Best Greens With Creamy Dressing Recipes

CREAMY DRESSING ON SALAD GREENS

Steps:

• Combine all dressing ingredients in bowl. Stir well until sugar is dissolved. Refrigerate 30 minutes to chill and blend flavors.
• Place salad greens and cucumber onto individual salad plates. Serve with dressing.

SALAD GREENS & CREAMY SWEET DRESSING

Steps:

• Place the sugar, sour cream, onions and vinegar in a jar with a tight-fitting lid; shake well. Divide salad greens among four bowls; drizzle with dressing.

FRESH CREAM SALAD DRESSING FOR NEW SALAD GREENS

Steps:

• Mix all ingredients together.
• Do not shake in dressing in a salad dressing shaker, the cream will become too thick to pour!
• Chill in fridge till ready to serve.

GREENS WITH CREAMY DRESSING

Steps:

• Wash greens and drain. Pat dry with paper towels. Place in salad bowl or on salad plates.
• Beat mustard and mayonnaise. Add oil in very thin stream, beating constantly with wire whisk. Dressing should remain thick.
• Beat in vinegar in thin stream; dressing should be thinner but still creamy.
• Add herbs, salt and pepper to dressing.
• Put garlic through press and beat in. Serve dressing over greens.

SALAD GREENS WITH CREAMY CUCUMBER DRESSING

Steps:

• Place the cucumber, dill, jalapeno and garlic in the bowl of a mini-chop or blender and process until creamy. Mix with the remaining dressing ingredients.
• Cut the salad greens into two-inch pieces and wash thoroughly in cold water. Drain and spin dry.
• At serving time, toss the greens with the cucumber dressing and serve immediately.

GREEN SALAD WITH CREAMY FETA DRESSING

Steps:

• Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook another 2 minutes. Allow the mixture to cool slightly.
• In a blender, combine the feta, vinegar, lemon juice, mustard, olives, oregano, 1/2 teaspoon salt, some pepper and the onion mixture. Blend until smooth.
• Pour enough dressing over the salad to coat the leaves and toss to combine. Save the remaining dressing for another use.

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
• Note: If you're worried about raw egg, just omit it.

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING

Steps:

• For the dressing:
• In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
• Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
• For the salad:
• Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

GREEN BEAN SALAD WITH CREAMY DRESSING

Steps:

• In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry., Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.