Best 10 Field Greens With Dressing Recipes
Indulge in a culinary journey with our diverse collection of field greens recipes, meticulously crafted to tantalize your taste buds and nourish your body. From the classic simplicity of a lemon-tahini dressing to the vibrant flavors of a tangy balsamic vinaigrette, each recipe offers a unique symphony of textures and flavors.
Embark on a culinary adventure with our Arugula Salad with Lemon-Tahini Dressing, where the peppery bite of arugula harmonizes with the creamy richness of tahini and the bright acidity of lemon. Discover a world of flavors in our Spinach Salad with Warm Bacon Dressing, where crispy bacon crumbles dance upon tender spinach leaves, enveloped in a luscious bacon fat dressing.
For a refreshing twist, try our Field Greens Salad with Strawberry Vinaigrette, where sweet strawberries mingle with tangy balsamic vinegar, creating a vibrant dressing that complements the delicate greens. If you seek a hearty and satisfying meal, our Kale Salad with Roasted Sweet Potatoes and Chickpeas awaits you, a symphony of roasted vegetables, crunchy chickpeas, and tender kale, bound together by a zesty lemon-tahini dressing.
Explore the depths of flavor with our Watercress Salad with Ginger-Soy Dressing, where spicy ginger and savory soy sauce elevate the peppery watercress to new heights. And for a protein-packed delight, our Quinoa Salad with Roasted Broccoli and Feta beckons, boasting tender quinoa, roasted broccoli florets, and tangy feta cheese, all harmoniously united by a tangy lemon-tahini dressing.
Whether you seek a light and refreshing side dish or a hearty and wholesome meal, our curated selection of field greens recipes promises an unforgettable culinary experience, catering to diverse tastes and preferences. Let your taste buds embark on a journey of flavors, textures, and nourishment.
MIXED ORGANIC SANTA BARBARA FIELD GREENS WITH HAZELNUT VINAIGRETTE
Steps:
- Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.
- When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.
MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE
Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. -Ray Uyeda, Mountain View, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.
Nutrition Facts : Calories 169 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
MIXED GREENS SALAD WITH WARM WALNUT DRESSING
A stunning salad starts with mixed field greens and four other on-hand ingredients. Have it ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Divide field greens among 4 salad bowls.
- Place 1 tablespoon of the oil in medium microwavable bowl. Add walnut halves; stir to coat. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, stirring every 30 seconds, until walnuts are fragrant.
- Stir in remaining 5 tablespoons oil and the vinegar. Microwave uncovered on High about 30 seconds or until dressing is warm but not boiling. Add salt; stir until dressing is well mixed. Pour over salads. Serve immediately.
Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 0 mg, Fat 6, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g
WILD FIELD GREENS AND VINE RIPENED TOMATOES WITH WARM HAZELNUT FOREST DRESSING
Provided by Robert Irvine : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
- Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.
- Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.
FIELD GREENS WITH ORANGES, STRAWBERRIES AND VANILLA VINAIGRETTE
This sensational salad combines field greens with oranges, strawberries and toasted pecans. Serve with a light vanilla-accented vinaigrette.
Provided by McCormick
Categories Salad and Dressings,
Yield 6
Number Of Ingredients 10
Steps:
- For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended.
- Toss greens with oranges, strawberries and pecans in large bowl. (Or divide among individual serving plates.) Serve with vinaigrette.
Nutrition Facts : Calories 231 Calories
FIELD GREENS WITH DRESSING
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, red wine, white wine, lime juice, and brown sugar in a bowl and mix well. Add the cloves and cinnamon, to taste. Drizzle over field greens, to taste.
- Cut baguette about 4 to 5 inches long. Cut 1 end on a bias. Scoop out the insides and fill with greens. Stand upright on each of 4 plates and garnish with berries.
WILD FIELD GREENS AND VINE RIPENED TOMATOES WITH WARM HAZELNUT FOREST DRESSING
Provided by Robert Irvine : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
- Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.
- Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.
FIELD GREENS AND GRILLED VEGGIE SALAD WITH MUSTARD HERB DRESSING
Make and share this Field Greens and Grilled Veggie Salad With Mustard Herb Dressing recipe from Food.com.
Provided by Dole9027
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the garlic, mustard, and vinegar in a small bowl. Whisk in olive oil and water. Add herbs, and season with salt and pepper.
- Combine blanched and raw vegetables in a bowl. Add olive oil and toss to coat, season with salt and pepper. Grill vegetables over medium heat, turning frequently, until slightly charred and just tender, about 5-7 minutes.
- Place salad blend in a large bowl; add half the dressing and gently toss to coat. Arrange salad on a serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.
Nutrition Facts : Calories 143.3, Fat 15.2, SaturatedFat 2.1, Sodium 1.5, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 0.2
SUMMER FRUITS AND FIELD GREENS SALAD WITH CITRUS DRESSING
My Husband and I created this recipe one night when we were in the mood for a light, fruity and summery side dish. What a good way to get your fruits and veggies in! (Note: The dressing is just the right amount of sweet and sour for our taste. If you prefer a less sour dressing, feel free to add 1 tbs. more of honey.)
Provided by MarthaStewartWanabe
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large salad serving bowl, toss together greens, apple slices, carrots, grapes and orange sections.
- Juice the lemon and lime into a small bowl. Add olive oil, honey, salt and pepper. Whisk together to form dressing.
- Pour dressing over fruit & greens mixture and toss.
- Serve immediately.
Nutrition Facts : Calories 217.5, Fat 7.1, SaturatedFat 1, Sodium 175.9, Carbohydrate 41.6, Fiber 4.6, Sugar 33.6, Protein 1.4
ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE
A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!
Provided by FAITHFUL96
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
- In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
- In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
- Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g
Tips:
- Use a variety of field greens, such as arugula, mizuna, mache, and tatsoi, to create a flavorful and texturally interesting salad.
- Wash the greens thoroughly before using to remove any dirt or grit.
- Dry the greens thoroughly before adding them to the salad, as excess water can dilute the dressing.
- Use a light hand when dressing the greens, as too much dressing can weigh them down and make them soggy.
- Add other ingredients, such as crumbled cheese, nuts, or seeds, to the salad for extra flavor and texture.
Conclusion:
Field greens are a delicious and versatile salad green that can be enjoyed in many different ways. With their slightly bitter flavor and crisp texture, they are a great addition to any salad. The dressing in this recipe is a simple vinaigrette that complements the greens well. It is made with olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper. This dressing is light and flavorful, and it does not overpower the greens. This salad is a great way to enjoy fresh, seasonal produce. It is also a healthy and nutritious meal that is perfect for lunch or dinner.
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