TARRAGON SALAD DRESSING
Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.
Nutrition Facts : Calories 166 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE
Mixed Green Salad with Tarragon Vinaigrette
Categories Salad Leafy Green Herb Side No-Cook Vegetarian Quick & Easy Salad Dressing Arugula Vegan Raw Tarragon Watercress Lettuce Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Toss greens with dressing in a large bowl and season with salt and pepper.
MIXED GREENS WITH TARRAGON VINAIGRETTE
Categories Salad Leafy Green Quick & Easy Low Cal Tarragon Gourmet
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the greens and toss the salad well.
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 BEAN SALAD WITH A CREAMY TARRAGON DRESSING
This is an easy and delicious salad for summertime. Especially when the green beans are in their peak season. This recipe can be made using my Herbal Tarragon Vinegar #2882.
Provided by - Carla -
Categories Onions
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over high heat in 1 inch of water, heat green beans to boiling.
- Reduce heat to low, cover and simmer 5-10 minutes or until green beans are tender crisp; drain.
- In a bowl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix well.
- I like to put the green beans and sliced onions in a large zip-lock bag (less clean up) along with the tarragon dressing mixture, fumbling for dressing to coat green beans.
- If you don't have a large zip-lock bag you can place the green beans and sliced onions in a large dish and toss to coat with the tarragon dressing.
- Cover and refrigerate 2 to 3 hours hours for flavors to blend before serving.
- Garnish with freshly topped tarragon.
- Serve and Enjoy!
Nutrition Facts : Calories 79.3, Fat 0.3, SaturatedFat 0.1, Sodium 120.5, Carbohydrate 18.3, Fiber 8.1, Sugar 4, Protein 4.4
VINAIGRETTE FOR MIXED GREENS
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
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.
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MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE RECIPE
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- In a small bowl, whisk together the vinegar, shallot, mustard, salt, and pepper. Then add the olive oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- In a large salad bowl, toss the frisee, Boston lettuce, arugula, and watercress and then season with salt and pepper.
- NOTE: Greens can be washed, trimmed, and torn one (1) day ahead and chilled in a sealed plastic bag lined with paper towels.
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