Mixed Greens With Sherry Mustard Dressing Recipes

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Mixed Green Salad with Sherry Vinaigrette image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

MIXED GREENS WITH FRUIT AND RASPBERRY DRESSING

Mixed Greens with Fruit and Raspberry Dressing image

Five minutes and single step process is all you'll need to wrap up this salad made using mixed greens and fruits, drizzled with vinaigrette.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups mixed salad greens
1 can (8 oz) pineapple tidbits, drained
1 cup raspberries
2 medium bananas, sliced
2 medium green onions, sliced (2 tablespoons)
1/2 cup fat-free raspberry vinaigrette

Steps:

Among 4 salad plates, divide all ingredients except vinaigrette. Drizzle with vinaigrette.

Nutrition Facts : Calories 120, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 19 g, TransFat 0 g

PERFECT MIXED GREENS

Perfect Mixed Greens image

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

Ingredients

2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
½ cup vegetable oil
4 cloves garlic, sliced
½ cup cooked real bacon bits
½ cup white sugar
salt and pepper to taste

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 MUSTARD DRESSING

Mixed Greens with Mustard Dressing image

Provided by Marlena Spieler

Categories Salad Leafy Green Mustard Side Vegetarian Quick & Easy Low Cal High Fiber Healthy Low Cholesterol Endive Radicchio Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons white wine vinegar
2 tablespoons whole grain dijon mustard
2 tablespoons minced shallot
1 garlic clove, minced
1/4 cup extra-virgin olive oil
6 cups frisée, torn into bite-size pieces
2 cups torn radicchio leaves
2 large heads of Belgian endive, cut crosswise into 1/2-inch strips
2 tablespoons chopped fresh chives
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh tarragon leaves

Steps:

Whisk vinegar, mustard, shallot, and garlic in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Toss frisée and all remaining ingredients in large bowl. Add dressing; toss to coat. Season with salt and pepper.

SPRING GREENS WITH MOLASSES VINAIGRETTE

Spring Greens with Molasses Vinaigrette image

Molasses vinaigrette provides a wonderful addition to this spring green salad that's ready in just 15 minutes - perfect for side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon coarse-grained mustard
1 clove garlic, finely chopped
3/4 teaspoon kosher (coarse) salt
1/2 teaspoon pepper
1 bag (5 oz) mixed spring greens
1/4 red onion, thinly sliced
1 cup croutons, if desired

Steps:

In small bowl, mix oil, vinegar, molasses, mustard, garlic, salt and pepper with whisk.
In large bowl, toss greens with desired amount of dressing. Top with onion and croutons. Serve with remaining dressing.

Nutrition Facts : Calories 120, Carbohydrate 6 g, Fat 2, Fiber 1/2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg

MIXED GREENS WITH HONEY MUSTARD DRESSING

Mixed Greens with Honey Mustard Dressing image

The dressing for this salad is one of my favorites. It's a good balance of ingredients and coats the greens well.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings (3/4 cup dressing).

Number Of Ingredients 8

Ingredients

4 cups spring mix salad greens
1/4 cup julienned carrot
1/4 cup grape tomatoes
DRESSING:
1/2 cup reduced-fat plain yogurt
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons honey

Steps:

In a serving bowl, combine the salad greens, carrot and tomatoes. In a small bowl, whisk the dressing ingredients. Serve with salad. Refrigerate leftover dressing.

Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

MIXED GREENS WITH SHERRY-MUSTARD DRESSING

Mixed Greens with Sherry-Mustard Dressing image

Categories Salad Leafy Green Mustard Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 6

Ingredients

3 tablespoons chopped shallots
2 tablespoons Sherry wine vinegar
1 teaspoon Dijon mustard
6 tablespoons olive oil (preferably extra-virgin)
6 cups mixed baby greens
2 cups fresh baby spinach leaves, trimmed

Steps:

Whisk shallots, vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
Combine mixed greens and spinach in large bowl. Toss with enough dressing to coat. Season with salt and pepper.

MIXED GREENS WITH RASPBERRY-WALNUT DRESSING

Mixed Greens with Raspberry-Walnut Dressing image

Provided by Robin Miller : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/3 cup raspberry preserves
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
Salt and ground black pepper
4 cups mixed lettuce greens
1/2 cup chopped walnuts

Steps:

Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper. Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.

VINAIGRETTE FOR MIXED GREENS

Vinaigrette for Mixed Greens image

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

Ingredients

3/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Mixed salad greens and sliced red onion

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.

RECIPES MIXED GREENS WITH HERB-VINEGAR DRESSING

Recipes Mixed Greens With Herb-Vinegar Dressing image

Provided by Amanda Hesser

Categories salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup balsamic vinegar
1/4 cup red-wine vinegar
1/4 cup packed fresh herbs (a mixture of basil, parsley, thyme, rosemary and oregano; it's not necessary to use all of them)
About 1/4 cup peanut oil
2 shallots, peeled and sliced
1/4 cup extra-virgin olive oil
Coarse sea salt or kosher salt
Freshly ground black pepper
5 handfuls young lettuces (a mixture of peppercress, arugula, frisée, mizuna, red oak or any other kinds you like)
1/4 cup fresh chervil and tarragon leaves

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

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING

Green Bean Salad With Hot Mustard Dressing image

Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.

Provided by Kay Chun

Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

Kosher salt and black pepper
2 tablespoons Asian hot mustard powder (or Colman's dry mustard powder)
1/4 cup neutral oil, such as safflower or canola
1/4 cup minced shallot
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled ginger
1 1/2 teaspoons granulated sugar
1 teaspoon minced garlic
1/4 cup thinly sliced scallions (from 2 scallions)
2 pounds green beans, trimmed
1/4 cup chopped roasted pecans

Steps:

Bring a large pot of salted water to a boil.
In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

MIXED GREENS WITH RASPBERRY WALNUT DRESSING

Mixed Greens With Raspberry Walnut Dressing image

This is a Robin Miller recipe from the Food Network show Quick Fix Meals with Robin Miller. It is very good if you like sweet dressings. We eat this salad often. If you are like me and do not care for fish, then the walnuts is a great way to get in some Omega-3 Fatty Acids. Enjoy!

Provided by Loves-2-Cook

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup raspberry preserves
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
salt & fresh ground pepper
4 cups mixed lettuce greens
1/2 cup chopped walnuts

Steps:

Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper.
Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.
My tips: I put all the dressing ingredients in a small tupperware container with a screw on lid and just shake. Much easier and quicker than trying to whisk. Or if you are down to the last little bit of preserves in your jar - just add ingredients to the jar, seal and shake. I also add a couple of tablespoons of water to it as well to kind of thin it out. I usually make it in the morning or the night before and have it ready to go by dinner time. I also sometimes add a sprinkle of feta cheese as well.

SALAD GREENS WITH HONEY-MUSTARD DRESSING

Salad Greens With Honey-Mustard Dressing image

I have never been a fan of any honey mustard dressing I have tasted in a bottle. This made-from-scratch version is divine! Besides making a wonderful stand-alone salad, this is also great topped with chunks or slices of Recipe #145068. This recipe is from Cuisine at Home magazine.

Provided by SharleneW

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon shallot, minced
1 tablespoon apple cider vinegar
1/2 lemon, juice of
salt and pepper
8 cups romaine lettuce or 8 cups lettuce
1/2 cup red onion, thinly sliced
4 ounces mild goat cheese, crumbled

Steps:

For the dressing, combine all ingredients until blended.
Toss dressing with greens, onion, and goat cheese (you won't need all the dressing).
Serve with extra dressing on the side.

Nutrition Facts : Calories 286.7, Fat 19.4, SaturatedFat 7.3, Cholesterol 22.4, Sodium 287.1, Carbohydrate 23, Fiber 1.4, Sugar 20.1, Protein 8

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