THREE GREENS AND FRUIT WITH VINAIGRETTE
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
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
MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE
Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
- In serving bowl, toss vinaigrette and all Salad ingredients just before serving.
Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg
PINEAPPLE VINAIGRETTE
From Paula Deen. Cooking time is chilling time. We are pineapple lovers so want to try this. Suggesting it be served on Recipe#413006. This makes more than you need and she also suggests serving it on a tossed salad composed of salad greens, cucumbers, red bell pepper, grape tomatoes, and radishes but think it would be great on the shrimp salad. I see that my juice can is for 6 ounces so suggest that you reduce the recipe to 1 cup yield if you are working with snack juice cans.
Provided by WiGal
Categories < 4 Hours
Time 1h5m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all and whisk until well blended.
- She does say to chill for an hour, but think the flavors would be stronger the longer it chills.
Nutrition Facts : Calories 110.8, Fat 10.8, SaturatedFat 1.5, Sodium 122.8, Carbohydrate 3.6, Fiber 0.1, Sugar 2.7, Protein 0.1
BABY GREENS WITH ALMOND VINAIGRETTE
Steps:
- Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces. Set aside.
- Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute. Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool.
- In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top.
- In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.
- Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool.
- When the almonds are cool, transfer to a blender along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days.
MIXED BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a bowl, combine the shallot, mustard, vinegar and season with salt and pepper. While whisking, drizzle in the olive oil.
- Pour vinaigrette over the greens, tosses and serve immediately.
BABY GREENS WITH PINEAPPLE VINAIGRETTE
This is from my 20 min meals cookbook. The theme of the dinner this comes from is "Wikiwiki Luau" and included crab cakes. YUM!
Provided by dicentra
Categories Greens
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large serving bowl, whisk together pineapple, vinegar, garlic powder, salt and pepper.
- Add greens and toss to coat before serving.
Nutrition Facts : Calories 11.5, Sodium 0.6, Carbohydrate 2.6, Fiber 0.1, Sugar 2.3, Protein 0.1
BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.;
BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.
BABY GREENS SALAD WITH QUAIL EGG AND MAPLE WHITE BALSAMIC VINAIGRETTE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender. Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify. Remove vinaigrette to a container and season with salt and pepper.
- In a large bowl, toss tomatoes, cucumber and carrots with salad dressing. Toss with baby greens just before serving and garnish with quail eggs cut into halves. Season with salt and pepper.
TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE
An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.
Provided by Marianne G
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
- Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
- Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 10.9 g, Cholesterol 10.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 323.6 mg, Sugar 6.1 g
GREEN ISLAND SALAD WITH PINEAPPLE CILANTRO VINAIGRETTE
Adapted from Foods with a Foreign Flavor textbook - posted for ZWT5. You can substitute any salad greens you enjoy.
Provided by NELady
Categories Vegetable
Time 15m
Yield 1 salad, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- FOR SALAD: Combine assorted salad greens, broken into bite-sized pieces and chopped red cabbage. Mix cheese and carrot until blended; shape into small balls and place on salad greens. Arrange onion slices and tomato wedges on top of the lettuce.
- FOR DRESSING: Use blender or food processor to combine all ingredients. Alternatively, you may whisk all ingredients together by hand until well combined.
- TO SERVE: Drizzle dressing over the salad and enjoy!
Nutrition Facts : Calories 661.3, Fat 46.9, SaturatedFat 15.9, Cholesterol 59.3, Sodium 604.9, Carbohydrate 44.7, Fiber 7.2, Sugar 27.7, Protein 19.6
TOSSED GREENS WITH PINEAPPLE, APPLE AND FETA CHEESE
This is a simple tossed salad, and I love the fact that the vinaigrette is oil-free. The dressing has a bit of a tang to it, but it is well-balanced by the sweetness of the fruit. I used Golden Delicious apples since they don't turn brown when cut, and romaine lettuce for the greens. I think the greens should be something "sturdy" to hold up to the apples and pineapple. Spinach would also be great! This recipe comes from Del Monte. Edited to note that I have this posted in the vegan category, even though feta cheese is listed in the ingredients because I have made this without cheese, too, and it is also good that way.
Provided by Vino Girl
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together water, vinegar, mustard, garlic, salt, and pepper in a small bowl; set aside.
- In a large bowl, combine greens, apples, pineapple, onion, and cheese.
- Pour dressing over the fruit and vegetables and toss gently to coat.
- Serve immediately.
Nutrition Facts : Calories 145.2, Fat 2.7, SaturatedFat 1.7, Cholesterol 9.5, Sodium 154.9, Carbohydrate 29.1, Fiber 4.9, Sugar 19.8, Protein 4
BABY GREENS WITH MUSTARD VINAIGRETTE
Make and share this Baby Greens with Mustard Vinaigrette recipe from Food.com.
Provided by Tebo3759
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and chop eggs.
- Combine next 5 ingredients and process until smooth with a hand held blender (or shake in a jar).
- Place lettuce in a bowl, add dressing and eggs and toss gently.
- Serve on a plate or salad bowl.
- Garnish with chopped parsley.
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