MIXED GREEN SALAD WITH SHERRY VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
- Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
MIXED GREENS WITH PINK PEPPERCORN VINAIGRETTE
Martha Stewart offers this information: "Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant". I always wondered why they were so mild compared to other peppercorns. Enjoy!
Provided by Nif_H
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified.
- Just before serving, toss with greens; season with salt and pepper.
Nutrition Facts : Calories 239.5, Fat 27.1, SaturatedFat 3.7, Sodium 14.7, Carbohydrate 0.1, Protein 0.1
MIXED GREENS WITH LIME VINAIGRETTE
Provided by Robin Miller : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place lettuce in a large bowl.
- In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over greens just before serving. There will be leftover dressing.
TROUT GRENOBLAISE WITH TIAN OF ZUCCHINI, TOMATOES, AND POTATOES AND MIXED GREEN SALAD
Steps:
- Heat 2 tablespoons of oil in a small saute pan over medium high heat, saute the cubes of bread until golden brown on all sides, remove to a plate. Season each fillet on both sides with salt and pepper to taste. Season the flour with salt and pepper to taste. Dredge each fillet lightly on the skin side and tap of extra flour. Heat the olive oil in a large saute pan over medium high heat until just smoking. Place each fillet flour side down in the oil and cook until golden brown. Turn the fillets over and reduce heat to medium and continue cooking until cooked. Remove fillets to a plate. Add butter to pan and cook until browned. Add lemon segments and juice. Remove pan from heat and stir in capers and parsley. Plate fish and top with sauce and reserved croutons.
- Preheat oven to 400 degrees F. Brush an 8-inch baking dish with olive oil and arrange the vegetables in the dish, alternating rows of the different vegetables. Drizzle each row with olive oil, season with salt and pepper and sprinkle with the sliced garlic. Bake for 30 to 40 minutes or until potatoes are tender. Remove from oven and sprinkle with chervil and salt and pepper. Serve hot or at room temperature.
- Place greens in a medium bowl. Whisk together the mustard, vinegar and salt and pepper. Drizzle in the olive oil and whisk until emulsified, add peppercorns, and season with salt and pepper. Pour some of the vinaigrette over the salad and toss to coat.
MIXED GREENS WITH PINK PEPPERCORN VINAIGRETTE
Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified. Just before serving, toss with greens; season with salt and pepper.
MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE
Provided by Tom Seawell
Categories Salad Leafy Green Tomato Side No-Cook Vegetarian Low Cal Blue Cheese Dried Fruit Pecan Spring Bon Appétit San Francisco California Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.
MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE
Mixed Green Salad with Tarragon Vinaigrette
Categories Salad Leafy Green Herb Side No-Cook Vegetarian Quick & Easy Salad Dressing Arugula Vegan Raw Tarragon Watercress Lettuce Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Toss greens with dressing in a large bowl and season with salt and pepper.
PINK PEPPERCORN VINAIGRETTE
Yield makes 2/3 cup
Number Of Ingredients 6
Steps:
- Blend all the ingredients in a blender on high speed until well combined.
PICKLED PEPPERCORN VINAIGRETTE
Use this Pickled Peppercorn Vinaigrette as a salad dressing, or drizzle it over slow-cooked meats or roasted vegetables to brighten things up.
Provided by Anna Stockwell
Yield Make about ⅓ cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the vinegar, olive oil, honey, and salt until combined, then whisk in the peppercorns and mustard. Taste, and adjust seasoning if needed. Chill in an airtight container for up to 1 week; re-whisk before serving.
MIXED GREENS SALAD WITH ORANGE VINAIGRETTE
This is the kind of salad that doesn't require much work but looks super-pretty on the table. It's great for everything from brunch to an easy dinner party. You start off with a simple base of mixed greens (pick your fave!), then toss in handfuls of fresh blueberries, mandarin segments (or any kind of sweet citrus) and crunchy spiced nuts (again, any kind you like). The dressing is an easy vinaigrette that gets a special touch from orange juice. You'll have extra dressing you can refrigerate for another day.
Provided by Alejandra Ramos
Categories side-dish
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Make the dressing by blending the orange juice, vinegar, oil, honey, garlic, salt and pepper in a blender until very smooth. Place the greens, blueberries and citrus segments in a large salad bowl. Add dressing to taste and toss until evenly coated. (You will have extra dressing.) Garnish with the nuts and serve immediately.
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