All Green Salad With Citrus Vinaigrette Recipes

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ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE



Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Steps:

  • Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  • In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  • In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  • Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

MIXED GREEN SALAD WITH WHOLE CITRUS VINAIGRETTE



Mixed Green Salad with Whole Citrus Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 lemons
1/2 navel orange or 1 small orange
1 shallot
1 1/2 cups pure olive oil
1 teaspoon gray salt
1/2 teaspoon freshly ground pepper
8 cups mixed young green lettuces
Cocoa Nibs (available at specialty and gourmet food stores)

Steps:

  • Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.
  • Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling of cocoa nibs to taste.
  • Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups.

VINAIGRETTE FOR GREEN SALAD



Vinaigrette For Green Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

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.

ALL GREEN SALAD WITH CITRUS VINAIGRETTE



All Green Salad with Citrus Vinaigrette image

Provided by Leah Koenig

Categories     Salad     Passover     Kid-Friendly     Quick & Easy     Basil     Asparagus     Avocado     Cucumber     Sugar Snap Pea     Small Plates

Yield Serves 8

Number Of Ingredients 17

For the vinaigrette:
2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
For the salad:
Kosher salt
2 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces
1 romaine heart, roughly chopped
1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced
1 ripe avocado, cut into 1/2-inch cubes
15 basil leaves, torn
1/3 cup torn fresh dill fronds
Freshly ground black pepper

Steps:

  • For the vinaigrette:
  • Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
  • For the salad:
  • Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
  • In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

SIMPLE GREEN SALAD WITH A CLASSIC VINAIGRETTE



Simple Green Salad with a Classic Vinaigrette image

Provided by Martina McBride

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 11

2 tablespoons white wine vinegar
1 small shallot, diced (about 3 tablespoons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 radishes, sliced
1 small tomato, diced
1 green onion, dark green parts only, sliced
1 small avocado, diced
1 head Boston lettuce, torn

Steps:

  • Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth.
  • Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top.
  • When ready to serve, toss the dressing and other vegetables with the lettuce to coat.

MIXED CITRUS VINAIGRETTE



Mixed Citrus Vinaigrette image

This is a delightful alternative to ordinary salad dressings. Works well with many types of salads ingredients like greens, vegetables, and fruits.

Provided by Alex99

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 20

Number Of Ingredients 9

1 tablespoon white balsamic vinegar
1 tablespoon orange juice
1 tablespoon grapefruit juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
6 tablespoons olive oil
2 tablespoons chopped toasted walnuts
2 tablespoons grated Romano cheese
salt and pepper to taste

Steps:

  • Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

Nutrition Facts : Calories 45 calories, Carbohydrate 0.5 g, Cholesterol 0.8 mg, Fat 4.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.7 g, Sodium 9.3 mg, Sugar 0.2 g

THREE GREENS AND FRUIT WITH VINAIGRETTE



Three Greens and Fruit with Vinaigrette image

Use Bosc pears in this crisp green salad. It's great to serve during the cool weather months, and is a beautiful addition to any holiday table!

Provided by MARIA GEE

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

6 tablespoons white wine vinegar
6 tablespoons vegetable oil
1 red onion, thinly sliced
¼ cup white sugar
¼ teaspoon salt
2 dashes hot pepper sauce
¾ teaspoon ground black pepper to taste
½ cup coarsely chopped walnuts
1 head romaine lettuce, torn
1 head butter lettuce, torn
2 bunches fresh spinach leaves
2 pears, cored and sliced
1 (4 ounce) package feta cheese

Steps:

  • In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
  • In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
  • In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.7 g, Cholesterol 8.4 mg, Fat 12.5 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 203.9 mg, Sugar 8.5 g

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  • In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

ARUGULA SALAD WITH CITRUS VINAIGRETTE



Arugula Salad with Citrus Vinaigrette image

Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.

Provided by JEANNETTE777

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 7

⅓ cup freshly squeezed grapefruit juice
⅓ cup freshly squeezed orange juice
⅓ cup extra virgin olive oil
salt to taste
6 ounces arugula - rinsed, dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced

Steps:

  • In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
  • In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 13.8 g, Fat 19.1 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 158.7 mg, Sugar 7.9 g

MIXED GREEN SALAD WITH CITRUS DRESSING



Mixed Green Salad with Citrus Dressing image

Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

2 tablespoons fresh orange juice
1 tablespoon honey
1 tablespoon minced shallot
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
4 ounces frisee, torn in bite-sized pieces (4 cups)
1 small head radicchio (4 ounces), torn in bite-size pieces (4 cups)

Steps:

  • For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified.
  • In a large bowl, toss arugula, frisee, and radicchio with dressing; season with more salt and pepper. Serve immediately.

Nutrition Facts : Calories 127 g, Fat 7 g, Protein 2 g

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE



Lobster Salad with Greens and Citrus Vinaigrette image

The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10

2 whole lobsters (1 3/4 pounds each)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated shallot
Coarse salt
12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
1 large yellow tomato, halved and thinly sliced
2 teaspoons finely chopped fresh tarragon, plus more for garnish

Steps:

  • Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
  • Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
  • Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
  • Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g

GREEN SALAD WITH BASIC VINAIGRETTE



Green Salad with Basic Vinaigrette image

This Green Salad with Basic Vinaigrette is the perfect side dish to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1/4 cup vinegar, or fresh lemon juice
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 teaspoon sugar, (optional)
3/4 cup extra-virgin olive oil
1 mixed greens, such as radicchio, chicory, endive, red leaf, and Boston lettuce

Steps:

  • Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry.
  • Tear lettuces into bite-sized pieces. If you aren't going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate.
  • Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified.
  • For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).

SALAD WITH CITRUS VINAIGRETTE



Salad with Citrus Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

1/2 shallot, minced
2 tablespoons Champagne vinegar
1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
Salt
1 to 2 teaspoons extra-virgin olive oilSalad:
2 heads endive
1/2 head frisee
1 head butter lettuce
2 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
6 beets, cooked and cut into quarters or bite size wedges
2 tablespoons chervil or parsley, chopped
1 avocado, peeled and cut into wedges

Steps:

  • Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
  • TIP: To turn this into an entree top with scallops, chicken or fish.

MIXED GREENS SALAD WITH ORANGE VINAIGRETTE



Mixed Greens Salad with Orange Vinaigrette image

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

1/2 cup orange juice
2 tablespoons red wine or apple cider vinegar
3/4 cup extra-virgin olive oil
2 teaspoons honey
1 clove garlic, peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 ounces mixed prewashed greens
1/2 cup fresh blueberries
1/2 cup peeled citrus segments (mandarins, oranges, grapefruit, etc.)
6 tablespoons spiced or candied nuts, such as almonds or pecans

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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2022-05-01 Green Salad with Peaches, Feta & Mint Vinaigrette Eating Well chopped fresh mint, honey, red wine vinegar, lemon juice, extra virgin olive oil and 7 more Champagne Vinaigrette Windy City Dinner Fairy-Nicole
From yummly.com


GREENS & ROOTS SALAD WITH CITRUS-WALNUT VINAIGRETTE RECIPE
Instructions Checklist. Step 1. To prepare vinaigrette: Combine walnuts, sherry vinegar, Banyuls (or red-wine) vinegar, verjus (or wine), orange zest and juice, leek, Parmesan, honey, mustard, parsley, salt, rosemary, thyme and pepper in a blender. Puree until smooth. With the motor running, slowly add oil until combined.
From eatingwell.com


ALL-GREEN SALAD WITH ARUGULA, SPINACH, LEMON VINAIGRETTE AND
In a salad bowl, combine the watercress, lettuce, spinach, cucumber, and apple. Just before serving, drizzle with the vinaigrette and mix well. Adjust the seasoning. Top with pumpkin seeds. Serve as an appetizer or as a side for grilled meat, fish, or a quiche.
From more.ctv.ca


SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE | MINIMALIST BAKER …
Instructions. 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.
From minimalistbaker.com


GREEN SALAD INGREDIENT - THERESCIPES.INFO
5-Minute Green Salad with No-Mix Tahini Dressing | MB Recipes best minimalistbaker.com. SALAD ~8 cups mixed greens or roughly chopped kale (I mixed both) 1/4 cup diced red onion 3-4 medium radishes (thinly sliced) 1 Tbsp roasted unsalted sunflower seeds 1 medium ripe avocado (thinly sliced) 2-3 Tbsp dried cranberries (or other fruit // optional) DRESSING 1/4 …
From therecipes.info


FAMOUS FRENCH GREEN SALAD WITH FRENCH VINAIGRETTE
1 - PREPARE YOUR GREENS. Wash your salad leaves, remove any wilted or damaged ones, either pat dry with a clean kitchen towel or spin dry in a salad spinner. Wash your cucumber, trim, then peel, leaving alternate green strips. Then cut into rounds. Wash and peel your avocado, dice and squeeze some lemon juice on top to prevent browning.
From saladswithanastasia.com


ALL GREEN SALAD WITH CITRUS VINAIGRETTE | RECIPE | CITRUS VINAIGRETTE ...
Apr 10, 2018 - This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.
From pinterest.com


GARDEN SALAD WITH CITRUS VINAIGRETTE RECIPE | MYRECIPES
Instructions Checklist. Step 1. To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk. Advertisement. Step 2. To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.
From myrecipes.com


ALL GREEN SALAD WITH CITRUS VINAIGRETTE - MEALPLANNERPRO.COM
2 tablespoons finely chopped shallot; 2 tablespoons red wine vinegar; 1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice; 1 tablespoon fresh orange juice
From mealplannerpro.com


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Top Asked Questions

What is the best way to make grapefruit salad?
In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously. In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat.
How do I prepare vinaigrette and salad?
To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk. To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well.
What is the best salad dressing recipe?
For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified. In a large bowl, toss arugula, frisee, and radicchio with dressing; season with more salt and pepper.
How do you make a walnut salad?
Place the walnuts in a skillet over medium heat. In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Divide the salad greens mixture into individual servings.

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