Recipes Mixed Greens With Herb Vinegar Dressing

MIXED HERB SALAD DRESSING

Mixed Herb Salad Dressing image

This oil and vinegar dressing, seasoned with onion and a handful of herbs, will perk up any combination of greens you choose. Mom liked to mix salad and field greens. -Rosemarie Forcum White Stone, Virginia

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 2/3 cup.

Number Of Ingredients 7

Ingredients

6 tablespoons white wine vinegar
6 tablespoons canola oil
2 tablespoons finely chopped onion
1 teaspoon salt
1/2 teaspoon each minced chives, chervil and tarragon
1/2 teaspoon dill weed
Assorted salad greens

Steps:

In a small bowl, whisk the vinegar, oil, onion and seasoning until blended. Serve with salad greens.

Nutrition Facts :

GREENS WITH HERB DRESSING

Greens with Herb Dressing image

Suggested by field editor Marian Platt of Sequim, Washington, this light, savory herb dressing is a refreshing topper for mixed salad greens.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

6 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 teaspoons lemon or lime juice
2 garlic cloves, minced
1/4 teaspoon salt
Dash pepper
8 cups torn mixed salad greens

Steps:

In a jar with tight-fitting lid, combine the first eight ingredients; shake well. Place the greens in salad bowl. Drizzle with dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 102 calories, Fat 10g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

MIXED GREENS WITH MUSTARD DRESSING

Mixed Greens with Mustard Dressing image

Provided by Marlena Spieler

Categories Salad Leafy Green Mustard Side Vegetarian Quick & Easy Low Cal High Fiber Healthy Low Cholesterol Endive Radicchio Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons white wine vinegar
2 tablespoons whole grain dijon mustard
2 tablespoons minced shallot
1 garlic clove, minced
1/4 cup extra-virgin olive oil
6 cups frisée, torn into bite-size pieces
2 cups torn radicchio leaves
2 large heads of Belgian endive, cut crosswise into 1/2-inch strips
2 tablespoons chopped fresh chives
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh tarragon leaves

Steps:

Whisk vinegar, mustard, shallot, and garlic in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Toss frisée and all remaining ingredients in large bowl. Add dressing; toss to coat. Season with salt and pepper.

RECIPES MIXED GREENS WITH HERB-VINEGAR DRESSING

Recipes Mixed Greens With Herb-Vinegar Dressing image

Provided by Amanda Hesser

Categories salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup balsamic vinegar
1/4 cup red-wine vinegar
1/4 cup packed fresh herbs (a mixture of basil, parsley, thyme, rosemary and oregano; it's not necessary to use all of them)
About 1/4 cup peanut oil
2 shallots, peeled and sliced
1/4 cup extra-virgin olive oil
Coarse sea salt or kosher salt
Freshly ground black pepper
5 handfuls young lettuces (a mixture of peppercress, arugula, frisée, mizuna, red oak or any other kinds you like)
1/4 cup fresh chervil and tarragon leaves

Steps:

Three days before, combine the vinegars with the herb mixture in a jar. Seal and let infuse in the refrigerator for three days.
Strain the herbs from the vinegar and pour the vinegar into a saucepan. Place over high heat and reduce by half. Fill another saucepan with 1/4 inch of peanut oil. Heat the oil to 170 degrees, then add the shallots. Remove from the heat and cool. Strain. Place the vinegar in a bowl, then gradually whisk in the shallot oil and then the olive oil until emulsified. Season to taste with salt and pepper.
In a large bowl, mix together the lettuces and the chervil and tarragon. Sprinkle with about 3 tablespoons of the dressing and toss gently and thoroughly, until all of the leaves are thinly coated. Add a little more dressing if necessary, but the delicate leaves should not be weighed down with it. Season with more salt and pepper if needed. Serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 344 milligrams, Sugar 5 grams

MIXED GREENS WITH TOMATO-GINGER DRESSING

Mixed Greens with Tomato-Ginger Dressing image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large ripe tomato, peeled, halved, seeded and chopped
1/2 cup chopped sun-dried tomatoes, packed without oil
1 tablespoon minced fresh ginger
1 garlic clove, peeled
2 tablespoons balsamic vinegar
1/2 cup water
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups mixed greens, any combination romaine, red leaf, Bibb and Boston lettuces

Steps:

In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until smooth. Add water, oil, salt, and pepper and puree until smooth.
Divide greens evenly among 4 salad plates and spoon dressing over top.

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