Best Three Greens And Fruit With Vinaigrette Recipes

Mixed Fruit and Spring Greens with White Chocolate-Orange Vinaigrette image

Provided by Sandra Lee

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 (15-ounce) can Mandarin oranges
5 ounces pre-washed spring greens
2 cups fresh strawberries, quartered
1/2 pint blueberries
1/4 cup Champagne wine vinegar
1/3 cup reserved Mandarin orange juice
1/4 teaspoon salt
2 tablespoons sugar
1/4 cup white chocolate chips
3 tablespoons olive oil

Steps:

Drain Mandarin oranges and reserve juice. In a large bowl, combine salad greens and fruit. Set aside.
To make the dressing, in a small saucepan over medium-low heat, combine vinegar, 1/3 cup reserved Mandarin juice, salt, and sugar. Gently heat until sugar is dissolved. Remove from heat. Stir in white chocolate until melted. Set aside to cool. Do not refrigerate, as white chocolate will set.
Before serving, slowly whisk in olive oil. Spoon desired amount over salad and toss. Serve remaining dressing on side.

Three-In-One Salad: Chicken, Salad Greens, Fresh Fruit image

Provided by Feast Your Eyes

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

4 cups mixed spring greens, washed and dried
4 cups baby spinach leaves, washed and dried
5 tangerines or 5 clementines, separated into segments
2 1/2 cups fresh strawberries, washed and sliced
8 ounces sugar snap peas, washed and halved
4 cups cooked chicken breasts, cubed
1 cup walnut halves, toasted
2 tablespoons fresh chives, chopped
1 bunch mint, chopped
1 1/2 cups crumbled goat cheese
1/2 cup raspberry balsamic vinegar
2 tablespoons red onions, chopped
2 1/2 teaspoons honey
1/2 cup salad oil
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
1 tablespoon snipped fresh parsley

Steps:

SALAD:.
Chill a large serving bowl; add the first nine ingredients and gently toss with the vinaigrette. Top with the goat cheese crumbles; spoon onto 4 chilled serving plates. A warm, crusty baguette and a glass of Sauvignon Blanc wine make this meal complete. ENJOY!
RASPBERRY VINAIGRETTE:.
Combine vinegar, onion, and honey in food processor or blender; process until well blended. With the motor running, slowly add in the oil. Process.
Season with salt and pepper to taste; add the parsley. Transfer to large screw-top jar or container with lid.
The vinaigrette can be made 1 day ahead. Bring to room temperature and whisk before serving. Makes about 1 cup.