Greens With Creamy Celery Dressing Recipes

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CELERY SEED VINAIGRETTE



Celery Seed Vinaigrette image

In Farmington, New Mexico, Edie Farm needs just a few minutes to stir up this simple salad dressing for two. TIP: Double the recipe so you're sure to have extra for salad later in the week. Leftover vinaigrette will keep in the refrigerator for about 3 days.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield about 1/4 cup.

Number Of Ingredients 9

1/4 cup vegetable oil
2 tablespoons cider vinegar
1-1/2 teaspoons sugar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon ground mustard
1/8 teaspoon grated onion
Mixed salad greens

Steps:

  • In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Serve over salad greens.

Nutrition Facts :

CREAMY GARDEN COLESLAW



Creamy Garden Coleslaw image

Turn ready-made coleslaw into a special salad with fresh shredded veggies and a quick mayo and celery seed dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 9

7 cups coleslaw mix
1 small zucchini, shredded (about 1 cup)
1 cup shredded carrots (1 1/2 medium)
1/2 cup finely chopped green bell pepper (1/2 medium)
3/4 cup mayonnaise or salad dressing
2 tablespoons sugar
2 teaspoons lemon juice
1 teaspoon celery seed
1/2 teaspoon salt

Steps:

  • In large bowl, gently mix ingredients. Refrigerate 15 to 20 minutes before serving.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 5 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g

GREENS WITH CREAMY DRESSING



Greens With Creamy Dressing image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings

Time 15m

Yield 3 or 4 servings

Number Of Ingredients 9

3/4 pound red or green lettuce
1 1/2 teaspoons Dijon mustard
1 teaspoon mayonnaise
1/4 cup olive oil
2 scant tablespoons red wine vinegar
1/4 teaspoon dried basil or 1 teaspoon chopped fresh
1/2 teaspoon dried tarragon leaves or 1 1/2 teaspoons chopped fresh
Salt and freshly ground black pepper
1 small clove garlic

Steps:

  • Wash greens and drain. Pat dry with paper towels. Place in salad bowl or on salad plates.
  • Beat mustard and mayonnaise. Add oil in very thin stream, beating constantly with wire whisk. Dressing should remain thick.
  • Beat in vinegar in thin stream; dressing should be thinner but still creamy.
  • Add herbs, salt and pepper to dressing.
  • Put garlic through press and beat in. Serve dressing over greens.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams

GREEN SALAD WITH HOMEMADE FRENCH DRESSING



Green Salad with Homemade French Dressing image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 16

2 stalks celery, sliced
1 European-style cucumber, sliced into half moons
One 4-ounce log goat cheese, crumbled
1 head butter lettuce, torn
1 head romaine lettuce, chopped
1 pint cherry tomatoes, halved
1/4 cup ketchup
1/4 cup white wine vinegar
1 tablespoon low-fat sour cream
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Juice of 1/2 lemon
1/4 cup canola oil
Kosher salt and freshly ground black pepper

Steps:

  • For the green salad: Mix the celery, cucumber, goat cheese, lettuces and tomatoes in a large bowl.
  • For the French dressing: Combine the ketchup, vinegar, sour cream, mustard, Worcestershire, paprika, cayenne and lemon juice in a small bowl. Add the oil slowly while whisking constantly. Season with salt and pepper.
  • Toss the salad with the French dressing and serve.

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