Greens With Herb Vinaigrette Food

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.

HERB VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

GREENS WITH HERB DRESSING

Steps:

• In a jar with tight-fitting lid, combine the first eight ingredients; shake well. Place the greens in salad bowl. Drizzle with dressing; 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.

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.

GREEN VINAIGRETTE DRESSING

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.

GREENS WITH HERBY LEMON VINAIGRETTE

Steps:

• Boil water in a large pan with a steamer attachment and fill a large bowl with ice-cold water. Steam the green beans for 3-4 mins, the courgettes for 2-3 mins, and the peas for 2 mins, until everything is just tender. (If you don't have a steamer, just boil the vegetables in boiling salted water for the same times as above.) After cooking, immediately plunge vegetables into the ice-cold water to cool quickly, drain, then pat dry with kitchen paper.
• For the dressing, whisk together the oil and lemon juice, stir in the parsley, mint and chives, then season. Take the dressing and vegetables to the picnic in separate containers, then toss gently together to serve.

CABBAGE AND MIXED GREENS SALAD WITH LIGHT TANGY HERB VINAIGRETTE

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.

WARM GREENS WITH EMERILS HERB VINAIGRETTE

Steps:

• Heat the oil in a large skillet over med-high heat.
• add the greens, water, salt, and pepper and heat, stirring gently, just until the greens wilt, about 2 mins.Remove from heat.
• Toss the greens with the vinaigrette just before serving.

VERY GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• Mince the garlic and shallot in a food processor. Scrape down sides and the add parsley, tarragon, basil and rosemary. Pulse to chop.
• Add the vinegar, agave nectar, salt, pepper, mustard, and 1 tbls. water. Pulse again. With the machine running, slowly pour in the oil in a thin stream.
• Place the cucumber, lettuce, onion, and kohlrabi in a large bowl. Drizzle with vinaigrette and toss to coat. Enjoy!