Green Salad With Tangy Basil Vinaigrette For Two Food

GREEN SALAD WITH TANGY BASIL VINAIGRETTE

Green Salad with Tangy Basil Vinaigrette image

A tart and tangy dressing turns a basic salad into something special. It works for weeknight dining but is good enough for company and pairs perfectly with just about anything. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons white wine vinegar
4-1/2 teaspoons minced fresh basil
4-1/2 teaspoons olive oil
1-1/2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn mixed salad greens
1 cup cherry tomatoes, halved
2 tablespoons shredded Parmesan cheese

Steps:

In a small bowl, whisk the first 6 ingredients until blended. In a large bowl, combine salad greens and tomatoes. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 89 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 214mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CABBAGE AND MIXED GREENS SALAD WITH LIGHT TANGY HERB VINAIGRETTE

Cabbage and Mixed Greens Salad With Light Tangy Herb Vinaigrette image

Make the dressing ahead and chill in the fridge, but add the herbs just before tossing the salad. From Cooking Light.

Provided by kitchenslave03

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon fresh chives, chopped
1 tablespoon lemon juice
1 tablespoon grainy mustard
2 teaspoons olive oil
1 teaspoon fresh dill, chopped
1 teaspoon honey
1/4 teaspoon black pepper
1/8 teaspoon salt
4 cups mixed salad greens
2 cups savoy cabbage, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup green onion, diagonally cut

Steps:

Combine 1st ten ingredients, stirring well with a whisk.
Combine salad greens, cabbage, tomatoes and onions in a large bowl. Drizzle dressing over veggies and serve.

Nutrition Facts : Calories 49.3, Fat 2.5, SaturatedFat 0.3, Sodium 128.7, Carbohydrate 6.7, Fiber 2, Sugar 3.7, Protein 1.5

MIXED GREEN SALAD WITH FRESH PEACHES, BASIL AND CHEVRE

Mixed Green Salad With Fresh Peaches, Basil and Chevre image

Perfect for summer with a light champagne vinaigrette dressing, this salad is as tasty as it is beautiful.

Provided by CaliforniaJan

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 small shallot, sliced
1 garlic clove, sliced
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
salt and pepper, to taste
1/2 cup oil (a blend of 50-50 olive oil and canola oil)
8 cups greens
3 peaches, sliced
1/2 bunch basil sprig
1/4 cup pine nuts, toasted
1/2 cup chevre cheese, crumbled

Steps:

Place dressing ingredients shallot through salt and pepper in the blender and puree. Drizzle in the oil mixture to blend.
Place the salad ingredients into a large salad bowl and drizzle lightly with vinaigrette.

Nutrition Facts : Calories 393.9, Fat 37.1, SaturatedFat 6.5, Cholesterol 9.9, Sodium 72.2, Carbohydrate 13.8, Fiber 2, Sugar 10.8, Protein 5

SALAD GREENS WITH MANGO-BASIL VINAIGRETTE

Salad Greens With Mango-Basil Vinaigrette image

Make and share this Salad Greens With Mango-Basil Vinaigrette recipe from Food.com.

Provided by Roberts44

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (24 ounce) jar refrigerated mangoes, slices drained
1/4 cup light red wine vinaigrette
2 teaspoons fresh basil
1 teaspoon of fresh mint
1/8-1/4 teaspoon crushed red pepper flakes
5 ounces torn mixed salad greens
1 ounce parmesan cheese, finely shredded (1/4 cup)

Steps:

For mango-basil vinaigrette: Place 1/2 cup of the mango in a food processor or blender. Cover and process or blend until smooth. Add salad dressing, basil, mint, and crushed red pepper; cover and process or blend just until mixed. Let stand for 5 minutes for flavors to develop.
Divide greens evenly among six salad plates. Top greens with the remaining mango, breaking mango into bite-size pieces. Drizzle each plate with 2 tablespoons of the mango-basil vinaigrette. Top with cheese. Serve immediately.

Nutrition Facts : Calories 132, Fat 2.1, SaturatedFat 1, Cholesterol 4.2, Sodium 74.3, Carbohydrate 28, Fiber 3, Sugar 25.4, Protein 3.4

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