Garden Salad With Herbed Vinaigrette Food

GARDEN SALAD WITH HERBED VINAIGRETTE

Steps:

• In large bowl, combine all salad ingredients.
• In small bowl or jar with tight-fitting lid, combine all dressing ingredients; blend or shake until sugar is dissolved. Add dressing to salad; toss gently to coat.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

GARDEN SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Toss spinach with tomatoes in large serving bowl; set aside.
• Cook and stir bacon and onions in large skillet on medium heat until bacon is crisp; discard drippings in skillet. Return bacon mixture to skillet. Add vinegar, water, sugar and pepper; mix well. Cook 3 min. or until heated through, stirring frequently.
• Add to spinach mixture; toss to coat. Serve immediately.

SIMPLE GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
• Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
• Slice the tortillas into 4-inch long, thin, triangular strips.
• In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
• Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
• To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

GRILLED SALAD WITH HERBED VINAIGRETTE

Steps:

• Preheat an outdoor grill to medium heat.
• Whisk the vinegar with the anchovy, if using, mustard, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Whisk in the parsley and tarragon and set aside.
• Lay the romaine, mushrooms, and tomatoes out on a sheet pan and lightly brush them with olive oil and season with salt and pepper. Place the mushrooms on the grill smooth side down. Grill until juices collect in the cap and mushrooms soften, about 3 minutes. Turn them over and cook until slightly charred around the edges and the center is very tender, about 3 minutes more. Put the tomatoes on the grill skin side down and grill until juicy and charred, about 6 minutes. Grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes.
• Divide the wedges of romaine, mushroom caps, and tomatoes among 4 plates. Drizzle the vinaigrette over the salads and serve.
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HERBED VINAIGRETTE

Steps:

• In small bowl or a jar with a tight fitting lid, combine all ingredients and blend or shake until sugar is dissolved.
• Add dressing to favorite salad combination.

GARDEN HERB SALAD WITH ROASTED SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400°.
• Wrap shallot in foil. Bake at 400° for 35 minutes; cool for 10 minutes. Peel and mince.
• Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk.
• Add enough dressing just to coat salad mix; toss.

GREEN SALAD WITH MUSTARD-HERB VINAIGRETTE

Steps:

• Whisk together vinegar, mustard, and broth in a large bowl, then add oil in a stream, whisking until emulsified. Season with salt and pepper and whisk in mixed herbs.
• Add lettuce and toss with vinaigrette.

HERBED SALAD WITH GINGER VINAIGRETTE

Steps:

• Whisk together oil, lemon juice, vinegar,ginger, 1/4 teaspoon salt, and1/4 teaspoon pepper. Toss lettuce with herbs. Drizzle 1/4 cup vinaigrette over salad; season with salt and pepper, and toss. Serve salad with remaining dressing on the side.

HERB-VINAIGRETTE POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.