GREEN SALAD WITH OIL AND VINEGAR DRESSING (SALADE VERTE à LA VINAIGRETTE)
Provided by Susan Herrmann Loomis
Categories Salad Garlic Leafy Green Mustard No-Cook Vegetarian Quick & Easy Dinner Lunch Vinegar Healthy Vegan Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
- 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
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FRIED GREEN TOMATO SALAD WITH BALSAMIC VINAIGRETTE DRESSING
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the fried green tomatoes: Preheat the frying oil to 350 degrees F in a heavy-bottomed pot over medium to medium-high heat.
- In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together. In second shallow dish add the eggs, and in a third shallow dish add the flour. Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal. Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
- For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl. Drizzle in the oil until emulsified.
- To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches. Top with the balsamic vinaigrette dressing and mix together. Plate the salad and top with fried green tomatoes.
GREEN VINAIGRETTE DRESSING
This is from the Horn of the Moon cookbook. It originally called for wine or herb vinegar, but I like my version better. Serve it on a salad of romaine and tomatoes. The dressing would also make an awesome marinade for chicken or pork.
Provided by dicentra
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a blender (or food processor) puree garlic, parsley and ½ cup of the olive oil.
- When nice and green, add the mustard, oil and pepper and puree again. Slowly add the remaining ¼ cup of olive oil until you get the consistency you want.
Nutrition Facts : Calories 364.1, Fat 40.6, SaturatedFat 5.6, Sodium 45.2, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 0.3
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