Time 15m Yield 6 to 8 servings Number Of Ingredients 6 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.
Time 10m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.
Number Of Ingredients 6 Steps:
Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry. Tear lettuces into bite-sized pieces. If you aren’t going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate. Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified. For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).
Time 10m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Mash enough strawberries to measure 1/3 cup. Place in a blender with the oil, vinegar and sugar and blend until well combined. Season dressing with salt and pepper, if desired. In a large bowl, combine the greens, remaining strawberries, feta cheese and walnuts. Add the dressing; toss to coat and serve immediately.
Time 20m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
Time 30m Yield 6 Number Of Ingredients 13 Steps:
To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed. Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.
More about “green salad with strawberry balsamic vinaigrette recipes”
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.
