Vinaigrette Recipe for Green Salad

Ingredients:

3-4tbs Champagne Vinegar
1 tsp minced garlic
1 tsp Dijon mustard
1/2 cup olive oil
Salt and freshly ground pepper
Salad greens for 6-8 people
Cherry tomatoes, cucumber, etc. (optional)

Directions:

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 vinegar 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.

BLT Chopped Salad with Corn, Feta, and Avocado

Yield: serves 2
Total Time: 25 minutes

Ingredients:

2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint cherry tomatoes, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.
In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve!

Honey Mustard Salad Dressing --- Adapted from an Emeril Recipe

2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar (used white wine vinegar)
1/2 cup vegetable or olive oil

1/4 teaspoon salt
Freshly ground black pepper

Directions

In a small bowl or measuring cup, whisk together the honey, mustard and vinegar. Slowly add the oil in a steady stream, and whisk until all the oil is added and the mixture is emulsified. Add the salt and whisk together. Adjust seasoning to taste.

Toss the salad with the dressing, to taste, adding about 1 tablespoon at a time. Sprinkle with pepper, and serve immediately. 

 

 

 

~ This was great with a salad of lettuce, radish, avocado, and chopped sugar peas.  

Lettuce Cups --- from Charla

 1/2 c rice - cook

Saute:

1 t olive oil

1 c onion

1 T garlic

1lb ground chicken/beef/turkey/venison

Combine, then add to meat/rice mixture:

1/4 c soy sauce or coconut aminos

1 T fresh lime juice

1 T grated fresh ginger (usually use less than this)

2 t hoisin sauce

2 t sesame oil

Optional:

8 oz water chestnuts (I never use, b/c I never have them on hand)

Shredded carrots to top the lettuce cups

15 large lettuce leaves

Wilted Lettuce from allrecipes.com

This wilted salad is lightly coated with a delectable warm dressing

Ingredients

• 5 slices bacon
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1 large head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 6 green onions with tops, thinly sliced

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
2. To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
3. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Green Salad with Cranberry Vinaigrette

Ingredients

• 1/2 cup sliced almonds
• 3 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/4 cup dried cranberries *
  
• 1 tablespoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons water
  

• 1/2 red onion, thinly sliced
• 4 ounces crumbled blue cheese
• 1 pound mixed salad greens

Directions

1. 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.
2. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
3. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.
   

* You can use fresh cranberries when in-season, just add tsp or two of sugar to cut down on tartness.