GREEN SALAD VINAIGRETTE
Provided by Ina Garten
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
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.
CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE
Make and share this Classic Mixed Green Salad With Balsamic Vinaigrette recipe from Food.com.
Provided by Galley Wench
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- to Make Vinaigrette:.
- In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
- In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
- In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
- Serve immediately on chilled salad plates.
Nutrition Facts : Calories 427.2, Fat 41.3, SaturatedFat 5.7, Sodium 353.7, Carbohydrate 14.3, Fiber 4.7, Sugar 7.4, Protein 3.3
GREEN SALAD WITH HERB VINAIGRETTE
My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 197 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
GREEN SALAD WITH CRANBERRY VINAIGRETTE
Green salad that is especially pretty to serve during the Christmas holidays.
Provided by Nancy W
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
- In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
- In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g
MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE
Make and share this Mixed Green Salad With Raspberry Vinaigrette recipe from Food.com.
Provided by Anita Harris
Categories < 15 Mins
Time 13m
Yield 8 Salads, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together vinegar, and next 4 ingredients. Slowly add oil, whisking to combine.
- Divide mixed salad greens evenly among salad plates. Top with raspberries and Spicy Pecan Halves. Drizzle with raspberry vinaigrette.
- Spicy Pecan Halves:.
- 1/2 c butter.
- 3 tbsps sugar.
- 1/2 tsp salt.
- 1/4 tsp cayenne pepper.
- 1 (6oz) pkg pecan halves.
- In a medium skillet, melt butter over medium heat. Stir in sugar, salt and cayenne. Add pecan halves, tossing to coat. Cook 3 minutes, stirring constantly; spoon onto wax paper to cool. (makes about 1 1/2 cups).
Nutrition Facts : Calories 142.7, Fat 13.9, SaturatedFat 1.8, Sodium 73.2, Carbohydrate 5.2, Fiber 2.5, Sugar 2, Protein 0.5
GREEN SALAD WITH LEMON-DILL VINAIGRETTE
I can't remember where I found this recipe, but it's been pasted into my own hard-copy recipe book (which I used all the time until I discovered RZ). I love hearts of palm but haven't found too many recipes using them, so I make this often. I've served this salad to several people who said they had never even heard of hearts of palm, and they've said they were pleasantly surprised at how much they enjoyed the taste.
Provided by TasteTester
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut hearts of palm (usually found in the canned vegetable section) into 1/2-inch slices. Slice purple onion lengthwise into very thin strips. Cut bell pepper into thin strips.
- Combine baby lettuce, hearts of palm onion and red pepper in a large salad bowl. Whisk together all ingredients for the salad dressing and toss with salad mixture.
- Top with shaved Parmesan cheese and serve immediately.
Nutrition Facts : Calories 250.8, Fat 27, SaturatedFat 3.7, Sodium 1.6, Carbohydrate 3.3, Fiber 0.3, Sugar 1.2, Protein 0.3
SIMPLE GREEN SALAD AND VINAIGRETTE DRESSING
Steps:
- Place all of the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
- Place all of the salad ingredients into a large serving bowl and toss together.
- Serve the salad dressing with the salad.
Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
GREEN VINAIGRETTE DRESSING
This is from the Horn of the Moon cookbook. It originally called for wine or herb vinegar, but I like my version better. Serve it on a salad of romaine and tomatoes. The dressing would also make an awesome marinade for chicken or pork.
Provided by dicentra
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a blender (or food processor) puree garlic, parsley and ½ cup of the olive oil.
- When nice and green, add the mustard, oil and pepper and puree again. Slowly add the remaining ¼ cup of olive oil until you get the consistency you want.
Nutrition Facts : Calories 364.1, Fat 40.6, SaturatedFat 5.6, Sodium 45.2, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 0.3
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.
MIXED GREEN SALAD AND MUSTARD VINAIGRETTE
A flavorful mustard vinaigrette dresses up mixed greens for a simple summer salad! In a jar with a tight fitting lid, combine minced garlic, Dijon mustard, fresh parsley, red or white wine vinegar and other spices. Shake well. Add vegetable oil and shake again. Drizzle dressing over salad greens and toss.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place salad ingredients in serving bowl. Set aside.
- In a jar, combine all dressing ingredients except oil; shake well. Add oil; shake well. Toss dressing to taste with salad greens. Serve immediately.
- Refrigerate any unused dressing.
Nutrition Facts : Calories 375.5, Fat 41.1, SaturatedFat 5.3, Sodium 334.7, Carbohydrate 3.1, Fiber 0.5, Sugar 1.9, Protein 0.5
SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE
When a meal needs something extra, consider this your go-to side. Fresh greens and vegetables dressed in a simple lemon vinaigrette pair with just about any meal. Ready in just 10 minutes.
Provided by Minimalist Baker
Categories Side
Time 10m
Number Of Ingredients 12
Steps:
- First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
- Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
- Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.
Nutrition Facts : ServingSize 1 side salads, Calories 168 kcal, Carbohydrate 7 g, Protein 2.1 g, Fat 15.5 g, SaturatedFat 2.2 g, Sodium 59 mg, Fiber 1.8 g, Sugar 3.3 g
GREEN SALAD WITH DILL VINAIGRETTE
Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe features two different lettuces (romaine for sweet crunch and arugula for bitter spice) and a fat shower of herbs (parsley for freshness and dill for piquancy). Chilling your chopped and washed leaves in the refrigerator before dressing them is one of the best ways to get a restaurant-style green salad full of big, juicy crunch. For a savory, unknowable quality, add a splash of fish sauce, Worcestershire sauce or soy sauce - choose your own adventure.
Provided by Eric Kim
Categories salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
- Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
- When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
- Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.
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.
GREEN SALAD VINAIGRETTE
Steps:
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.
GREEN SALAD WITH BASIC VINAIGRETTE
This Green Salad with Basic Vinaigrette is the perfect side dish to any meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry.
- Tear lettuces into bite-sized pieces. If you aren't going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate.
- Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified.
- For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).
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.
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