Green Salad With Warm Tomato Dressing Recipes

GREEN TOMATO SALAD WITH RUSSIAN DRESSING

This salad is inspired by one that Los Angeles-based chef Mark Peel serves at his wonderful restaurant, Campanile. Green tomatoes go well with Russian dressing. My version combines mayonnaise with yogurt, and if I don't make the mayonnaise myself, I always use Hellmann's (called Best in Western states) because it isn't sweet.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 12

Green Tomato Salad With Russian Dressing image

Steps:

Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
Whisk together the mayonnaise, yogurt and ketchup. Stir in the capers and red onion. Spoon the dressing over the tomatoes. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 368 milligrams, Sugar 6 grams, TransFat 0 grams

Ingredients

1 1/4 pounds green tomatoes, sliced 1/4 inch thick
1 large red beefsteak tomato, halved and sliced 1/4 inch thick
2 teaspoons sherry vinegar or champagne vinegar
1 tablespoon extra virgin olive oil
Salt, preferably coarse sea salt or kosher salt, and freshly ground pepper to taste
1/4 cup Hellmann's Real Mayonnaise or Best Foods Mayonnaise (they are the same product)
1/4 cup plain low-fat yogurt
2 tablespoons ketchup
1 tablespoon capers, rinsed and chopped
2 tablespoons finely chopped red onion, soaked for five minutes in cold water, drained, rinsed, and drained on paper towels optional
1 teaspoon finely chopped fresh parsley
1 hardboiled egg, cut in wedges

SIMPLE GREEN SALAD WITH HONEY TOMATO VINAIGRETTE

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Simple Green Salad with Honey Tomato Vinaigrette image

Steps:

For the vinaigrette: Roughly chop the tomatoes and mix with 2 teaspoons salt and the sugar. Let macerate for 10 minutes to get the juices running, and then use your hands to crush the tomatoes. Place the tomatoes in a fine mesh strainer set over a saucepot. Use a rubber spatula to press all the liquid out of the tomatoes. Discard the solids and save all the sweet juice.
Set the pot over medium heat and add the honey and garlic. Simmer for 10 minutes or so until you are left with about 1/2 cup worth of tomato juice.
Turn the heat off and add in the Dijon mustard. Then whisk in the olive oil to make an emulsification and season with salt and pepper.
For the salad: In a large bowl, add the greens and basil leaves. Pour over some of the vinaigrette to lightly coat the greens and gently toss. Shave some Parmesan over the top and finish with a few more cracks of fresh black pepper.

Ingredients

1 pound ripe heirloom or beefsteak tomatoes
Kosher salt
1 teaspoon sugar
2 teaspoons honey
2 cloves garlic, grated
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Freshly cracked black pepper
1 pound mixed greens (mesclun, endive, radicchio, butter lettuce)
1 cup packed fresh basil leaves, roughly torn
1 wedge Parmesan, for garnish

GREEN TOMATO SALAD

Green tomatoes are either nearly impossible to find or in such abundance that farmers at the greenmarket almost give them away. This recipe was inspired by Rachael Ray, who gets green tomatoes from a wholesaler when they're scarce or has a favorite farmer at the Union Square Greenmarket in Manhattan set some aside during the late spring and early summer when they're abundant. You can adjust the amount of peppers to control the heat. And red tomatoes work fine if you can't find green ones.

Provided by Kim Severson

Categories easy, salads and dressings, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Green Tomato Salad image

Steps:

Place tomatoes in a large mixing bowl and toss with the salt. Transfer to a fine strainer and let drain for 20 to 30 minutes.
In a shallow dish, combine tomatoes with the cucumber, onion, parsley, mint, chile peppers, lime juice and olive oil. Toss to combine. Add salt and pepper to taste.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 334 milligrams, Sugar 5 grams

Ingredients

3 large green tomatoes, cored, quartered and thinly sliced lengthwise
2 teaspoons kosher salt, plus more to taste
1 Persian cucumber or 1/3 seedless English cucumber, thinly sliced
1/2 medium white onion, thinly sliced
A fat handful each of parsley and mint, chopped
1 to 2 green chiles, such as serrano or jalapeño, seeded and thinly sliced or finely chopped
Juice of 1 lime
1/4 cup extra-virgin olive oil
Freshly ground black pepper, to taste

LETTUCE SALAD WITH WARM DRESSING

It's fun to share a different kind of tossed salad. The warm, tangy dressing wilts the greens in the most delicious way. Almonds provide a bit of crunch to round out this colorful side dish.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 18 servings.

Number Of Ingredients 15

Lettuce Salad with Warm Dressing image

Steps:

In a large salad bowl, toss lettuce, mushrooms, onions and bacon if desired. In a small saucepan, combine the dressing ingredients. Cook and stir over medium heat until heated through. Just before serving, drizzle warm dressing over the salad; toss to coat.

Nutrition Facts : Calories 68 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1 large bunch green leaf lettuce, torn (about 12 cups)
1 large bunch red leaf lettuce, torn (about 12 cups)
1/2 pound fresh mushrooms, sliced
3 green onions, sliced
4 bacon strips, cooked and crumbled, optional
DRESSING:
1/2 cup cider or red wine vinegar
1/2 cup olive oil
1/4 cup water
1 tablespoon sugar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic salt or 1/8 teaspoon garlic powder
1/4 teaspoon pepper

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GREEN SALAD WITH RED WINE VINAIGRETTE - THE SEASONED MOM

Web Jun 22, 2021 Assemble the salad by arranging the lettuce greens on a serving platter, in a large bowl, or on individual plates. Top the lettuce …
From theseasonedmom.com
Reviews 3
Category Salad, Side Dish
Cuisine American, Italian
Total Time 15 mins

Toast the almonds until deep golden brown, then sprinkle with kosher salt while they’re still warm. I do this in the microwave by placing the almonds on a microwave-safe plate. Cook on high power for a total of about 2 minutes, stirring the nuts every 30 seconds. Season with kosher salt and let cool.
Place greens in a large serving bowl. Add tomatoes, celery, cucumber, red onion, almonds and cheese. Season with salt and pepper or with all-purpose seasoning.
In a separate bowl, whisk together vinegar, honey, garlic, salt and pepper. While continuing to whisk, gradually stream in the olive oil until all of the ingredients are completely combined.

Green Salad With Warm Tomato Dressing Recipes

GREEN TOMATO SALAD WITH RUSSIAN DRESSING

SIMPLE GREEN SALAD WITH HONEY TOMATO VINAIGRETTE

GREEN TOMATO SALAD

LETTUCE SALAD WITH WARM DRESSING

It's fun to share a different kind of tossed salad. The warm, tangy dressing wilts the greens in the most delicious way. Almonds provide a bit of crunch to round out this colorful side dish.

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