PEPPER VINEGAR FOR GREENS RECIPES

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ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH ...



Orange, Walnut, Gorgonzola and Mixed Greens Salad with ... image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish    Sauces and Condiments    Salad Dressing Recipes    Vinaigrette Dressing Recipes

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 13

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
? cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Steps:

  • Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  • In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  • In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  • Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, CarbohydrateContent 22.9 g, CholesterolContent 7.5 mg, FatContent 30.1 g, FiberContent 3 g, ProteinContent 5.2 g, SaturatedFatContent 4.9 g, SodiumContent 127.8 mg, SugarContent 16.7 g

SWEET AND TANGY COLLARD GREENS RECIPE | EPICURIOUS



Sweet and Tangy Collard Greens Recipe | Epicurious image

On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It’s something my mom has always done, and I think my grandparents, too. It’s a superstitious thing. The black-eyed peas bring good luck, and the greens symbolize money." Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

Provided by Julia Sullivan

Yield 8 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 ounces slab bacon, finely chopped (optional)
1 medium onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
3 pounds collard greens (about 3 bunches), ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips
3 cups low-sodium chicken broth or water
1/4 cup apple cider vinegar
2 teaspoons sugar
Kosher salt, freshly ground pepper

Steps:

  • Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5–7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
  • Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25–30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.

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