Field Greens With Dressing Recipes

FIELD GREENS WITH DRESSING

Steps:

• Combine the olive oil, red wine, white wine, lime juice, and brown sugar in a bowl and mix well. Add the cloves and cinnamon, to taste. Drizzle over field greens, to taste.
• Cut baguette about 4 to 5 inches long. Cut 1 end on a bias. Scoop out the insides and fill with greens. Stand upright on each of 4 plates and garnish with berries.

STRAWBERRY FIELDS

Steps:

• Whisk the olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a bowl to make the dressing.
• Toss the strawberries, baby greens, cranberries, and onion together in a bowl; top with the feta cheese. Drizzle the dressing over the salad to serve.

MIXED ORGANIC SANTA BARBARA FIELD GREENS WITH HAZELNUT VINAIGRETTE

Steps:

• Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.
• When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.

FIELD GREENS WITH PEARS AND BLUE CHEESE

Steps:

• Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing until the greens are well coated-you may not need to add all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.
• Place on chilled salad plates and serve.
• Pour the port into a small heavy saucepan over medium heat. Add the shallots and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots. Set aside to let cool.
• Pour the port and shallots into the conainer of a blender and puree. Add the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth. Season with salt and pepper, to taste. Set aside; refrigerate if not using immediately.

FIELD SALAD

Steps:

• In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.

MIXED GREENS SALAD WITH WARM WALNUT DRESSING

Steps:

• Divide field greens among 4 salad bowls.
• Place 1 tablespoon of the oil in medium microwavable bowl. Add walnut halves; stir to coat. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, stirring every 30 seconds, until walnuts are fragrant.
• Stir in remaining 5 tablespoons oil and the vinegar. Microwave uncovered on High about 30 seconds or until dressing is warm but not boiling. Add salt; stir until dressing is well mixed. Pour over salads. Serve immediately.

FIELD GREEN SALAD WITH WILDFLOWER HONEY AND BLACKBERRY HAZELNUT VINAIGRETTE

Steps:

• To prepare the vinaigrette: in a small bowl, combine the honey, vinegar, shallots, herbs, salt, and pepper. Whisk together until well blended. Slowly whisk in the 2 oils until emulsified. Reserve.
• In another bowl, combine the field greens and edible flowers. Season with salt and pepper. Lightly dress with the prepared vinaigrette. Mound onto chilled salad plates.

SUMMER FRUITS AND FIELD GREENS SALAD WITH CITRUS DRESSING

Steps:

• In a large salad serving bowl, toss together greens, apple slices, carrots, grapes and orange sections.
• Juice the lemon and lime into a small bowl. Add olive oil, honey, salt and pepper. Whisk together to form dressing.
• Pour dressing over fruit & greens mixture and toss.
• Serve immediately.