Best Mixed Greens With Tomato Ginger Dressing Recipes

GINGER SALAD DRESSING

Steps:

• In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
• Taste, and adjust if necessary-for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
• This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.

SALAD GREENS WITH PEPITA DRESSING

Steps:

• In a mixing bowl, add greens, tearing larger leaves into pieces. Drizzle with 2 to 3 tablespoons Pepita Dressing and gently toss with your hands to coat. (Using tongs may damage the leaves.) Dollop 1 tablespoon dressing on the bottom of a serving bowl, then arrange tossed salad on top. If desired, garnish with more pepitas before serving.
• In a food processor, add pepitas, parsley leaves, garlic, lime juice, olive oil, salt, and serrano pepper. Blend to a smooth and homogeneous consistency, about 20 seconds, stopping to scrape down the bowl halfway through. Season to taste with more salt as needed. Makes about 1 cup. (Store excess dressing in a lidded container in the refrigerator up to 1 week.)

MIXED GREENS WITH TOMATO-GINGER DRESSING

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.

MIXED GREENS WITH TOMATO-GINGER DRESSING

Steps:

• In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until smooth. Add water, oil, salt, and pepper and puree until smooth.
• Divide greens evenly among 4 salad plates and spoon dressing over top.

MIXED GREENS WITH TOMATO-GINGER DRESSING

Steps:

• In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until finely chopped. Add water, salt, and pepper and puree until smooth.
• Divide greens evenly among 4 salad plates and spoon dressing over top.

MIXED GREENS WITH WARM PECAN DRESSING

Steps:

• Remove large stems from greens. Wash and dry well. Tear into pieces and place into a bowl. In a small bowl combine the vinegar, honey and mustard. Set aside. Heat oil in a skillet, add the mustard mixture and pecans and cook, stirring regularly for 2 or 3 minutes.

GINGER DRESSING

Steps:

• Combine all ingredients into a blender.
• Blend on low for 1 minute, then high for 30 seconds.
• Add additional salt or pepper to taste.
• Chill.
• Stir before serving on salad.

CRUNCHY GREENS WITH CARROT-GINGER DRESSING

Steps:

• Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
• Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.

GINGER DRESSING

Steps:

• In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.

VINAIGRETTE FOR MIXED GREENS

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.