Mixed Greens With Tangy Dressing Recipes

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MIXED GREENS WITH YOGURT DRESSING AND DILL



Mixed Greens With Yogurt Dressing And Dill image

A couple tablespoons of yogurt miraculously transform a basic vinaigrette recipe into a new creamy dressing.

Provided by Mina Stone

Categories     Bon Appétit     Salad     Summer     Yogurt     Dill     Salad Dressing     Sesame

Yield 4 servings

Number Of Ingredients 6

1/4 cup Basic Lemon Vinaigrette
2 tablespoons plain whole-milk Greek yogurt
8 cups mixed tender greens (such as mizuna and baby lettuces)
1/4 cup coarsely chopped dill
2 tablespoons toasted sesame seeds
Kosher salt, freshly ground pepper

Steps:

  • Whisk vinaigrette and yogurt in a large bowl. Add greens, dill, and sesame seeds and toss to coat; season salad with salt and pepper.

SWEET AND TANGY SAUTEED COLLARD GREENS



Sweet and Tangy Sauteed Collard Greens image

Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!

Provided by Lauren C.

Categories     Side Dish     Vegetables     Onion

Time 20m

Yield 8

Number Of Ingredients 9

1 tablespoon vegetable oil
½ Vidalia or other sweet onion, sliced
1 ½ pounds collard greens - rinsed, trimmed and chopped
½ cup water
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon grated fresh ginger root
5 tablespoons melted butter
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
  • Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 11 g, Cholesterol 19.1 mg, Fat 9.3 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 70.6 mg, Sugar 5.9 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

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.

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

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 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

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

GREENS WITH TANGY MISO DRESSING



Greens With Tangy Miso Dressing image

This is a very tasty way to get a healthy dose of greens. From the book "The Healthy Kitchen" (Andrew Weil, MD and Rosie Daley).

Provided by Debra1113

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup onion, cut into half moons
1 tablespoon toasted sesame oil
1 cup red bell pepper, seeded and cut julienne
4 cups kale, stemmed and cut julienne
2/3 cup water
4 cups napa cabbage or 4 cups bok choy, cut julienne
1 tablespoon tamari soy sauce
1/4 cup white miso
2 tablespoons tahini
1/4 cup lemon juice, freshly squeezed
1/4 cup water
1 tablespoon honey or 1 tablespoon brown rice syrup
2 teaspoons fresh dill weed or 1 teaspoon dried dill
1/2 teaspoon turmeric

Steps:

  • SALAD -----------.
  • In large skillet over medium high heat, saute onions in the sesame oil for 5 minutes.
  • Add pepper, toss and saute for 3 minutes.
  • Add kale and 1/3 cup of water. Cook until liquid has evaporated.
  • Add cabbage, tamari and remaining 1/3 cup of water. Cook until greens are tender, about 5 minutes.
  • DRESSING -----------.
  • Stir miso and tahini together in a bowl.
  • Add lemon juice and water and mix well.
  • Stir in remaining ingredients.
  • ASSEMBLE -----------.
  • Divide salad into 4 servings and spoon 2 tbsp of Tangy Miso Dressing over each.

Nutrition Facts : Calories 202.6, Fat 8.8, SaturatedFat 1.3, Sodium 936.9, Carbohydrate 28, Fiber 5.3, Sugar 10.2, Protein 7.8

SALAD GREENS WITH TANGY LEMON DRESSING



Salad Greens with Tangy Lemon Dressing image

You can double the dressing recipe. This will keep in the refrigerator for up to six weeks in an air tight container.

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups torn leaf lettuce (I like red leaf)
1 cup chopped radicchio
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons olive oil
1 teaspoon sesame tahini
1 teaspoon Dijon mustard
1/2 teaspoon honey or 1/2 teaspoon sugar (or to taste)

Steps:

  • In medium bowl, combine lettuce and radicchio.
  • In a blender, blend remaining ingredients until smooth.
  • Pour over greens and toss to coat.

Nutrition Facts : Calories 86.7, Fat 7.6, SaturatedFat 1.1, Sodium 38.2, Carbohydrate 4.7, Fiber 1.2, Sugar 1.7, Protein 1.5

MIXED GREENS WITH LIME VINAIGRETTE



Mixed Greens with Lime Vinaigrette image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 8

6 cups mixed lettuce greens
3 to 4 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Place lettuce in a large bowl.
  • In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over greens just before serving. There will be leftover dressing.

MIXED GREENS WITH PASSION FRUIT DRESSING



Mixed Greens with Passion Fruit Dressing image

Provided by Food Network

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup passion fruit pulp
1/2 cup almond oil
1/4 cup apple cider vinegar
1 teaspoon honey
Kosher salt and freshly ground black pepper, to taste
1 head red leaf lettuce
1 bunch arugula
1 head Boston lettuce
1/2 red pepper, julienned
1/2 orange pepper, julienned
1/2 yellow pepper, julienned
1 cucumber, peeled and sliced
1 package pear or cherry tomatoes

Steps:

  • Mix together passion fruit pulp, almond oil, apple cider vinegar, and honey. Season to taste with salt and pepper. Set aside.
  • Mix together red leaf lettuce, arugula, and Boston lettuce. Top greens with peppers, cucumbers, and tomatoes. Add passion fruit dressing and toss.

CRUNCHY GREENS WITH CARROT-GINGER DRESSING



Crunchy Greens With Carrot-Ginger Dressing image

This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 10

1 small carrot, peeled and coarsely chopped
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons rice vinegar
1 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
1 teaspoon onion powder
Salt
2 to 4 heads Little Gem lettuce, leaves separated, or 1 romaine heart, chopped
1 cup loosely packed fresh mint leaves

Steps:

  • Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
  • Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.

TANGY VINAIGRETTE DRESSING



Tangy Vinaigrette Dressing image

"This was my family's all-time favorite dressing when I was growing up," shares Kathryn Anderson from her home in Wallkill, New York. Both tangy and sweet , it's delicious drizzled over any variety of crisp greens or fresh veggies.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 3/4 cup.

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup cider vinegar
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
Mixed salad greens

Steps:

  • In a jar with tight-fitting lid, combine the first seven ingredients; shake well. Toss with salad greens just before serving.

Nutrition Facts : Calories 186 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 324mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

GREENS WITH CITRUS DRESSING



Greens with Citrus Dressing image

"You don't miss the oil when topping a green salad with this light and tangy homemade dressing," assures Suzanne Schreiber of Keno, Oregon. "It's a refreshing side dish."

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup.

Number Of Ingredients 8

1/3 cup orange juice
1/4 cup cider or red wine vinegar
3 tablespoons honey
3 tablespoons water
2 tablespoons lemon juice
1-1/2 teaspoons grated orange zest
1 tablespoon finely chopped raisins, optional
Torn mixed salad greens

Steps:

  • In a jar with a tight-fitting lid, combine orange juice, vinegar, honey, water, lemon juice, orange zest and raisins if desired; shake well. Serve over salad greens.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

GREEN SALAD WITH TANGY BASIL VINAIGRETTE



Green Salad with Tangy Basil Vinaigrette image

A tart and tangy dressing turns a basic salad into something special. It works for weeknight dining but is good enough for company and pairs perfectly with just about anything. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

3 tablespoons white wine vinegar
4-1/2 teaspoons minced fresh basil
4-1/2 teaspoons olive oil
1-1/2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn mixed salad greens
1 cup cherry tomatoes, halved
2 tablespoons shredded Parmesan cheese

Steps:

  • In a small bowl, whisk the first 6 ingredients until blended. In a large bowl, combine salad greens and tomatoes. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 89 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 214mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CABBAGE AND MIXED GREENS SALAD WITH LIGHT TANGY HERB VINAIGRETTE



Cabbage and Mixed Greens Salad With Light Tangy Herb Vinaigrette image

Make the dressing ahead and chill in the fridge, but add the herbs just before tossing the salad. From Cooking Light.

Provided by kitchenslave03

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon fresh chives, chopped
1 tablespoon lemon juice
1 tablespoon grainy mustard
2 teaspoons olive oil
1 teaspoon fresh dill, chopped
1 teaspoon honey
1/4 teaspoon black pepper
1/8 teaspoon salt
4 cups mixed salad greens
2 cups savoy cabbage, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup green onion, diagonally cut

Steps:

  • Combine 1st ten ingredients, stirring well with a whisk.
  • Combine salad greens, cabbage, tomatoes and onions in a large bowl. Drizzle dressing over veggies and serve.

Nutrition Facts : Calories 49.3, Fat 2.5, SaturatedFat 0.3, Sodium 128.7, Carbohydrate 6.7, Fiber 2, Sugar 3.7, Protein 1.5

CHEF SCOTT'S KICKIN' MIXED GREENS



Chef Scott's Kickin' Mixed Greens image

If you like greens, you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.

Provided by chefboy11

Categories     Side Dish     Vegetables     Greens

Time 1h20m

Yield 8

Number Of Ingredients 11

¼ cup olive oil
8 slices bacon, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
6 cloves garlic, minced
1 pound fresh collard greens, cut into 2-inch pieces
½ pound turnip greens, cut into 2-inch pieces
½ pound mustard greens, cut into 2-inch pieces
5 cups chicken broth
2 teaspoons salt
2 teaspoons ground black pepper
2 pinches red pepper flakes

Steps:

  • Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
  • Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 10 g, Cholesterol 13.2 mg, Fat 11.3 g, Fiber 4.5 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 1423.5 mg, Sugar 1.7 g

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

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

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

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.

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From myrecipes.com


TANGY GREENS WITH BACON-Y BREADCRUMBS RECIPE | BON APPéTIT
2022-05-24 Generously drizzle some reserved dressing over and scatter some breadcrumb mixture on top. Repeat layers 2 more times. Top salad with an extra shower of breadcrumb mixture, then lemon zest. Repeat ...
From bonappetit.com


EASY GREEN GODDESS DRESSING RECIPE - THE FOODIE AFFAIR
2022-02-15 Instructions. Place yogurt, olive oil, avocado, lime juice, spinach, chives, parsley, green onions, garlic, basil and salt in a food processor or blender. Cover with the lid and pulse 3-4 times or until the ingredients are chopped and well incorporated. Add additional water if needed one teaspoon at a time.
From thefoodieaffair.com


TANGY FRUIT AND GREENS SALAD RECIPE - HOME STRATOSPHERE
2022-02-22 Preheat the oven to 350 degrees. In a small bowl, microwave the butter to melt it, about 20 to 25 seconds. Add the nuts and stir them to coat. Line a small baking sheet with aluminum foil or parchment paper for easy cleanup. Scatter the buttered nuts on the foil or parchment.
From homestratosphere.com


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