Greens With Herby Lemon Vinaigrette Recipes

GREENS WITH HERBY LEMON VINAIGRETTE

Greens with herby lemon vinaigrette image

These zesty greens are the perfect accompaniment to a picnic or Summer roast

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable

Time 20m

Number Of Ingredients 8

Ingredients

200g green bean , trimmed
250g baby courgette , halved and quartered lengthways
250g pea
4 tbsp olive oil
2 tbsp lemon juice
handful flatleaf parsley , roughly chopped
handful mint leaves, roughly chopped
1 tbsp snipped chive

Steps:

Boil water in a large pan with a steamer attachment and fill a large bowl with ice-cold water. Steam the green beans for 3-4 mins, the courgettes for 2-3 mins, and the peas for 2 mins, until everything is just tender. (If you don't have a steamer, just boil the vegetables in boiling salted water for the same times as above.) After cooking, immediately plunge vegetables into the ice-cold water to cool quickly, drain, then pat dry with kitchen paper.
For the dressing, whisk together the oil and lemon juice, stir in the parsley, mint and chives, then season. Take the dressing and vegetables to the picnic in separate containers, then toss gently together to serve.

Nutrition Facts : Fat 6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

CLEAN GREEN VINAIGRETTE

Clean Green Vinaigrette image

Utilizing fresh dill and chives, this vinaigrette is an easy way to get some green into your meals.

Provided by EatAndRun

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

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup olive oil
¼ cup white wine vinegar
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
2 teaspoons minced shallot
2 teaspoons white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Place oil, vinegar, dill, chives, shallot, sugar, salt, and pepper in a screw-top jar. Cover and shake well to combine.

Nutrition Facts : Calories 129.7 calories, Carbohydrate 2.5 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 148 mg, Sugar 2.1 g

MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE

Mixed Greens with Lemon Champagne Vinaigrette image

Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. -Ray Uyeda, Mountain View, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons champagne vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 shallot, finely chopped
1/2 cup olive oil
4 cups torn leaf lettuce
4 cups fresh spinach
2 cups fresh arugula
3/4 cup chopped walnuts, toasted
1/2 cup pomegranate seeds

Steps:

In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

Nutrition Facts : Calories 169 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

HARDY GREENS WITH LEMON-GARLIC VINAIGRETTE

Hardy Greens With Lemon-Garlic Vinaigrette image

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Provided by Natalie Chanin & Butch Anthony

Categories Salad Side Low Fat Kid-Friendly Low Cal Turnip Healthy Low Cholesterol Collard Greens Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 8 Servings

Number Of Ingredients 9

Ingredients

2 garlic cloves, finely grated
1/2 cup olive oil
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1 tablespoon honey
Kosher salt, freshly ground pepper
4 cups torn collard greens
4 cups torn turnip greens, beet greens, and/or kale
3/4 cup dried cranberries, divided

Steps:

Whisk garlic, oil, lemon zest, lemon juice, and honey in a large bowl; season vinaigrette with salt and pepper.
Add collard greens and turnip greens to vinaigrette and toss to coat. Add half of cranberries, season with salt and pepper, and toss again to combine.
Top salad with remaining cranberries just before serving.

SIMPLE GREEN SALAD WITH HERB VINAIGRETTE

Simple Green Salad with Herb Vinaigrette image

Provided by Food Network

Categories appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 cups romaine lettuce leaves
2 ounces cucumber, peeled, seeded, and cut into long rounds
4 celery stalks, cut into thirds lengthwise and then crosswise into 2 inch lengths
8 ounces yellow squash, julienned
4 whole carrots, scooped into small balls with the small side of the melon baller
2 tomatoes, chopped
2 ounces diced red onion
Herb Vinaigrette, recipe follows
2 large corn tortillas
Vegetable oil, for frying
Salt and freshly ground black pepper
4 tablespoons white wine vinegar
2 tablespoons peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
4 tablespoons chopped lemon zest
4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
1/2 teaspoon salt
2 cups extra-virgin olive oil
2 teaspoons Dijon mustard
Freshly ground black pepper

Steps:

To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
Slice the tortillas into 4-inch long, thin, triangular strips.
In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

LEMON VINAIGRETTE ON GREENS

Lemon Vinaigrette on Greens image

The vinaigrette also tastes good on spinach salad. It keeps well in the regrigerator in a container with a tight-fitting lid. Just shake and serve.-Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/4 cup lemon juice
1/4 cup canola oil
1/4 cup olive oil
2 green onions, finely chopped
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups torn romaine

Steps:

In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. Place romaine in a salad bowl. Drizzle with the dressing; toss to coat.

Nutrition Facts : Calories 262 calories, Fat 27g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

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