Mixed Green Salad Recipes

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

Ingredients

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

Mixed Green Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

Steps:

Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

MIXED GREEN SALAD

Mixed Green Salad image

Categories Salad Leafy Green Appetizer Side No-Cook Quick & Easy Summer Vegan Parsley Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 6

Ingredients

12 cups bite-size pieces of assorted greens, such as arugula, watercress, and red- and green- leafed lettuces, rinsed and spun dry
1 cup flat-leafed parsley leaves
5 tablespoons extra-virgin olive oil
coarse salt to taste
freshly ground black pepper to taste
2 teaspoons fresh lemon juice

Steps:

In a salad bowl toss the greens with the parsley, drizzle the salad with the oil, and toss it well. Sprinkle the salad with the salt, the pepper, and the lemon juice and toss it well.

MIXED GREEN SALAD

Mixed Green Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 head Boston lettuce
1 bunch watercress
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
1 teaspoon finely chopped garlic
4 tablespoons olive or vegetable oil
Salt and freshly ground pepper to taste
2 ripe plum tomatoes, cored and sliced thin
1 medium Vidalia or red onion, peeled and sliced thin
Shaved Gruyere or Parmesan cheese for garnish

Steps:

Core the Boston lettuce and separate the leaves. Trim off the tough stems of the watercress. Rinse the greens well and shake off the excess moisture.
In a large salad bowl, add the mustard, the vinegar and the garlic. Blend well with a wire whisk, gradually adding the oil. Add salt and pepper to taste.
Add the lettuce, watercress, tomatoes and the sliced onion. Toss well and serve with shaved Gruyere or Parmesan cheese on top, or with a wedge of Brie on the side.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 2 grams, TransFat 0 grams

MIXED GREEN SALAD WITH ORANGE DRESSING RECIPE BY TASTY

Mixed Green Salad With Orange Dressing Recipe by Tasty image

This yummy mixed green salad with orange dressing is a perfect side dish to make for a dinner party or brunch that won't break the bank. To save money, use a snack pack of honey-roasted nuts you find in the check-out aisle to add a nice crunch. The oranges work double duty--the segments go in the salad and the juice is used in the dressing.

Provided by Katie Aubin

Categories Sides

Time 10m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 oranges
2 tablespoons lemon juice
1 tablespoon sugar
¾ cup olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 package mixed greens
1 avocado, sliced
⅓ cup red onion, thinly sliced
½ cup candied nuts, chopped

Steps:

Segment the oranges: Cut off the tops and bottoms of the oranges so they sit flat on a cutting board. Use a knife to remove the rind of the orange, cutting carefully to remove as little flesh as possible. Use a paring knife to cut between the membranes to remove the orange segments. Transfer to a small bowl. Squeeze the juice from the scraps into a separate bowl.
Make the dressing: Strain the orange juice into a microwave-safe liquid measuring cup to remove any pulp and seeds. You should have about ¼ cup. Add the lemon juice and sugar. Microwave for 60 seconds, until the sugar dissolves.
Let cool, then whisk in the olive oil. Season with salt and pepper.
Assemble the salad: Add the mixed greens to a large bowl. Add the avocado, segmented oranges, red onion, and honey-roasted nuts.
Just before serving, pour some of the dressing over the salad and toss to coat. Add more dressing to taste.
Enjoy!

Nutrition Facts : Calories 414 calories, Carbohydrate 20 grams, Fat 37 grams, Fiber 5 grams, Protein 3 grams, Sugar 10 grams

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

Ingredients

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

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