GREEN SALAD WITH HERB VINAIGRETTE
My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.
Nutrition Facts : Calories 197 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
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 OLIVE & HERB DRESSING
Serve this flavourful olive dressing with roast or barbecued lamb. It can be made a day ahead and kept in the fridge
Provided by Good Food team
Categories Condiment
Time 5m
Number Of Ingredients 6
Steps:
- Finely chop the olives and tip into a bowl with the parsley and mint. Drizzle in enough olive oil to just bind everything, then add the red wine vinegar, golden caster sugar and a pinch of salt. Can be made a day ahead and kept in the fridge.
Nutrition Facts : Calories 64 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein, Sodium 0.2 milligram of sodium
GREENS WITH HERBY LEMON VINAIGRETTE
These zesty greens are the perfect accompaniment to a picnic or Summer roast
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 8
Steps:
- Boil water in a large pan with a steamer attachment and fill a large bowl with ice-cold water. Steam the green beans for 3-4 mins, the courgettes for 2-3 mins, and the peas for 2 mins, until everything is just tender. (If you don't have a steamer, just boil the vegetables in boiling salted water for the same times as above.) After cooking, immediately plunge vegetables into the ice-cold water to cool quickly, drain, then pat dry with kitchen paper.
- For the dressing, whisk together the oil and lemon juice, stir in the parsley, mint and chives, then season. Take the dressing and vegetables to the picnic in separate containers, then toss gently together to serve.
Nutrition Facts : Fat 6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
CHOPPED GREEN SALAD WITH HERBY CHILLI DRESSING
This fresh, crunchy side dish makes a great addition to any buffet, with avocados, cucumber, green peppers and a zingy dressing
Provided by Katy Greenwood
Categories Side dish, Vegetable
Time 15m
Number Of Ingredients 13
Steps:
- Using a stick blender or the small bowl of a food processor, whizz together all the dressing ingredients. Season to taste.
- To serve, put all the salad ingredients in a large bowl, drizzle with the dressing and toss together.
Nutrition Facts : Calories 152 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein
GREEN BEANS WITH HERB DRESSING
This is a quick, easy and flavorful Thanksgiving favorite in our family, and can be served hot or cold (we prefer hot). Credit goes to Aunt Nell and Cousin Mandi for this one! Mix a chopped tomato into the green beans after steaming, if desired.
Provided by Drew
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
- Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
- Place green beans in a medium serving dish. Pour dressing mixture over the beans.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 6.8 g, Fat 6.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 199.8 mg, Sugar 1.7 g
RECIPES MIXED GREENS WITH HERB-VINEGAR DRESSING
Provided by Amanda Hesser
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Three days before, combine the vinegars with the herb mixture in a jar. Seal and let infuse in the refrigerator for three days.
- Strain the herbs from the vinegar and pour the vinegar into a saucepan. Place over high heat and reduce by half. Fill another saucepan with 1/4 inch of peanut oil. Heat the oil to 170 degrees, then add the shallots. Remove from the heat and cool. Strain. Place the vinegar in a bowl, then gradually whisk in the shallot oil and then the olive oil until emulsified. Season to taste with salt and pepper.
- In a large bowl, mix together the lettuces and the chervil and tarragon. Sprinkle with about 3 tablespoons of the dressing and toss gently and thoroughly, until all of the leaves are thinly coated. Add a little more dressing if necessary, but the delicate leaves should not be weighed down with it. Season with more salt and pepper if needed. Serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 344 milligrams, Sugar 5 grams
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3 FIVE-MINUTE FRESH HERB SALAD DRESSINGS - LIVE SIMPLY
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5/5 (6)Total Time 10 minsCategory SaladCalories 3346 per serving
- Add all the ingredients to the bowl of a food processor. Pulse the ingredients for 1 minute. Store in the fridge for up to 2 weeks.This dressing is also a great marinade for chicken or kebabs.
- Add all the ingredients to the bowl of a food processor. Pulse the ingredients for 1 minute until the dressing is creamy and the herbs are finely chopped. Store in the fridge for up to 2 weeks.This dressing also makes a delicious a vegetable dip or topping for 20-Minute Fresh Salmon Burgers.
- Add all the ingredients to the bowl of a food processor. Pulse for 1 minute until the herbs are finely chopped. Store the dressing in the fridge for up to 2 weeks.
SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE
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5/5 (4)Total Time 10 minsCategory SideCalories 168 per serving
- First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
- Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
- Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.
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