Best Shredded Red Leaf Salad With Creamy Red Wine Vinaigrette Recipes

SIMPLE RED LEAF SALAD

Simple Red Leaf Salad image

My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.

Provided by barbara

Categories Salad Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

Steps:

Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g

WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE

Warm Chickpea Salad with Shallots and Red Wine Vinaigrette image

Provided by Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large or 2 medium shallots, thinly sliced
3 tablespoons red wine vinegar
1 garlic clove, finely chopped
1/4 teaspoon coarse sea salt or kosher salt, plus more for serving
2 (15-ounce) cans chickpeas, drained
1 large carrot, peeled and coarsely grated
1/2 cup chopped flat-leaf parsley
1/3 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

In a large bowl, combine the shallots, vinegar, garlic, and 1/4 teaspoon salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.
In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.
Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately.

Nutrition Facts : Calories 365, Fat 21 grams, SaturatedFat 2.5 grams, Sodium 370 milligrams, Carbohydrate 35 grams, Fiber 9 grams, Protein 11 grams

RED-LEAF LETTUCE WITH SHALLOT VINAIGRETTE

Red-Leaf Lettuce with Shallot Vinaigrette image

Categories Salad Leafy Green Vegetable No-Cook Vegetarian Quick & Easy Fall Summer Healthy Raw Shallot Lettuce Gourmet

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 large shallot, minced
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
3 1/2 tablespoons olive oil
coarse salt to taste
1 large head red-leaf lettuce

Steps:

Stir together shallot and vinegar and let stand 10 minutes. Whisk in mustard, oil, kosher salt, and pepper to taste until blended. Tear lettuce into bite-size pieces and toss with shallot vinaigrette.

RED WINE VINAIGRETTE

Red Wine Vinaigrette image

This red wine vinaigrette recipe goes nicely on salad greens, pasta salad or bean salad. Red wine vinegar is not as tart as other vinegars, so you can use a bit more compared to other vinaigrettes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

2/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.

Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SPICE-RUBBED STEAK SALAD WITH CREAMY RED WINE VINAIGRETTE

Spice-Rubbed Steak Salad with Creamy Red Wine Vinaigrette image

Provided by Kardea Brown

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

One 1 1/2- to 2-pound skirt steak
4 teaspoons kosher salt
4 teaspoons sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/2 Vidalia or sweet onion, cut crosswise into 1/2-inch rings
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
1 tablespoon honey
1/4 teaspoon red pepper flakes
2 cloves garlic, minced or pressed
3 tablespoons olive oil
1/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper
2 heads iceberg lettuce, cut into bite-size pieces
2 ounces blue cheese, crumbled into chunks
1 cup grape tomatoes, halved

Steps:

For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.