MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE
Mixed Green Salad with Tarragon Vinaigrette
Categories Salad Leafy Green Herb Side No-Cook Vegetarian Quick & Easy Salad Dressing Arugula Vegan Raw Tarragon Watercress Lettuce Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Toss greens with dressing in a large bowl and season with salt and pepper.
TARRAGON SALAD DRESSING
Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.
Nutrition Facts : Calories 166 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
TARRAGON POTATO SALAD
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.
MIXED SALAD WITH TARRAGON
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all the vegetables and tarragon in a serving bowl. Dress salad with vinegar, oil, and salt and pepper, to taste. Garnish the salad with lots of sesame seeds when ready to serve.
STRAWBERRY TARRAGON CHICKEN SALAD
After thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the first 5 ingredients until blended. Stir in the chicken, strawberries, peas, celery and onion. Serve over salad greens; sprinkle with pecans.
Nutrition Facts : Calories 378 calories, Fat 26g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 285mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
TARRAGON TUNA SALAD
It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.
Nutrition Facts : Calories 151 calories, Fat 7g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 373mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
CHICKEN SALAD WITH TARRAGON MAYONNAISE
Provided by Moira Hodgson
Categories lunch, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Remove any loose fat from the cavity of the chicken. Place the chicken in a large pot and add the neck, carrots, celery, parsley, onion and a few tarragon leaves. Season with salt and pepper and bring to boil. Simmer for 45 minutes, or until the chicken is cooked. Cool. (Freeze the cooking liquid for recipes requiring chicken stock.)
- Meanwhile, make the mayonnaise. Beat the egg yolks until thick and sticky. Add the vinegar and mustard and mix thoroughly. A few drops at a time, add the olive and safflower oils, until the emulsion has thickened into a mayonnaise. Stir in the remaining tarragon leaves and season with salt and pepper.
- Skin the chicken and cut the flesh into fairly thick strips. Toss the chicken in the tarragon mayonnaise until everything is thoroughly mixed. Correct seasonings.
Nutrition Facts : @context http, Calories 1048, UnsaturatedFat 70 grams, Carbohydrate 10 grams, Fat 91 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 1177 milligrams, Sugar 3 grams, TransFat 0 grams
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