Best 15 Mixed Greens With French Dressing Recipes

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Mixed greens with French dressing is a classic salad, loved for its simplicity yet refreshing flavors. Consisting of various leafy greens, such as romaine lettuce, arugula, and spinach, mixed greens offer a medley of textures and flavors. With the addition of tangy French dressing, this salad becomes a delightful combination of sweet and sour, with a hint of creamy richness. Whether you prefer to keep it simple with just greens and dressing or add other ingredients like cherry tomatoes, cucumber, or crumbled bacon, mixed greens with French dressing is a versatile dish that can be enjoyed as a light lunch, a side dish with grilled meats, or a healthy snack.

Here are our top 15 tried and tested recipes!

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE



Green Salad with the Ultimate French Vinaigrette image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

  • In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

FRENCH DRESSING



French Dressing image

Homemade salad dressing elevated the simplest of salads. Try French dressing on mixed greens, sliced vegetables, such as tomatoes and cucumbers, or drizzled on baked fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 3/4 cup

Number Of Ingredients 7

1/4 cup white-wine vinegar
1/4 cup ketchup
1 tablespoon sugar
2 teaspoons paprika
1 teaspoon Worcestershire sauce
Coarse salt
1/3 cup olive oil

Steps:

  • In a small bowl, whisk together vinegar, ketchup, sugar, paprika, and Worcestershire; season with salt. Whisking constantly, add oil in a steady stream until incorporated.

MIXED GREENS WITH CRANBERRY VINAIGRETTE



Mixed Greens with Cranberry Vinaigrette image

It takes just 20 minutes to make a tart vinaigrette that's then tossed with dressed-up spring greens.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 12

Number Of Ingredients 9

1/3 cup vegetable oil
1/4 cup frozen (thawed) cranberry juice concentrate
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup sweetened dried cranberries
2 bags (5 oz each) mixed spring greens
1 small bunch watercress, torn into pieces
2 tart red apples, thinly sliced, slices cut in half
1 avocado, pitted, peeled and sliced

Steps:

  • In small bowl, beat all vinaigrette ingredients except cranberries with wire whisk until smooth. Stir in cranberries.
  • In serving bowl, toss all salad ingredients with vinaigrette just before serving.

Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 9 g, TransFat 0 g

MIXED GREENS WITH MUSTARD DRESSING



Mixed Greens with Mustard Dressing image

Provided by Marlena Spieler

Categories     Salad     Leafy Green     Mustard     Side     Vegetarian     Quick & Easy     Low Cal     High Fiber     Healthy     Low Cholesterol     Endive     Radicchio     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons white wine vinegar
2 tablespoons whole grain dijon mustard
2 tablespoons minced shallot
1 garlic clove, minced
1/4 cup extra-virgin olive oil
6 cups frisée, torn into bite-size pieces
2 cups torn radicchio leaves
2 large heads of Belgian endive, cut crosswise into 1/2-inch strips
2 tablespoons chopped fresh chives
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh tarragon leaves

Steps:

  • Whisk vinegar, mustard, shallot, and garlic in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  • Toss frisée and all remaining ingredients in large bowl. Add dressing; toss to coat. Season with salt and pepper.

MIXED GREENS WITH PASSION FRUIT DRESSING



Mixed Greens with Passion Fruit Dressing image

Provided by Food Network

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup passion fruit pulp
1/2 cup almond oil
1/4 cup apple cider vinegar
1 teaspoon honey
Kosher salt and freshly ground black pepper, to taste
1 head red leaf lettuce
1 bunch arugula
1 head Boston lettuce
1/2 red pepper, julienned
1/2 orange pepper, julienned
1/2 yellow pepper, julienned
1 cucumber, peeled and sliced
1 package pear or cherry tomatoes

Steps:

  • Mix together passion fruit pulp, almond oil, apple cider vinegar, and honey. Season to taste with salt and pepper. Set aside.
  • Mix together red leaf lettuce, arugula, and Boston lettuce. Top greens with peppers, cucumbers, and tomatoes. Add passion fruit dressing and toss.

MIXED GREENS WITH HONEY-LIME DRESSING



Mixed Greens with Honey-Lime Dressing image

Make and share this Mixed Greens with Honey-Lime Dressing recipe from Food.com.

Provided by Barb G.

Categories     Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup fresh lime juice
2 teaspoons honey
1 teaspoon lime zest
salt and pepper
1 cup paper-thin slices red onion
2 (6 ounce) bags mixed greens
6 plum tomatoes, thinly sliced

Steps:

  • Whisk first 4 ingredients in a small bowl to blend, Season dressing with Salt and pepper.
  • Transfer 2 tablespoons dressing to another smaller bowl; Mix in onions.
  • Let onion and remaiming dressing stand at least 1 hour and up to 3 hours.
  • Toss onion mixture occasionally.
  • Mix lettuces, tomatoes, and onion mixture in bowl.
  • Toss with dressing, serve.

Nutrition Facts : Calories 143.3, Fat 13.6, SaturatedFat 1.9, Sodium 3.4, Carbohydrate 5.9, Fiber 0.9, Sugar 3.6, Protein 0.6

MIXED GREENS WITH MEDITERRANEAN VINAIGRETTE



Mixed Greens with Mediterranean Vinaigrette image

Serve our Mixed Greens with Mediterranean Vinaigrette alongside your favorite entrée. Explore our Mixed Greens with Mediterranean Vinaigrette recipe today.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 6 servings

Number Of Ingredients 8

3 Tbsp. HEINZ Red Wine Vinegar
2 cloves garlic, minced
1 tsp. GREY POUPON Dijon Mustard
1 tsp. sugar
1/4 tsp. pepper
1/4 cup extra virgin olive oil
1 pkg. (10 oz.) torn mixed salad greens
1 pkg. (4 oz.) crumbled feta cheese

Steps:

  • Blend first 5 ingredients in blender until well blended. Add oil; blend 15 sec.
  • Place greens in large bowl. Add dressing; toss to coat.
  • Top with cheese.

Nutrition Facts : Calories 140, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

RECIPES MIXED GREENS WITH HERB-VINEGAR DRESSING



Recipes Mixed Greens With Herb-Vinegar Dressing image

Provided by Amanda Hesser

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup balsamic vinegar
1/4 cup red-wine vinegar
1/4 cup packed fresh herbs (a mixture of basil, parsley, thyme, rosemary and oregano; it's not necessary to use all of them)
About 1/4 cup peanut oil
2 shallots, peeled and sliced
1/4 cup extra-virgin olive oil
Coarse sea salt or kosher salt
Freshly ground black pepper
5 handfuls young lettuces (a mixture of peppercress, arugula, frisée, mizuna, red oak or any other kinds you like)
1/4 cup fresh chervil and tarragon leaves

Steps:

  • Three days before, combine the vinegars with the herb mixture in a jar. Seal and let infuse in the refrigerator for three days.
  • Strain the herbs from the vinegar and pour the vinegar into a saucepan. Place over high heat and reduce by half. Fill another saucepan with 1/4 inch of peanut oil. Heat the oil to 170 degrees, then add the shallots. Remove from the heat and cool. Strain. Place the vinegar in a bowl, then gradually whisk in the shallot oil and then the olive oil until emulsified. Season to taste with salt and pepper.
  • In a large bowl, mix together the lettuces and the chervil and tarragon. Sprinkle with about 3 tablespoons of the dressing and toss gently and thoroughly, until all of the leaves are thinly coated. Add a little more dressing if necessary, but the delicate leaves should not be weighed down with it. Season with more salt and pepper if needed. Serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 344 milligrams, Sugar 5 grams

VINAIGRETTE FOR MIXED GREENS



Vinaigrette for Mixed Greens image

This pleasantly tangy homemade vinaigrette dressing takes just minutes to make. I toss it with fresh greens and colorful red onion slices. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup.

Number Of Ingredients 6

3/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Mixed salad greens and sliced red onion

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 188 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CHEF SCOTT'S KICKIN' MIXED GREENS



Chef Scott's Kickin' Mixed Greens image

If you like greens, you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.

Provided by chefboy11

Categories     Side Dish     Vegetables     Greens

Time 1h20m

Yield 8

Number Of Ingredients 11

¼ cup olive oil
8 slices bacon, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
6 cloves garlic, minced
1 pound fresh collard greens, cut into 2-inch pieces
½ pound turnip greens, cut into 2-inch pieces
½ pound mustard greens, cut into 2-inch pieces
5 cups chicken broth
2 teaspoons salt
2 teaspoons ground black pepper
2 pinches red pepper flakes

Steps:

  • Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
  • Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 10 g, Cholesterol 13.2 mg, Fat 11.3 g, Fiber 4.5 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 1423.5 mg, Sugar 1.7 g

FRENCH BISTRO SALAD



French Bistro Salad image

This simple green salad has a fresh, vibrant vinaigrette, and uses fresh minced herbs as a final touch. Serve this salad as the French do, as a light, fresh accompaniment to rich foods like stews, dishes with a cream sauce, or a great roast.

Provided by Bibi

Categories     Green Salads

Time 10m

Yield 4

Number Of Ingredients 9

¼ cup white wine vinegar
½ teaspoon Dijon mustard
½ cup extra-virgin olive oil
1 small clove garlic, minced
salt and freshly ground black pepper to taste
7 cups mixed salad greens
1 tablespoon minced fresh parsley
1 teaspoon minced fresh chives
1 teaspoon minced fresh tarragon

Steps:

  • Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
  • Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
  • Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
  • Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 3.3 g, Fat 28.3 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 42.4 mg

GREENS WITH SHARP AND SWEET DRESSING



Greens With Sharp And Sweet Dressing image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 5

3 ounces mixed greens or mesclun or arugula
1 teaspoon olive oil
2 teaspoons balsamic vinegar
1/4 teaspoon reduced-sodium soy sauce
Pinch sugar

Steps:

  • Wash and dry the greens.
  • In a serving bowl whisk the oil, vinegar, soy sauce and sugar; mix in the greens.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 1 gram

MIXED GREENS WITH HONEY MUSTARD DRESSING



Mixed Greens with Honey Mustard Dressing image

Categories     Salad     Leafy Green     Mustard     No-Cook     Low Fat     Quick & Easy     Yogurt     Mayonnaise     Arugula     Gourmet

Yield Serves 4

Number Of Ingredients 10

For dressing
1/2 cup low-fat plain yogurt
1 1/2 tablespoons light mayonnaise
2 teaspoons honey
2 1/2 teaspoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 scallion, minced
1 bunch arugula, washed well and spun dry (about 2 cups)
1 small bunch (about 2 ounces) frisée (French curly lettuce), washed and spun dry (about 2 cups)
1 small head Boston lettuce, washed and spun dry (about 3 cups)

Steps:

  • Make dressing
  • In a bowl whisk together dressing ingredients with salt and pepper to taste. Dressing may be made 1 day ahead and chilled, covered.
  • In a bowl toss together greens and dressing.

GREENS WITH CITRUS DRESSING



Greens with Citrus Dressing image

"You don't miss the oil when topping a green salad with this light and tangy homemade dressing," assures Suzanne Schreiber of Keno, Oregon. "It's a refreshing side dish."

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup.

Number Of Ingredients 8

1/3 cup orange juice
1/4 cup cider or red wine vinegar
3 tablespoons honey
3 tablespoons water
2 tablespoons lemon juice
1-1/2 teaspoons grated orange zest
1 tablespoon finely chopped raisins, optional
Torn mixed salad greens

Steps:

  • In a jar with a tight-fitting lid, combine orange juice, vinegar, honey, water, lemon juice, orange zest and raisins if desired; shake well. Serve over salad greens.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

MIXED GREENS WITH TOMATO-GINGER DRESSING



Mixed Greens with Tomato-Ginger Dressing image

Make and share this Mixed Greens with Tomato-Ginger Dressing recipe from Food.com.

Provided by Malriah

Categories     Vegan

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

1 large ripe tomatoes, peeled,halved,seeded and chopped
1/2 cup sun-dried tomato, chopped (packed without oil)
1 tablespoon fresh ginger, minced
1 clove garlic, peeled
2 tablespoons balsamic vinegar
1/2 cup water
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups any mixed greens (romaine, red leaf, bibb, boston or iceberg lettuces)

Steps:

  • In a blender, combine tomato, sun-dried tomato, ginger, garlic and vinegar.
  • Process until smooth.
  • Add water, oil, salt and pepper and contiue to puree until smooth.
  • Divide greens evenly among 4 salad plates and spoon dressing over the top.
  • Dressing also makes a great healthy dip for a veggie tray.

Tips:

  • To make the most flavorful dressing, use a good quality olive oil and vinegar. You can also add a touch of Dijon mustard, honey, or garlic for extra flavor.
  • If you're using a delicate green, such as baby spinach or arugula, toss it with the dressing just before serving to prevent it from wilting.
  • For a more substantial salad, add some cooked protein, such as grilled chicken, salmon, or tofu. You can also add some crunchy vegetables, such as croutons or roasted nuts.
  • If you're making the salad ahead of time, store the dressing separately and add it just before serving.

Conclusion:

Mixed greens salad with French dressing is a light and refreshing dish that is perfect for a summer lunch or dinner. It's also a great way to get your daily dose of fruits and vegetables. With a few simple ingredients and a little bit of time, you can make a delicious and healthy salad that the whole family will enjoy.

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