Best Green Salad With Soy Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BASIC VINAIGRETTE



Basic Vinaigrette image

Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil

Steps:

  • In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
  • Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

CAFE GREEN SALAD



Cafe Green Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 garlic clove, sliced in 1/2
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Small splash soy sauce
Salt and freshly ground black pepper
3 tablespoons olive oil

Steps:

  • 3 cups mixed greens, the darker the better (not iceberg)
  • Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving.

VINAIGRETTE FOR GREEN SALAD



Vinaigrette For Green Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

  • In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

LEMON-SOY VINAIGRETTE



Lemon-Soy Vinaigrette image

Categories     Citrus     Soy     No-Cook     Vegetarian     Quick & Easy     Salad Dressing     Lemon     Vegan     Soy Sauce     Gourmet

Number Of Ingredients 6

2 tablespoons fresh lemon juice
1 teaspoon soy sauce
1 garlic clove, minced
1/2 teaspoon sugar
6 tablespoons olive oil
salt and pepper to taste

Steps:

  • Combine all ingredients except olive oil. Whisk in olive oil.

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.

GREEN SALAD WITH SOY VINAIGRETTE



Green Salad With Soy Vinaigrette image

Provided by Mark Bittman

Categories     quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/3 cup peanut or other neutral oil
2 tablespoons rice vinegar or freshly squeezed lemon juice, or more to taste
1 teaspoon soy sauce
1/2 teaspoon sesame oil
Salt and freshly ground black pepper
6 cups torn assorted greens, like mesclun or any lettuce

Steps:

  • Combine all the ingredients except the greens in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and adjust the seasoning, adding more vinegar if necessary until the balance tastes right to you.
  • Put the greens in a bowl, drizzle with the vinaigrette and toss. Taste and adjust the seasoning and serve immediately.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 257 milligrams, Sugar 1 gram, TransFat 0 grams

Related Topics