MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE
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
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
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
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.
LEMON-GARLIC VINAIGRETTE
Use this recipe when making our Green Bean, Shell Bean, and Sweet Onion Fattoush.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Whisk together lemon juice, lemon zest, and garlic; season with salt. Whisking constantly, pour in oil in a slow, steady stream and whisk until emulsified. Season with pepper. Let stand 15 minutes; remove and discard garlic before serving.
CHARRED GREENS WITH CITRUS VINAIGRETTE
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic.
- Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes.
- In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine.
- Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes.
- Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.
SAUTéED GREENS WITH CHILES, GARLIC AND LEMON
Calabrian chilis are very spicy, but also have a slightly smoky, tangy and fruity flavor that compliments garlic and lemon. You can find them whole-packed in oil or finely chopped in jars. The amount is this recipe will give you a slow burn, but feel free to add more to up the heat.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.
LEMON-GARLIC GREENS SAUTE
This recipe is so simple I almost decided not to post it, but it's definitely my go-to side dish when I want fast, delicious greens. I like to use collard greens and kale in this, but you could also use just one or the other or mustard greens & chard as well (I wouldn't recommend spinach for this because it will cook down too much). I also like this with red wine vinegar and liquid smoke in place of the lemon juice. Be careful not to add freshly washed (still wet) greens to hot oil -- you'll get fireworks.
Provided by Eat Your Vegetables
Categories Collard Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Roughly chop the greens and wash them thoroughly.
- To a large saucepan or Dutch oven add the olive oil, garlic and as much of the greens as will fit (you may need to let the first batch cook down a little to fit the rest of the greens in the pan).
- Once all of the greens are in the pan, cook uncovered for 15 minutes or until greens are tender, tossing frequently.
- Once the greens are softened and slightly browned, add the lemon juice and saute an additional 2 minutes.
- Serve warm.
GR8 GREEN SALAD WITH LEMON, GARLIC VINAIGRETTE
So refreshing and healthy and the perfect side dish for any dinner! We had this with oven roasted Prime rib, Recipe #333367 and Recipe #332706 with some crusty Italian bread and garlic butter.
Provided by Penny Stettinius
Categories Salad Dressings
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a container, (I use a Ball jar) mix the lemon juice, oil, garlic, Dijon and a pinch of salt and pepper.
- Shake vigorously.
- In a large salad bowl toss all other salad ingredients and dress, to taste, with the vinaigrette.
- Serve.
Nutrition Facts : Calories 278.2, Fat 27.8, SaturatedFat 3.9, Sodium 30.4, Carbohydrate 9.8, Fiber 5.1, Sugar 2.3, Protein 2
LEMON VINAIGRETTE ON GREENS
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
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.
GREENS WITH HERBY LEMON VINAIGRETTE
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
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
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