Mixed Greens With Walnut Vinaigrette Recipes

MIXED GREENS WITH WALNUT VINAIGRETTE

Steps:

• Cook 6 sliced garlic cloves in 1/4 cup olive oil over low heat until golden, 8 minutes. Remove from the heat and stir in 3 tablespoons each chopped walnuts and sun-dried tomatoes (not oil-packed); let cool. Stir in 2 tablespoons red wine vinegar and season with salt and pepper. Toss with 1 small head each torn Bibb and red-leaf lettuce.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

VINAIGRETTE FOR MIXED GREENS

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.

MIXED GREENS WITH PARMESAN WALNUTS

Steps:

• Heat oven to 350°F. In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly. Stir in walnuts. Bake uncovered 5 minutes. Sprinkle with cheese; toss until walnuts are evenly coated. Bake 3 to 5 minutes longer or until cheese is light brown; cool.
• Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups). Add dressing and walnuts; toss until greens are well coated.

MIXED GREEN SALAD WITH DATE-WALNUT VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 12 minutes. Let cool.
• In a food processor, pulse 5 dates, mustard, and vinegar until pureed. With the machine running, slowly pour oil through feed tube. Season with salt and pepper.
• Quarter remaining dates lengthwise. Into a large bowl, tear lettuce and endive into bite-size pieces; add spinach, dates, and walnuts. Drizzle with vinaigrette, and toss to combine. 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 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 GREEN SALAD WITH STRAWBERRY VINAIGRETTE

Steps:

• Mash enough strawberries to measure 1/3 cup. Place in a blender with the oil, vinegar and sugar and blend until well combined. Season dressing with salt and pepper, if desired.
• In a large bowl, combine the greens, remaining strawberries, feta cheese and walnuts. Add the dressing; toss to coat and serve immediately.

MIXED GREENS WITH WALNUTS AND ROASTED ONION DRESSING

Steps:

• Preheat oven to 400°F. Place 2 onions cut side down on baking sheet. Pour 2 tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer. Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and vinegar and puree (mixture will be thick). Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Combine greens, 1/2 cup walnuts and half of red onion in large bowl. Add enough dressing to coat greens; toss well. Sprinkle remaining walnuts and red onion over and serve.

MIXED GREENS WITH SHALLOT VINAIGRETTE

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.

THREE GREENS AND FRUIT WITH VINAIGRETTE

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.