Best 12 Green Salad With Basic Vinaigrette Recipes

SIMPLE GREEN SALAD WITH A CLASSIC VINAIGRETTE

Steps:

• Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth.
• Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top.
• When ready to serve, toss the dressing and other vegetables with the lettuce to coat.

GREEN SALAD WITH BASIC VINAIGRETTE

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).

VINAIGRETTE FOR GREEN SALAD

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.

GREEN SALAD WITH SOY VINAIGRETTE

Steps:

• Combine all the ingredients except the greens in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and adjust the seasoning, adding more vinegar if necessary until the balance tastes right to you.
• Put the greens in a bowl, drizzle with the vinaigrette and toss. Taste and adjust the seasoning and serve immediately.

GREEN SALAD WITH CRANBERRY VINAIGRETTE

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.

VERY GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• Mince the garlic and shallot in a food processor. Scrape down sides and the add parsley, tarragon, basil and rosemary. Pulse to chop.
• Add the vinegar, agave nectar, salt, pepper, mustard, and 1 tbls. water. Pulse again. With the machine running, slowly pour in the oil in a thin stream.
• Place the cucumber, lettuce, onion, and kohlrabi in a large bowl. Drizzle with vinaigrette and toss to coat. Enjoy!

BASIC VINAIGRETTE FOR GREEN SALADS

Steps:

• Combine the vinegar, mustard, shallot, salt, and pepper in a bowl. Allow the ingredients to macerate for 10 minutes.
• While whisking, slowly add the olive oil until the mixture is emulsified. Adjust seasoning with salt and pepper if desired.

GREEN SALAD WITH HERB VINAIGRETTE

Steps:

• In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

GREEN SALAD WITH TANGY BASIL VINAIGRETTE

Steps:

• In a small bowl, whisk the first 6 ingredients until blended. In a large bowl, combine salad greens and tomatoes. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

GREEN SALAD WITH DILL VINAIGRETTE

Steps:

• In a small bowl or measuring cup, combine the garlic and rice vinegar, and set aside to mellow out.
• Meanwhile, trim the root end off the romaine heart and chop lettuce crosswise into bite-size pieces. Add the romaine, arugula and parsley to a large bowl or salad spinner. Fill with cold water, swish the greens, then lift the spinner basket (or lift the greens out and transfer to a colander in the sink) and drain the water. Repeat 2 to 3 more times, or until the water runs clear and no grit remains. Spin-dry the greens or dry them very well by laying them out on a large kitchen towel, folding the towel in half and gently patting down to remove moisture. Rinse and dry the large bowl, and return the greens to the bowl, cover with the damp kitchen towel and refrigerate until cold, at least 30 minutes. (Greens washed, dried and covered this way can be refrigerated for up to 24 hours.)
• When you're ready to serve, finish the vinaigrette: To the garlic and vinegar, add the olive oil, dill, fish sauce, sugar and 1 tablespoon cold water, and season generously with salt and pepper. Whisk until well combined.
• Add a couple of tablespoons of the vinaigrette to the salad greens, and toss, adding more as needed to evenly coat. The salad should be lightly dressed, not drowned. Taste for seasoning, adjusting with more salt and pepper as desired.

CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• to Make Vinaigrette:.
• In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
• In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
• In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
• Serve immediately on chilled salad plates.

GREEN SALAD WITH OIL AND VINEGAR DRESSING (SALADE VERTE à LA VINAIGRETTE)

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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