Greensaladwithlemondillvinaigrette Recipes

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GREEN SALAD WITH LEMON-DILL VINAIGRETTE



Green Salad With Lemon-Dill Vinaigrette image

I can't remember where I found this recipe, but it's been pasted into my own hard-copy recipe book (which I used all the time until I discovered RZ). I love hearts of palm but haven't found too many recipes using them, so I make this often. I've served this salad to several people who said they had never even heard of hearts of palm, and they've said they were pleasantly surprised at how much they enjoyed the taste.

Provided by TasteTester

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

14 7/8 ounces jars, or can of hearts of palm, drained
1/2 large purple onion, cut into very thin strips
1 roasted sweet red pepper from jar, drained
5 cups mixed baby greens
shaved parmesan cheese
1/4 cup fresh lemon juice
3/4-1 teaspoon dried dill (to taste)
1 teaspoon garlic salt
1/2 cup good quality extra virgin olive oil

Steps:

  • Cut hearts of palm (usually found in the canned vegetable section) into 1/2-inch slices. Slice purple onion lengthwise into very thin strips. Cut bell pepper into thin strips.
  • Combine baby lettuce, hearts of palm onion and red pepper in a large salad bowl. Whisk together all ingredients for the salad dressing and toss with salad mixture.
  • Top with shaved Parmesan cheese and serve immediately.

Nutrition Facts : Calories 250.8, Fat 27, SaturatedFat 3.7, Sodium 1.6, Carbohydrate 3.3, Fiber 0.3, Sugar 1.2, Protein 0.3

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE



Green Salad with the Ultimate French Vinaigrette image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

  • In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

GREEN SALAD WITH DILL VINAIGRETTE



Green Salad With Dill Vinaigrette image

Making a giant green salad for yourself and your loved ones can be one of the best ways to create a formal break between work and dinner. This simple recipe features two different lettuces (romaine for sweet crunch and arugula for bitter spice) and a fat shower of herbs (parsley for freshness and dill for piquancy). Chilling your chopped and washed leaves in the refrigerator before dressing them is one of the best ways to get a restaurant-style green salad full of big, juicy crunch. For a savory, unknowable quality, add a splash of fish sauce, Worcestershire sauce or soy sauce - choose your own adventure.

Provided by Eric Kim

Categories     salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 large garlic clove, finely grated
1 tablespoon rice vinegar
1 romaine heart
2 packed cups arugula
2 packed cups fresh parsley leaves with tender stems
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh dill
1/2 teaspoon fish sauce, Worcestershire sauce or soy sauce
Pinch of granulated sugar
Salt and black pepper

Steps:

  • In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
  • Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
  • When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
  • Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.

SIMPLE GREEN SALAD WITH A CLASSIC VINAIGRETTE



Simple Green Salad with a Classic Vinaigrette image

Provided by Martina McBride

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 11

2 tablespoons white wine vinegar
1 small shallot, diced (about 3 tablespoons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 radishes, sliced
1 small tomato, diced
1 green onion, dark green parts only, sliced
1 small avocado, diced
1 head Boston lettuce, torn

Steps:

  • Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth.
  • Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top.
  • When ready to serve, toss the dressing and other vegetables with the lettuce to coat.

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