Mixed Baby Greens With Mustard Vinaigrette Food
MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE
Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
- In serving bowl, toss vinaigrette and all Salad ingredients just before serving.
Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg
MIXED GREENS WITH MUSTARD DRESSING
Provided by Marlena Spieler
Categories Salad Leafy Green Mustard Side Vegetarian Quick & Easy Low Cal High Fiber Healthy Low Cholesterol Endive Radicchio Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, mustard, shallot, and garlic in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Toss frisée and all remaining ingredients in large bowl. Add dressing; toss to coat. Season with salt and pepper.
MIXED GREEN SALAD AND MUSTARD VINAIGRETTE
A flavorful mustard vinaigrette dresses up mixed greens for a simple summer salad! In a jar with a tight fitting lid, combine minced garlic, Dijon mustard, fresh parsley, red or white wine vinegar and other spices. Shake well. Add vegetable oil and shake again. Drizzle dressing over salad greens and toss.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place salad ingredients in serving bowl. Set aside.
- In a jar, combine all dressing ingredients except oil; shake well. Add oil; shake well. Toss dressing to taste with salad greens. Serve immediately.
- Refrigerate any unused dressing.
Nutrition Facts : Calories 375.5, Fat 41.1, SaturatedFat 5.3, Sodium 334.7, Carbohydrate 3.1, Fiber 0.5, Sugar 1.9, Protein 0.5
SPRING GREENS SALAD WITH DIJON VINAIGRETTE
Provided by Martha Stewart
Time 20m
Number Of Ingredients 9
Steps:
- Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper.
- Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.
MIXED BABY GREENS AND AVOCADO W LEMON DIJON VINAIGRETTE DRESSING
Bright flavors! This is a modification of a Barefoot Contessa recipe. Hers called for endive and more avocados, serving one avocado per person. Mine is more of a tossed and assembled salad using baby greens and fewer avocados. It is a highly requested favorite around our home!
Provided by Leopard Apron
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together mustard, lemon juice, olive oil, salt & pepper to make a viniagrette.
- Pour about 3/4 of viniagrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more -- .
Nutrition Facts : Calories 285.9, Fat 28.5, SaturatedFat 4, Sodium 398.3, Carbohydrate 9.5, Fiber 7, Sugar 0.9, Protein 2.3
MIXED GREENS WITH SHALLOT VINAIGRETTE
This simple salad highlights the freshness of the vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Place shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add walnut oil. Just before serving, toss with greens, thyme, and tomatoes.
BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.
MIXED BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a bowl, combine the shallot, mustard, vinegar and season with salt and pepper. While whisking, drizzle in the olive oil.
- Pour vinaigrette over the greens, tosses and serve immediately.
MIXED BABY GREENS WITH THYME VINAIGRETTE
A full-flavored salad dressing that enlivens many combinations of greens.
Categories Appetizers Appetizers Entrees Appetizers Appetizers
Number Of Ingredients 1
Steps:
- In a Cuisinart® food processor fitted with the metal blade process parsley and thyme until finely chopped, about 15 seconds. Leave in work bowl. With machine running, drop shallot through feed tube and process until finely chopped, about 10 seconds. Add mustard, salt, pepper, vinegar and oil; process until well combined, about 1 minute. Pour into jar and refrigerate. Place salad greens in a large salad bowl. Pour half of vinaigrette over salad greens mixture; toss gently. Use more vinaigrette if desired.
Nutrition Facts :
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- In a small jar with a tight-fitting lid, combine olive oil, vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
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- In a medium jar, combine the vinegar, mustard, shallot and parsley; cover and shake until smooth. Add the olive oil, season with salt and pepper and shake the vinaigrette until blended.
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