MIXED BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a bowl, combine the shallot, mustard, vinegar and season with salt and pepper. While whisking, drizzle in the olive oil.
- Pour vinaigrette over the greens, tosses and serve immediately.
MIXED BABY GREENS AND AVOCADO W LEMON DIJON VINAIGRETTE DRESSING
Bright flavors! This is a modification of a Barefoot Contessa recipe. Hers called for endive and more avocados, serving one avocado per person. Mine is more of a tossed and assembled salad using baby greens and fewer avocados. It is a highly requested favorite around our home!
Provided by Leopard Apron
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together mustard, lemon juice, olive oil, salt & pepper to make a viniagrette.
- Pour about 3/4 of viniagrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more -- .
Nutrition Facts : Calories 285.9, Fat 28.5, SaturatedFat 4, Sodium 398.3, Carbohydrate 9.5, Fiber 7, Sugar 0.9, Protein 2.3
BABY GREENS WITH MAPLE DIJON DRESSING
Baby Greens topped with Mushrooms, Pine Nuts, Bacon, cheese and apples topped with Maple Dijon dressing.
Provided by Rita1652
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place ingredients in bowl starting with the first thought to the last.
- Blend together all dressing ingredients. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days. Top salad with Maple Dijon dressing.
MIXED BABY GREENS WITH CREAMY DRESSING
Make and share this Mixed Baby Greens With Creamy Dressing recipe from Food.com.
Provided by janem123
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place greens in a salad bowl and cover with plastic wrap. Chill until serving time.
- For dressing, in a jar with a tight-fitting lid, combine remaining ingredients except sour cream. Cover and shake vigorously until well combined.
- Add sour cream. Cover and shake well. Dressing can be chilled, covered, until serving time or used immediately.
- Before serving, drizzle dressing over greens. Toss gently until well coated. Serve immediately.
Nutrition Facts : Calories 32.2, Fat 3.4, SaturatedFat 0.5, Cholesterol 0.2, Sodium 13, Carbohydrate 0.3, Sugar 0.1, Protein 0.2
MIXED GREEN SALAD WITH DIJON VINAIGRETTE
Dress up a bag of lettuce, and you have a side salad for six in no time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, mix mustard, vinegar and sugar with wire whisk. Gradually add oil, beating constantly until well blended. Season to taste with salt and pepper.
- In large salad bowl, place salad ingredients. Pour vinaigrette over salad; toss gently to mix.
Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 2 g, TransFat 0 g
VINAIGRETTE DRESSING WITH BABY GREENS AND AVOCADO RECIPE
Provided by pattynorman1947
Number Of Ingredients 10
Steps:
- Whisk together mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette. Pour about 3/4 of vinaigrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate. Place 4-6 avocado wedges on greens. Sprinkle with ground black pepper and parmesan shavings, if desired. Serve extra dressing on the side for those wanting more.
BABY GREENS WITH MUSTARD VINAIGRETTE
Make and share this Baby Greens with Mustard Vinaigrette recipe from Food.com.
Provided by Tebo3759
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and chop eggs.
- Combine next 5 ingredients and process until smooth with a hand held blender (or shake in a jar).
- Place lettuce in a bowl, add dressing and eggs and toss gently.
- Serve on a plate or salad bowl.
- Garnish with chopped parsley.
FRESH LEMON VINAIGRETTE DRESSING (ZITRONENVINAIGRETTE)
A delicious light, bright and refreshing lemon vinaigrette salad dressing that's lovely drizzled over fresh baby greens or cucumber slices! Also makes a nice tangy sauce for grilled halibut or sea bass. Tip: You can whisk in a small pinch of your favorite herbs (such as parsley, dill or thyme), as you wish. Enjoy!
Provided by BecR2400
Categories Salad Dressings
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small shallow bowl, whisk together the oil, garlic, salt, pepper, and sugar with a fork.
- Add the Dijon mustard and whisk vigorously.
- Add the tablespoon of white balsamic vinegar and the 2 tablespoons fresh lemon juice, and whisk again.
- Use immediately. Drizzle over fresh salad greens or wafer thin cucumber slices. Also great drizzled over grilled halibut or sea bass.
Nutrition Facts : Calories 379.9, Fat 40.8, SaturatedFat 5.6, Sodium 72.2, Carbohydrate 5, Fiber 0.3, Sugar 3.6, Protein 0.4
QUINOA, KALE, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE DRESSING
Love this healthy, quick recipe, perfect for a summer BBQ or a classy dinner! Hope you enjoy this as much as I do! I am new writing down my recipes, and would love some positive feedback! You can substitute sea salt for kosher salt, if desired.
Provided by Kelsey King
Categories Vinaigrette Dressing
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
- Bring water and chicken bouillon to a boil in a saucepan; add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.
- Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender, 5 to 10 minutes.
- Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 30.1 g, Cholesterol 0.1 mg, Fat 44.4 g, Fiber 5.4 g, Protein 9.9 g, SaturatedFat 6.3 g, Sodium 315.3 mg, Sugar 3.9 g
QUINOA, KALE, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE DRESSING
Love this healthy, quick recipe, perfect for a summer BBQ or a classy dinner! Hope you enjoy this as much as I do! I am new writing down my recipes, and would love some positive feedback! You can substitute sea salt for kosher salt, if desired.
Provided by Kelsey King
Categories Vinaigrette Dressing
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
- Bring water and chicken bouillon to a boil in a saucepan; add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.
- Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender, 5 to 10 minutes.
- Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 30.1 g, Cholesterol 0.1 mg, Fat 44.4 g, Fiber 5.4 g, Protein 9.9 g, SaturatedFat 6.3 g, Sodium 315.3 mg, Sugar 3.9 g
KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE
Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!
Provided by Stephanie Ford
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
- Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 35.4 g, Cholesterol 2.1 mg, Fat 20.3 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 552.1 mg, Sugar 1.4 g
LEMON VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE
Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
- In serving bowl, toss vinaigrette and all Salad ingredients just before serving.
Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg
QUINOA, KALE, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE DRESSING
Love this healthy, quick recipe, perfect for a summer BBQ or a classy dinner! Hope you enjoy this as much as I do! I am new writing down my recipes, and would love some positive feedback! You can substitute sea salt for kosher salt, if desired.
Provided by Kelsey King
Categories Vinaigrette Dressing
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
- Bring water and chicken bouillon to a boil in a saucepan; add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.
- Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender, 5 to 10 minutes.
- Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 30.1 g, Cholesterol 0.1 mg, Fat 44.4 g, Fiber 5.4 g, Protein 9.9 g, SaturatedFat 6.3 g, Sodium 315.3 mg, Sugar 3.9 g
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