.
VINAIGRETTE FOR GREEN SALAD
Steps:
- In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
COMPOSED SALAD WITH GREEN OLIVE AND GARLIC VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 1h
Yield Four servings
Number Of Ingredients 12
Steps:
- To make the salad, cut the stems off the artichokes so they will stand straight. Remove the tough outer leaves and cut 1 1/2 inches off the top of each artichoke. Rub all surfaces with the lemon halves. Bring a large pot of water to the boil. Place the artichokes in a steamer basket and steam until the bottoms are tender when pierced with a knife, about 30 minutes. Set the artichokes aside and reserve 1/2 cup of the steaming liquid. When the artichokes are cool enough to handle, scoop out the choke.
- Preheat broiler. Place the zucchini slices on a baking sheet and broil just until the tops are browned, about 1 minute. Set aside. Wash but do not dry the chicory. Heat the olive oil in a large skillet over medium-high heat. Add the chicory, toss for a few seconds, cover with a lid and immediately remove from the heat. Let stand for 5 minutes.
- Meanwhile, to make the vinaigrette, whisk together the olives, garlic, lemon juice and olive oil in a small bowl. Whisk in the reserved artichoke steaming liquid. Season with salt and pepper. Divide the chicory among 4 large plates, mounding it in the center of each. Arrange the artichokes, zucchini and red peppers around the chicory. Spoon the vinaigrette over all, place 3 toast slices on each plate and serve immediately.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 13 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1232 milligrams, Sugar 12 grams, TransFat 0 grams
ROASTED WINTER-VEGETABLE COMPOSED SALAD
The mildly bitter flavors of baby kale and escarole contrast with the sweetness of roasted winter squash, carrots, and beets. Tangy fig-balsamic dressing and roasted garlic make mellow, low-fat condiments for everything on the platter.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Using 2 teaspoons oil, drizzle cut sides of garlic. Wrap each half in foil. Wrap beets in foil. Roast until garlic is soft and beets are tender, 40 to 50 minutes. Leave oven on.
- Toss onions with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to a rimmed baking sheet. Toss cauliflower with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to same sheet. Using 1 tablespoon oil, brush or rub carrots and squash. Transfer to a separate rimmed baking sheet.
- Roast vegetables, tossing once, until golden brown and tender: 15 to 20 minutes for onions and cauliflower, 20 to 25 minutes for carrots and squash.
- Puree figs, vinegar, 2 tablespoons water, a pinch each of salt and pepper, and remaining 2 tablespoons oil in a blender. Rub beets with paper towels to remove skins; cut flesh into wedges.
- Arrange greens and roasted vegetables on a platter. Garnish with rosemary. Serve either warm or at room temperature with vinaigrette.
Nutrition Facts : Calories 307 g, Fat 12 g, Fiber 9 g, Protein 7 g, Sodium 204 g
GREEN SALAD WITH OIL AND VINEGAR DRESSING (SALADE VERTE à LA VINAIGRETTE)
Provided by Susan Herrmann Loomis
Categories Salad Garlic Leafy Green Mustard No-Cook Vegetarian Quick & Easy Dinner Lunch Vinegar Healthy Vegan Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
- 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
- All Rights Reserved
ALL GREEN SALAD WITH CITRUS VINAIGRETTE
Provided by Leah Koenig
Categories Salad Passover Kid-Friendly Quick & Easy Basil Asparagus Avocado Cucumber Sugar Snap Pea Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For the vinaigrette:
- Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
- For the salad:
- Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
- In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.
GARLIC VINAIGRETTE
Long ago, before I could just throw a vinaigrette together, I started with this recipe. It's called The Best Vinaigrette Dressing in the Celebrations on The Bayou cookbook, put out by the Junior League of Monroe, Louisiana. The recipe calls for white wine vinegar but you can use either red or white wine or champagne vinegars. And, it's delicious with Feta crumbled over your green salad. 7/2013: Added a tweak of a little agave or honey to soften the taste.
Provided by Penny Stettinius
Categories Salad Dressings
Time 10m
Yield 1 1/2 Cups
Number Of Ingredients 8
Steps:
- Place all ingredients in a food processor or blender.
- Blend until creamy and garlic is shredded, about 60 seconds.
- Keeps well in the refrigerator.
More about "composed salad with green olive and garlic vinaigrette food"
MEDITERRANEAN GREEN OLIVE SALAD DRESSING - VEGGIES …
From veggiessavetheday.com
5/5 (4)Total Time 15 minsCategory SaladCalories 121 per serving
- Add the cherry tomatoes and chickpeas to the dressing in the salad bowl. Toss well to coat. Serve over a bed of baby arugula.
SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE
From minimalistbaker.com
LEMON GARLIC DIJON VINAIGRETTE - THE LEMON BOWL®
From thelemonbowl.com
GREEN SALAD WITH OLIVE VINAIGRETTE - SUNSET MAGAZINE
From sunset.com
A COMPOSED SALAD IS A MEAL UNTO ITSELF - THE NEW …
From nytimes.com
SIMPLEST GREEN SALAD WITH BALSAMIC VINAIGRETTE - A …
From acouplecooks.com
GRILLED VEGETABLE SALAD WITH ROASTED GARLIC …
From butteredveg.com
SALAD WITH GREEN OLIVE DRESSING | RECIPE - RACHAEL …
From rachaelrayshow.com
OLIVE BRINE VINAIGRETTE - GOYA FOODS
From goya.com
MEDITERRANEAN DIET: EASILY FLAVOR FOOD WITH EXPERT TIPS | CNN
From edition.cnn.com
COMPOSED SALAD WITH GREEN OLIVE AND GARLIC VINAIGRETTE
From diningandcooking.com
HOT-SMOKED SALMON NOODLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
RAMEN NOODLE SALAD - BUDGET BYTES
From budgetbytes.com
BEST GREEN GARLIC DRESSING RECIPE - HOW TO MAKE WARM SPRING …
From food52.com
SUMMER SALADS: FIVE FANTASTIC DRESSING TO BRING YOUR …
From irishtimes.com
WHAT IS A COMPOSED SALAD? | CULINARYLORE
From culinarylore.com
GREENS WITH PARMESAN VINAIGRETTE - EATINGWELL
From eatingwell.com
HOW TO MAKE A COMPOSED SALAD - BON APPéTIT | BON APPéTIT
From bonappetit.com
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