Best Georges Of Tybee Mixed Greens Tossed In Honey Vinaigrette Recipes

Mizuno greens with Miso Honey Vinaigrette image

Provided by Food Network

Time 10m

Yield 12 servings

Number Of Ingredients 7

Steps:

For the dressing:
Combine the miso paste and honey in a large mixing bowl. Whisk in the rice wine vinegar and soy sauce. While whisking, add the olive oil in a slow stream; season with salt, to taste.
Toss the Mizuno greens with desired amount of dressing.

Mixed Greens with Honey Vinaigrette and Gorgonzola image

Yield Serves 6

Number Of Ingredients 8

2 tablespoons Sherry vinegar (available at specialty foods shops and some supermarkets)
2 to 3 teaspoons honey
1 teaspoon Worcestershire sauce
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 teaspoon Dijon-style mustard
1/4 cup olive oil
8 cups torn mixed lettuce leaves
about 1/4 pound sweet Gorgonzola (available at specialty foods shops) or other fine-quality blue cheese, cut into 6 slices

Steps:

In a large bowl whisk together the vinegar, the honey to taste, the Worcestershire sauce, the garlic paste, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the lettuce, toss the salad well, and divide it among 6 salad plates. Arrange 1 slice of the Gorgonzola at the edge of each plate.

Tossed Greens with Sesame and Oranges image

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 6

Number Of Ingredients 10

1 can (11 oz) mandarin orange segments
3 tablespoons seasoned rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1/8 teaspoon ground cinnamon
5 cups bite-size pieces lettuce
1 cup sliced fresh mushrooms (3 oz)
1 cup canned bean sprouts, rinsed and drained
1/3 cup sliced red onion
2 teaspoons sesame seed, toasted

Steps:

Drain orange segments, reserving 2 tablespoons liquid for dressing. Place orange segments in shallow glass or plastic dish. In tightly covered container, shake orange liquid, vinegar, honey, oil and cinnamon until well blended. Pour over oranges. Cover and refrigerate at least 15 minutes.
In large bowl, toss lettuce, mushrooms, bean sprouts and onion. Spoon oranges and dressing onto salad; toss lightly. Sprinkle with sesame seed.

Nutrition Facts : Calories 95, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg

Wilted Spinach with Cranberry-Honey Vinaigrette image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 6

9 cups baby spinach
1/2 cup red wine vinegar
1/3 cup dried cranberries
1 1/2 tablespoons honey
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Put the spinach in a large bowl and set aside. Heat the vinegar, cranberries and honey in a small skillet, stirring, until the honey loosens and dissolves. Remove from the heat and stir in the oil and a pinch each of salt and pepper. Pour over the spinach and toss until well coated and wilted. Adjust the seasoning with additional salt and pepper.
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