GARLIC & GREEN OLIVE SALAD DRESSING
Make and share this Garlic & Green Olive Salad Dressing recipe from Food.com.
Provided by ThatBobbieGirl
Categories Fruit
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all but olives in blender or food processor until smooth.
- Add olives and process just enough to chop them into small pieces.
- If you find it too thin: Reduce or eliminate the water in the recipe.
Nutrition Facts : Calories 36, Fat 1.7, SaturatedFat 0.2, Sodium 175, Carbohydrate 5, Fiber 0.4, Sugar 4.3, Protein 0.2
COMPOSED SALAD WITH GREEN OLIVE AND GARLIC VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 1h
Yield Four servings
Number Of Ingredients 12
Steps:
- To make the salad, cut the stems off the artichokes so they will stand straight. Remove the tough outer leaves and cut 1 1/2 inches off the top of each artichoke. Rub all surfaces with the lemon halves. Bring a large pot of water to the boil. Place the artichokes in a steamer basket and steam until the bottoms are tender when pierced with a knife, about 30 minutes. Set the artichokes aside and reserve 1/2 cup of the steaming liquid. When the artichokes are cool enough to handle, scoop out the choke.
- Preheat broiler. Place the zucchini slices on a baking sheet and broil just until the tops are browned, about 1 minute. Set aside. Wash but do not dry the chicory. Heat the olive oil in a large skillet over medium-high heat. Add the chicory, toss for a few seconds, cover with a lid and immediately remove from the heat. Let stand for 5 minutes.
- Meanwhile, to make the vinaigrette, whisk together the olives, garlic, lemon juice and olive oil in a small bowl. Whisk in the reserved artichoke steaming liquid. Season with salt and pepper. Divide the chicory among 4 large plates, mounding it in the center of each. Arrange the artichokes, zucchini and red peppers around the chicory. Spoon the vinaigrette over all, place 3 toast slices on each plate and serve immediately.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 13 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1232 milligrams, Sugar 12 grams, TransFat 0 grams
MARINATED VEGETABLE AND OLIVE SALAD
This bright, crisp combination of marinated vegetables is perfect for summer!
Provided by Jessica Moretz
Categories Salad Vegetable Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
- Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 434 calories, Carbohydrate 7.4 g, Fat 44.5 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 1922.4 mg, Sugar 1 g
GARLIC AND OLIVE SALAD DRESSING (TOFU)
Something I invented for a change of taste. I am hooked on this dressing right now! Very garlicky, full of flavor - turns a simple salad into a meal. Dip celery sticks into this for a very tasty snack.
Provided by Some1sGrandma
Categories Salad Dressings
Time 10m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients but tofu and water into food processor. Process until all are mixed and smooth.
- Add water and tofu and blend some more.
- Put into container and refrigerate for up to 10 days.
Nutrition Facts : Calories 38.5, Fat 3.6, SaturatedFat 0.5, Sodium 190.5, Carbohydrate 1.2, Fiber 0.3, Sugar 0.5, Protein 0.7
GREEN SALAD WITH OLIVES
On their own, Boston lettuce and olives might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample. Keep a jar of the dressing in the fridge, and let it upgrade all sorts of veggies.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, toss together 1 medium head Boston lettuce (12 ounces), cored and torn into bite-size pieces, 1/2 cup pitted Kalamata olives, 2 scallions, thinly sliced, and cup Lemon Vinaigrette. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 156 g, Fat 15 g, Fiber 1 g, Protein 2 g
GREEN SALAD WITH OIL AND VINEGAR DRESSING (SALADE VERTE à LA VINAIGRETTE)
Provided by Susan Herrmann Loomis
Categories Salad Garlic Leafy Green Mustard No-Cook Vegetarian Quick & Easy Dinner Lunch Vinegar Healthy Vegan Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
- 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
- All Rights Reserved
GREEN SALAD WITH OLIVE DRESSING
A simple, Italian-inspired side salad to serve with rustic bakes, meat or fish
Provided by Sarah Cook
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Whisk the olive oil, vinegar and sugar, then stir in the chopped olives and onion. Season. Tip the leaves into a bowl. Drizzle the olive dressing over and toss gently to coat.
Nutrition Facts : Calories 66 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
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