Greens With Creamy Dressing Food

CREAMY DRESSING ON SALAD GREENS

Steps:

• Combine all dressing ingredients in bowl. Stir well until sugar is dissolved. Refrigerate 30 minutes to chill and blend flavors.
• Place salad greens and cucumber onto individual salad plates. Serve with dressing.

GREENS WITH CREAMY DRESSING

Steps:

• Wash greens and drain. Pat dry with paper towels. Place in salad bowl or on salad plates.
• Beat mustard and mayonnaise. Add oil in very thin stream, beating constantly with wire whisk. Dressing should remain thick.
• Beat in vinegar in thin stream; dressing should be thinner but still creamy.
• Add herbs, salt and pepper to dressing.
• Put garlic through press and beat in. Serve dressing over greens.

MESCLUN GREENS WITH CREAMY GARLIC DRESSING AND ROASTED GARLIC CROUTON WITH PARMIGIANO-REGGIANO CHEESE

Steps:

• Preheat the oven to 375 degrees F. For the dressing: Combine all the ingredients together and blend until smooth. Season with salt and pepper. For croutons: Slice the bread on an angle, resulting in two long triangles. Place on a sheet tray and season with olive oil, salt and pepper, seasoning both sides. Bake until golden brown, about 2 to 3 minutes. Remove and cool. Mound the garlic paste on the entire crouton, spreading evenly. To assemble, toss the greens with the dressing, using just enough to lightly coat and flavor the greens. Mound in the center of the plate. Place the croutons right on top of the greens. Sprinkle with the Parmigiano-Reggiano cheese. Garnish the plate with a couple turns of black pepper.

MIXED BABY GREENS WITH CREAMY DRESSING

Steps:

• Place greens in a salad bowl and cover with plastic wrap. Chill until serving time.
• For dressing, in a jar with a tight-fitting lid, combine remaining ingredients except sour cream. Cover and shake vigorously until well combined.
• Add sour cream. Cover and shake well. Dressing can be chilled, covered, until serving time or used immediately.
• Before serving, drizzle dressing over greens. Toss gently until well coated. Serve immediately.

EASY CREAMY SALAD DRESSING

Steps:

• Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well.

GREENS WITH CITRUS DRESSING

Steps:

• In a jar with a tight-fitting lid, combine orange juice, vinegar, honey, water, lemon juice, orange zest and raisins if desired; shake well. Serve over salad greens.

FRESH CREAM SALAD DRESSING FOR NEW SALAD GREENS

Steps:

• Mix all ingredients together.
• Do not shake in dressing in a salad dressing shaker, the cream will become too thick to pour!
• Chill in fridge till ready to serve.

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING

Steps:

• For the dressing:
• In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
• Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
• For the salad:
• Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

MIXED GREENS WITH YOGURT DRESSING AND DILL

Steps:

• Whisk vinaigrette and yogurt in a large bowl. Add greens, dill, and sesame seeds and toss to coat; season salad with salt and pepper.

SALAD GREENS WITH CREAMY CUCUMBER DRESSING

Steps:

• Place the cucumber, dill, jalapeno and garlic in the bowl of a mini-chop or blender and process until creamy. Mix with the remaining dressing ingredients.
• Cut the salad greens into two-inch pieces and wash thoroughly in cold water. Drain and spin dry.
• At serving time, toss the greens with the cucumber dressing and serve immediately.

CRISP SPRING GREENS WITH CREAMY TOMATO DRESSING

Steps:

• Prepare greens, store in a sealed airtight plastic bag in the refrigerator until ready to serve. Arrange greens in individual salad bowls or on individual salad plates, dividing evenly.
• Top each with sliced green onions and tomato wedges or slices.
• Garnish each with crumbled blue or Roquefort cheese and/or crisp croutons, if desired.
• Pass Creamy Tomato Dressing.
• CREAMY TOMATO DRESSING Combine the first 9 to 11 ingredients together in a blender container.
• Cover and blend at medium speed for 30 seconds; uncover and with the motor at low speed, gradually add oil, blending until mixture is smooth and completely mixed.
• Season with salt and pepper to taste. Cover and increase motor speed to high; beat for 30 seconds.
• Store, tightly sealed, in an airtight glass container or jar in the refrigerator for up to two weeks.
• NOTE: May use about 1/4 to 1/3 cup extra virgin olive oil and 1/3 to 1/2 cup other salad oil, if desired.
• The flavor of 3/4 cup olive oil is too intense for this dressing.
• VARIATION: May add 1/2 crumbled blue or Roquefort cheese to prepared dressing, if desired. Or, may add 1/2 cup crumbled cheese to dressing mixture while beating and then stir in 1/2 cup crumbled cheese after preparation, if desired.