Green Salad With Olive Dressing Recipes

GREEN SALAD WITH OLIVES

Green Salad with Olives image

On their own, Boston lettuce and olives might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample. Keep a jar of the dressing in the fridge, and let it upgrade all sorts of veggies.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

1 medium head Boston lettuce, cored and torn into bite-size pieces
1/2 cup pitted Kalamata olives
2 scallions, thinly sliced
1/4 cup Lemon Vinaigrette
Coarse salt
Ground pepper

Steps:

In a large bowl, toss together 1 medium head Boston lettuce (12 ounces), cored and torn into bite-size pieces, 1/2 cup pitted Kalamata olives, 2 scallions, thinly sliced, and cup Lemon Vinaigrette. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 156 g, Fat 15 g, Fiber 1 g, Protein 2 g

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 OLIVE SALAD DRESSING

Green Olive Salad Dressing image

Turn pitted green olives into a thick and rich dressing, perfect over greens with a squeeze of lemon juice and olive oil. A quick and easy recipe.

Provided by Molly Watson

Categories Condiment

Time 5m

Yield 3

Number Of Ingredients 6

Ingredients

18 medium green olives ( pitted )
1 clove garlic
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice or vinegar (white wine or sherry vinegar are good choices)
Dash of fine sea salt (to taste)
Dash of freshly ground black pepper (to taste)

Steps:

Using a knife, mortar and pestle, or blender, mince the pitted olives and garlic into a paste.
Place the olive-garlic mixture in a bowl or the blender.
Whisk in the oil and lemon juice or vinegar.
Add the salt and pepper to taste.
Use the dressing immediately or cover and chill up to a week.

Nutrition Facts : Calories 106 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, Sodium 307 mg, Sugar 0 g, Fat 11 g, ServingSize About 1/3 cup (2 servings), UnsaturatedFat 0 g

GREEN SALAD WITH DRESSING

Green Salad with Dressing image

Provided by Sandra Lee

Categories appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon red-wine vinegar
1 teaspoon minced garlic
1/4 cup olive oil
Salt and freshly ground black pepper
2 cups cubed mango, frozen/defrosted or jarred
1 head romaine (about 1 1/2-pounds), chopped
1/2 seedless cucumber, cubed

Steps:

Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
Toss together mangoes, romaine, and cucumber with dressing, to taste.

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

Ingredients

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.

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

GREEK SALAD DRESSING

Greek Salad Dressing image

Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 3/4 cup.

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano

Steps:

In a jar with a tight-fitting lid, combine all ingredients; shake well.

Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

GREEN BEAN & PENNE SALAD WITH TOMATO AND OLIVE DRESSING

Green bean & penne salad with tomato and olive dressing image

Make a speedy pasta salad tossed with a healthy tomato and basil dressing for a low-calorie, vegetarian lunch that packs in three of your 5-a-day

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Pasta

Time 22m

Number Of Ingredients 9

Ingredients

75g wholemeal penne
160g green beans , trimmed and cut into short lengths
1 large red onion , halved and thinly sliced
2 tomatoes , chopped
1 tbsp rapeseed oil
2 tbsp apple cider vinegar
10g basil leaves
4 Kalamata olives , chopped
large handful rocket

Steps:

Boil the pasta in a pan of water for 5 mins. Add the beans and onion, return to the boil and cook for 5 mins more.
Meanwhile, put the tomatoes in a bowl with the oil, vinegar and basil (saving a couple of leaves), then blitz with a hand blender to make a dressing.
Drain the pasta and beans, tip into the dressing, add the olives and mix well. Spoon onto plates and top with the basil leaves and rocket, or pack into lunchboxes, cool, then top with the rocket and basil. Can be chilled for up to one day ahead.

Nutrition Facts : Calories 265 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

GREEN CHICKEN SALAD

Green Chicken Salad image

Pan-fried chicken breasts are tossed with arugula, farro, apple, and avocado in this satisfying salad featuring Marie's® Creamy Avocado Poblano dressing.

Provided by Marie's Dressings

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 32m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup Marie's® Creamy Avocado Poblano dressing
2 chicken breasts
Salt and pepper
2 tablespoons olive oil
5 cups arugula
1 cup cooked farro
1 cucumber, shaved
1 Granny Smith apple, thinly sliced
1 shallot, thinly sliced
1 avocado, diced

Steps:

Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating.
Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 26.1 g, Cholesterol 43.8 mg, Fat 24.2 g, Fiber 5.9 g, Protein 16 g, SaturatedFat 4 g, Sodium 311.4 mg, Sugar 7 g

GREEN GARDEN SALAD

Green Garden Salad image

"THE SECRET of any salad is the dressing, and in this dressing the ingredient that makes the difference is red wine vinegar. Mixed with olive oil and Italian seasonings, this dressing enhances any kind of greens with a special flavor."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings (1-1/3 cups dressing).

Number Of Ingredients 15

Ingredients

DRESSING:
3/4 cup olive oil
1/2 cup red wine vinegar
2 tablespoons lemon juice, optional
2 teaspoons grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
8 to 10 cups torn salad greens
1 red onion, sliced into rings
1 cucumber, peeled and sliced
2 to 3 tomatoes, cut into wedges
1 green pepper, sliced into rings

Steps:

In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings.

Nutrition Facts :

MIXED GREEN SALAD WITH STRAWBERRY DRESSING

Mixed Green Salad with Strawberry Dressing image

Provided by Judy Wilkins

Categories Salad Berry Leafy Green Quick & Easy Summer Bon Appétit Texas

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 1-pound basket strawberries, hulled, halved
1 5-ounce package mixed baby greens
1 7-ounce package crumbled feta cheese (about 1 1/3 cups)
1/2 cup walnuts, toasted
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar

Steps:

Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.

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.
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