MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE
Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
- In serving bowl, toss vinaigrette and all Salad ingredients just before serving.
Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg
BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.
BABY GREENS SALAD WITH QUAIL EGG AND MAPLE WHITE BALSAMIC VINAIGRETTE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender. Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify. Remove vinaigrette to a container and season with salt and pepper.
- In a large bowl, toss tomatoes, cucumber and carrots with salad dressing. Toss with baby greens just before serving and garnish with quail eggs cut into halves. Season with salt and pepper.
MANGIA MANGIA BALSAMIC VINAIGRETTE ON BABY GREENS
Says Chef Eliot Barton of Mangia Mangia restaurant in Key West, "This is the only dressing available at Mangia Mangia." He recommends using high quality vinegars and olive oils and adds, "The little bit of water reduces acidity but retains the fine flavor of the vinegar. Inexpensive vinegars are already too diluted. Look for vinegars in the range of 6 % acidity." From "The Florida Keys Cookbook"
Provided by kitty.rock
Categories Salad Dressings
Time 10m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- UP TO 3 DAYS AHEAD:.
- Place vinegars, water, oregano, basil, pepper and garlic in a large glass jar.
- Shake to mix well.
- Slowly add olive oils, stirring constantly to mix well.
- Refrigerate until needed - bring to room temperature before serving and shake to mix.
- TO SERVE:.
- Place desired amount of mixed baby greens in a large bowl.
- Add dressing to coat and toss to mix well.
- NOTE:
- You can use this tangy dressing on any mixed green salad. The recipe makes enough dressing for several occasions.
- Try drizzling the vinaigrette on steamed asparagus or toss with julienne zucchini.
Nutrition Facts : Calories 160.3, Fat 18, SaturatedFat 2.5, Sodium 0.5, Carbohydrate 0.3, Fiber 0.1, Protein 0.1
MAPLE BALSAMIC VINAIGRETTE
A classic vinaigrette dressing for salad. It is wonderful on grain salads such as couscous and pasta, and great as a marinade for meats of all kinds. Try it on beef or pork tenderloin, pork chops, boneless chicken breasts or on surf and turf kebabs. Source: Robin Hood website
Provided by Elly in Canada
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Whisk together first 5 ingredients.
- Gradually add oil, whisking until well mixed.
- To thin consistency, add apple juice until desired texture is achieved.
- This dressing can be store up to 5 days in the refrigerator.
MAMA'S BALSAMIC VINAIGRETTE
This is a wonderful vinaigrette that my mother invented. It's wonderful as a dressing, but we also use it for chicken marinade and steamed veggies.
Provided by SOSARA77
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 2.7 g, Fat 14 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 24.8 mg, Sugar 2.2 g
WARM GREENS WITH BALSAMIC VINAIGRETTE
A warm vinaigrette tossed with fresh salad greens and toasted pine nuts makes for a fabulous flavor experience.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.
- In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.
- Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.
Nutrition Facts : Calories 130, Carbohydrate 5 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg
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