Greens With Sharp And Sweet Dressing Recipes

SAUSAGE AND GREENS SHEET-PAN DINNER

Steps:

• Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12-14 minutes.
• Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
• Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3-5 minutes.
• Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.

SALAD GREENS & CREAMY SWEET DRESSING

Steps:

• Place the sugar, sour cream, onions and vinegar in a jar with a tight-fitting lid; shake well. Divide salad greens among four bowls; drizzle with dressing.

CRISP WINTER LETTUCES WITH WARM SWEET-AND-SHARP DRESSING

Steps:

• Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives.
• Cook bacon in a 12-inch nonreactive skillet over medium heat until crisp. Transfer bacon to paper towels to drain, then stir vinegar, sugars, salt, and 1/2 teaspoon pepper into fat in skillet. Boil, stirring occasionally, until reduced to about 3/4 cup, 10 to 12 minutes. (Dressing should be syrupy and bubbling.)
• Crumble bacon over salad, then toss with enough warm dressing to lightly coat. Season with salt and pepper.

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
• Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
• Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

GREENS WITH SHARP AND SWEET DRESSING

Steps:

• Wash and dry the greens.
• In a serving bowl whisk the oil, vinegar, soy sauce and sugar; mix in the greens.