MIXED GREENS WITH SHALLOT VINAIGRETTE
This simple salad highlights the freshness of the vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Place shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add walnut oil. Just before serving, toss with greens, thyme, and tomatoes.
VINAIGRETTE FOR MIXED GREENS
This pleasantly tangy homemade vinaigrette dressing takes just minutes to make. I toss it with fresh greens and colorful red onion slices. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 188 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MIXED GREENS WITH FIG AND WINE DRESSING
This salad is from Rachel Ray........but simple, few ingredients and with the fig/wine dressing over the toasted hazelnuts and Manchego cheese............mmmmmm.....I served it at a dinner party and it was absolutely loved!!
Provided by Scottschef
Categories Greens
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add 9 figs and wine to sauce pan.
- Bring to a boil. Lower the heat and simmer for 15 minutes, stirring occasionally. Let cool for 10 minutes.
- Using a blender, puree the fig mixture. Add the olive oil, brown sugar, vinegar and 1 teaspoon salt and blend until smooth. Season with freshly ground pepper.
- Place the greens, toasted hazelnuts and Manchego cheese shavings in a large bowl.
- Mix the dressing in with the salad to taste and toss well -- Top with fresh figs slices and more Manchego cheese/hazelnuts.
Nutrition Facts : Calories 791.7, Fat 57, SaturatedFat 6.6, Sodium 10.9, Carbohydrate 53, Fiber 8, Sugar 41.9, Protein 6.4
MIXED GREENS WITH MANGO VINAIGRETTE
This sweet and spicy salad makes the perfect weeknight appetizer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
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.
RECIPES MIXED GREENS WITH HERB-VINEGAR DRESSING
Provided by Amanda Hesser
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Three days before, combine the vinegars with the herb mixture in a jar. Seal and let infuse in the refrigerator for three days.
- Strain the herbs from the vinegar and pour the vinegar into a saucepan. Place over high heat and reduce by half. Fill another saucepan with 1/4 inch of peanut oil. Heat the oil to 170 degrees, then add the shallots. Remove from the heat and cool. Strain. Place the vinegar in a bowl, then gradually whisk in the shallot oil and then the olive oil until emulsified. Season to taste with salt and pepper.
- In a large bowl, mix together the lettuces and the chervil and tarragon. Sprinkle with about 3 tablespoons of the dressing and toss gently and thoroughly, until all of the leaves are thinly coated. Add a little more dressing if necessary, but the delicate leaves should not be weighed down with it. Season with more salt and pepper if needed. Serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 344 milligrams, Sugar 5 grams
MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE
Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. -Ray Uyeda, Mountain View, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 169 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
THREE GREENS AND FRUIT WITH VINAIGRETTE
Use Bosc pears in this crisp green salad. It's great to serve during the cool weather months, and is a beautiful addition to any holiday table!
Provided by MARIA GEE
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
- In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
- In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.7 g, Cholesterol 8.4 mg, Fat 12.5 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 203.9 mg, Sugar 8.5 g
PERFECT MIXED GREENS
A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!
Provided by Mama Luvs Papa
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
MIXED GREENS WITH WALNUT VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Low Sodium Low/No Sugar Lemon Raw Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 3
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 MEDITERRANEAN VINAIGRETTE
Serve our Mixed Greens with Mediterranean Vinaigrette alongside your favorite entrée. Explore our Mixed Greens with Mediterranean Vinaigrette recipe today.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MIXED GREENS WITH SHAVED MANCHEGO AND WINE-LOVING VINAIGRETTE
Steps:
- 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.
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