VINAIGRETTE FOR GREEN SALAD
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.
SPRING GREENS SALAD WITH TRADITIONAL RANCH DRESSING
Steps:
- For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
- For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.
SPRING GREENS WITH MAPLE AND MUSTARD DRESSING
I found this dressing in the MOOSEWOOD RESTAURANT CELEBRATES cookbook. This dressing is well suited for green salads that incorporate dried or fresh fruit.
Provided by wood stove stoker
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl toss together all salad ingredients. Reserve some of the pears, walnuts, blue cheese, and cherries to garnish salad before serving. (This is one suggestion for the salad, but the possible combinations are endless).
- In a small bowl mix together all dressing ingredients. Pour over salad and toss. (Note: Do not over-dress salad. Start by pouring ½ of the dressing over salad, toss, and if necessary add more to give the greens a light coating of dressing.).
- Serve in one large bowl or on individual plates. Garnish with reserved pears, walnuts, blue cheese, and cherries.
Nutrition Facts : Calories 255.2, Fat 14.9, SaturatedFat 4.2, Cholesterol 12.7, Sodium 281.7, Carbohydrate 27.4, Fiber 4.5, Sugar 18.1, Protein 5.8
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