SIMPLE GREEN SALAD AND VINAIGRETTE DRESSING
Steps:
- Place all of the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
- Place all of the salad ingredients into a large serving bowl and toss together.
- Serve the salad dressing with the salad.
Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
WINTER GREEN SALAD WITH APPLE CIDER HONEY VINAIGRETTE
A blend of sweet and savoury ingredients with a variety of textures, this winter green salad recipe features delicious fresh spinach, sweet pears, and kiwis. Ready in ten minutes!
Provided by Marie
Categories Salads
Time 10m
Number Of Ingredients 11
Steps:
- In a small bowl (or mason jar), whisk (or seal with lid and shake) together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference.
- In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Best served immediately.
Nutrition Facts : Calories 382 calories, Carbohydrate 23.7 grams carbohydrates, Fat 31.9 grams fat, Protein 5.9 grams protein, ServingSize 1
GREEN APPLE VINAIGRETTE
Make and share this Green Apple Vinaigrette recipe from Food.com.
Provided by Grannydragon
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a blender except for the olive oil, and apples. Blend until smooth.
- Slowly add the olive oil and blend well.
- Remove vinaigrette from blender and add the apples, mix and serve on salad greens.
Nutrition Facts : Calories 549.5, Fat 54.2, SaturatedFat 7.5, Sodium 87.6, Carbohydrate 18.5, Fiber 1.7, Sugar 15.4, Protein 0.4
SALAD OF WINTER GREENS
Provided by Alex Guarnaschelli
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- My favorite thing about this recipe is putting the salad into the oven and lightly wilting it just before serving. A simple touch that makes the flavors more intense and the texture more inviting. Other simple touches that make the difference? Taking care that all the greens are thoroughly washed and dried. A mouthful with grit or excess moisture that dilutes the flavors of the dressing can make a great salad less than perfect.
- Preheat the oven to 300 degrees F.
- In a medium bowl, add the bourbon and the apple slices. Season with salt and black pepper and stir to combine. Set aside.
- Make the dressing: In a large bowl, or with a mortar and pestle, lightly crush the pecans until they are in small pieces and season with salt. Add the olive oil and whisk with the nuts to make a paste-like mixture. Stir in the cider vinegar and some black pepper. Set aside.
- When ready to serve, add the greens to a large bowl and stir in the dressing. Toss to coat the greens with the dressing. Transfer the salad to a platter (or individual plates). Put the platter in the oven with the door ajar until the greens wilt ever so slightly, about 1 to 2 minutes. Remove from the oven and top with the apple slices. Cook's Note: if there is any excess bourbon, leave it behind in the bowl as you top the salad with the apples. Serve immediately.
OYSTER AND CARAMELIZED ONION PAN ROAST WITH WINTER GREEN SALAD AND GREEN APPLE VINAIGRETTE
Steps:
- Heat olive oil and butter in a medium saucepan over medium heat. Add the onions and sugar, and cook until the onions are golden brown and caramelized. Add the garlic and cook for 2 minutes.
- While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water. Bring to a boil and cook until the potatoes are just cooked through. Drain the potatoes and set aside.
- Add the clam broth to the onions and bring to a simmer. Add the oysters and the potatoes and simmer just until the oysters have cooked through, about 2 to 3 minutes. Whisk in the creme fraiche and season with salt and pepper. Remove from the heat and stir in the tarragon. Serve with Winter Green Salad and Green Apple Vinaigrette.
- Combine greens, celery, apples, and cheese in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette.
WINTER GREEN SALAD
People tend to forget to eat salads and other raw foods in the cold weather. This salad is a good way to get your greens by combining somewhat heartier salad textures. I find that this salad is filling enough to be a main course, with a bit of bread or some rice cakes on the side. It will also work as an appetizer in a smaller serving.
Provided by jgmurphy
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 21
Steps:
- Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
- Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 43.8 g, Fat 27.8 g, Fiber 11.9 g, Protein 7.5 g, SaturatedFat 3.8 g, Sodium 394.1 mg, Sugar 22.8 g
WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE
This simple yet elegant salad recipe is courtesy of White House executive chef Cristeta Comerford. Also try:Turkey Lasagna with Spinach
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.
ESCAROLE SALAD WITH GREEN APPLE VINAIGRETTE AND CRISPY SHALLOTS
Raw celery and a bright vinaigrette give winter greens a fresh edge, while a garnish of pan-fried shallots makes croutons obsolete.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small skillet, heat oil and shallot over medium-high; cook, stirring frequently, until golden brown. With a slotted spoon, transfer shallot to paper towels to drain and season with salt and pepper. Let oil cool slightly.
- In a large bowl, whisk together vinegar, mustard, honey, and apple. Slowly add oil from skillet, whisking until combined. Season with salt and pepper, then add escarole and celery stalks and leaves. Toss to combine and top with shallots.
Nutrition Facts : Calories 121 g, Fat 10 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
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FAVORITE GREEN SALAD RECIPE - COOKIE AND KATE
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- Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
- Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
- Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
- Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!
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