Clean Green Vinaigrette Recipes

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VINAIGRETTE FOR GREEN SALAD

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6



Vinaigrette For Green Salad image

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.

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

CLEAN GREEN VINAIGRETTE

Utilizing fresh dill and chives, this vinaigrette is an easy way to get some green into your meals.

Provided by EatAndRun

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 8



Clean Green Vinaigrette image

Steps:

  • Place oil, vinegar, dill, chives, shallot, sugar, salt, and pepper in a screw-top jar. Cover and shake well to combine.

Nutrition Facts : Calories 129.7 calories, Carbohydrate 2.5 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 148 mg, Sugar 2.1 g

¼ cup olive oil
¼ cup white wine vinegar
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
2 teaspoons minced shallot
2 teaspoons white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper

GREEN VINAIGRETTE DRESSING

This is from the Horn of the Moon cookbook. It originally called for wine or herb vinegar, but I like my version better. Serve it on a salad of romaine and tomatoes. The dressing would also make an awesome marinade for chicken or pork.

Provided by dicentra

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6



Green Vinaigrette Dressing image

Steps:

  • In a blender (or food processor) puree garlic, parsley and ½ cup of the olive oil.
  • When nice and green, add the mustard, oil and pepper and puree again. Slowly add the remaining ¼ cup of olive oil until you get the consistency you want.

Nutrition Facts : Calories 364.1, Fat 40.6, SaturatedFat 5.6, Sodium 45.2, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 0.3

2 garlic cloves
1/4 cup fresh parsley
3/4 cup olive oil
1 tablespoon Dijon mustard
1/3 cup balsamic vinegar
black pepper

GREEN SALAD VINAIGRETTE

Provided by Ina Garten

Time 10m

Yield 6 servings

Number Of Ingredients 5



Green Salad Vinaigrette image

Steps:

  • Place the salad greens in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

8 to 10 cups salad greens or mesclun mix
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

GREENS AND VINAIGRETTE

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 4



Greens and Vinaigrette image

Steps:

  • Wash and dry greens.
  • Whisk oil, vinegar and mustard in salad bowl; stir in greens.

4 ounces assorted greens
2 teaspoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

CLASSIC VINAIGRETTE FOR GREENS

The best match for homegrown greens is a homemade vinaigrette like this one.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 5



Classic Vinaigrette for Greens image

Steps:

  • Whisk vinegar, mustard, and salt in a small bowl; season with pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Use immediately or refrigerate in an airtight container up to 1 week; whisk before using.

2 tablespoons vinegar or lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
Freshly ground pepper
6 tablespoons extra-virgin olive oil

VINAIGRETTE FOR MIXED GREENS

This pleasantly tangy homemade vinaigrette dressing takes just minutes to make. I toss it with fresh greens and colorful red onion slices. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup.

Number Of Ingredients 6



Vinaigrette for Mixed Greens image

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 188 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

3/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Mixed salad greens and sliced red onion

CILANTRO VINAIGRETTE

This is best made the day before using and refrigerated so flavors can meld. Serve with Recipe #501214 or over a bed of greens and avocado slices.

Provided by Outta Here

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 11



Cilantro Vinaigrette image

Steps:

  • Place all ingredients except oil in a food processor or blender. Process until combined.
  • With the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified.
  • Taste for seasoning (and more cilantro or cayenne if needed).
  • Pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.

1/3 cup fresh lime juice
4 garlic cloves, peeled
2 tablespoons fresh cilantro, chopped (or to taste)
2 tablespoons fresh Italian parsley, chopped
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
ground black pepper, to taste
1 cup canola oil (or peanut oil-do not use olive oil)

BASIC VINAIGRETTE FOR GREEN SALADS

This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 2/3 cup

Number Of Ingredients 6



Basic Vinaigrette for Green Salads image

Steps:

  • Combine the vinegar, mustard, shallot, salt, and pepper in a bowl. Allow the ingredients to macerate for 10 minutes.
  • While whisking, slowly add the olive oil until the mixture is emulsified. Adjust seasoning with salt and pepper if desired.

2 tablespoons good-quality white-wine vinegar
1 teaspoon Dijon mustard
1 small shallot, finely chopped
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
6 tablespoons good-quality olive oil

LEMON VINAIGRETTE ON GREENS

The vinaigrette also tastes good on spinach salad. It keeps well in the regrigerator in a container with a tight-fitting lid. Just shake and serve.-Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10



Lemon Vinaigrette on Greens image

Steps:

  • In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. Place romaine in a salad bowl. Drizzle with the dressing; toss to coat.

Nutrition Facts : Calories 262 calories, Fat 27g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

1/4 cup lemon juice
1/4 cup canola oil
1/4 cup olive oil
2 green onions, finely chopped
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups torn romaine

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