Mixedgreensaladwithparmesanpepperdressing Recipes

Steps:

• In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
• Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

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.

Steps:

• For the crisps:
• Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.
• For the salad:
• Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator.
• In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavorful but not soggy.
• Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.

Steps:

• to Make Vinaigrette:.
• In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
• In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
• In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
• Serve immediately on chilled salad plates.

Steps:

• Combine the vinegar, garlic, mustard and cheese in a mixing bowl. Blend well. Add the oil, salt and pepper in a small mixing bowl and blend well with a wire whisk.
• Place the salad greens in a bowl. Pour the dressing over the greens and toss well.

Steps:

• In a bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve over salad greens.

Steps:

• Core the Boston lettuce and separate the leaves. Trim off the tough stems of the watercress. Rinse the greens well and shake off the excess moisture.
• In a large salad bowl, add the mustard, the vinegar and the garlic. Blend well with a wire whisk, gradually adding the oil. Add salt and pepper to taste.
• Add the lettuce, watercress, tomatoes and the sliced onion. Toss well and serve with shaved Gruyere or Parmesan cheese on top, or with a wedge of Brie on the side.

Steps:

• For dressing, in medium bowl, whisk together cheese, sour cream, buttermilk, mayonnaise, garlic, mustard, lemon juice and pepper.
• Cover, and chill.
• For croutons, preheat oven to 400 degrees.
• In small bowl, whisk together oil, butter, garlic salt, thyme, basil and pepper.
• Place bread cubes on a rimmed baking sheet; drizzle with oil mixture, tossing gently to coat.
• Bake for 20 minutes, stirring occasionally.
• Note: leftover croutons can be frozen in a zip-top bag for another meal.
• For salad, in large bowl, combine salad greens, mushrooms, cucumbers and tomatoes.
• Drizzle with half of dressing, tossing gently to coat.
• Serve salad with remaining dressing and top with spiced croutons just before serving.

Steps:

• Put pecans, cinnamon & sugar in a zip-lock bag. Seal the bag & toss to coat.
• Spread nuts evenly onto the bottom of a microwaveable pie plate & microwave on HIGH up to 1 1/2 minutes or until toasted, stirring every 30 seconds.
• In a large bowl, carefully mix greens with pears, cheese & cranberries.
• Just before serving add pecans & dressing, then mix carefully.