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
MIXED GREENS WITH GOAT CHEESE
Goat cheese also comes flavored with mixed herbs. You can find goat cheese in the specialty cheese section of your local grocery store.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place flour and almonds in separate shallow bowls. In another shallow bowl, beat egg and water. Cut each cheese log into six slices; roll in flour, then dip into egg mixture. Roll in almonds, pressing gently into cheese. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. , Divide salad greens among six plates; top each with two warm cheese slices. Drizzle with vinaigrette.
Nutrition Facts : Calories 210 calories, Fat 11g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 128mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
MIXED GREENS WITH GOAT CHEESE AND CANDIED ALMONDS
Make and share this Mixed Greens With Goat Cheese and Candied Almonds recipe from Food.com.
Provided by Mizzy
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For almonds: Place foil on work surface.
- Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush.
- Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes.
- Mix in almonds.
- Immediately pour out onto foil, separating almonds with fork.
- Cool completely (mixture will harden).
- For salad: Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes.
- Transfer to medium bowl and chill until cold.
- Add vinegar, onion, mustard and poppy seeds.
- Gradually whisk in olive oil.
- Season dressing to taste with salt and pepper.
- Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.
Nutrition Facts : Calories 577.4, Fat 46.8, SaturatedFat 10.8, Cholesterol 19.6, Sodium 200.1, Carbohydrate 30.2, Fiber 2.6, Sugar 26.7, Protein 12.6
MIXED GREENS SALAD WITH STRAWBERRIES AND CANDIED WALNUTS
Steps:
- To make the candied walnuts: In a large skillet, melt the butter over medium heat. Add the walnuts, sugar, cinnamon, and salt and cook, stirring constantly, until the sugar melts and caramelizes, about 2 minutes. Transfer to a silicone mat-lined baking sheet and let cool completely, 20 minutes.
- To make the vinaigrette: In a jar with a lid, add the sugar, vinegar, hot water, mixed berry jam, and garlic powder. Add the oil and salt. Cover and shake vigorously to combine.
- To make the salad: In a large bowl, toss together the mixed greens and 1/2 cup of the strawberries. Add the vinaigrette to taste and toss until the greens are coated. Top with the remaining strawberries and sprinkle the feta cheese and candied walnuts on top.
MIXED GREENS
If you don't like spinach, try switching in a different mineral-rich green such as Swiss chard, dandelion, mustard, or beet leaves.From the book "Jamaican Cooking: 140 Roadside and Homestyle Recipes," by Lucinda Scala Quinn (Macmillan).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Cabbage Recipes
Number Of Ingredients 8
Steps:
- Rinse the greens thoroughly in 3 baths of water (there's nothing worse than grit!). With some water still clinging on, shred the greens and cabbage and put them in separate bowls.
- Heat the oil in a large skillet over medium-high heat and add the onion and Scotch bonnet pepper. Cook, stirring, for 2 minutes. Add the cabbage and mix it together, cooking for 2 minutes more. Add the spinach, stirring as it wilts and mixes with the cabbage. Add the vinegar, reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in the salt and black pepper.
CHEF SCOTT'S KICKIN' MIXED GREENS
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
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
MIXED GREENS WITH PECANS, GOAT CHEESE, AND DRIED CRANBERRIES
Categories Salad Cheese Leafy Green Side No-Cook Quick & Easy Goat Cheese Cranberry Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.
ROASTED VEGETABLES WITH GOAT CHEESE
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
- In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g
MIXED GREENS WITH PECANS, GOAT CHEESE, AND DRIED CRANBERRIES
Make and share this Mixed Greens With Pecans, Goat Cheese, and Dried Cranberries recipe from Food.com.
Provided by Londonsbk
Categories < 15 Mins
Time 10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.
MIXED GREENS WITH GOAT CHEESE AND CANDIED ALMONDS
Categories Salad Fruit Juice Leafy Green Appetizer Quick & Easy Goat Cheese Almond Poppy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For almonds:
- Place foil on work surface. Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Mix in almonds. Immediately pour out onto foil, separating almonds with fork. Cool completely (mixture will harden).
- For salad:
- Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes. Transfer to medium bowl and chill until cold. Add vinegar, onion, mustard and poppy seeds. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.
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