Spring Greens With Sherry Vinaigrette Recipes

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Mixed Green Salad with Sherry Vinaigrette image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

VINAIGRETTE FOR GREEN SALAD

Vinaigrette For Green Salad image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

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.

SPRING GREENS WITH MOLASSES VINAIGRETTE

Spring Greens with Molasses Vinaigrette image

Molasses vinaigrette provides a wonderful addition to this spring green salad that's ready in just 15 minutes - perfect for side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon coarse-grained mustard
1 clove garlic, finely chopped
3/4 teaspoon kosher (coarse) salt
1/2 teaspoon pepper
1 bag (5 oz) mixed spring greens
1/4 red onion, thinly sliced
1 cup croutons, if desired

Steps:

In small bowl, mix oil, vinegar, molasses, mustard, garlic, salt and pepper with whisk.
In large bowl, toss greens with desired amount of dressing. Top with onion and croutons. Serve with remaining dressing.

Nutrition Facts : Calories 120, Carbohydrate 6 g, Fat 2, Fiber 1/2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg

WILTED GREENS WITH WARM SHERRY VINGAIGRETTE

Wilted Greens with Warm Sherry Vingaigrette image

Provided by Melissa Roberts

Categories Salad Leafy Green Appetizer Side Sauté Vegetarian Quick & Easy Lunch Vinegar Sherry Healthy Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 small garlic clove
3 tablespoons cream Sherry
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot
1/4 teaspoon plus 1/8 teaspoon sugar
1/3 cup olive oil (not extra-virgin)
3/4 pound mixed seasonal baby greens (20 cups)

Steps:

Mince and mash garlic to a paste with 1/4 teaspoon salt. Cook Sherry, vinegar, mustard, shallot, garlic paste, and sugar in a small saucepan over medium-low heat, whisking, until heated through. Add oil in a slow stream, whisking until emulsified.
Toss greens with warm dressing. Serve immediately.

SPRING GREENS WITH SHERRY VINAIGRETTE

Spring Greens with Sherry Vinaigrette image

Categories Salad Leafy Green Side No-Cook Quick & Easy Arugula Spring Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup Sherry wine vinegar
2 teaspoons Dijon mustard
2 teaspoons brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons bacon drippings reserved from Bacon-Wrapped Baked Eggs with Polenta
4 cups mâche (about 2 ounces)
4 cups arugula (about 2 ounces)
1/2 cup thinly sliced green onions

Steps:

Whisk vinegar, mustard, and brown sugar in small bowl. Whisk in olive oil and bacon drippings. Season dressing to taste with salt and pepper.
Mix mâche, arugula, and green onions in large bowl; toss with dressing.

SPRING GREENS SALAD WITH DIJON VINAIGRETTE

Spring Greens Salad with Dijon Vinaigrette image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

Ingredients

1 teaspoon smooth or whole-grain Dijon mustard
2 tablespoons fresh lemon juice (from 1 lemon)
6 tablespoons best-quality extra-virgin olive oil
1/2 teaspoon minced garlic
Coarse salt and freshly ground pepper
4 cups packed mixed baby greens such as mustard, kale, swiss chard, spinach, baby arugula, mache, and purslane
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh chervil leaves
2 tablespoons finely sliced fresh chives

Steps:

Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper.
Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.

SPRING GREENS WITH BERRIES

Spring Greens with Berries image

My busy sister-in-law gave me this refreshing salad recipe years ago, and it quickly became a favorite with my family-just as it is with hers. It's crisp, colorful, goes together in a snap and complements a variety of entrees. Plus, the dressing can be refrigerated several days for make-ahead convenience. -Vikki Peck, Poland, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 14

Ingredients

2 packages (5 ounces each) spring mix salad greens
1 can (11 ounces) mandarin oranges, drained
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
1/2 cup slivered almonds, toasted
ORANGE VINAIGRETTE:
1/4 cup canola oil
1 tablespoon red wine vinegar
1 tablespoon orange juice
1 tablespoon honey
1 teaspoon grated orange zest
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the greens, oranges, berries and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.

SHERRY VINAIGRETTE

Sherry Vinaigrette image

This simple vinaigrette recipe makes a great alternative to store-bought dressings. It's a Good Thing.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup sherry-wine vinegar
3/4 cup olive oil
1 1/2 teaspoons Dijon mustard
1 shallot, finely chopped
Coarse salt and freshly ground pepper

Steps:

In a small bowl, whisk together vinegar, olive oil, mustard, and shallots until well combined; season with salt and pepper. Alternatively, place all ingredients in a small jar; cover and shake to combine. Refrigerate vinaigrette until ready to use, up to 2 weeks.

BELGIAN ENDIVE, MACHE, APPLES WITH SHERRY VINAIGRETTE

Belgian Endive, Mache, Apples With Sherry Vinaigrette image

Make and share this Belgian Endive, Mache, Apples With Sherry Vinaigrette recipe from Food.com.

Provided by litldarlin

Categories Brunch

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup english walnut halves
8 small beets (about 1/2 pound)
4 heads Belgian endive
4 -6 ounces watercress, washed
1 apple, thinly sliced
sea salt
fresh ground black pepper
1 tablespoon sherry wine vinegar
3 tablespoons extra virgin olive oil

Steps:

To clean Belgian endive you need only wipe the outside leaves with a damp cloth.
It is not necessary to wash them since endive is grown in sand, not dirt.
When you cut endive, use a stainless steel knife -carbon knifes discolors the leaves.
Preheat the oven to 350 degrees F.
Steam the beets for 12-15 minutes in a small, covered saucepan using a collapsible steamer.
Allow to cool.
Put the walnuts on a baking sheet and bake for 8-10 minutes, until fragrant and toasted.
Peel and quarter the cooked beets.
Whip the outside of the Belgian endive with a damp cloth, trim the base, and separate the leaves.
Assembly: Just before serving, toss the Mache or watercress with some of the sherry vinaigrette.
Divide the greens among the 4 plates, placing them in the center of each dinner plate.
Arrange the Belgian endive and the apple slices around the edge of the greens.
Add beets to each salad and sprinkle with the walnuts.
The Sherry Vinaigrette.
Mix the salt, pepper, and sherry vinegar in a small bowl until the salt dissolves.
Add the olive oil slowly, while whisking with a fork.
Drizzle the remaining sherry vinaigrette over the endive leaves.
Serve and enjoy.

Nutrition Facts : Calories 289.6, Fat 16.2, SaturatedFat 2.1, Sodium 202.3, Carbohydrate 33.3, Fiber 19.4, Sugar 13.1, Protein 9.9

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