Recipes Mixed Greens With Herb Vinegar Dressing Food

GREENS WITH HERB DRESSING

Greens with Herb Dressing image

Suggested by field editor Marian Platt of Sequim, Washington, this light, savory herb dressing is a refreshing topper for mixed salad greens.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

6 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 teaspoons lemon or lime juice
2 garlic cloves, minced
1/4 teaspoon salt
Dash pepper
8 cups torn mixed salad greens

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.

Nutrition Facts : Calories 102 calories, Fat 10g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SAUTEED GREENS WITH VINEGAR

Sauteed Greens with Vinegar image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 quarts mixed greens, thick stems removed (such as broccoli rabe, mustard greens, and spinach)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Red wine vinegar, for seasoning

Steps:

Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.
Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

HERB AND GARLIC DRESSING

Herb and Garlic Dressing image

I found this years ago in a recipe book made by a local church auxiliary. I make it and use it as a dressing for pasta salad or tomato and cucumber Greek salad. I usually mix a day ahead and the flavors taste 100 times better!

Provided by Ellaellaola

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup vegetable oil
2 tablespoons vinegar
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon dried parsley
4 cloves garlic, minced
¼ teaspoon dried basil
¼ teaspoon celery seed
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper

Steps:

Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.

Nutrition Facts : Calories 257 calories, Carbohydrate 3.3 g, Fat 27.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3.6 g, Sodium 291.7 mg, Sugar 2.1 g

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 GREENS WITH TOMATO-GINGER DRESSING

Mixed Greens with Tomato-Ginger Dressing image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large ripe tomato, peeled, halved, seeded and chopped
1/2 cup chopped sun-dried tomatoes, packed without oil
1 tablespoon minced fresh ginger
1 garlic clove, peeled
2 tablespoons balsamic vinegar
1/2 cup water
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups mixed greens, any combination romaine, red leaf, Bibb and Boston lettuces

Steps:

In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until smooth. Add water, oil, salt, and pepper and puree until smooth.
Divide greens evenly among 4 salad plates and spoon dressing over top.

SALAD GREENS WITH ORANGES, STRAWBERRIES AND VANILLA VINAIGRETTE

Salad Greens With Oranges, Strawberries and Vanilla Vinaigrette image

A delightful salad of mixed greens, oranges and strawberries topped off with a delicious vanilla vinaigrette. I got this recipe from McCormick's Cooking With Flavor cookbook.

Provided by Crafty Lady 13

Categories Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 tablespoon sugar
1/4 teaspoon ground black pepper
1 (6 ounce) package salad greens or 1 (6 ounce) package Baby Spinach
2 seedless oranges, peeled and sectioned or 1 (6 ounce) can mandarin oranges, drained
2 cups strawberries, sliced
1/2 cup toasted pecan pieces

Steps:

Mix oil. vinegar, vanilla extract, salt, sugar and ground black pepper in small bowl with wire whisk until well blended.
Toss greens with oranges, strawberries and pecans n large bowl (or divide among individual serving plates). Serve with vanilla vinaigrette.

Nutrition Facts : Calories 219.3, Fat 18.8, SaturatedFat 2.2, Sodium 202.6, Carbohydrate 13.1, Fiber 3.3, Sugar 9.2, Protein 2

RECIPES MIXED GREENS WITH HERB-VINEGAR DRESSING

Recipes Mixed Greens With Herb-Vinegar Dressing image

Provided by Amanda Hesser

Categories salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup balsamic vinegar
1/4 cup red-wine vinegar
1/4 cup packed fresh herbs (a mixture of basil, parsley, thyme, rosemary and oregano; it's not necessary to use all of them)
About 1/4 cup peanut oil
2 shallots, peeled and sliced
1/4 cup extra-virgin olive oil
Coarse sea salt or kosher salt
Freshly ground black pepper
5 handfuls young lettuces (a mixture of peppercress, arugula, frisée, mizuna, red oak or any other kinds you like)
1/4 cup fresh chervil and tarragon leaves

Steps:

Three days before, combine the vinegars with the herb mixture in a jar. Seal and let infuse in the refrigerator for three days.
Strain the herbs from the vinegar and pour the vinegar into a saucepan. Place over high heat and reduce by half. Fill another saucepan with 1/4 inch of peanut oil. Heat the oil to 170 degrees, then add the shallots. Remove from the heat and cool. Strain. Place the vinegar in a bowl, then gradually whisk in the shallot oil and then the olive oil until emulsified. Season to taste with salt and pepper.
In a large bowl, mix together the lettuces and the chervil and tarragon. Sprinkle with about 3 tablespoons of the dressing and toss gently and thoroughly, until all of the leaves are thinly coated. Add a little more dressing if necessary, but the delicate leaves should not be weighed down with it. Season with more salt and pepper if needed. Serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 344 milligrams, Sugar 5 grams

GREEN HERB SALAD DRESSING

Green Herb Salad Dressing image

This bright green herb dressing takes an ordinary garden salad to the next level. It's packed with flavour, natural colour and vitamins.

Provided by Elien

Categories Salad

Time 10m

Number Of Ingredients 7

Ingredients

1 cup parsley, packed
1/2 cup mixed other fresh herbs (coriander, thyme, basil, mint, sage...), packed
3/4 cup olive oil
2 Tbsp apple cider vinegar, Or lemon juice
2 Tbsp honey or maple syrup
2 tsp dijon or wholegrain mustard
1/4-1/2 tsp salt

Steps:

Combine all ingredients in a tall container fit for a stick blender (immersion blender). Blend it until smooth.
Taste and add in more salt, acid or sweetener if needed.
Store in an airtight jar in the fridge for up to two weeks. The herbs will settle to the bottom as it sits. Shake it up again before serving.
When the dressing has been stored in the fridge for a while, it may thicken. Let it come to room temperature before serving.

Nutrition Facts : Calories 83 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 15ml, Sodium 106 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

MIXED GREENS WITH BACON AND HERBS

Mixed Greens with Bacon and Herbs image

Categories Salad Leafy Green Herb Side Quick & Easy Lunch Basil Bacon Winter Tarragon Escarole Party Cilantro Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

8 bacon slices, cut into 1/2-inch pieces
4 cups (packed) coarsely chopped escarole (from 1 head)
1 5-ounce bag mixed baby greens (about 8 cups)
4 green onions, chopped (white and pale green parts only)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh tarragon
6 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain.
Toss escarole, mixed greens, onions, basil, cilantro, and tarragon in large bowl. Add oil; toss. Add vinegar; toss. Season salad with salt and pepper. Divide among 6 plates. Sprinkle with bacon and serve.

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