Mixed Greens With Tomato Ginger Dressing Recipes
SALAD GREENS WITH PEPITA DRESSING
Chef Gabriela Cámara likens her pepita dressing to a Mexican pesto, with toasted pepitas (pumpkin seeds) standing in for pine nuts. Here it's used to lightly coat fresh greens for a simple yet delicious salad, but it's also a wonderful condiment for grilled chicken or fish.
Provided by Gabriela Cámara
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a mixing bowl, add greens, tearing larger leaves into pieces. Drizzle with 2 to 3 tablespoons Pepita Dressing and gently toss with your hands to coat. (Using tongs may damage the leaves.) Dollop 1 tablespoon dressing on the bottom of a serving bowl, then arrange tossed salad on top. If desired, garnish with more pepitas before serving.
- In a food processor, add pepitas, parsley leaves, garlic, lime juice, olive oil, salt, and serrano pepper. Blend to a smooth and homogeneous consistency, about 20 seconds, stopping to scrape down the bowl halfway through. Season to taste with more salt as needed. Makes about 1 cup. (Store excess dressing in a lidded container in the refrigerator up to 1 week.)
MIXED GREENS WITH TOMATO-GINGER DRESSING
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
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.
MIXED GREENS WITH TOMATO-GINGER DRESSING
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until smooth. Add water, oil, salt, and pepper and puree until smooth.
- Divide greens evenly among 4 salad plates and spoon dressing over top.
MIXED GREENS WITH TOMATO-GINGER DRESSING
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until finely chopped. Add water, salt, and pepper and puree until smooth.
- Divide greens evenly among 4 salad plates and spoon dressing over top.
Nutrition Facts : Calories 38 calorie, Fat 1 grams, Cholesterol 0 milligrams, Sodium 173 milligrams, Carbohydrate 6 grams, Fiber 2.5 grams, Protein 1.5 grams
MIXED GREENS WITH WARM PECAN DRESSING
Steps:
- Remove large stems from greens. Wash and dry well. Tear into pieces and place into a bowl. In a small bowl combine the vinegar, honey and mustard. Set aside. Heat oil in a skillet, add the mustard mixture and pecans and cook, stirring regularly for 2 or 3 minutes.
GINGER DRESSING
This recipes comes from a posting in the Summer 2004 "Disney Magazine". According to the article, this dressing has been served at the Teppanyaki Dining Rooms in Japan in Epcot since its opening in 1982. It is a nice light dressing that has become a favorite.
Provided by ukichix
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups, 20 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients into a blender.
- Blend on low for 1 minute, then high for 30 seconds.
- Add additional salt or pepper to taste.
- Chill.
- Stir before serving on salad.
CRUNCHY GREENS WITH CARROT-GINGER DRESSING
This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
- Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.
GINGER DRESSING
I love this flavorful ginger salad dressing because it's super easy to make and uses pantry staples. It's a quick fix to serve with salad greens or veggies on a weeknight. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.
Nutrition Facts : Calories 137 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
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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- Taste, and adjust if necessary—for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
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