Mixed Baby Greens And Avocado W Lemon Dijon Vinaigrette Dressing Food

SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE

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.

MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE

Steps:

• In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

LEMON GARLIC DIJON VINAIGRETTE

Steps:

• Whisk together the lemon juice,mustard,pepper, salt& Garlic.
• Slowly whisk in the oil, whisk until you can see it has fused and is slightly thicker.

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.

MIXED BABY GREENS AND AVOCADO W LEMON DIJON VINAIGRETTE DRESSING

Steps:

• Whisk together mustard, lemon juice, olive oil, salt & pepper to make a viniagrette.
• Pour about 3/4 of viniagrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more -- .

CHILE VINAIGRETTE DRESSING

Steps:

• Combine all the ingredients in a small glass bowl,
• Whisk to blend; add sugar and salt to taste.
• Serve over crisp, chilled greens.

GUAVA VINAIGARETTE

Steps:

• In a bowl, combine the onion, guava nectar, vinegar, salt and pepper. Slowly add the olive oil in a stream while constantly whisking-this will emulsify the dressing. Serve immediately tossed with mixed baby greens.

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

CILANTRO VINAIGRETTE

Steps:

• Place all ingredients except oil in a food processor or blender. Process until combined.
• With the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified.
• Taste for seasoning (and more cilantro or cayenne if needed).
• Pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.

FRESH LEMON VINAIGRETTE DRESSING (ZITRONENVINAIGRETTE)

Steps:

• In a small shallow bowl, whisk together the oil, garlic, salt, pepper, and sugar with a fork.
• Add the Dijon mustard and whisk vigorously.
• Add the tablespoon of white balsamic vinegar and the 2 tablespoons fresh lemon juice, and whisk again.
• Use immediately. Drizzle over fresh salad greens or wafer thin cucumber slices. Also great drizzled over grilled halibut or sea bass.

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.