Green Salad With Tangy Basil Vinaigrette Recipes

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GREEN SALAD WITH TANGY BASIL VINAIGRETTE



Green Salad with Tangy Basil Vinaigrette image

A tart and tangy dressing turns a basic salad into something special. It works for weeknight dining but is good enough for company and pairs perfectly with just about anything. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

3 tablespoons white wine vinegar
4-1/2 teaspoons minced fresh basil
4-1/2 teaspoons olive oil
1-1/2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn mixed salad greens
1 cup cherry tomatoes, halved
2 tablespoons shredded Parmesan cheese

Steps:

  • In a small bowl, whisk the first 6 ingredients until blended. In a large bowl, combine salad greens and tomatoes. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 89 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 214mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BAKED RICOTTA BOWLS WITH CHICKEN AND PARMESAN AND A MIXED GREEN SALAD WITH TOMATO-BASIL VINAIGRETTE



Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 9-inch refrigerated pie crust
2 chicken breast halves, cooked and diced
1 cup ricotta cheese
1/2 cup shredded Cheddar
1/4 cup plus 2 tablespoons grated Parmesan
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1/4 cup freshly chopped parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can diced tomatoes, drained
1/4 cup packed fresh basil leaves
1 teaspoon garlic powder
1 tablespoon red wine vinegar
2 teaspoons olive oil
4 to 6 cups mixed lettuce greens

Steps:

  • Preheat oven to 375 degrees F.
  • Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside.
  • In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
  • Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens.

GREEN SALAD WITH GRILLED CORN, CHEESE, BASIL, AND GRILLED-TOMATO VINAIGRETTE



Green Salad with Grilled Corn, Cheese, Basil, and Grilled-Tomato Vinaigrette image

Tomatoes grilled to the point of collapse are the key to this savory, chunky dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 9

2 ears corn, husked
1 large tomato (3/4 pound)
4 tablespoons extra-virgin olive oil, divided
Coarse salt
2 teaspoons red-wine vinegar
1/2 teaspoon minced garlic (from 1 small garlic clove)
2 heads Boston lettuce, trimmed, leaves separated
1 cup fresh basil leaves
4 ounces caciocavallo or Parmesan cheese, shaved

Steps:

  • Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears.
  • Cut tomato in half. Toss with 1 tablespoon oil; season with salt. Grill tomato, turning, until charred and softened, 5 to 6 minutes. Transfer to a bowl. When cool enough to handle, remove skin and core; smash flesh with fingers. Whisk in vinegar, garlic, remaining 3 tablespoons oil, and 1 teaspoon salt.
  • Combine corn, lettuce, basil, and cheese. Toss with dressing, and season with salt if necessary. Serve immediately.

GREEN BEAN SALAD WITH BALSAMIC BASIL VINAIGRETTE



Green Bean Salad with Balsamic Basil Vinaigrette image

This Green Bean Salad recipe is vibrant, fresh, satisfying, crunchy, and can't-stop-eating- fabulous! It is loaded with crisp-tender green beans, juicy tomatoes, roasted beats, punchy red onions, sweet craisins, peppery arugula, buttery mozzarella, and toasted pine nuts all doused in tangy, bright Balsamic Lemon Basil Vinaigrette. This cold Green Bean Salad is exploding with flavor and texture and is a welcome addition to any meal or holiday table. This salad also gets HUGE points because it's the ideal make ahead salad because the green beans keep beautifully!

Provided by Jen

Categories     Side Dish

Time 1h5m

Number Of Ingredients 16

1 bunch beets (about 4 beets - or more if desired)
2 pounds fresh green beans (trimmed and cut in half)
2 cups cherry tomatoes (I like mixed colors) (halved)
1/4 cup minced red onion (or shallots)
1/2 cup craisins
3 cups baby arugula
1 1/2 cups (10 oz.) Ciliegine - fresh mozzarella balls (1-2 inches) (halved)
1/2 cup toasted pine nuts
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons minced fresh basil
1/2 tsp EACH salt, pepper, garlic powder

Steps:

  • BEETS: Preheat oven to 400 degrees F. Cut the top and bottom ends off of the beets then peel using a vegetable peeler. Cut the beets into 1- 1 ½ inch chunks. Place beets on a foil lined baking sheet. Toss with 1 tablespoon olive oil and some freshly cracked salt and pepper. Roast for 35-40 minutes or until the beets are fork tender.
  • DRESSING: While the beets are roasting, prepare the rest of the salad. Add all of the Dressing ingredients to a mason jar and shake vigorously or whisk together in a small bowl. Refrigerate dressing until ready to use. If serving salad within the hour, then place dressing in the freezer to quickly chill.
  • GREEN BEANS: Bring a large pot of water to a boil and stir in two tablespoon salt. Add the green beans and cook until tender crisp, 1 to 2 minutes. Meanwhile, prepare a large bowl of ice water to transfer the greens to. Using a slotted spoon, transfer beans to ice water to stop cooking. Drain the beans and pat very dry. Transfer to a large salad bowl.
  • Combine green beans with tomatoes, beets, red onion, and craisins. Drizzle with some of the dressing, cover and chill one hour (time permitting). When ready to serve, toss with arugula, mozzarella, pine nuts and additional dressing if desired. Season with freshly cracked salt and pepper to taste.

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