Simple Green Salad And Vinaigrette Dressing Recipes
VINAIGRETTE FOR GREEN SALAD
Steps:
- In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
SIMPLE GREEN SALAD WITH A CLASSIC VINAIGRETTE
Provided by Martina McBride
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth.
- Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top.
- When ready to serve, toss the dressing and other vegetables with the lettuce to coat.
GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.
BASIC VINAIGRETTE
Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
- Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.
VINAIGRETTE FOR GREEN SALAD (INA GARTEN)
Make and share this Vinaigrette for Green Salad (Ina Garten) recipe from Food.com.
Provided by AmyZoe
Categories Salad Dressings
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the mustard, garlic, vinegar, teaspoon of salt, and 1/2 teaspoon of pepper.
- While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the salad greens in a medium bowl and add enough dressing to moisten.
- Sprinkle with a little extra salt and pepper if desired and serve immediately.
Nutrition Facts : Calories 160.4, Fat 18, SaturatedFat 2.5, Sodium 9.9, Carbohydrate 0.2, Protein 0.1
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SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE - MINIMALIST BAKER
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- First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
- Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
- Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.
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