Greens With Creamy Dressing Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside.
• Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.
• Pour the dressing over the green beans to serve.

Steps:

• Place the sugar, sour cream, onions and vinegar in a jar with a tight-fitting lid; shake well. Divide salad greens among four bowls; drizzle with dressing.

Steps:

• Wash greens and drain. Pat dry with paper towels. Place in salad bowl or on salad plates.
• Beat mustard and mayonnaise. Add oil in very thin stream, beating constantly with wire whisk. Dressing should remain thick.
• Beat in vinegar in thin stream; dressing should be thinner but still creamy.
• Add herbs, salt and pepper to dressing.
• Put garlic through press and beat in. Serve dressing over greens.

Steps:

• Place the cucumber, dill, jalapeno and garlic in the bowl of a mini-chop or blender and process until creamy. Mix with the remaining dressing ingredients.
• Cut the salad greens into two-inch pieces and wash thoroughly in cold water. Drain and spin dry.
• At serving time, toss the greens with the cucumber dressing and serve immediately.

Steps:

• Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook another 2 minutes. Allow the mixture to cool slightly.
• In a blender, combine the feta, vinegar, lemon juice, mustard, olives, oregano, 1/2 teaspoon salt, some pepper and the onion mixture. Blend until smooth.
• Pour enough dressing over the salad to coat the leaves and toss to combine. Save the remaining dressing for another use.

Steps:

• For the dressing:
• In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
• Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
• For the salad:
• Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

Steps:

• Place greens in a salad bowl and cover with plastic wrap. Chill until serving time.
• For dressing, in a jar with a tight-fitting lid, combine remaining ingredients except sour cream. Cover and shake vigorously until well combined.
• Add sour cream. Cover and shake well. Dressing can be chilled, covered, until serving time or used immediately.
• Before serving, drizzle dressing over greens. Toss gently until well coated. Serve immediately.

Steps:

• In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry., Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.

Steps:

• In a jar with a tight-fitting lid, combine orange juice, vinegar, honey, water, lemon juice, orange zest and raisins if desired; shake well. Serve over salad greens.