Mesclun Salad With Roasted Peppers Food

MESCLUN SALAD

Mesclun Salad image

Categories Leafy Green Mustard Side No-Cook Quick & Easy Lemon Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons olive oil
5 ounces mesclun (8 cups)

Steps:

Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
Add greens to dressing and toss to coat. Serve immediately.

MESCLUN SALAD WITH ROASTED PEPPERS

Mesclun Salad With Roasted Peppers image

Provided by Florence Fabricant

Categories weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 large sweet red pepper
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper to taste
6 cups mesclun
1 tablespoon finely minced chives

Steps:

Using a long fork, hold the pepper over an open flame and turn it slowly to char the skin all over. This can also be done under a broiler or on a grill. Put the charred pepper in a pastic or paper bag and seal the bag for five minutes. Remove the pepper from the bag and scrape off all the charred skin. Remove the core, seeds and ribs from the inside of the pepper and cut the pepper in strips. Toss in a dish with two tablespoons of the oil.
Beat the remaining oil with the vinegar and cheese. Season with pepper.
Put the mesclun in a salad bowl and toss with the peppers and the cheese dressing. Sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 115 milligrams, Sugar 2 grams

MESCLUN SALAD

Mesclun Salad image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 dash cayenne pepper
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup halved pecans
1 red bell pepper
2 oranges
1 tablespoon olive oil
Fresh pepper
2 cups mesclun greens

Steps:

In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

MESCLUN SALAD WITH SHALLOTS AND BLUE CHEESE

Mesclun Salad with Shallots and Blue Cheese image

The shallots and blue cheese give this mesclun salad a festive touch.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 8

Ingredients

1 pound shallots (about 10), peeled and quartered lengthwise
3 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
10 ounces mesclun or mixed greens
1 cup crumbled Gorgonzola cheese (4 ounces)
1/2 cup blanched hazelnuts

Steps:

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss shallots with 1 tablespoon oil; season with salt and pepper. Roast, tossing occasionally, until browned and tender, 25 to 30 minutes. Let cool slightly; set aside. In a large serving bowl, whisk together remaining 2 tablespoons oil, vinegar, and Dijon; season dressing with salt and pepper.
Just before serving, add greens and shallots to dressing; toss, and top with cheese and hazelnuts.

Nutrition Facts : Calories 197 g, Fat 14 g, Fiber 2 g, Protein 6 g

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Roasted pepper salad with capers & pine nuts image

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Provided by Sara Buenfeld

Categories Side dish

Time 25m

Number Of Ingredients 7

Ingredients

3 red and 3 yellow peppers
3 tbsp extra-virgin olive oil , plus extra for grilling
1 large garlic clove
1 tbsp white wine vinegar
2 tbsp pine nut , toasted
1-2 tbsp capers
few basil leaves , shredded (optional)

Steps:

Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

MESCLUN SALAD WITH LEMON VINAIGRETTE

Mesclun Salad with Lemon Vinaigrette image

Try serving this refreshing salad alongside our Lasagna with Sausage and Kale for a meal that everyone will love.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
Coarse salt and ground pepper
1 pound mesclun

Steps:

In a large bowl, whisk together lemon zest and juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper. Add mesclun; toss to coat. Season again with salt and pepper.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Mesclun Salad with Shallot Vinaigrette image

Categories Salad Leafy Green Side No-Cook Quick & Easy Salad Dressing Vinegar Healthy Shallot Lettuce Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian 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 5

Ingredients

1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (preferably French) or safflower oil
1 pound mesclun (mixed baby salad greens)

Steps:

Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

MESCLUN SALAD

Mesclun Salad image

Categories Salad Leafy Green Side No-Cook Quick & Easy Low Cal Vinegar Healthy Lettuce Gourmet

Yield Serves 6

Number Of Ingredients 3

Ingredients

8 cups (about 1/2 pound) mesclun (mixed baby greens), rinsed and spun dry
2 1/2 tablespoons extra-virgin olive oil, or to taste
2 teaspoons Sherry vinegar (available at specialty foods shops and some supermarkets) or other wine vinegar

Steps:

In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar. Season the salad with salt and pepper and toss it well.

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