Mixed Green Salad With Sherry Vinaigrette Recipes

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MIXED GREEN SALAD

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6



Mixed Green Salad image

Steps:

  • Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

MIXED GREENS WITH SHALLOT VINAIGRETTE

This simple salad highlights the freshness of the vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11



Mixed Greens with Shallot Vinaigrette image

Steps:

  • Place shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add walnut oil. Just before serving, toss with greens, thyme, and tomatoes.

1 shallot, finely chopped
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons walnut oil
2 heads red oakleaf lettuce, cores removed, torn into pieces
1 head butterhead lettuce, core removed, torn into pieces
2 tablespoons fresh thyme, leaves
2 cups (1 pint) cherry tomatoes, halved

SALAD WITH VINAIGRETTE

This dressing is so popular in our house that I always keep a bottle in the fridge. Besides drizzling it on greens, I use it to top off my cold pasta salads.-Cindy Reams, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 11



Salad with Vinaigrette image

Steps:

  • In a salad bowl, toss the greens, tomato, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle dressing over salad just before serving.

Nutrition Facts :

5 cups mixed salad greens
1 small tomato, cut into wedges
1 cup sliced cucumber
1 small red onion, sliced and separated into rings
1/3 cup vegetable oil
2 tablespoons plus 1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon lemon juice
1 garlic clove, minced
Salt and pepper to taste

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



Green Salad with Oil and Vinegar Dressing (Salade Verte à la Vinaigrette) image

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

2 teaspoons sherry vinegar
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon Dijon mustard
1 small clove garlic, peeled, green germ removed, and minced
1/4 cup (60 ml) extra-virgin olive oil
7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

GREEN SALAD WITH PICKLED-SHALLOT VINAIGRETTE

A simple leafy green salad is enhanced by thinly sliced carrots and watermelon radishes and finished with a pickled-shallot vinaigrette and edible flowers. It's a bright and easy side dish to serve alongside everything from roast chicken to salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9



Green Salad with Pickled-Shallot Vinaigrette image

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.

1 large shallot, very thinly sliced (about 1/2 cup)
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
12 cups mixed greens (such as red-leaf, green-leaf, and Little Gem) torn into bite-size pieces
1 cup thinly sliced watermelon radishes (from 3 small)
1 cup thinly sliced carrots (from 2 to 3 small)
Edible nasturtiums (optional)

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE

Mixed Green Salad with Tarragon Vinaigrette

Categories     Salad     Leafy Green     Herb     Side     No-Cook     Vegetarian     Quick & Easy     Salad Dressing     Arugula     Vegan     Raw     Tarragon     Watercress     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11



Mixed Green Salad with Tarragon Vinaigrette image

Steps:

  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
  • Toss greens with dressing in a large bowl and season with salt and pepper.

4 teaspoons Sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
1/2 lb frisée (French curly endive), torn into bite-size pieces
1 head Boston lettuce (1 lb), torn into bite-size pieces
1 bunch arugula (1/2 lb), coarse stems discarded
1 bunch watercress (1/2 lb), coarse stems discarded

MIXED GREEN SALAD WITH STRAWBERRY VINAIGRETTE

This is so quick and easy but the flavors are outstanding. You can put this salad together in a snap...the combination of the greens, fresh strawberries, feta and walnuts is great paired with the strawberry-balsamic vinaigrette. Adapted from a Bon Appetit recipe submitted by Judy Wilkins.

Provided by Epi Curious

Categories     Berries

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7



Mixed Green Salad With Strawberry Vinaigrette image

Steps:

  • Mash enough strawberries to measure 1/3 cup. Place in a blender with the oil, vinegar and sugar and blend until well combined. Season dressing with salt and pepper, if desired.
  • In a large bowl, combine the greens, remaining strawberries, feta cheese and walnuts. Add the dressing; toss to coat and serve immediately.

1 lb strawberry, hulled and halved (do not use frozen)
5 ounces mixed baby greens
1 cup feta cheese, crumbled
1/2 cup walnuts, toasted
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar (or you can use 2 packets of your favorite artificial sweetener)

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