Green Salad With Tangy Basil Vinaigrette Recipes

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.

GREEN BEAN SALAD WITH BALSAMIC BASIL VINAIGRETTE

Steps:

• BEETS: Preheat oven to 400 degrees F. Cut the top and bottom ends off of the beets then peel using a vegetable peeler. Cut the beets into 1- 1 ½ inch chunks. Place beets on a foil lined baking sheet. Toss with 1 tablespoon olive oil and some freshly cracked salt and pepper. Roast for 35-40 minutes or until the beets are fork tender.
• DRESSING: While the beets are roasting, prepare the rest of the salad. Add all of the Dressing ingredients to a mason jar and shake vigorously or whisk together in a small bowl. Refrigerate dressing until ready to use. If serving salad within the hour, then place dressing in the freezer to quickly chill.
• GREEN BEANS: Bring a large pot of water to a boil and stir in two tablespoon salt. Add the green beans and cook until tender crisp, 1 to 2 minutes. Meanwhile, prepare a large bowl of ice water to transfer the greens to. Using a slotted spoon, transfer beans to ice water to stop cooking. Drain the beans and pat very dry. Transfer to a large salad bowl.
• Combine green beans with tomatoes, beets, red onion, and craisins. Drizzle with some of the dressing, cover and chill one hour (time permitting). When ready to serve, toss with arugula, mozzarella, pine nuts and additional dressing if desired. Season with freshly cracked salt and pepper to taste.

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.

ALL GREEN SALAD WITH CITRUS VINAIGRETTE

Steps:

• For the vinaigrette:
• Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
• For the salad:
• Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
• In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

GREEN BEAN SALAD WITH BASIL VINAIGRETTE

Steps:

• Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.

GREEN SALAD WITH GRILLED CORN, CHEESE, BASIL, AND GRILLED-TOMATO VINAIGRETTE

Steps:

• Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears.
• Cut tomato in half. Toss with 1 tablespoon oil; season with salt. Grill tomato, turning, until charred and softened, 5 to 6 minutes. Transfer to a bowl. When cool enough to handle, remove skin and core; smash flesh with fingers. Whisk in vinegar, garlic, remaining 3 tablespoons oil, and 1 teaspoon salt.
• Combine corn, lettuce, basil, and cheese. Toss with dressing, and season with salt if necessary. Serve immediately.