Salad Of Tart Greens With Prosciutto And Warm Balsamic Dressing Recipes

PROSCIUTTO AND PINE NUT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In small bowl, beat all vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss greens, prosciutto, cheese and pine nuts. Just before serving, pour vinaigrette over salad and toss to coat.

SPRING SALAD WITH BLUEBERRY BALSAMIC DRESSING

Steps:

• Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl.
• Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.

CREAMY BALSAMIC VINAIGRETTE

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.

SALAD OF TART GREENS WITH PROSCIUTTO AND WARM BALSAMIC VINAIGRETTE

Steps:

• NB: I usually decrease the amount of olive oil to 1/3 cup and use the full 6 tablespoons of balsamic Assembling the salad: Soak onions in 1/2 cup red wine vinegar for 30 minutes to decrease sharpness. Tear lettuce into bite sized pieces. Toss lettuce with all but 3 tablespoons of the pine nuts, scallions, 1/2 of cheese, 1/2 of prosciutto, and all of basil. Making the dressing: In a medium skillet, slowly cook the garlic in the olive oil over low heat for about 8 minutes, until garlic barely colored. Remove garlic with slotted spoon and reserve. Turn to medium-high heat and add vinegars. Cook a few moments until acid is diffused slightly. Add brown sugar to taste & bubble slowly for 1 minute. Taste for sweet/tart balance and adjust with more balsamic vinegar or sugar to taste. If too sharp, let boil for a few minutes. Stir in reserved garlic and season with salt and pepper. To serve: Top with drained onion and scatter rest of pine nuts, cheese, and prosciutto over the salad. Reheat the dressing, stir vigorously to blend, and spoon over the salad. Serve immediately.

SPICY GREENS WITH WARM BALSAMIC DRESSING

Steps:

• Arrange greens on a large platter. Heat oil and garlic in a small pan over moderate heat. Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar. Raise heat to high and reduce vinegar by 1/2, 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Drizzle dressing over the salad and season the greens with salt and pepper.

SALAD WITH PROSCIUTTO & WARM BALSAMIC DRESSING

Steps:

• Assemble the salad by washing, drying and tearing the lettuce and tossing together with the onions, pignoli, scallions, cheese, and prosciutto.
• In a medium skillet slowly cook the garlic in the olive oil until soft and barely colored.
• Remove the garlic with a slotted spoon and discard.
• Turn the heat to medium high and add the vinegars to the oil.
• Cook a few minutes then add the brown sugar and cook until dissolved.
• Toss the hot dressing with the salad and season with salt and pepper.

GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad.

WARM GARLIC BALSAMIC DRESSING

Steps:

• In a medium skillet combine garlic, oil and some salt and pepper. Cook over medium low until garlic is soft and very light. (If it darkens, it will turn bitter. Throw everything away and start again.) Add the vinegars and sugar. Simmer 2 to 3 minutes.
• Taste by cooling a sample first (it will be very hot), and seeing if there's soft acidity and good sweet/tart balance. If too, acid, continue simmering. If acid is lacking, add a little more vinegar.
• Remove from heat, cover and hold until shortly before serving (up to 3 hours). Taste again, adjusting seasonings if necessary.
• Heat up and spoon over salad.

WARM GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.
• In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.
• Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.

TANGY BALSAMIC VINAIGRETTE

Steps:

• In a blender, combine the vinegar, sugar, ketchup, onion, Worcestershire sauce and salt; cover and process until smooth. While processing, gradually add oil in a steady stream. Serve with salad greens and croutons.

TART GREEN SALAD WITH AVOCADO DRESSING

Steps:

• Combine salad ingredients in a large bowl and season with salt and pepper.
• Place dressing ingredients and 1/4 cup water in a blender and puree until smooth. Season with salt and pepper. (If thick, add water by the tablespoon.)
• Drizzle salad with 1/3 cup dressing.