Mixed Green Salad Recipes

MIXED GREEN SALAD

Mixed Green Salad image

Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 tablespoon red wine vinegar plus 1-1/2 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
6 cups torn salad greens
2 medium tomatoes, cut into thin wedges
1 medium cucumber, sliced
2 tablespoons shredded Parmesan cheese

Steps:

In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MIXED GREEN SALAD

Mixed Green Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

Steps:

Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

MIXED GREENS SALAD

Mixed Greens Salad image

"THIS WAS our family's favorite salad. A perfect complement to our Easter meal, it's light, crisp and refreshing, with authentic Italian dressing. The variety of greens makes it eye-appealing as well."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1/2 small head iceberg lettuce, torn
1/2 small bunch escarole or endive, torn
1/2 small bunch romaine, torn
1 small tomato, cut into chunks
1/2 small cucumber, sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large salad bowl, toss greens, tomato and cucumber. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over salad and toss. Serve immediately.

Nutrition Facts :

MIXED GREEN SALAD

Mixed Green Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar
Salt and pepper

Steps:

Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, salt, and pepper, and toss to combine.

MIXED GREEN SALAD

Mixed Green Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 head Boston lettuce
1 bunch watercress
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
1 teaspoon finely chopped garlic
4 tablespoons olive or vegetable oil
Salt and freshly ground pepper to taste
2 ripe plum tomatoes, cored and sliced thin
1 medium Vidalia or red onion, peeled and sliced thin
Shaved Gruyere or Parmesan cheese for garnish

Steps:

Core the Boston lettuce and separate the leaves. Trim off the tough stems of the watercress. Rinse the greens well and shake off the excess moisture.
In a large salad bowl, add the mustard, the vinegar and the garlic. Blend well with a wire whisk, gradually adding the oil. Add salt and pepper to taste.
Add the lettuce, watercress, tomatoes and the sliced onion. Toss well and serve with shaved Gruyere or Parmesan cheese on top, or with a wedge of Brie on the side.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 2 grams, TransFat 0 grams

MIXED GREEN SALAD

Mixed Green Salad image

Categories Salad Leafy Green Appetizer Side No-Cook Quick & Easy Summer Vegan Parsley Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 6

Ingredients

12 cups bite-size pieces of assorted greens, such as arugula, watercress, and red- and green- leafed lettuces, rinsed and spun dry
1 cup flat-leafed parsley leaves
5 tablespoons extra-virgin olive oil
coarse salt to taste
freshly ground black pepper to taste
2 teaspoons fresh lemon juice

Steps:

In a salad bowl toss the greens with the parsley, drizzle the salad with the oil, and toss it well. Sprinkle the salad with the salt, the pepper, and the lemon juice and toss it well.

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