Tossed Salad With Creamy Garlic Dressing Recipes

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YOUR BASIC TOSSED SALAD



Your Basic Tossed Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

Steps:

  • Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

SALAD WITH GARLIC DRESSING



Salad With Garlic Dressing image

Provided by Jacques Pepin

Categories     salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 7

1 head (about 1 pound) firm, white escarole (once cleaned, about 6 packed cups) or other salad greens
2 cloves garlic, peeled, crushed and finely chopped (about 1 1/2 teaspoons)
1 tablespoon hot Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vinegar
4 tablespoons vegetable or olive oil or a mixture of both

Steps:

  • Wash the salad greens thoroughly in a sink filled with cold water. Lift the greens from the water and spin dry in a salad dryer.
  • For the dressing, stir together all the remaining ingredients in the bowl that you will use for serving the salad.
  • At serving time, add the greens to the bowl and toss thoroughly with the dressing. Serve immediately.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 48 milligrams, Sugar 0 grams, TransFat 0 grams

TOSSED SALAD WITH CREAMY GARLIC DRESSING



Tossed Salad with Creamy Garlic Dressing image

Phyllis Hickey of Bedford, New Hampshire says, 'I often mix some escarole and spinach with leaf lettuce for this salad. I always receive compliments on the pleasant dressing.'

Provided by Allrecipes Member

Time 25m

Yield 6

Number Of Ingredients 13

¼ cup red wine vinegar
¼ cup water
2 tablespoons finely chopped onion
1 clove garlic, minced
⅓ cup sugar
½ cup mayonnaise or salad dressing
1 ½ cups sour cream
¼ teaspoon salt
¼ teaspoon pepper
8 cups torn lettuce
1 large carrot, shredded
3 tablespoons bacon bits
½ cup Croutons

Steps:

  • In a small saucepan, combine vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper. In a large salad bowl, toss the lettuce,carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 20.6 g, Cholesterol 34.8 mg, Fat 27.7 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 10 g, Sodium 359.3 mg, Sugar 13.5 g

TOSSED SALAD WITH CREAMY GARLIC DRESSING



Tossed Salad with Creamy Garlic Dressing image

Phyllis Hickey of Bedford, New Hampshire says, 'I often mix some escarole and spinach with leaf lettuce for this salad. I always receive compliments on the pleasant dressing.'

Provided by Allrecipes Member

Time 25m

Yield 6

Number Of Ingredients 13

¼ cup red wine vinegar
¼ cup water
2 tablespoons finely chopped onion
1 clove garlic, minced
⅓ cup sugar
½ cup mayonnaise or salad dressing
1 ½ cups sour cream
¼ teaspoon salt
¼ teaspoon pepper
8 cups torn lettuce
1 large carrot, shredded
3 tablespoons bacon bits
½ cup Croutons

Steps:

  • In a small saucepan, combine vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper. In a large salad bowl, toss the lettuce,carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 20.6 g, Cholesterol 34.8 mg, Fat 27.7 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 10 g, Sodium 359.3 mg, Sugar 13.5 g

TOSSED SALAD WITH CREAMY GARLIC DRESSING



Tossed Salad with Creamy Garlic Dressing image

Phyllis Hickey of Bedford, New Hampshire says, 'I often mix some escarole and spinach with leaf lettuce for this salad. I always receive compliments on the pleasant dressing.'

Provided by Allrecipes Member

Time 25m

Yield 6

Number Of Ingredients 13

¼ cup red wine vinegar
¼ cup water
2 tablespoons finely chopped onion
1 clove garlic, minced
⅓ cup sugar
½ cup mayonnaise or salad dressing
1 ½ cups sour cream
¼ teaspoon salt
¼ teaspoon pepper
8 cups torn lettuce
1 large carrot, shredded
3 tablespoons bacon bits
½ cup Croutons

Steps:

  • In a small saucepan, combine vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper. In a large salad bowl, toss the lettuce,carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 20.6 g, Cholesterol 34.8 mg, Fat 27.7 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 10 g, Sodium 359.3 mg, Sugar 13.5 g

TOSSED SALAD WITH CREAMY DILL DRESSING



Tossed Salad with Creamy Dill Dressing image

Dill dressing provides a simple addition to a no-fuss vegetable salad that's ready in 20 minutes - perfect for side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 11

2/3 cup plain fat-free yogurt
2 cloves garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 tablespoon white wine vinegar
5 cups chopped red leaf lettuce
1 medium cucumber, peeled if desired, seeded and chopped
1 medium tomato, chopped
1/2 cup fat-free croutons

Steps:

  • Mix all dressing ingredients in small bowl.
  • Mix lettuce, cucumber and tomato in large bowl. Pour dressing over salad; toss gently to mix thoroughly. Top with croutons.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 4 g, TransFat 0 g

CREAMY GARLIC SALAD DRESSING



Creamy Garlic Salad Dressing image

Make and share this Creamy Garlic Salad Dressing recipe from Food.com.

Provided by Lvs2Cook

Categories     Salad Dressings

Time 10m

Yield 2 cups

Number Of Ingredients 6

1/4 cup red wine vinegar
1/4 cup vegetable oil
1 1/2 cups mayonnaise
1 teaspoon minced garlic
1/8 teaspoon black pepper
4 tablespoons powdered sugar

Steps:

  • Combine all ingredients in a blender.
  • Blend for 1 minute.
  • Refrigerate for 1 hour before serving.

ITALIAN VEGETABLE SALAD WITH CREAMY GARLIC DRESSING



Italian Vegetable Salad with Creamy Garlic Dressing image

Provided by Kay Chun

Categories     Salad     Blender     Garlic     Side     Quick & Easy     Dinner     Asparagus     Cauliflower     Fennel     Anchovy     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

2 medium fennel bulbs
1/4 head cauliflower, broken into large florets
1/2 pound asparagus, trimmed
3 large egg yolks
1 garlic clove, grated (use a Microplane)
2 flat anchovy fillets in oil, chopped
1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 cup vegetable oil

Steps:

  • Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl.
  • Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.
  • Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

TOSSED SALAD WITH CREAMY GARLIC DRESSING



Tossed Salad with Creamy Garlic Dressing image

Number Of Ingredients 13

1/4 cup cider or red wine vinegar
1/4 cup water
2 tablespoons finely chopped onions
1 to 2 clove garlic, minced
1/3 cup sugar
1/2 cup mayonnaise or salad dressing
1-1/2 cups (12 ounces) sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups torn lettuce
1 large carrot, shredded
3 tablespoons bacon bits
Croutons, optional

Steps:

  • In a small saucepan, combine vinegar, water, onion and garlic simmer until the onion is tender, about 5 minutes. Add sugar simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper. In a large salad bowl, toss the lettuce, carrots and bacon bits add dressing and toss to coat. Top with croutons if desired.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

LAYERED SALAD WITH ROASTED GARLIC DRESSING



Layered Salad with Roasted Garlic Dressing image

Provided by Rick Rodgers

Categories     Salad     Milk/Cream     Blender     Garlic     Olive     Tomato     Side     Fourth of July     Picnic     Vegetarian     Low Cal     High Fiber     Basil     Fennel     Chickpea     Zucchini     Summer     Healthy     Lettuce     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

2 large heads of garlic
2 teaspoons extra-virgin olive oil
1 cup mayonnaise
1/2 cup buttermilk
1/3 cup coarsely chopped fresh basil
2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)
1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
1 15-to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
1/2 cup coarsely chopped pitted Kalamata olives
1 12-ounce container grape tomatoes, halved
2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)

Steps:

  • Preheat oven to 400°F. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
  • Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbanzo beans, olives, and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour. DO AHEAD: can be made 8 hours ahead.Keep chilled.
  • Just before serving, toss salad.

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