Irelands Simple Green Salad For 2 With Light Lime Vinaigrette Recipes

Steps:

• Prepare the salad dressing by whisking all ingredients together. Best prepared at least 1 hour in advance. Yield: approximately 1/4 cup.
• Place the spinach leaves in an attractive wide salad bowl.
• Arrange the tomatoes around the edges. Arrange the onion, cucumber, too in little mounds around the edge of the bowl. Toss in the celery.
• Grate the carrot and place in in the center of the salad. Top with the basil, if using.
• Serve dressing on the side and lightly drizzle.
• Meal suggestion: Salad, corn on the cob, fresh fruit and crostini.

Steps:

• 1. Whisk the vinaigrette together in a glass prep bowl. Set aside for 1 hour. Taste test first.
• 2. Coarsely chop the butter lettuce and place in a large shallow bowl or on a platter.
• 3. Arrange the beets, Dubliner cheese, cucumbers, carrots, cucumber slices and herb around the lettuce.
• 4. Lightly drizzle with the vinaigrette.

Steps:

• In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.
• Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.

Steps:

• Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.

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.

Steps:

• Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth.
• Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top.
• When ready to serve, toss the dressing and other vegetables with the lettuce to coat.

Steps:

• For the vinaigrette:
• Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
• For the salad:
• Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
• In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

Steps:

• Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy.
• Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately.