Best 7 Mixed Green Salad With Sherry Vinaigrette Recipes
Indulge in a symphony of flavors with Alice's Mixed Green Salad with Sherry Vinaigrette, a culinary masterpiece that elevates the humble salad to an extraordinary dining experience. This delectable dish features a vibrant blend of mixed greens, carefully selected for their crisp texture and refreshing flavors. The greens are adorned with a medley of colorful vegetables, each contributing its unique taste and nutritional value. From the sweetness of cherry tomatoes and the crunch of cucumber to the earthy notes of mushrooms and the subtle bitterness of arugula, every ingredient harmonizes to create a delightful symphony of flavors. The crowning jewel of this salad is the sherry vinaigrette, a tangy and aromatic dressing that elevates the dish to new heights. Made with premium sherry vinegar, olive oil, Dijon mustard, and a touch of honey, this dressing adds a perfect balance of acidity, sweetness, and depth of flavor.
Here are our top 7 tried and tested recipes!
GREEN SALAD WITH PICKLED-SHALLOT VINAIGRETTE
A simple leafy green salad is enhanced by thinly sliced carrots and watermelon radishes and finished with a pickled-shallot vinaigrette and edible flowers. It's a bright and easy side dish to serve alongside everything from roast chicken to salmon.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy.
- Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately.
MIXED GREENS SALAD WITH BROWN BUTTER VINAIGRETTE
Steps:
- Place butter in a medium saucepan over medium-high heat. When the butter turns light brown in color, add shallots and stir for 10 seconds then season with salt and pepper. Add the sherry vinegar. Remove from heat, place in blender. Turn blender on high; slowly drizzle in olive oil to create an emulsion. Once all the olive oil is added, turn blender off. Taste for seasoning; adjust with salt and pepper, if needed. Add thyme and Italian parsley to blender, quickly pulse to incorporate.
- In a large bowl, toss salad greens with vinaigrette and serve immediately.
MIXED GREEN SALAD
Provided by Food Network
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.
MIXED GREENS WITH SHALLOT VINAIGRETTE
This simple salad highlights the freshness of the vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Place shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add walnut oil. Just before serving, toss with greens, thyme, and tomatoes.
GREEN SALAD WITH OIL AND VINEGAR DRESSING (SALADE VERTE à LA VINAIGRETTE)
Provided by Susan Herrmann Loomis
Categories Salad Garlic Leafy Green Mustard No-Cook Vegetarian Quick & Easy Dinner Lunch Vinegar Healthy Vegan Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
- 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
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MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE
Mixed Green Salad with Tarragon Vinaigrette
Categories Salad Leafy Green Herb Side No-Cook Vegetarian Quick & Easy Salad Dressing Arugula Vegan Raw Tarragon Watercress Lettuce Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Toss greens with dressing in a large bowl and season with salt and pepper.
MIXED GREEN SALAD
Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.
Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
Tips:
- Use a variety of greens. This will give your salad a more interesting texture and flavor. Some good options include romaine lettuce, spinach, arugula, and kale.
- Wash your greens thoroughly. This will remove any dirt or bacteria. You can wash your greens in a colander or in a bowl of water.
- Dry your greens thoroughly. This will prevent your salad from getting watery. You can dry your greens by patting them with a paper towel or by using a salad spinner.
- Use a light touch when dressing your salad. You don't want to overpower the flavor of the greens. A good rule of thumb is to use about 2 tablespoons of dressing for a large salad.
- Serve your salad immediately. This will prevent the greens from wilting. You can also store your salad in the refrigerator for up to 2 days.
Conclusion:
A mixed green salad is a delicious and healthy way to start any meal. It is also a great way to use up leftover vegetables. With so many different variations to choose from, there is sure to be a mixed green salad that everyone will enjoy. So next time you are looking for a quick and easy meal, try one of these mixed green salad recipes.Tips:
- Use a variety of greens. This will give your salad a more interesting texture and flavor. Some good options include romaine lettuce, spinach, arugula, and kale.
- Wash your greens thoroughly. This will remove any dirt or bacteria. You can wash your greens in a colander or in a bowl of water.
- Dry your greens thoroughly. This will prevent your salad from getting watery. You can dry your greens by patting them with a paper towel or by using a salad spinner.
- Use a light touch when dressing your salad. You don't want to overpower the flavor of the greens. A good rule of thumb is to use about 2 tablespoons of dressing for a large salad.
- Serve your salad immediately. This will prevent the greens from wilting. You can also store your salad in the refrigerator for up to 2 days.
Conclusion:
A mixed green salad is a delicious and healthy way to start any meal. It is also a great way to use up leftover vegetables. With so many different variations to choose from, there is sure to be a mixed green salad that everyone will enjoy. So next time you are looking for a quick and easy meal, try one of these mixed green salad recipes.
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