Mixed Greens With Sun Dried Tomato Vinaigrette Recipes

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FUSILLI WITH SUN-DRIED TOMATO VINAIGRETTE



Fusilli with Sun-Dried Tomato Vinaigrette image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup sun-dried tomatoes
1/4 cup fresh-squeezed orange juice (about 1 medium orange)
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salt
One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots
3 cups chopped baby arugula
3/4 cup pitted Kalamata olives, chopped
1/2 cup packed fresh basil leaves, chopped
7 ounces fresh mozzarella, cut into 1/3-inch dice

Steps:

  • For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
  • To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
  • In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

MIXED GREENS WITH TOMATO-GINGER DRESSING



Mixed Greens with Tomato-Ginger Dressing image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 large ripe tomato, peeled, halved, seeded and chopped
1/2 cup chopped sun-dried tomatoes, packed without oil
1 tablespoon minced fresh ginger
1 garlic clove, peeled
2 tablespoons balsamic vinegar
1/2 cup water
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups mixed greens, any combination romaine, red leaf, Bibb and Boston lettuces

Steps:

  • In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until smooth. Add water, oil, salt, and pepper and puree until smooth.
  • Divide greens evenly among 4 salad plates and spoon dressing over top.

GRILLED VEGETABLES WITH SUN DRIED TOMATO VINAIGRETTE



Grilled Vegetables with Sun Dried Tomato Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 sundried tomatoes, in oil, chopped
1/4 cup red wine vinegar
3 garlic cloves, smashed
2 tablespoons basil chiffonade
1/2 cup olive oil
Salt and freshly ground pepper
2 portobello mushrooms, cleaned and stems removed
1 small head fennel, quartered
4 artichokes, cleaned and quartered
1 yellow zucchini, quartered
1 green zucchini, quartered
1/4 cup olive oil

Steps:

  • Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.

MIXED GREENS WITH SUN-DRIED TOMATO VINAIGRETTE



Mixed Greens with Sun-Dried Tomato Vinaigrette image

Zesty sun-dried tomatoes, peppery mixed greens, bracing balsamic vinegar, and other bold ingredients ensure a salad that's anything but dull.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 10

¼ cup sun-dried tomatoes, packed without oil (about 6)
½ cup boiling water
1 cup tomato - peeled, seeded and chopped
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
12 cups mixed salad greens
1 cup shredded carrot

Steps:

  • Combine sun-dried tomatoes and boiling water in a bowl; let stand 30 minutes. Drain, reserving water; chop sun-dried tomatoes. Combine sun-dried tomatoes, 1 cup chopped tomato, vinegar, and garlic in a blender; process until smooth. Add reserved tomato liquid, oil, salt, and pepper; process until smooth. Combine greens and carrot in a large bowl; add vinaigrette. tossing well.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 6.6 g, Cholesterol 0 mg, Fat 2 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 131.3 mg, Sugar 3.2 g

SUN-DRIED TOMATO VINAIGRETTE



Sun-Dried Tomato Vinaigrette image

Categories     Condiment/Spread     Garlic     Tomato     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Basil     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 6

2 sun-dried tomato halves
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red-wine vinegar
1/2 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
1 tablespoon minced fresh basil leaves

Steps:

  • In a saucepan simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl whisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

SUN-DRIED TOMATO VINAIGRETTE



Sun-Dried Tomato Vinaigrette image

I came up with this blend so I would have a change from the usual Italian dressings that are so tart. It has a smooth taste and can be used in pasta salads, on green salads and also as a dipping sauce for your favorite breads.

Provided by ngdarlen

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/3 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons parmesan cheese, grated
1/2 teaspoon cracked black pepper
1/4 teaspoon salt (or more after tasting)
1 tablespoon dried onion flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons sun-dried tomatoes, packed in olive oil
1 tablespoon oil, from sun-dried tomatoes
1 tablespoon sugar
1 teaspoon minced garlic

Steps:

  • Place all ingredients in blender and mix until well blended.

Nutrition Facts : Calories 223.8, Fat 22.2, SaturatedFat 3.4, Cholesterol 2.2, Sodium 219.2, Carbohydrate 5.9, Fiber 0.6, Sugar 4.3, Protein 1.4

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