Spring Salad With Tangy Vinaigrette Food
SPRING SALAD WITH TANGY VINAIGRETTE
The dressing for this easy-to-assemble salad can be made up to three days in advance.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Make vinaigrette: In a small bowl, whisk together oil, lemon zest and juice, vinegar, and sugar; season with salt and pepper.
- When ready to serve salad, place lettuce, radicchio, scallions, and tomatoes in a large bowl; add vinaigrette, and toss to combine. Serve immediately.
Nutrition Facts : Calories 88 g, Fat 7 g, Fiber 1 g, Protein 2 g
SANDY'S SIMPLE SPRING LETTUCE SALAD
Lemon juice combines with mild rice vinegar in a dressing that's both sprightly and slightly sweet to dress young, tender lettuces.
Provided by SandyG
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
- Place arugula in a bowl and drizzle dressing over greens; toss to coat.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 4.1 g, Fat 7.3 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 99.9 mg, Sugar 2.3 g
CABBAGE AND MIXED GREENS SALAD WITH LIGHT TANGY HERB VINAIGRETTE
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
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
TANGY VINAIGRETTE DRESSING
"This was my family's all-time favorite dressing when I was growing up," shares Kathryn Anderson from her home in Wallkill, New York. Both tangy and sweet , it's delicious drizzled over any variety of crisp greens or fresh veggies.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a jar with tight-fitting lid, combine the first seven ingredients; shake well. Toss with salad greens just before serving.
Nutrition Facts : Calories 186 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 324mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
GREEN SPRING SALAD
Asparagus plays a starring role in this refreshing spring salad. Its tender-sweet stalks pair well with crunchy sugar snaps and a tangy lemon vinaigrette. Add a few handfuls of fresh baby spinach if you're feeding a crowd. From Chatelaine Magazine.
Provided by Katzen
Categories < 30 Mins
Time 17m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Partially fill a large frying pan with water. Bring to a boil over high heat. Fill a bowl with ice water. In a small bowl, whisk lemon juice with Dijon, maple syrup and salt. Slowly whisk in oil. Snap off and discard tough ends of asparagus. Peel tough strings from sugar snaps or snow peas.
- When water boils, carefully slip in asparagus. Boil until tender-crisp, 2 to 3 minute Using tongs, remove asparagus from boiling water and plunge into ice water. Then carefully slip sugar snaps or snow peas into boiling water. Cook, uncovered, until tender-crisp, about 1 minute Drain, then plunge into a bowl of ice water.
- When cool, drain asparagus and snow peas well. Pat dry with paper towels. Place in a large bowl or arrange on a platter. Drizzle with dressing and sprinkle with pine nuts and radicchio. If making ahead, prepare dressing. Cook, then cool asparagus and sugar snaps. Wrap and refrigerate separately overnight. Toss veggies with dressing, then sprinkle with pine nuts and radicchio.
Nutrition Facts : Calories 94.6, Fat 5.5, SaturatedFat 0.8, Sodium 169.9, Carbohydrate 10.3, Fiber 4.2, Sugar 3, Protein 4
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BRIGHT SPRING SALAD RECIPE - LOVE AND LEMONS
Instructions. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but …
From loveandlemons.com
5/5 (24)Servings 4Cuisine AmericanCategory Salad
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5/5 (24)Servings 4Cuisine AmericanCategory Salad
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
- Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.
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- In a small bowl, whisk together the shallot, honey, mustard, crème fraîche, and vinegar. Continue to whisk while pouring in the oil. Alternatively, combine all the ingredients in a jar and then shake until combined. Add the salt and pepper. Taste and adjust seasonings to your desire. You should have about 1/2 cup, which is enough to dress 4 salads.
- In a medium bowl, toss the lettuce with about 1/4 cup vinaigrette. Arrange the leaves on two plates and then top with the radishes, avocado, and herbs. Finish with crumbled goat cheese, if desired. Sprinkle with salt and freshly ground black pepper.
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From fedandfit.com
Servings 4Total Time 15 minsEstimated Reading Time 2 minsCalories 154 per serving
From fedandfit.com
Servings 4Total Time 15 minsEstimated Reading Time 2 minsCalories 154 per serving
- Plate the lettuce, fennel, asparagus, and radishes, then sprinkle with the chopped dill. Drizzle the dressing over the salad and serve!
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- In a small saucepan, combine the quinoa and water and bring to a boil. Once boiling, reduce heat, cover, and simmer. Simmer over low heat for 15-20 minutes. Once the water is absorbed, turn off the heat.
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SPRING SALAD WITH TANGY VINAIGRETTE RECIPE | RECIPE ...
Oct 12, 2015 - The dressing for this easy-to-assemble salad can be made up to three days in advance.
From in.pinterest.com
From in.pinterest.com
SPRING SALAD WITH TANGY VINAIGRETTE RECIPE | RECIPE ...
Jun 29, 2011 - The dressing for this easy-to-assemble salad can be made up to three days in advance.
From pinterest.com
From pinterest.com
SPRING SALAD WITH TANGY VINAIGRETTE RECIPES
Make vinaigrette: In a small bowl, whisk together oil, lemon zest and juice, vinegar, and sugar; season with salt and pepper. When ready to serve salad, place lettuce, radicchio, scallions, and tomatoes in a large bowl; add vinaigrette, and toss to combine. Serve immediately.
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Place first 4 ingredients in the bottom of a large bowl (big enough to hold the greens) and whisk together to make a smooth vinaigrette. Add the greens and using salad tongs, "pull" the dressing up through the salad to coat. Divide into 4 smaller bowls, sprinkle each with 1 T of pomegranate seeds and enjoy!
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From pinterest.com
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Mar 4, 2014 - The dressing for this easy-to-assemble salad can be made up to three days in advance. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. ... Food And Drink ...
From pinterest.ca
From pinterest.ca
SPRING GREEN SALAD WITH APRICOT VINAIGRETTE - TUSOL
One of our favorite things about spring is the opportunity to add more fresh vegetables to our plates, and there's no better way to serve spring produce than a delicious salad. The best part of this recipe is the vibrant vegan salad dressing loaded with slightly spicy, tangy Dijon mustard and chopped apricots that get soaked in acidic white wine vinegar. …
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From foodnewsnews.com
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