GEORGE'S OF TYBEE MIXED GREENS TOSSED IN HONEY VINAIGRETTE
Steps:
- In a blender combine vinegar, mustard, honey, the 1/4 teaspoon salt, and some fresh ground black pepper. Cover and blend for 30 seconds. With the blender running slowly, add oil in a thin, steady stream. (If necessary, stop blender and scrape down sides.) In a salad bowl, combine greens, mango, goat cheese, and cranberries. Add mint sprigs, to liking; drizzle with dressing. Toss gently to coat. Season, to taste, with salt and pepper.
WILTED GREENS WITH WARM SHERRY VINGAIGRETTE
Provided by Melissa Roberts
Categories Salad Leafy Green Appetizer Side Sauté Vegetarian Quick & Easy Lunch Vinegar Sherry Healthy Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Mince and mash garlic to a paste with 1/4 teaspoon salt. Cook Sherry, vinegar, mustard, shallot, garlic paste, and sugar in a small saucepan over medium-low heat, whisking, until heated through. Add oil in a slow stream, whisking until emulsified.
- Toss greens with warm dressing. Serve immediately.
TOSSED GREENS WITH GRAPEFRUIT VINAIGRETTE
Win raves with this fun, colorful winter salad!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg
FIG VINAIGRETTE
Provided by David Tanis
Categories easy, quick, condiments
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Put shallot in a small bowl. Cover with vinegars and season with salt and pepper. Macerate for 5 minutes.
- Stir in mustard and mashed figs and mix well. Whisk in olive oil.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 34 grams, Carbohydrate 50 grams, Fat 41 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 39 grams, TransFat 0 grams
APPLE TART WITH TOSSED GREENS, CANDIED WALNUTS AND SHERRY VINAIGRETTE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Clean the greens and dry them with paper towels and/or a salad spinner to remove excess moisture.
- Preheat oven to 400 degrees F.
- Lay the pastry on a parchment lined baking sheet, and cut into 6 (4-inch) circles, removing the excess dough. In a small bowl toss the apple slices with cinnamon, nutmeg, brown sugar and juice. Brush the puff pastry with the egg wash and arrange the apple slices daisy-petal style on top of each circle. Bake for 12 to 15 minutes, remove to a rack and let cool.
- Place the vinegar, onion, chives, and oil in a container and shake to combine. Toss the greens, tomatoes and candied walnuts in the dressing to coat, and season with salt and pepper.
- Arrange the seasoned greens on top of the puff pastry and serve immediately.
GREENS WITH BALSAMIC VINAIGRETTE
Even when there are just two at the table, Sandy Hunt, Racine, Wisconsin, sees to it that her salads are well-dressed for dinner. "I keep a bottle of this light dressing in the fridge," she says.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad.
Nutrition Facts : Calories 49 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
GREENS TOSSED WITH SHERRY FIG VINAIGRETTE
Number Of Ingredients 14
Steps:
- To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. To make the salad, sauté the prosciutto in a medium skillet over medium heat until its fat renders and some of the pieces get crisp at their edges. Add the onion and cook for a minute to soften slightly. Toss the romaine and spinach in a large salad bowl. Add the dressing, prosciutto, and onion toss. Serve immediately.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE
Steps:
- Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
- Sherry Vinaigrette
- Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.
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