Mixed Greens With Tangy Dressing Recipes

Steps:

• Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
• Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

Steps:

• To make dressing, in small bowl, mix orange juice, honey and cinnamon until well blended.
• Cut jicama into star shapes using small star-shaped cookie cutter. In large serving bowl, place jicama stars, oranges and kiwifruit. Add salad greens and dressing; toss to mix. Sprinkle with cranberries.

Steps:

• Whisk vinaigrette and yogurt in a large bowl. Add greens, dill, and sesame seeds and toss to coat; season salad with salt and pepper.

Steps:

• Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
• Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.

Steps:

• Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
• Divide greens among 4 plates. Scatter sliced fennel and tangerines over. Sprinkle with salt and pepper. Drizzle dressing over, sprinkle with chopped fronds, and serve.

Steps:

• Whisk vinegar, mustard, shallot, and garlic in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Toss frisée and all remaining ingredients in large bowl. Add dressing; toss to coat. Season with salt and pepper.

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Steps:

• SALAD -----------.
• In large skillet over medium high heat, saute onions in the sesame oil for 5 minutes.
• Add pepper, toss and saute for 3 minutes.
• Add kale and 1/3 cup of water. Cook until liquid has evaporated.
• Add cabbage, tamari and remaining 1/3 cup of water. Cook until greens are tender, about 5 minutes.
• DRESSING -----------.
• Stir miso and tahini together in a bowl.
• Add lemon juice and water and mix well.
• Stir in remaining ingredients.
• ASSEMBLE -----------.
• Divide salad into 4 servings and spoon 2 tbsp of Tangy Miso Dressing over each.

Steps:

• In medium bowl, combine lettuce and radicchio.
• In a blender, blend remaining ingredients until smooth.
• Pour over greens and toss to coat.

Steps:

• Mix together passion fruit pulp, almond oil, apple cider vinegar, and honey. Season to taste with salt and pepper. Set aside.
• Mix together red leaf lettuce, arugula, and Boston lettuce. Top greens with peppers, cucumbers, and tomatoes. Add passion fruit dressing and toss.

Steps:

• Cut turkey into bite-size pieces and set aside.
• Arrange the mixed greens on salad plates or large serving platter. Top with turkey, strawberries, kiwi, and cashews.
• In a small bowl, whisk together broth, honey, sesame oil, and honey mustard. Season to taste with salt and black pepper. Pour mixture over turkey and spinach salad.

Steps:

• Place lettuce in a large bowl.
• In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over greens just before serving. There will be leftover dressing.

Steps:

• In a jar with tight-fitting lid, combine the first seven ingredients; shake well. Toss with salad greens just before serving.

Steps:

• In a blender, combine tomato, sun-dried tomato, ginger, garlic and vinegar.
• Process until smooth.
• Add water, oil, salt and pepper and contiue to puree until smooth.
• Divide greens evenly among 4 salad plates and spoon dressing over the top.
• Dressing also makes a great healthy dip for a veggie tray.

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.

Steps:

• Combine 1st ten ingredients, stirring well with a whisk.
• Combine salad greens, cabbage, tomatoes and onions in a large bowl. Drizzle dressing over veggies and serve.

Steps:

• In a small bowl, whisk the first 6 ingredients until blended. In a large bowl, combine salad greens and tomatoes. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.

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.