Mixed Lettuces With Creamy Vinaigrette Recipes

LETTUCE WITH CREAM DRESSING

Lettuce with Cream Dressing image

"THIS IS one of my mom's original recipes. Though it is very simple to make this dressing, the sweet-sour combination plus the tang of the onion seems to convince people there is some secret ingredient. All my daughters now make this salad as standard fare in their homes."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

8 cups torn leaf or iceberg lettuce
1/2 cup sugar
1/4 cup vinegar
1/3 to 1/2 cup half-and-half cream or sour cream
2 to 3 tablespoons sliced green onions

Steps:

Place lettuce in a large bowl. In a small bowl, stir together sugar, vinegar and cream or sour cream until sugar dissolves and dressing is smooth. Stir in green onion. Just before serving, pour over lettuce; toss lightly.

Nutrition Facts : Calories 96 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 14mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.

BABY LETTUCES WITH SHALLOT VINAIGRETTE

Baby Lettuces with Shallot Vinaigrette image

Provided by Giada De Laurentiis

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 shallot, minced and rinsed under cold water
1/4 teaspoon kosher salt
5 heads assorted baby lettuces, leaves separated and left whole
1 cup Parmesan shavings

Steps:

In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.

CREAMY BALSAMIC VINAIGRETTE

Creamy Balsamic Vinaigrette image

This recipe is so quick, easy, and versatile, you may never purchase bottled dressing again. A variety of herbs and spices can be added to suit your personal taste.

Provided by Cathy

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons mayonnaise
2 tablespoons water
2 cloves garlic, pressed
1 teaspoon Dijon mustard
1 teaspoon brown sugar
salt and ground black pepper to taste

Steps:

Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 2.6 g, Cholesterol 2.6 mg, Fat 12.2 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 88.5 mg, Sugar 1.9 g

BOSTON LETTUCE WITH VINAIGRETTE

Boston Lettuce with Vinaigrette image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 large head Boston or other butter lettuce, cored, cleaned and dried (about 7 cups)

Steps:

Combine the vinegar, salt, and pepper in a small bowl and mix until the salt dissolves. Drizzle in the oil as you stir, mixing until the vinegar and oil comes together in a smooth dressing.
Tear the lettuce leaves into pieces and put all but a handful in a small salad bowl, then season with salt and pepper.
Pour most of the vinaigrette over the lettuce (reserve a little to avoid overdressing) and toss, mixing thoroughly. Add the reserved lettuce, toss again, and then add more vinaigrette if the salad seems too dry. Serve immediately.
Copyright 2003 Television Food Network, G.P. All rights reserved

MIXED GREENS WITH CREAMY VINAIGRETTE

Mixed Greens with Creamy Vinaigrette image

A different mix of lettuces can be used in this easy salad.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 9

Ingredients

16 thin asparagus stalks, cut diagonally into 1 1/2-inch pieces
2 cups red-leaf lettuce, (about 1/3 head), leaves torn
3 cups romaine lettuce, (about 1/3 head), leaves torn
3 cups frise and chicory, (1 small head), leaves torn
1/3 cup oil-cured black olives, pitted and cut in half
2 teaspoons raspberry, or red-wine vinegar
Salt and freshly ground black pepper
1 1/2 tablespoons sour cream
2 tablespoons olive oil

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 LETTUCES WITH STRAWBERRIES, GOAT CHEESE AND PECANS

Mixed Lettuces With Strawberries, Goat Cheese and Pecans image

This is a salad recipe from Chef Jennifer Chandler. She is the author of Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients, which was published in 2007.

Provided by gailanng

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
5 tablespoons canola oil (not olive oil for it overpowers) or 5 tablespoons mild vegetable oil (not olive oil for it overpowers)
kosher salt & freshly ground black pepper
1 (8 ounce) bag DOLE Mediterranean Salad Blend or 1 (8 ounce) bag fresh baby spinach leaves
1/2 pint fresh strawberries, hulled and thinly sliced
1/4 cup thinly sliced green onion
1/4 cup pecans, broken
1/4 cup crumbled goat cheese
kosher salt & freshly ground black pepper

Steps:

For the Blush Wine Vinaigrette: In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.
For the salad: In a large salad bowl toss together the salad blend or spinach, strawberries, green onions, pecans and crumbled goat cheese. Just prior to serving, add the dressing to taste and gently toss. Season with salt and pepper to taste.

Nutrition Facts : Calories 164.1, Fat 15, SaturatedFat 1.1, Sodium 1.6, Carbohydrate 7.8, Fiber 1.1, Sugar 6, Protein 0.7

CREAMY VINAIGRETTE

Creamy Vinaigrette image

A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.

Provided by USA WEEKEND columnist Pam Anderson

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Yield 8

Number Of Ingredients 5

Ingredients

¼ cup rice wine vinegar or lemon juice
2 tablespoons Dijon mustard or mayonnaise
1 large garlic clove, minced
Salt and freshly ground black pepper
⅔ cup olive oil

Steps:

Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 0.9 g, Fat 18 g, SaturatedFat 2.5 g, Sodium 239.5 mg

MIXED LETTUCES AND KOHLRABI WITH CREAMY SUMAC DRESSING

Mixed Lettuces and Kohlrabi With Creamy Sumac Dressing image

Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).

Provided by Jon Shook & Vinny Dotolo, Animal

Categories Bon Appétit Salad Lettuce Healthy Vegetarian Side Hazelnut Grapefruit Leafy Green Kid-Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup blanched hazelnuts
1 white or pink grapefruit
1/2 cup sour cream
1/4 cup fresh Meyer lemon juice or regular lemon juice
1 tablespoon finely chopped shallot
1 teaspoons sumac, plus more
Kosher salt, freshly ground pepper
12 cups torn mixed lettuces (such as red romaine, red-leaf, Little Gem, and/or butter lettuce)
2 medium kohlrabi, peeled, thinly sliced on a mandoline
1/2 cup mixed mint leaves and parsley leaves with tender stems
Ingredient info:
Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

Steps:

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool; crush with the flat side of a knife.
Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.
Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper. Add lettuce and toss to coat; season with salt and pepper. Tuck kohlrabi and grapefruit under and between lettuce. Top with herbs, hazelnuts, and more sumac.

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