STRAWBERRY AVOCADO SALAD WITH FIELD GREENS
Here's a super tasty fresh and simple salad that's good for you, too. I enjoyed my salad with handcrafted Humboldt Fog aged goat cheese, some toasted walnuts and a light drizzle of tarragon-olive oil dressing, but you may use whatever cheese, nuts and dressing you like. Enjoy!
Provided by BecR2400
Categories Strawberry
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Arrange your fresh salad makings in a pretty bowl. Add cheese and walnuts, if desired.
- Drizzle with tarragon vinegar and olive oil, or your favorite salad dressing.
- Season with salt and pepper, to taste.
- Enjoy!
FIELD GREENS WITH DRESSING
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, red wine, white wine, lime juice, and brown sugar in a bowl and mix well. Add the cloves and cinnamon, to taste. Drizzle over field greens, to taste.
- Cut baguette about 4 to 5 inches long. Cut 1 end on a bias. Scoop out the insides and fill with greens. Stand upright on each of 4 plates and garnish with berries.
FIELD GREENS WITH ORANGES, STRAWBERRIES AND VANILLA VINAIGRETTE
This sensational salad combines field greens with oranges, strawberries and toasted pecans. Serve with a light vanilla-accented vinaigrette.
Provided by McCormick
Categories Salad and Dressings,
Yield 6
Number Of Ingredients 10
Steps:
- For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended.
- Toss greens with oranges, strawberries and pecans in large bowl. (Or divide among individual serving plates.) Serve with vinaigrette.
Nutrition Facts : Calories 231 Calories
WILD FIELD GREENS AND VINE RIPENED TOMATOES WITH WARM HAZELNUT FOREST DRESSING
Provided by Robert Irvine : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
- Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.
- Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.
FIELD GREENS WITH PEARS AND BLUE CHEESE
Steps:
- Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing until the greens are well coated-you may not need to add all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.
- Place on chilled salad plates and serve.
- Pour the port into a small heavy saucepan over medium heat. Add the shallots and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots. Set aside to let cool.
- Pour the port and shallots into the conainer of a blender and puree. Add the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth. Season with salt and pepper, to taste. Set aside; refrigerate if not using immediately.
MIXED ORGANIC SANTA BARBARA FIELD GREENS WITH HAZELNUT VINAIGRETTE
Steps:
- Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.
- When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.
SOUTHERN GREENS WITH WARM PECAN DRESSING
Make and share this Southern Greens With Warm Pecan Dressing recipe from Food.com.
Provided by Geema
Categories Salad Dressings
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash greens well and tear in large pieces, removing any tough stems or ribs.
- In a small, non-stick skillet, stir together the vinegar, honey and mustard, oil and pecans.
- Cook over medium heat, stirring often, for 2 minutes.
- Pour over greens and serve immediately.
Nutrition Facts : Calories 254.1, Fat 24.4, SaturatedFat 2.3, Sodium 84.4, Carbohydrate 10.1, Fiber 2.9, Sugar 7, Protein 2.8
MIXED GREENS SALAD WITH WARM WALNUT DRESSING
A stunning salad starts with mixed field greens and four other on-hand ingredients. Have it ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Divide field greens among 4 salad bowls.
- Place 1 tablespoon of the oil in medium microwavable bowl. Add walnut halves; stir to coat. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, stirring every 30 seconds, until walnuts are fragrant.
- Stir in remaining 5 tablespoons oil and the vinegar. Microwave uncovered on High about 30 seconds or until dressing is warm but not boiling. Add salt; stir until dressing is well mixed. Pour over salads. Serve immediately.
Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 0 mg, Fat 6, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g
FIELD GREENS WITH RED CHILI DRESSING
Make and share this Field Greens With Red Chili Dressing recipe from Food.com.
Provided by ellie_
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a blender puree firs t 8 ingredients (green onions - crushed red pepper) for 20 seconds. Season to taste with salt and papper.
- Place greesn in large bowl and toss with dressing.
Nutrition Facts : Calories 137.7, Fat 14.8, SaturatedFat 1.9, Sodium 86.4, Carbohydrate 1.6, Fiber 0.5, Sugar 0.4, Protein 0.5
SUMMER FRUITS AND FIELD GREENS SALAD WITH CITRUS DRESSING
My Husband and I created this recipe one night when we were in the mood for a light, fruity and summery side dish. What a good way to get your fruits and veggies in! (Note: The dressing is just the right amount of sweet and sour for our taste. If you prefer a less sour dressing, feel free to add 1 tbs. more of honey.)
Provided by MarthaStewartWanabe
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large salad serving bowl, toss together greens, apple slices, carrots, grapes and orange sections.
- Juice the lemon and lime into a small bowl. Add olive oil, honey, salt and pepper. Whisk together to form dressing.
- Pour dressing over fruit & greens mixture and toss.
- Serve immediately.
Nutrition Facts : Calories 217.5, Fat 7.1, SaturatedFat 1, Sodium 175.9, Carbohydrate 41.6, Fiber 4.6, Sugar 33.6, Protein 1.4
FIELD GREENS AND GRILLED VEGGIE SALAD WITH MUSTARD HERB DRESSING
Make and share this Field Greens and Grilled Veggie Salad With Mustard Herb Dressing recipe from Food.com.
Provided by Dole9027
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the garlic, mustard, and vinegar in a small bowl. Whisk in olive oil and water. Add herbs, and season with salt and pepper.
- Combine blanched and raw vegetables in a bowl. Add olive oil and toss to coat, season with salt and pepper. Grill vegetables over medium heat, turning frequently, until slightly charred and just tender, about 5-7 minutes.
- Place salad blend in a large bowl; add half the dressing and gently toss to coat. Arrange salad on a serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.
Nutrition Facts : Calories 143.3, Fat 15.2, SaturatedFat 2.1, Sodium 1.5, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 0.2
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