Best 16 Mixed Salad Vinaigrette Recipes

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

MIXED BERRY SPINACH SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE DRESSING RECIPE BY TASTY

Steps:

• For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)
• Add the rest of the dressing ingredients.
• Blend until smooth. Refrigerate.
• Cut strawberries, apple, and onion into slices.
• Combine all the salad ingredients in a large bowl.
• Drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!)
• Sprinkle feta cheese on top and serve.
• Enjoy!

MIXED GREEN SALAD WITH DIJON VINAIGRETTE

Steps:

• In small bowl, mix mustard, vinegar and sugar with wire whisk. Gradually add oil, beating constantly until well blended. Season to taste with salt and pepper.
• In large salad bowl, place salad ingredients. Pour vinaigrette over salad; toss gently to mix.

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE

Steps:

• Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

MIXED GREEN SALAD WITH STRAWBERRY VINAIGRETTE

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.

PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE

Steps:

• Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
• In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
• Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Heat the cranberry and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool.
• Strain cranberry mixture into a large bowl using a fine mesh strainer. Whisk in vinaigrette and sugar until well combined.
• Add salad mix and half the dressing into a large bowl and toss with tongs until lettuce is coated. Add tomatoes and cucumber slices and gently toss. Add more dressing if necessary. Transfer to serving platter and top with croutons.

MIXED BERRY SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE DRESSING RECIPE - (4.2/5)

Steps:

• For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!) Add the rest of the dressing ingredients, and blend until smooth. Refrigerate. Cut strawberries, apple, and onion into slices. Combine all the salad ingredients in a large bowl, drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!) Sprinkle feta cheese on top and serve.

MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE

Steps:

• Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
• Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
• Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
• To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.

MIXED GREEN SALAD WITH DATE-WALNUT VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 12 minutes. Let cool.
• In a food processor, pulse 5 dates, mustard, and vinegar until pureed. With the machine running, slowly pour oil through feed tube. Season with salt and pepper.
• Quarter remaining dates lengthwise. Into a large bowl, tear lettuce and endive into bite-size pieces; add spinach, dates, and walnuts. Drizzle with vinaigrette, and toss to combine. Serve immediately.

MIXED-GREENS SALAD WITH HONEY-LIME VINAIGRETTE

Steps:

• In tightly covered container, shake vinaigrette ingredients. Shake again before using.
• In large bowl, toss salad greens, raspberries, jicama, onions and vinaigrette. Just before serving, squeeze juice from lime wedges lightly over salad.

MIXED-BEET SALAD WITH CURRY VINAIGRETTE

Steps:

• Preheat oven to 425 degrees.
• Place beets in a large bowl; add olive oil, vinegar, salt, and sugar. Season with pepper and toss to combine. Wrap each beet individually in parchment paper-lined aluminum foil, with some of the olive oil mixture and a sprig of thyme. Transfer to oven and roast until tender, about 2 1/2 hours.
• Remove foil and let cool slightly before peeling. Using an apple corer, cut each beet into as many cylinder shapes as possible. Alternatively, cut beets into quarters. Place each variety of beet in individual bowls and toss each with some of the vinaigrette.
• Using the julienne blade on a mandoline, carefully julienne apple.
• Divide beets evenly between 4 serving plates. If beets are cylindrical, stand beets up on plate. Garnish with apple slices and drizzle with remaining vinaigrette. Serve immediately.

MIXED SALAD VINAIGRETTE

Steps:

• Make sure you have enough different greens to provide a salad of varied texture and color. Wash and dry greens thoroughly in a salad spinner. Tear the leaves with your hands; if the leaves are small, use them whole.
• In a large salad bowl, place mustard, vinegar, garlic, salt and pepper. Blend well.
• Add the oil in a steady stream, whisking with a wire whisk until well blended. Since vinegar varies greatly in strength, taste to see if the vinaigrette has enough punch. Add more vinegar if necessary.
• Add the greens, toss well with the vinaigrette and serve with the tuna.

MIXED SALAD WITH MUSTARD VINAIGRETTE

Steps:

• In a bowl, whisk together the vinegar, mustard, oil, salt and pepper and set aside.
• Chop the romaine lettuce and place in a large bowl. Cut the tomatoes into wedges and the red onion into thin slices and add to the bowl. Just before serving, toss the salad with the mustard vinaigrette.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.