Irelands Simple Green Salad For 2 With Light Lime Vinaigrette Recipes

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

MIXED-GREENS SALAD WITH HONEY-LIME VINAIGRETTE

Steps:

• In tightly covered container, shake vinaigrette ingredients. Shake again before using.
• In large bowl, toss salad greens, raspberries, jicama, onions and vinaigrette. Just before serving, squeeze juice from lime wedges lightly over salad.

GREEN SALAD WITH BASIC VINAIGRETTE

Steps:

• Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry.
• Tear lettuces into bite-sized pieces. If you aren't going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate.
• Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified.
• For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).

IRELAND'S SIMPLE GREEN SALAD FOR 2 WITH LIGHT LIME VINAIGRETTE

Steps:

• Prepare the salad dressing by whisking all ingredients together. Best prepared at least 1 hour in advance. Yield: approximately 1/4 cup.
• Place the spinach leaves in an attractive wide salad bowl.
• Arrange the tomatoes around the edges. Arrange the onion, cucumber, too in little mounds around the edge of the bowl. Toss in the celery.
• Grate the carrot and place in in the center of the salad. Top with the basil, if using.
• Serve dressing on the side and lightly drizzle.
• Meal suggestion: Salad, corn on the cob, fresh fruit and crostini.

LIME VINAIGRETTE

Steps:

• Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.

TOSSED SALAD WITH LIME VINAIGRETTE

Steps:

• In a salad bowl, toss the greens, tomato and cucumber. In a jar with a tight-fitting lid, combine the oil, lime juice, sugar, onion, lime zest and salt; shake well. Pour over salad and toss to coat.

CARIBBEAN SHRIMP SALAD WITH LIME VINAIGRETTE

Steps:

• Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
• Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
• Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Steps:

• In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
• Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
• Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

GREEN SALAD WITH DILL VINAIGRETTE

Steps:

• In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
• Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
• When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
• Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.