Hardy Greens With Lemon Garlic Vinaigrette Recipes

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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

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

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.

LEMON-GARLIC VINAIGRETTE



Lemon-Garlic Vinaigrette image

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

Juice of 2 lemons, plus grated zest of 1 lemon
2 garlic cloves, crushed
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
Freshly ground pepper

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



Charred Greens with Citrus Vinaigrette image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter
2 cloves garlic, grated, plus 1 unpeeled clove, smashed
1 small baguette, torn into medium pieces
Kosher salt and freshly ground black pepper
Juice of 2 lemons
1/2 cup extra-virgin olive oil
4 white anchovies, minced
1 tablespoon Dijon mustard
1 teaspoon crushed red pepper flakes
2 pounds lacinato kale, ends trimmed
1 pound red endive, halved lengthwise
1 pound escarole, halved lengthwise
1 cup sliced chives (about 1 1/2-inch pieces)
Freshly grated Parmesan, for serving

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



Sautéed Greens with Chiles, Garlic and Lemon image

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



Lemon-Garlic Greens Saute image

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

1 bunch collard greens (about 5 c chopped)
1 bunch kale (about 5 c chopped)
1/3 cup lemon juice
1 tablespoon garlic, minced
3 tablespoons olive oil

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



Gr8 Green Salad With Lemon, Garlic Vinaigrette image

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

2 cups spinach leaves
2 cups butter lettuce leaves
2 cups romaine leaves
2 avocados, diced
4 green onions, finely chopped
1/2 cup parsley, rough chopped
1/2 cup basil, rough chopped
1 green apple, chopped
2 lemons, squeezed
1 cup extra virgin olive oil
2 garlic cloves, pressed
1 tablespoon Dijon mustard
kosher salt
freshly cracked black pepper

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



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

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.

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

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

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Top Asked Questions

What is the best salad dressing to mix with vinegar?
Directions 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.
How do you make Champagne vinaigrette for salad?
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. How do I store champagne vinaigrette?
What is the ratio of oil to vinegar in a vinaigrette?
While a 1-to-2 acid-to-oil ratio is common for vinaigrette, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every ½ cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil. Here's a good all-purpose take on the formula. Read the full recipe after the video.

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