FIELD GREENS WITH DRESSING
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, red wine, white wine, lime juice, and brown sugar in a bowl and mix well. Add the cloves and cinnamon, to taste. Drizzle over field greens, to taste.
- Cut baguette about 4 to 5 inches long. Cut 1 end on a bias. Scoop out the insides and fill with greens. Stand upright on each of 4 plates and garnish with berries.
WILD FIELD GREENS AND VINE RIPENED TOMATOES WITH WARM HAZELNUT FOREST DRESSING
Provided by Robert Irvine : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
- Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.
- Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.
FIELD GREENS WITH PEARS AND BLUE CHEESE
Steps:
- Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing until the greens are well coated-you may not need to add all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.
- Place on chilled salad plates and serve.
- Pour the port into a small heavy saucepan over medium heat. Add the shallots and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots. Set aside to let cool.
- Pour the port and shallots into the conainer of a blender and puree. Add the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth. Season with salt and pepper, to taste. Set aside; refrigerate if not using immediately.
WILD FIELD GREENS AND VINE RIPENED TOMATOES WITH WARM HAZELNUT FOREST DRESSING
Provided by Robert Irvine : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
- Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.
- Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.
MIXED ORGANIC SANTA BARBARA FIELD GREENS WITH HAZELNUT VINAIGRETTE
Steps:
- Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.
- When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.
PEPPERY GREENS WITH MEYER-LEMON DRESSING
Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together lemon juice, mustard, and sugar. Slowly add oil in a thin stream, whisking constantly; generously season with salt and pepper. Add greens; toss until leaves are evenly coated in dressing. Serve.
MIXED GREENS SALAD WITH WARM WALNUT DRESSING
A stunning salad starts with mixed field greens and four other on-hand ingredients. Have it ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Divide field greens among 4 salad bowls.
- Place 1 tablespoon of the oil in medium microwavable bowl. Add walnut halves; stir to coat. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, stirring every 30 seconds, until walnuts are fragrant.
- Stir in remaining 5 tablespoons oil and the vinegar. Microwave uncovered on High about 30 seconds or until dressing is warm but not boiling. Add salt; stir until dressing is well mixed. Pour over salads. Serve immediately.
Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 0 mg, Fat 6, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g
FIELD GREENS AND GRILLED VEGGIE SALAD WITH MUSTARD HERB DRESSING
Make and share this Field Greens and Grilled Veggie Salad With Mustard Herb Dressing recipe from Food.com.
Provided by Dole9027
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the garlic, mustard, and vinegar in a small bowl. Whisk in olive oil and water. Add herbs, and season with salt and pepper.
- Combine blanched and raw vegetables in a bowl. Add olive oil and toss to coat, season with salt and pepper. Grill vegetables over medium heat, turning frequently, until slightly charred and just tender, about 5-7 minutes.
- Place salad blend in a large bowl; add half the dressing and gently toss to coat. Arrange salad on a serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.
Nutrition Facts : Calories 143.3, Fat 15.2, SaturatedFat 2.1, Sodium 1.5, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 0.2
SUMMER FRUITS AND FIELD GREENS SALAD WITH CITRUS DRESSING
My Husband and I created this recipe one night when we were in the mood for a light, fruity and summery side dish. What a good way to get your fruits and veggies in! (Note: The dressing is just the right amount of sweet and sour for our taste. If you prefer a less sour dressing, feel free to add 1 tbs. more of honey.)
Provided by MarthaStewartWanabe
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large salad serving bowl, toss together greens, apple slices, carrots, grapes and orange sections.
- Juice the lemon and lime into a small bowl. Add olive oil, honey, salt and pepper. Whisk together to form dressing.
- Pour dressing over fruit & greens mixture and toss.
- Serve immediately.
Nutrition Facts : Calories 217.5, Fat 7.1, SaturatedFat 1, Sodium 175.9, Carbohydrate 41.6, Fiber 4.6, Sugar 33.6, Protein 1.4
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