SIMPLE GREEN SALAD AND VINAIGRETTE DRESSING
Steps:
- Place all of the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
- Place all of the salad ingredients into a large serving bowl and toss together.
- Serve the salad dressing with the salad.
Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
GREEN SALAD VINAIGRETTE
Steps:
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.
GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.
GREEN SALAD VINAIGRETTE
Provided by Ina Garten
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
GREEN SALAD WITH SOY VINAIGRETTE
Provided by Mark Bittman
Categories quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine all the ingredients except the greens in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and adjust the seasoning, adding more vinegar if necessary until the balance tastes right to you.
- Put the greens in a bowl, drizzle with the vinaigrette and toss. Taste and adjust the seasoning and serve immediately.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 257 milligrams, Sugar 1 gram, TransFat 0 grams
GREEN SALAD WITH DILL VINAIGRETTE
Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe features two different lettuces (romaine for sweet crunch and arugula for bitter spice) and a fat shower of herbs (parsley for freshness and dill for piquancy). Chilling your chopped and washed leaves in the refrigerator before dressing them is one of the best ways to get a restaurant-style green salad full of big, juicy crunch. For a savory, unknowable quality, add a splash of fish sauce, Worcestershire sauce or soy sauce - choose your own adventure.
Provided by Eric Kim
Categories salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
- Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
- When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
- Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.
WASABI-SOY VINAIGRETTE
This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it's been sitting in the fridge, as it wants to separate.
Provided by Eric Kim
Categories sauces and gravies
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
- Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.
VINAIGRETTE FOR GREEN SALAD
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.
SIMPLE GREEN SALAD WITH HERB VINAIGRETTE
Steps:
- To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
- Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
- Slice the tortillas into 4-inch long, thin, triangular strips.
- In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
- Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
- To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.
GREEN SALAD WITH BASIC VINAIGRETTE
This Green Salad with Basic Vinaigrette is the perfect side dish to any meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry.
- Tear lettuces into bite-sized pieces. If you aren't going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate.
- Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified.
- For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).
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
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.
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