Best Green Vinaigrette Dressing Recipes

Green Salad with Oil and Vinegar Dressing (Salade Verte à la Vinaigrette) image

Provided by Susan Herrmann Loomis

Yield Makes 4 servings

Number Of Ingredients 7

2 teaspoons sherry vinegar
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon Dijon mustard
1 small clove garlic, peeled, green germ removed, and minced
1/4 cup (60 ml) extra-virgin olive oil
7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

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 image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 18

Coconut oil, for frying
1 1/2 cups cornmeal
1 teaspoon paprika
1/2 teaspoon cayenne
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground pepper, plus more for seasoning
3 eggs, beaten
1 cup all-purpose flour
2 green tomatoes, sliced
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Pinch salt and ground pepper
1/4 cup olive oil
1 pound mixed greens
1/2 cup crumbled feta cheese
1/4 cup slivered almonds
2 peaches, pitted and thinly sliced

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 image

Provided by dicentra

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