Composed Salad With Green Olive And Garlic Vinaigrette Recipes

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE

Green Salad with the Ultimate French Vinaigrette image

Provided by Ina Garten Bio & Top Recipes

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

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

Ingredients

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.

COMPOSED SALAD WITH GREEN OLIVE AND GARLIC VINAIGRETTE

Composed Salad With Green Olive and Garlic Vinaigrette image

Provided by Molly O'Neill

Categories salads and dressings

Time 1h

Yield Four servings

Number Of Ingredients 12

Ingredients

4 artichokes
1 lemon, halved
4 medium zucchini, cut into 1/4-inch rounds
16 cups stemmed chicory
1/2 teaspoon olive oil
4 red bell peppers, roasted, peeled, seeded and cut into 1/4 inch strips
12 1/4-inch slices baguette, toasted
1/2 cup pitted and chopped green olives
4 cloves garlic, peeled and minced
2 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons plus 2 teaspoons olive oil
Salt and freshly ground pepper to taste

Steps:

To make the salad, cut the stems off the artichokes so they will stand straight. Remove the tough outer leaves and cut 1 1/2 inches off the top of each artichoke. Rub all surfaces with the lemon halves. Bring a large pot of water to the boil. Place the artichokes in a steamer basket and steam until the bottoms are tender when pierced with a knife, about 30 minutes. Set the artichokes aside and reserve 1/2 cup of the steaming liquid. When the artichokes are cool enough to handle, scoop out the choke.
Preheat broiler. Place the zucchini slices on a baking sheet and broil just until the tops are browned, about 1 minute. Set aside. Wash but do not dry the chicory. Heat the olive oil in a large skillet over medium-high heat. Add the chicory, toss for a few seconds, cover with a lid and immediately remove from the heat. Let stand for 5 minutes.
Meanwhile, to make the vinaigrette, whisk together the olives, garlic, lemon juice and olive oil in a small bowl. Whisk in the reserved artichoke steaming liquid. Season with salt and pepper. Divide the chicory among 4 large plates, mounding it in the center of each. Arrange the artichokes, zucchini and red peppers around the chicory. Spoon the vinaigrette over all, place 3 toast slices on each plate and serve immediately.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 13 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1232 milligrams, Sugar 12 grams, TransFat 0 grams

GREEN SALAD WITH OLIVE DRESSING

Green salad with olive dressing image

A simple, Italian-inspired side salad to serve with rustic bakes, meat or fish

Provided by Sarah Cook

Categories Dinner, Side dish

Time 15m

Number Of Ingredients 6

Ingredients

1 small red onion , finely chopped
50g green olive , finely chopped
2 tbsp olive oil
2 tbsp red wine vinegar
2 tsp golden caster sugar
6 big handfuls mixed green salad leaves - pick a bag with different flavours and textures

Steps:

Whisk the olive oil, vinegar and sugar, then stir in the chopped olives and onion. Season. Tip the leaves into a bowl. Drizzle the olive dressing over and toss gently to coat.

Nutrition Facts : Calories 66 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

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

Ingredients

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).

GREEN SALAD WITH HERB VINAIGRETTE

Green Salad with Herb Vinaigrette image

My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2/3 cup canola oil
1/4 cup red wine vinegar
1/4 cup minced fresh parsley
2 green onions, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dill weed
1/4 teaspoon pepper
6 cups torn mixed salad greens
6 medium tomatoes, cut into wedges
6 large fresh mushrooms, sliced

Steps:

In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

Nutrition Facts : Calories 197 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

GREEN SALAD WITH ORANGE VINAIGRETTE

Green Salad with Orange Vinaigrette image

Categories Salad No-Cook Vegetarian Quick & Easy Vinegar Orange Avocado Spinach Spring Vegan Endive Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

3/4 10-ounce package ready-to-use fresh spinach leaves
2 large heads Belgian endive, cut into 1/2-inch-wide slices
1 bunch radishes, trimmed, thinly sliced
2 tablespoons balsamic vinegar or red wine vinegar
6 tablespoons olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons grated orange peel
2 oranges, peel and white pith removed, sliced into rounds, slices halved
2 avocados, peeled, pitted, sliced

Steps:

Combine spinach leaves, endive and radishes in large bowl. Place vinegar in small bowl. Gradually mix in oil. Add sugar and orange peel. Season to taste with salt and pepper. Pour dressing over salad and toss.
Mound salad on large platter. Top with orange and avocados slices.

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

Ingredients

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

GREEN SALAD WITH OIL AND VINEGAR DRESSING (SALADE VERTE à LA VINAIGRETTE)

Green Salad with Oil and Vinegar Dressing (Salade Verte à la Vinaigrette) image

Provided by Susan Herrmann Loomis

Categories Salad Garlic Leafy Green Mustard No-Cook Vegetarian Quick & Easy Dinner Lunch Vinegar Healthy Vegan Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

2 teaspoons sherry vinegar
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon Dijon mustard
1 small clove garlic, peeled, green germ removed, and minced
1/4 cup (60 ml) extra-virgin olive oil
7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

Steps:

1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
All Rights Reserved

VINAIGRETTE SALAD

Vinaigrette Salad image

This slightly tangy oil and vinegar dressing complements a bowl of mixed salad greens or a colorful vegetable toss nicely. It's not overpowering, so the fresh vegetable flavors shine through. -Rosemarie Forcum, White Stone, Virginia

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 12 servings (about 1/2 cup dressing).

Number Of Ingredients 9

Ingredients

1/4 cup cider vinegar
1/2 to 1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 cup canola oil
4 cups torn leaf lettuce
4 cups torn Bibb lettuce
1/4 cup thinly sliced onion, optional

Steps:

In a small bowl, combine the vinegar, sugar, salt, seasoned salt and pepper. Gradually whisk in oil. In a large bowl, combine lettuces and onion if desired. Serve with dressing.

Nutrition Facts : Calories 87 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

GARLIC & GREEN OLIVE SALAD DRESSING

Garlic & Green Olive Salad Dressing image

Make and share this Garlic & Green Olive Salad Dressing recipe from Food.com.

Provided by ThatBobbieGirl

Categories Fruit

Time 10m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup cider vinegar
1/2 cup water (or less) (optional)
1 cup mayonnaise
4 garlic cloves (or more)
1/4 cup sugar
1 dash crushed red pepper flakes
1 cup green olives, pitted and drained

Steps:

Combine all but olives in blender or food processor until smooth.
Add olives and process just enough to chop them into small pieces.
If you find it too thin: Reduce or eliminate the water in the recipe.

Nutrition Facts : Calories 36, Fat 1.7, SaturatedFat 0.2, Sodium 175, Carbohydrate 5, Fiber 0.4, Sugar 4.3, Protein 0.2

VERY GREEN SALAD WITH HERB VINAIGRETTE

Very Green Salad With Herb Vinaigrette image

Make and share this Very Green Salad With Herb Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 garlic clove
1 small shallot
1/4 cup fresh parsley, loosely packed
1 small sprigs fresh tarragon
3 fresh basil leaves
1 sprig rosemary, stem removed
3 tablespoons white wine vinegar
1 tablespoon light agave nectar
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 teaspoons dijon-style mustard
1/2 cup safflower oil (or olive oil)
1/2 English cucumber, cut into 1/4-inch thick half moons
2 heads romaine lettuce, roughly chopped
1/2 vidalia onion, finely diced
1 kohlrabi, peeled and finely diced

Steps:

Mince the garlic and shallot in a food processor. Scrape down sides and the add parsley, tarragon, basil and rosemary. Pulse to chop.
Add the vinegar, agave nectar, salt, pepper, mustard, and 1 tbls. water. Pulse again. With the machine running, slowly pour in the oil in a thin stream.
Place the cucumber, lettuce, onion, and kohlrabi in a large bowl. Drizzle with vinaigrette and toss to coat. Enjoy!

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