Mixed Green Salad With Dijon Vinaigrette Food

MIXED GREEN SALAD WITH DIJON VINAIGRETTE

Steps:

• In small bowl, mix mustard, vinegar and sugar with wire whisk. Gradually add oil, beating constantly until well blended. Season to taste with salt and pepper.
• In large salad bowl, place salad ingredients. Pour vinaigrette over salad; toss gently to mix.

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE

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.

ITALIAN MIXED GREENS SALAD WITH PROSCIUTTO AND LEMON DIJION VINAIGRETTE

Steps:

• Combine all ingredients in a small jar. Tightly screw the lid on and shake vigorously.
• Dressing may be doubled if you like your salads heavily dressed, if you're making a larger portion to feed more people, or if you simply would like leftover salad dressing. The amount listed is what I used for dressing 1 salad recipe.
• Store any leftovers in a sealed jar in the refrigerator.
• In a medium sized salad bowl, combine the greens and the basil. Toss with 1 recipe of the Lemon Dijion Vinaigrette.
• Sprinkle the top of the salad with the crispy prosciutto and shaved parmesan. Serve immediately.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

MIXED GREEN AND CHICKPEA SALAD WITH DIJON-TARRAGON VINAIGRETTE

Steps:

• In a large bowl, combine greens, beans, tomatoes, and onion.
• In a separate bowl, whisk together remaining ingredients for dressing. Pour over salad and toss well before serving. Yields about 2 1/2 cups per serving.

MIXED GREEN SALAD WITH RED-WINE & DIJON VINAIGRETTE

Steps:

• Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.
• Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

MIXED BABY GREENS AND AVOCADO W LEMON DIJON VINAIGRETTE DRESSING

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 -- .

MIXED GREEN SALAD AND MUSTARD VINAIGRETTE

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.

WINTER SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Make the green salad: Place baby kale in bowl and top with clementine, pomegranate arils, Asian pear, almonds, goat cheese and red onion. Toss or mix to combine everything.
• Make the honey Dijon vinaigrette: Place olive oil, honey, Dijon mustard, red wine vinegar, salt and black pepper into a small jar, cover, and shake to combine.
• Drizzle the honey Dijon vinaigrette over the salad and stir or toss to combine. Serve and enjoy!

SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE

Steps:

• First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
• Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
• Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.

MIXED MUSTARDS SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Rinse and thoroughly dry the lettuce and mustard greens, then tear them into bite-sized pieces.
• Thinly slice the apple using a mandoline or sharp knife.
• Tear the brassicas flowers and small dill fronds off of their stems. (Save the stems for another dish, like a soup or stir-fry.)
• Combine the dressing ingredients by blending or whisking - or simply pour all of the ingredients in a jar and give it a brisk shake.
• Combine and dress only the apple, lettuce and mustard greens, and arrange the dressed salad on a platter.
• Sprinkle on the dill and flowering brassicas and serve immediately.

SICILIAN SALAD WITH BALSAMIC DIJON VINAIGRETTE

Steps:

• To make the vinaigrette:
• Pour the olive oil and the balsamic vinegar into a measuring cup or small bowl. Add the Dijon mustard along with the kosher salt and the black pepper.
• Whisk together until well blended.
• For the salad:
• Scatter the mixed greens and the basil leaves onto a serving platter. Layer with the cherry tomatoes, cucumbers, olives, and sliced red onions.
• Top with the slices of mozzarella cheese.
• Sprinkle with the finishing salt, the black pepper and drizzle the vinaigrette over the salad.

COUSCOUS, LENTIL AND MIXED GREEN SALAD WITH GARLIC DIJON VINAIGRETTE

Steps:

• For the salad: Bring 1¼ cups water or vegetable broth to a boil in a small saucepan. Add couscous, cover, remove from the heat and let stand until the liquid is absorbed, 5 minutes. Put 2½ cups water and lentils in another saucepan. Bring to a boil, reduce heat to a simmer, cover and cook until just tender, 15 to 25 minutes. (Brown lentil should be cooked longer.) Be careful not to overcook the lentils otherwise they will fall apart in the salad. Drain any excess water and let cool for 10 minutes. If mixed green leaves are too big, tear into bite-size pieces. Toss mixed greens with ¼ cup of the vinaigrette in a large bowl, then divide evenly among 4 large serving plates. In the same bowl, combine the couscous and lentils with another ¼ cup vinaigrette, divide the mixture among the plates. Top each salad with diced cucumber, halved tomatoes and crumbled feta, drizzling each with 1 tablespoon vinaigrette. Serve immediately.

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
• Toss greens with dressing in a large bowl and season with salt and pepper.

MIXED GREENS WITH TARRAGON VINAIGRETTE

Steps:

• In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the greens and toss the salad well.

MIXED BABY GREENS WITH THYME VINAIGRETTE

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.

MIXED GREENS WITH MEDITERRANEAN VINAIGRETTE

Steps:

• Blend first 5 ingredients in blender until well blended. Add oil; blend 15 sec.
• Place greens in large bowl. Add dressing; toss to coat.
• Top with cheese.

MAPLE COUNTRY APPLE SALAD WITH DIJON VINAIGRETTE

Steps:

• Beat mustard, syrup, vinegar and oil with wire whisk until well blended; set aside.
• Mix fruit and celery in large bowl. Add mustard mixture; toss to coat. Refrigerate at least 1 hour.
• Divide salad greens evenly among six salad plates. Top with fruit mixture, cheese and walnuts.

GREEN SALAD WITH DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
• Toss the green salad with the vinaigrette and serve.