GREENS WITH HERB DRESSING
Suggested by field editor Marian Platt of Sequim, Washington, this light, savory herb dressing is a refreshing topper for mixed salad greens.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a jar with tight-fitting lid, combine the first eight ingredients; shake well. Place the greens in salad bowl. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 102 calories, Fat 10g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GREEN SALAD WITH HERBS
Liven up your green salad with herbs such as parsley, tarragon, or chives.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. In a large bowl, combine lettuce and herbs. Add dressing and toss to combine.
Nutrition Facts : Calories 71 g, Fat 7 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g
SIMPLE GREEN SALAD WITH HERB VINAIGRETTE
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.
GREEN SHELL SALAD
Pasta provides the base for this palate-pleasing salad. "I lightened up a friend's version of this recipe," relates Janet Bernard from Twinsburg, Ohio. "Seasoned with garden-fresh herbs, it tastes, looks and smalls wonderful. It's always a big hit at cookouts and family gatherings."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a serving bowl; set aside. In a blender or food processor, combine the next 10 ingredients; cover and process until smooth. , Pour over pasta and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 147 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 303mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
MIXED GREENS SALAD WITH FIGS AND HERBS
Using fresh herbs brings bursts of flavor, and the fresh figs add a touch of sweetness.
Provided by lutzflcat
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
- Quarter figs vertically; cut quarters in 1/2, and then into slices.
- Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 16.2 g, Cholesterol 6.3 mg, Fat 26.7 g, Fiber 5.5 g, Protein 4.8 g, SaturatedFat 4 g, Sodium 150.1 mg, Sugar 10 g
TOSSED GREEN SALAD WITH HERBS
Provided by Ruth A. Matson
Categories Salad Herb Appetizer No-Cook Quick & Easy Spinach Summer Cabbage Endive Watercress Lettuce House & Garden Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- The lettuce may be Bibb or Boston, romaine or leaf; the greens may be a few leaves of any or all of those listed above, or you may select others of your choosing. The prime requisite is that they be fresh and crisp, well washed and thoroughly dried. No drop of water should be allowed to lurk in the fold of a leaf, or the salad will be watery and quick to wilt.
- Rub an outsize salad bowl with the garlic, peeled and halved, until there is a good coating well up on all sides. Break the lettuce and greens into the bowl. Snip the herbs small and crush them lightly as you add them to the greens. Measure the oil into a big spoon and sprinkle it over the salad. Dissolve the salt and pepper in the vinegar in the same spoon, and sprinkle this on the salad. Then begin a light and rhythmic tossing, which is more a gentle turning of the greens over and over until every leaf is coated and the seasonings well distributed. Add the chives, taste to see if more salt is needed, then serve.
HERBED GREEN SALAD
Number Of Ingredients 8
Steps:
- Arrange the romaine, chicory and endive in a salad bowl. Sprinkle generously with the chopped herbs. To serve, toss well with champagne or classic French dressing. Fresh basil, watercress, chives, or rosemary may be added to the salad or substituted for the other herbs.
Nutrition Facts : Nutritional Facts Serves
GREEN SALAD WITH HERB VINAIGRETTE
The dressing for this salad has to refrigerate for at least 8 hours (this is not included in the preparation time). Recipe is from taste of Home.
Provided by CookingONTheSide
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a jar with a tight-fitting lid, combine the first nine ingredients; shake well.
- Cover and refrigerate for at least 8 hours.
- Divide the salad greens, tomatoes and mushrooms among eight salad plates.
- Shake dressing; drizzle over salads.
Nutrition Facts : Calories 183.9, Fat 18.4, SaturatedFat 2.4, Sodium 297.9, Carbohydrate 4.8, Fiber 1.5, Sugar 2.8, Protein 1.5
CHOPPED GREEN SALAD WITH HERBY CHILLI DRESSING
This fresh, crunchy side dish makes a great addition to any buffet, with avocados, cucumber, green peppers and a zingy dressing
Provided by Katy Greenwood
Categories Side dish, Vegetable
Time 15m
Number Of Ingredients 13
Steps:
- Using a stick blender or the small bowl of a food processor, whizz together all the dressing ingredients. Season to taste.
- To serve, put all the salad ingredients in a large bowl, drizzle with the dressing and toss together.
Nutrition Facts : Calories 152 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein
TWO BEAN & HERB SALAD
Rustle up this easy bean & herb salad with green beans and cannellini beans. It's a lovely summer side dish to a barbecue or al fresco meal
Provided by Barney Desmazery
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Use metal tongs to hold the onion over hot coals or char in a hot griddle pan until just blackened all over. Leave to cool completely, then peel away the outer blackened layer and finely chop the rest of the onion. You can also simply finely chop the onion without charring it first, if you prefer.
- Cook the beans in a pan of boiling salted water for 4-5 mins until just cooked, with a slight snap. Drain and tip into a bowl with the onion, cannellini beans, olive oil and lemon juice. Season well, toss everything together and set aside until needed. This can be prepared several hours ahead and chilled. Stir in the herbs just before serving.
Nutrition Facts : Calories 169 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
HERBED GREEN SALAD, TWO WAYS
A load of herbs and a strongly flavored vinaigrette make this salad special. Choose either the soy or the nut vinaigrette depending on what appeals to you, what you're serving the salad with, and what you've got on hand.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Combine the herbs and greens; cover with a damp towel and refrigerate for up to 24 hours until ready to serve.
- When you're ready to serve, prepare one of the vinaigrettes and toss with the greens. Add more salt or lemon juice if necessary and serve immediately.
- Whisk together 1/2 cup grapeseed or olive oil, 1/4 cup fresh lemon juice, 2 tablespoons soy sauce, and a large pinch each of salt and pepper. Taste and add more salt if necessary (it may not be).
- Whisk together 1/4 cup hazelnut or walnut oil, 1/4 cup olive oil, 1/4 cup fresh lemon juice, and a large pinch each of salt and pepper. Taste and add more salt if necessary (it may not be).
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- Make dressing: In a medium bowl (or jar with a screw-top lid) combine shallot, mustard, vinegar, sugar and a pinch each of salt and pepper; mix (or shake) to combine. Slowly whisk in olive oil until dressing is emulsified (or add all at once and shake to combine).
- Make salad: Place greens, endives and herbs in a large bowl and drizzle with about half of dressing. Using your hands, gently toss. Taste and, if desired, add remaining dressing and season with additional salt and pepper.
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