Mixed Baby Greens And Avocado W Lemon Dijon Vinaigrette Dressing Recipes

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ALEXIA'S LEMONY VINAIGRETTE



Alexia's Lemony Vinaigrette image

Lemony dressing to serve over greens or as a finishing sauce. Especially great with fresh spinach leaves and freshly sliced avocado.

Provided by Alexia Patramanis

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 6

Number Of Ingredients 6

¼ cup olive oil
1 lemon, juiced and zested
1 tablespoon white sugar
1 teaspoon Dijon mustard
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Whisk olive oil, lemon juice, lemon zest, sugar, Dijon mustard, kosher salt, and black pepper together in a bowl until creamy and smooth.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 3 g, Fat 9 g, Fiber 0.1 g, SaturatedFat 1.2 g, Sodium 87.8 mg, Sugar 2.3 g

DIJON VINAIGRETTE



Dijon Vinaigrette image

Unlike traditional vinaigrette dressings, this dijon vinaigrette recipe adds a flavorful twist. -Beth Philson, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield about 1 cup.

Number Of Ingredients 6

2/3 cup olive oil or canola oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar

Steps:

  • Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

Nutrition Facts : Calories 167 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

VINAIGRETTE FOR MIXED GREENS



Vinaigrette for Mixed Greens image

This pleasantly tangy homemade vinaigrette dressing takes just minutes to make. I toss it with fresh greens and colorful red onion slices. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup.

Number Of Ingredients 6

3/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Mixed salad greens and sliced red onion

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.

Nutrition Facts : Calories 188 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SPRING GREENS SALAD WITH DIJON VINAIGRETTE



Spring Greens Salad with Dijon Vinaigrette image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

1 teaspoon smooth or whole-grain Dijon mustard
2 tablespoons fresh lemon juice (from 1 lemon)
6 tablespoons best-quality extra-virgin olive oil
1/2 teaspoon minced garlic
Coarse salt and freshly ground pepper
4 cups packed mixed baby greens such as mustard, kale, swiss chard, spinach, baby arugula, mache, and purslane
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh chervil leaves
2 tablespoons finely sliced fresh chives

Steps:

  • Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper.
  • Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.

MIXED BABY GREENS AND AVOCADO W LEMON DIJON VINAIGRETTE DRESSING



Mixed Baby Greens and Avocado W Lemon Dijon Vinaigrette Dressing image

Bright flavors! This is a modification of a Barefoot Contessa recipe. Hers called for endive and more avocados, serving one avocado per person. Mine is more of a tossed and assembled salad using baby greens and fewer avocados. It is a highly requested favorite around our home!

Provided by Leopard Apron

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons Dijon mustard
2 tablespoons lemon juice, freshly squeezed
4 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper, freshly ground
1 (8 ounce) bag mixed baby greens
2 avocados, ripe and sliced into wedges
parmesan cheese, shavings if desired (to garnish)

Steps:

  • Whisk together mustard, lemon juice, olive oil, salt & pepper to make a viniagrette.
  • Pour about 3/4 of viniagrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more -- .

Nutrition Facts : Calories 285.9, Fat 28.5, SaturatedFat 4, Sodium 398.3, Carbohydrate 9.5, Fiber 7, Sugar 0.9, Protein 2.3

FRESH LEMON VINAIGRETTE DRESSING (ZITRONENVINAIGRETTE)



Fresh Lemon Vinaigrette Dressing (Zitronenvinaigrette) image

A delicious light, bright and refreshing lemon vinaigrette salad dressing that's lovely drizzled over fresh baby greens or cucumber slices! Also makes a nice tangy sauce for grilled halibut or sea bass. Tip: You can whisk in a small pinch of your favorite herbs (such as parsley, dill or thyme), as you wish. Enjoy!

Provided by BecR2400

Categories     Salad Dressings

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 7

6 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
salt and pepper, to taste
1 1/2 teaspoons sugar, to taste
2 1/2 teaspoons Dijon mustard
1 tablespoon white balsamic vinegar
2 tablespoons fresh lemon juice

Steps:

  • In a small shallow bowl, whisk together the oil, garlic, salt, pepper, and sugar with a fork.
  • Add the Dijon mustard and whisk vigorously.
  • Add the tablespoon of white balsamic vinegar and the 2 tablespoons fresh lemon juice, and whisk again.
  • Use immediately. Drizzle over fresh salad greens or wafer thin cucumber slices. Also great drizzled over grilled halibut or sea bass.

Nutrition Facts : Calories 379.9, Fat 40.8, SaturatedFat 5.6, Sodium 72.2, Carbohydrate 5, Fiber 0.3, Sugar 3.6, Protein 0.4

CILANTRO VINAIGRETTE



Cilantro Vinaigrette image

This is best made the day before using and refrigerated so flavors can meld. Serve with Recipe #501214 or over a bed of greens and avocado slices.

Provided by Outta Here

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 11

1/3 cup fresh lime juice
4 garlic cloves, peeled
2 tablespoons fresh cilantro, chopped (or to taste)
2 tablespoons fresh Italian parsley, chopped
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
ground black pepper, to taste
1 cup canola oil (or peanut oil-do not use olive oil)

Steps:

  • Place all ingredients except oil in a food processor or blender. Process until combined.
  • With the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified.
  • Taste for seasoning (and more cilantro or cayenne if needed).
  • Pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE



Mixed Baby Greens with Balsamic Vinaigrette image

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

1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 ounces) mixed baby greens or Italian-blend salad greens
1 avocado, pitted, peeled and sliced
1/3 cup pistachio nuts
1/4 cup dried cranberries

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

GUAVA VINAIGARETTE



Guava Vinaigarette image

This is a nice fruity vinaigrette that will compliment any salad. Toss it with some baby greens and serve with your favorite tropical dish.

Provided by Sommer Clary

Categories     Salad Dressings

Time 5m

Yield 5 serving(s)

Number Of Ingredients 6

1 tablespoon minced red onion
2 tablespoons guava nectar
2 tablespoons red wine vinegar
1/8 teaspoon kosher salt
freshly ground pepper
1/4 cup extra virgin olive oil

Steps:

  • In a bowl, combine the onion, guava nectar, vinegar, salt and pepper. Slowly add the olive oil in a stream while constantly whisking-this will emulsify the dressing. Serve immediately tossed with mixed baby greens.

Nutrition Facts : Calories 96.3, Fat 10.8, SaturatedFat 1.5, Sodium 43.9, Carbohydrate 0.2, Sugar 0.1

CHILE VINAIGRETTE DRESSING



Chile Vinaigrette Dressing image

Serve this over a mixed green salad with tomatoes, avocado and grape tomatoes. This is a great dressing to serve with at a southwestern cookout. The recipe is from Sabroso summer 2006 edition.

Provided by PaulaG

Categories     Southwestern U.S.

Time 12m

Yield 4 serving(s)

Number Of Ingredients 7

3 -4 green onions, minced
3 tablespoons cider vinegar
sugar
kosher salt
1/4 cup olive oil
1/4 cup green chili pepper, chopped
2 tablespoons spicy brown mustard

Steps:

  • Combine all the ingredients in a small glass bowl,
  • Whisk to blend; add sugar and salt to taste.
  • Serve over crisp, chilled greens.

Nutrition Facts : Calories 134, Fat 13.8, SaturatedFat 1.9, Sodium 87.3, Carbohydrate 2.4, Fiber 0.7, Sugar 1, Protein 0.7

VINAIGRETTE DRESSING WITH BABY GREENS AND AVOCADO RECIPE



Vinaigrette Dressing with Baby greens and Avocado Recipe image

Provided by pattynorman1947

Number Of Ingredients 10

Dressing:
1 1/2 Tbsp Dijon mustard
1 Tbsp lemon juice, freshly squeezed
4 Tbsp olive oil
3/4 tsp kosher salt
1/4 tsp ground paper, freshly ground
Salad
1 (8 ounce)bag mixed baby greens
2 avocados, ripe and sliced into wedges
parmesan cheese, shavings if desired (to garnish)

Steps:

  • Whisk together mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette. Pour about 3/4 of vinaigrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate. Place 4-6 avocado wedges on greens. Sprinkle with ground black pepper and parmesan shavings, if desired. Serve extra dressing on the side for those wanting more.

MIXED BABY GREENS WITH CREAMY DRESSING



Mixed Baby Greens With Creamy Dressing image

Make and share this Mixed Baby Greens With Creamy Dressing recipe from Food.com.

Provided by janem123

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

6 cups mixed salad greens
2 tablespoons white wine vinegar or 2 tablespoons tarragon vinegar
2 tablespoons extra virgin olive oil
2 tablespoons chicken broth
1 tablespoon minced fresh herb
1 tablespoon nonfat sour cream or 1 tablespoon low-fat sour cream

Steps:

  • Place greens in a salad bowl and cover with plastic wrap. Chill until serving time.
  • For dressing, in a jar with a tight-fitting lid, combine remaining ingredients except sour cream. Cover and shake vigorously until well combined.
  • Add sour cream. Cover and shake well. Dressing can be chilled, covered, until serving time or used immediately.
  • Before serving, drizzle dressing over greens. Toss gently until well coated. Serve immediately.

Nutrition Facts : Calories 32.2, Fat 3.4, SaturatedFat 0.5, Cholesterol 0.2, Sodium 13, Carbohydrate 0.3, Sugar 0.1, Protein 0.2

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