Recipes for "mixed greens"

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.

Remove leaves from collard, mustard, and turnip greens; discard stems. Gently wash leaves in warm water to remove all soil and sand. Partially fill a clean sink with warm water; stir in 2 cups chicken broth and 3 tablespoons salt. Allow greens to soak in chicken broth mixture for 10 minutes.

Scoop greens into a colander and allow to drain; do not rinse. Discard chicken broth mixture down the sink.

Pour remaining 2 cups chicken broth into a large pot; mix in greens.

Stir in vegetable oil, bacon bits, sugar, garlic, salt, and pepper; bring to a boil.

Reduce heat to a simmer and cook, stirring occasionally, until greens are tender, 45 minutes to 1 hour.

Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.

Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.

Make dressing: Whisk olive oil, lemon juice, salt, and pepper together in a small bowl until well combined. Set aside.

Make salad: Quarter figs vertically; cut quarters in half, and then into slices. Toss figs, mixed greens, pecans, parsley, mint, dill, and green onion together in a large serving bowl until well combined.

Pour dressing over greens and toss until evenly coated. Sprinkle feta cheese over salad to serve.