Hearty Winter Salad With Sherry Vinaigrette Recipes

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MIXED GREEN SALAD WITH SHERRY VINAIGRETTE



Mixed Green Salad with Sherry Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

  • Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
  • Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

AUTUMN SALAD WITH AGED SHERRY VINAIGRETTE



Autumn Salad with Aged Sherry Vinaigrette image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

1/3 ounce olive oil
1 ounce Spanish Sherry Vinegar
1 shallot, minced
1 bunch chives, minced
Pinch sugar
Salt and pepper
4 to 5 ounce of mesclun greens
2 ounces mashed walnut pieces
4 ounces crumbles Stilton Cheese (or bleu cheese)
1 Bartlett Pear, halved then sliced thins

Steps:

  • Combine the olive oil. sherry vinegar, shallot, chives, sugar and salt and pepper in a small bowl and whisk together. Let stand for a few minutes to combine flavors. In a large bowl, toss greens, walnuts, Stilton cheese, and pear together. Pack the dressing and greens in separate containers. Before serving, drizzle just enough dressing to cover greens before serving.

HEARTY WINTER VEGETABLE SALAD WITH BLACK ONION SEED VINAIGRETTE RECIPE BY TASTY



Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette Recipe by Tasty image

Here's what you need: carrot, turnip, parsnip, extra virgin olive oil, kosher salt, Schwartz® ground black pepper, fresh arugula, bacon, crumbled goat cheese, Schwartz® Black Onion Seeds, Schwartz® Mustard Seeds, kosher salt, dijon mustard, apple cider vinegar, honey, extra virgin olive oil

Provided by Chris Salicrup

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

4 cups carrot, chopped
4 cups turnip, chopped
4 cups parsnip, peeled and chopped
2 teaspoons extra virgin olive oil
2 teaspoons kosher salt, plus more to taste
1 teaspoon Schwartz® ground black pepper
6 cups fresh arugula
½ lb bacon, cooked and crumbled
¼ cup crumbled goat cheese
1 teaspoon Schwartz® Black Onion Seeds
1 teaspoon Schwartz® Mustard Seeds
¼ teaspoon kosher salt
1 tablespoon dijon mustard
¼ cup apple cider vinegar
2 tablespoons honey
¼ cup extra virgin olive oil

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
  • Roast the vegetables until crispy and tender, 30-35 minutes.
  • Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
  • In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
  • Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
  • In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
  • Divide between plates and serve.
  • Enjoy!

Nutrition Facts : Calories 682 calories, Carbohydrate 55 grams, Fat 40 grams, Fiber 12 grams, Protein 27 grams, Sugar 28 grams

HEARTY WINTER SALAD WITH SHERRY VINAIGRETTE



Hearty Winter Salad with Sherry Vinaigrette image

Categories     Salad     Sherry     Spring     Winter

Yield 4 to 6 servings

Number Of Ingredients 11

Dressing
3 tablespoons sherry vinegar
1 large garlic clove
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (10-ounce) bag of mixed baby greens, rinsed and spun dry (about 6 cups)
1 red bell pepper, cored, seeded, and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

  • Blend the vinegar, garlic, oregano, salt, and pepper in a blender until the garlic is finely chopped. With the motor running, slowly blend in the oil.
  • Toss the baby greens, bell pepper, olives, and cheese in a salad bowl. Drizzle with the dressing and toss to coat.

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