GARDEN SALAD WITH HERBED VINAIGRETTE
Tired of the same old salad? Make this pretty dressing of fresh herbs and tarragon vinegar for a refreshing change.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- In large bowl, combine all salad ingredients.
- In small bowl or jar with tight-fitting lid, combine all dressing ingredients; blend or shake until sugar is dissolved. Add dressing to salad; toss gently to coat.
Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g
GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g
GARDEN SALAD WITH WARM BACON VINAIGRETTE
This tasty salad is simplicity itself. But what takes it over the top, flavor-wise, is the homemade bacon vinaigrette-served warm for extra elegance.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Toss spinach with tomatoes in large serving bowl; set aside.
- Cook and stir bacon and onions in large skillet on medium heat until bacon is crisp; discard drippings in skillet. Return bacon mixture to skillet. Add vinegar, water, sugar and pepper; mix well. Cook 3 min. or until heated through, stirring frequently.
- Add to spinach mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 9 g, Protein 6 g
GRILLED SALAD WITH HERBED VINAIGRETTE
Provided by Food Network Kitchen
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium heat.
- Whisk the vinegar with the anchovy, if using, mustard, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Whisk in the parsley and tarragon and set aside.
- Lay the romaine, mushrooms, and tomatoes out on a sheet pan and lightly brush them with olive oil and season with salt and pepper. Place the mushrooms on the grill smooth side down. Grill until juices collect in the cap and mushrooms soften, about 3 minutes. Turn them over and cook until slightly charred around the edges and the center is very tender, about 3 minutes more. Put the tomatoes on the grill skin side down and grill until juicy and charred, about 6 minutes. Grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes.
- Divide the wedges of romaine, mushroom caps, and tomatoes among 4 plates. Drizzle the vinaigrette over the salads and serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
HERBED GARDEN SALAD
Use whichever blend of herbs is abundant in the garden for this salad.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 8
Steps:
- Place lettuces in a large bowl. Add basil, thyme, nasturtiums, and sunflower seeds. Toss with oil and lemon juice, and season with salt and pepper.
SEASONAL SALAD WITH HERB VINAIGRETTE
Steps:
- Measure the vinegar into a small bowl. Crush the garlic clove and add it to the vinegar, along with 1/2 teaspoon salt. After 10 minutes or so, whisk in the olive oil and a little freshly milled pepper. Taste and adjust the seasoning. Make the vinaigrette no more than a couple of hours before serving.
- Pick over the salad greens, discarding any tough outer leaves, or any that are wilted or blemished. (If you are using young head lettuces, trim the root ends with a sharp paring knife to free the leaves.) Fill a large basin with cold water and gently submerge the greens, allowing sand and grit to sink to the bottom. Lift the lettuces from the water and drain them in a colander, then dry them in a salad spinner. Wrap the leaves in clean cotton toweling and refrigerater in an airtight container.
- To serve, put the greens in a wide salad bowl and season with a small pinch of salt. Remove the garlic clove, whisk the vinaigrette, toss the greens lightly with just enough dressing to make the leaves glisten. (Your hands make the best salad-tossing tools.) Serve immediately with garlic toast or croutons.
GREEN SALAD WITH MUSTARD-HERB VINAIGRETTE
Steps:
- Whisk together vinegar, mustard, and broth in a large bowl, then add oil in a stream, whisking until emulsified. Season with salt and pepper and whisk in mixed herbs.
- Add lettuce and toss with vinaigrette.
HERBED SALAD WITH GINGER VINAIGRETTE
Whatever herbs you have on hand -- basil, parsley, cilantro, mint, you name it -- can be used up in this salad. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me" (Ten Speed; 1996).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Yield 10 minutes
Number Of Ingredients 7
Steps:
- Whisk together oil, lemon juice, vinegar,ginger, 1/4 teaspoon salt, and1/4 teaspoon pepper. Toss lettuce with herbs. Drizzle 1/4 cup vinaigrette over salad; season with salt and pepper, and toss. Serve salad with remaining dressing on the side.
GREEN SALAD WITH HERB VINAIGRETTE
My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.
Nutrition Facts : Calories 197 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
GARDEN HERB SALAD WITH ROASTED SHALLOT VINAIGRETTE
The slight sweetness of the roasted shallot in the vinaigrette dressing plays well off the bright-flavored herbs. You can add sliced cherry tomatoes and a sprinkle of goat cheese on top for a wonderful presentation
Provided by Abby Girl
Categories Salad Dressings
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Wrap shallot in foil. Bake at 400° for 35 minutes; cool for 10 minutes. Peel and mince.
- Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk.
- Add enough dressing just to coat salad mix; toss.
Nutrition Facts : Calories 24.7, Fat 2.3, SaturatedFat 0.3, Sodium 106.5, Carbohydrate 1.1, Fiber 0.1, Sugar 0.7, Protein 0.1
HERBED VINAIGRETTE
This simple vinegar and oil dressing is seasoned with three herbs for robust flavor. "We like balsamic vinegar , so we often use it in place of wine vinegar as a nice change of pace," reports Mildred Sherrer of Bay City, Texas.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over greens.
Nutrition Facts :
HERBED VINAIGRETTE
This dressing is so flavorful and full of herbs. What a better way to use those herbs from your herb garden. You can prepare this and store it and use it on any salad combination you like. Fresh veggies from your garden or you can even marinate your choice of meat with it.
Provided by gertc96
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl or a jar with a tight fitting lid, combine all ingredients and blend or shake until sugar is dissolved.
- Add dressing to favorite salad combination.
Nutrition Facts : Calories 70.7, Fat 6.9, SaturatedFat 0.9, Sodium 145.6, Carbohydrate 2.4, Fiber 0.2, Sugar 2.1, Protein 0.2
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