Greens With Herby Lemon Vinaigrette Recipes

HARDY GREENS WITH LEMON-GARLIC VINAIGRETTE

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Provided by Natalie Chanin & Butch Anthony

Categories Salad Side Low Fat Kid-Friendly Low Cal Turnip Healthy Low Cholesterol Collard Greens Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 8 Servings

Number Of Ingredients 9

Hardy Greens With Lemon-Garlic Vinaigrette image

Steps:

Whisk garlic, oil, lemon zest, lemon juice, and honey in a large bowl; season vinaigrette with salt and pepper.
Add collard greens and turnip greens to vinaigrette and toss to coat. Add half of cranberries, season with salt and pepper, and toss again to combine.
Top salad with remaining cranberries just before serving.

Ingredients

2 garlic cloves, finely grated
1/2 cup olive oil
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1 tablespoon honey
Kosher salt, freshly ground pepper
4 cups torn collard greens
4 cups torn turnip greens, beet greens, and/or kale
3/4 cup dried cranberries, divided

SIMPLE GREEN SALAD WITH HERB VINAIGRETTE

Provided by Food Network

Categories appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 20

Simple Green Salad with Herb Vinaigrette image

Steps:

To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
Slice the tortillas into 4-inch long, thin, triangular strips.
In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

Ingredients

4 cups romaine lettuce leaves
2 ounces cucumber, peeled, seeded, and cut into long rounds
4 celery stalks, cut into thirds lengthwise and then crosswise into 2 inch lengths
8 ounces yellow squash, julienned
4 whole carrots, scooped into small balls with the small side of the melon baller
2 tomatoes, chopped
2 ounces diced red onion
Herb Vinaigrette, recipe follows
2 large corn tortillas
Vegetable oil, for frying
Salt and freshly ground black pepper
4 tablespoons white wine vinegar
2 tablespoons peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
4 tablespoons chopped lemon zest
4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
1/2 teaspoon salt
2 cups extra-virgin olive oil
2 teaspoons Dijon mustard
Freshly ground black pepper

MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE

Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. -Ray Uyeda, Mountain View, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Mixed Greens with Lemon Champagne Vinaigrette image

Steps:

In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

Nutrition Facts : Calories 169 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

2 tablespoons champagne vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 shallot, finely chopped
1/2 cup olive oil
4 cups torn leaf lettuce
4 cups fresh spinach
2 cups fresh arugula
3/4 cup chopped walnuts, toasted
1/2 cup pomegranate seeds

LEMON VINAIGRETTE ON GREENS

The vinaigrette also tastes good on spinach salad. It keeps well in the regrigerator in a container with a tight-fitting lid. Just shake and serve.-Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Lemon Vinaigrette on Greens image

Steps:

In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. Place romaine in a salad bowl. Drizzle with the dressing; toss to coat.

Nutrition Facts : Calories 262 calories, Fat 27g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

1/4 cup lemon juice
1/4 cup canola oil
1/4 cup olive oil
2 green onions, finely chopped
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups torn romaine

GREEN BEANS VINAIGRETTE

On their own, green beans might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Green Beans Vinaigrette image

Steps:

Fill a medium bowl with ice water; set aside. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Place green beans in basket, and reduce heat to a simmer. Cover pan; steam until tender, 4 to 6 minutes. Using tongsor a slotted spoon, transfer beans to ice water to stop cooking; drain and pat dry with paper towels.
Place on a serving platter. Top with shallot, and drizzle with vinaigrette; season with salt and pepper.

Ingredients

Coarse salt and ground pepper
1 1/2 pounds green beans, stem ends trimmed
1 shallot, halved lengthwise, thinly sliced
1/4 cup Lemon Vinaigrette

More about "greens with herby lemon vinaigrette recipes"

SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE

Web Jan 8, 2019 Instructions. First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully …
From minimalistbaker.com
5/5 (4)
Total Time 10 mins
Category Side
Calories 168 per serving

First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.

Greens With Herby Lemon Vinaigrette Recipes

HARDY GREENS WITH LEMON-GARLIC VINAIGRETTE

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

SIMPLE GREEN SALAD WITH HERB VINAIGRETTE

MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE

Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. -Ray Uyeda, Mountain View, California

LEMON VINAIGRETTE ON GREENS

The vinaigrette also tastes good on spinach salad. It keeps well in the regrigerator in a container with a tight-fitting lid. Just shake and serve.-Susan Garoutte, Georgetown, Texas

GREEN BEANS VINAIGRETTE

On their own, green beans might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample.

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