Mixed Greens With Mango Vinaigrette Recipes

MIXED GREENS WITH MANGO VINAIGRETTE

Steps:

• Make the vinaigrette: Peel the mango, and slice sides away from pit; use a paring knife to remove the peel. Slice one side into 1/8-inch-thick slices, and reserve. Chop remaining half, place in blender with lemon juice, and puree until smooth. Transfer to a medium bowl, and whisk in olive oil. Add red-pepper flakes, and season with salt and pepper.
• Combine lettuce, frisee, mango slices, and cucumber slices in a large bowl, and toss to combine. Toss with a few spoonfuls ofmango vinaigrette.

MIXED GREENS WITH SHAVED MANCHEGO AND WINE-LOVING VINAIGRETTE

Steps:

• MIXED GREENS: Put the mesclun greens in a large bowl and drizzle with vinaigrette (recipe follows), mixing vinaigrette into the greens with your hand to lightly coat them to taste (you can always add more). Put dressed greens on serving plates and top with a few grinds of black pepper and a sprinkle of Fleur de Sel to taste, if using. Use a knife or cheese shaver to shave cheese into thin shards. Distribute cheese over each salad and serve.
• WINE-LOVING VINAIGRETTE: Combine mustard and vinegar in a mixing bowl and whisk to blend. Slowly add 2-3 tablespoons of the oil in a thin stream, whisking constantly until mixture thickens. Add remaining oil in a steady stream, continuing to whisk. Season with salt and pepper to taste.

SALAD GREENS WITH MANGO-BASIL VINAIGRETTE

Steps:

• For mango-basil vinaigrette: Place 1/2 cup of the mango in a food processor or blender. Cover and process or blend until smooth. Add salad dressing, basil, mint, and crushed red pepper; cover and process or blend just until mixed. Let stand for 5 minutes for flavors to develop.
• Divide greens evenly among six salad plates. Top greens with the remaining mango, breaking mango into bite-size pieces. Drizzle each plate with 2 tablespoons of the mango-basil vinaigrette. Top with cheese. Serve immediately.

MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE

Steps:

• In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

MIXED GREENS WITH CREAMY VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Blanch asparagus for 1 minute. Drain and cool under cold running water.
• In a large salad bowl, toss together red leaf, romaine, frise asparagus, and black olives.
• In a medium bowl, whisk together vinegar, salt and pepper, and sour cream. Slowly whisk in the olive oil until completely combined. Pour vinaigrette over the salad, toss to coat, and serve immediately.

MIXED GREENS WITH WALNUT VINAIGRETTE

Steps:

• In a bowl toss greens with oil, lemon juice, and salt and pepper to taste and divide salad between 2 plates.

MIXED GREENS WITH TARRAGON VINAIGRETTE

Steps:

• In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the greens and toss the salad well.

MIXED GREENS WITH ORANGE JUICE VINAIGRETTE

Steps:

• In a small bowl, whisk the first six ingredients. Place salad greens in a large bowl. Drizzle with vinaigrette; toss to coat.

MIXED GREENS WITH MEDITERRANEAN VINAIGRETTE

Steps:

• Blend first 5 ingredients in blender until well blended. Add oil; blend 15 sec.
• Place greens in large bowl. Add dressing; toss to coat.
• Top with cheese.