Mixed Green Salad With Roquefort Vinaigrette Recipes

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VINAIGRETTE FOR GREEN SALAD



Vinaigrette For Green Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

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 GREEN SALAD WITH DIJON VINAIGRETTE



Mixed Green Salad with Dijon Vinaigrette image

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

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 teaspoon sugar
3 tablespoons olive oil
Dash salt and pepper
1 bag (5 oz) spring lettuce mix
1 cup grape tomatoes, each cut in half lengthwise
1 cup sliced (1/8 inch) seeded peeled cucumber
1 cup sliced (1/8 inch) halved red onion

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

MIXED GREEN SALAD



Mixed Green Salad image

Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

1/4 cup olive oil
1 tablespoon red wine vinegar plus 1-1/2 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
6 cups torn salad greens
2 medium tomatoes, cut into thin wedges
1 medium cucumber, sliced
2 tablespoons shredded Parmesan cheese

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MIXED GREEN SALAD WITH ROQUEFORT DRESSING



Mixed Green Salad With Roquefort Dressing image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1/2 cup crumbled Roquefort
4 tablespoons olive or corn oil
Salt and freshly ground pepper to taste
8 cups loosely packed bite-size pieces of watercress, red-leaf or Boston lettuce, radicchio or Belgian endive

Steps:

  • Combine the vinegar, mustard and cheese in a bowl. Blend well with a wire whisk, and stir in the oil and salt and pepper to taste. Place the salad greens into a bowl, toss well with the dressing.

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE



Mixed Green Salad with Roquefort Vinaigrette image

Provided by Tom Seawell

Categories     Salad     Leafy Green     Tomato     Side     No-Cook     Vegetarian     Low Cal     Blue Cheese     Dried Fruit     Pecan     Spring     Bon Appétit     San Francisco     California     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

8 cups mixed baby greens
8 ounces plum tomatoes, seeded, diced
4 green onions, chopped
1/4 cup dried cranberries or dried currants
1/2 cup chopped pecans, toasted
1/2 cup plus 1 tablespoon olive oil
3 tablespoons raspberry vinegar or red wine vinegar
1/2 cup crumbled Roquefort cheese (about 2 ounces)

Steps:

  • Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

MIXED GREEN SALAD WITH ROQUEFORT DRESSING



Mixed Green Salad with Roquefort Dressing image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 11

1 head romaine lettuce, leaves torn or cut into pieces
1 cucumber, peeled and sliced into half-moons
10 cherry tomatoes, halved
1 carrot, peeled and grated
2 cups mayonnaise
1 cup sour cream
2 tablespoons onion salt
1 tablespoon garlic powder
3/4 teaspoon white pepper
8 ounces Roquefort cheese, grated
Milk, for thinning, optional

Steps:

  • For the salad: Combine the lettuce, cucumbers, tomatoes and carrots in a bowl.
  • For the dressing: In a small bowl, stir to combine the mayo, sour cream, onion salt, garlic powder and white pepper. Lightly stir in the cheese until just combined. If the salad dressing to too thick, it can be thinned with a little milk.
  • Serve the salad on salad plates and drizzle dressing over top.

MIXED SALAD VINAIGRETTE



Mixed Salad Vinaigrette image

Provided by Pierre Franey

Categories     salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 6

6 cups mixed salad greens like romaine, red-leaf lettuce, escarole, Boston, arugula, endive or frisee or mesclun
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 teaspoons garlic, minced
Salt and freshly ground pepper to taste
6 tablespoons olive or vegetable oil

Steps:

  • Make sure you have enough different greens to provide a salad of varied texture and color. Wash and dry greens thoroughly in a salad spinner. Tear the leaves with your hands; if the leaves are small, use them whole.
  • In a large salad bowl, place mustard, vinegar, garlic, salt and pepper. Blend well.
  • Add the oil in a steady stream, whisking with a wire whisk until well blended. Since vinegar varies greatly in strength, taste to see if the vinaigrette has enough punch. Add more vinegar if necessary.
  • Add the greens, toss well with the vinaigrette and serve with the tuna.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 19 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 1 gram, TransFat 0 grams

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  • In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE



Classic Mixed Green Salad With Balsamic Vinaigrette image

Make and share this Classic Mixed Green Salad With Balsamic Vinaigrette recipe from Food.com.

Provided by Galley Wench

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, crushed through a press
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup extra virgin olive oil
1 small red onion, thinly sliced
1 large head romaine lettuce, rinsed, dried and torn into bite-sized pieces
1 large ripe beefsteak tomato, cut int eighths
1 seedless cucumber, unpeeled, thinly sliced
salt and pepper

Steps:

  • to Make Vinaigrette:.
  • In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
  • In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
  • In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
  • Serve immediately on chilled salad plates.

Nutrition Facts : Calories 427.2, Fat 41.3, SaturatedFat 5.7, Sodium 353.7, Carbohydrate 14.3, Fiber 4.7, Sugar 7.4, Protein 3.3

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE



Mixed Green Salad with Cranberry Vinaigrette image

This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.-Gretchen Farr, Port Orford, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 cup fresh or frozen cranberries
1/3 cup sugar
1/3 cup water
1/2 cup cider vinegar
1-1/2 teaspoons Dijon mustard
3 tablespoons olive oil
SALAD:
2 packages (5 ounces each) spring mix salad greens
1 medium tart apple, chopped
2/3 cup dried cranberries
2/3 cup glazed walnuts
2/3 cup crumbled blue cheese

Steps:

  • In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 224mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.

FRENCH BISTRO SALAD



French Bistro Salad image

This simple green salad has a fresh, vibrant vinaigrette, and uses fresh minced herbs as a final touch. Serve this salad as the French do, as a light, fresh accompaniment to rich foods like stews, dishes with a cream sauce, or a great roast.

Provided by Bibi

Categories     Green Salads

Time 10m

Yield 4

Number Of Ingredients 9

¼ cup white wine vinegar
½ teaspoon Dijon mustard
½ cup extra-virgin olive oil
1 small clove garlic, minced
salt and freshly ground black pepper to taste
7 cups mixed salad greens
1 tablespoon minced fresh parsley
1 teaspoon minced fresh chives
1 teaspoon minced fresh tarragon

Steps:

  • Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
  • Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
  • Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
  • Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 3.3 g, Fat 28.3 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 42.4 mg

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE



Mixed Green Salad with Tarragon Vinaigrette image

Mixed Green Salad with Tarragon Vinaigrette

Categories     Salad     Leafy Green     Herb     Side     No-Cook     Vegetarian     Quick & Easy     Salad Dressing     Arugula     Vegan     Raw     Tarragon     Watercress     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

4 teaspoons Sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
1/2 lb frisée (French curly endive), torn into bite-size pieces
1 head Boston lettuce (1 lb), torn into bite-size pieces
1 bunch arugula (1/2 lb), coarse stems discarded
1 bunch watercress (1/2 lb), coarse stems discarded

Steps:

  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
  • Toss greens with dressing in a large bowl and season with salt and pepper.

SALAD WITH ROQUEFORT/TARRAGON VINAIGRETTE



Salad With Roquefort/Tarragon Vinaigrette image

Very tasty salad that comes across as "fancy". Easy enough for everyday but good enough to impress company. Men really like this one!

Provided by LAURIE

Categories     Salad Dressings

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 slices bacon, diced
5 tablespoons vegetable oil
2 garlic cloves, halved
1 cup French bread cubes
1 head curly endive lettuce, torn into bite-sized pieces
1 1/2 ounces Roquefort cheese, crumbled
1 tablespoon minced fresh chervil (or parsley)
1 tablespoon fresh lemon juice
1 tablespoon sherry wine vinegar
1 tablespoon minced fresh tarragon
salt
fresh ground pepper
2 tablespoons olive oil
2 tablespoons vegetable oil

Steps:

  • Fry bacon in heavy, medium skillet over medium high heat until crisp.
  • Remove using slotted spoon and drain on paper towels.
  • Pour off all but 1 tbs fat from skillet.
  • Add oil and garlic and cook over medium high heat until garlic starts to color.
  • Remove and reserve garlic.
  • Add bread cubes to skillet and fry on all sides until golden brown.
  • Remove, using slotted spoon and drain on paper towels.
  • Rub croutons on all sides with reserved garlic.
  • For vinegrette, blend lemon juice, vinegar, tarragon, salt and pepper in a small bowl.
  • Whisk in oils in a thin stream.
  • Toss endive with the vinegrette in a large bowl.
  • Add bacon, croutons and cheese and mix gently.
  • Srpinkle with chervil.
  • Serve immediately.

Nutrition Facts : Calories 597, Fat 46.1, SaturatedFat 9.9, Cholesterol 25, Sodium 755.8, Carbohydrate 35.5, Fiber 5.8, Sugar 0.6, Protein 11.9

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Top Asked Questions

How do you make salad dressing with vinegar and garlic?
Watch how to make this recipe. 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.
How to make mustard mustard vinaigrette?
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.
How to make cucumber salad with vinaigrette?
In large salad bowl, place salad ingredients. Pour vinaigrette over salad; toss gently to mix. To remove the seeds from the cucumber, cut it in half lengthwise.
What are the best tips for making vinaigrette?
Here are three ways to make perfect vinaigrette: whisk, shake and emulsify. Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off.

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