Spanish Red Leaf Salad W Balsamic Vinaigrette Recipes

SIMPLE RED LEAF SALAD

Steps:

• Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
• Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
• Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

EMILY'S STRAWBERRY BALSAMIC SALAD

Steps:

• To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
• Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

RED LETTUCE WITH BALSAMIC ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
• 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
• Bake for 12 to 15 minutes, until the onions are tender.
• Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
• Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.
• To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.

SPANISH OLIVE SALAD

Steps:

• Divide lettuce among 8 salad plates. Top with orange slices, olives and onion rings.
• Just before serving, drizzle dressing over salads.

THE ULTIMATE SALAD MIX WITH CARROT, CUCUMBER, AND BALSAMIC VINAIGRETTE

Steps:

• Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days.
• To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
• For the vinaigrette: whisk vinegar, mustard, olive oil, garlic, salt and pepper.

SPANISH RED LEAF SALAD W/ BALSAMIC VINAIGRETTE

Steps:

• 1. FOR SALAD: Toss all ingredients together, dress with balsamic vinaigrette
• 2. FOR DRESSING: Put all ingredients in a jar with a tight-fitting lid and shake until well combined. Taste, adjust seasoning.