Mixed Greens With Sheeps Milk Cheese And Honey Vinaigrette Salad Recipes

GEORGE'S OF TYBEE MIXED GREENS TOSSED IN HONEY VINAIGRETTE

George's of Tybee Mixed Greens Tossed in Honey Vinaigrette image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup rice vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons honey
1/4 teaspoon salt, plus more for seasoning
Freshly ground black pepper
3/4 cup walnut oil
1 (10-ounce) package mixed salad greens
1 mango, seeded, peeled, diced
1 cup goat cheese (Chevre) crumbled
1/2 cup dried cranberries
Mint sprigs, for garnish

Steps:

In a blender combine vinegar, mustard, honey, the 1/4 teaspoon salt, and some fresh ground black pepper. Cover and blend for 30 seconds. With the blender running slowly, add oil in a thin, steady stream. (If necessary, stop blender and scrape down sides.) In a salad bowl, combine greens, mango, goat cheese, and cranberries. Add mint sprigs, to liking; drizzle with dressing. Toss gently to coat. Season, to taste, with salt and pepper.

MIXED-GREENS SALAD WITH HONEY-LIME VINAIGRETTE

Mixed-Greens Salad with Honey-Lime Vinaigrette image

A Betty Crocker cookbook shares a low-carb recipe! This gem, powered by vitamins A and C, is ready in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 8

Number Of Ingredients 13

Ingredients

1/4 cup olive or vegetable oil
1 1/2 tablespoons chopped fresh cilantro
3 tablespoons lime juice
1 tablespoon honey
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 or 2 cloves garlic, finely chopped
8 cups bite-size pieces mixed salad greens
1 cup raspberries
1/2 small jicama, peeled, cut into julienne strips (1 cup)
2 medium green onions, sliced (2 tablespoons)
Lime wedges, if desired

Steps:

In tightly covered container, shake vinaigrette ingredients. Shake again before using.
In large bowl, toss salad greens, raspberries, jicama, onions and vinaigrette. Just before serving, squeeze juice from lime wedges lightly over salad.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 4 g, TransFat 0 g

MIXED GREENS WITH SHEEP'S-MILK CHEESE AND HONEY VINAIGRETTE SALAD

MIXED GREENS WITH SHEEP'S-MILK CHEESE AND HONEY VINAIGRETTE SALAD image

Categories Salad Side Sauté Lettuce

Number Of Ingredients 15

Ingredients

9 cups (2 bags) mixed salad greens (such as baby arugula, frisée, mâche, and watercress)
1 3/4 cups(about 8 oz) 1/2-inch cubes firm sheep's-milk cheese (such as Ossau-Iraty or Petit Basque; Whole Foods) or Feta
1/2 cup dried cranberries (Craisins)
Dressing:
2 tablespoons Champagne vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
5 tablespoons extra-virgin olive oil
Ground white pepper
Candied Walnuts or Almonds:
1/3 cup (packed) golden brown sugar
1/4 cup water
2 tablespoons (1/4 stick) butter
Large pinch of salt
1 3/4 cups Walnut halves or whole Almonds

Steps:

Whisk together vinegar and Dijon mustard in small bowl, then whisk in honey. Gradually whisk in oil. Season vinaigrette to taste with salt and white pepper. Cover; chill. Use vinaigrette at room temperature. For candied walnuts: Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. Let stand at room temperature. Place greens, cheese, and cranberries in large bowl. Add vinaigrette and toss. Season salad to taste with salt and white pepper and serve topped with nuts.

MIXED GREENS WITH HONEY VINAIGRETTE AND GORGONZOLA

Mixed Greens with Honey Vinaigrette and Gorgonzola image

Categories Salad Leafy Green No-Cook Quick & Easy Vinegar Blue Cheese Honey Gourmet

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 tablespoons Sherry vinegar (available at specialty foods shops and some supermarkets)
2 to 3 teaspoons honey
1 teaspoon Worcestershire sauce
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 teaspoon Dijon-style mustard
1/4 cup olive oil
8 cups torn mixed lettuce leaves
about 1/4 pound sweet Gorgonzola (available at specialty foods shops) or other fine-quality blue cheese, cut into 6 slices

Steps:

In a large bowl whisk together the vinegar, the honey to taste, the Worcestershire sauce, the garlic paste, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the lettuce, toss the salad well, and divide it among 6 salad plates. Arrange 1 slice of the Gorgonzola at the edge of each plate.

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