Best 7 Green Salad With Mustard Herb Vinaigrette Recipes
**Green Salad with Mustard-Herb Vinaigrette: A Refreshing and Flavorful Medley of Greens, Herbs, and Tangy Dressing**
Indulge in the vibrant and refreshing Green Salad with Mustard-Herb Vinaigrette, a culinary symphony of crisp greens, aromatic herbs, and a zesty dressing that dances on your palate. This delightful salad is more than just a side dish; it's a symphony of flavors and textures that will elevate your everyday meals to extraordinary culinary experiences. Discover the harmonious blend of tender lettuces, peppery arugula, and tangy radicchio, all tossed in a tangy vinaigrette bursting with mustard, fresh herbs, and a hint of sweetness. Whether you're a vegetarian seeking a satisfying main course or a meat-lover looking for a light and flavorful accompaniment, this green salad with mustard-herb vinaigrette is a versatile dish that will tantalize your taste buds and leave you craving more.
**Additional Recipe Ideas:**
- **Lemon-Tahini Dressing:** This zesty and creamy dressing adds a delightful Middle Eastern flair to your salad. With the tang of lemon, the richness of tahini, and a hint of garlic, this dressing is sure to become a new favorite.
- **Avocado-Cilantro Dressing:** Embrace the vibrant flavors of Mexico with this creamy and herbaceous dressing. Featuring ripe avocado, fresh cilantro, and a touch of lime, this dressing will add a burst of freshness and flavor to your salad.
- **Roasted Butternut Squash Salad:** Experience the warm and nutty flavors of roasted butternut squash in this hearty and comforting salad. Combined with mixed greens, crisp apples, and a drizzle of tangy vinaigrette, this salad is a perfect blend of sweet, savory, and satisfying.
- **Quinoa and Black Bean Salad:** Dive into the world of healthy grains and legumes with this protein-packed salad. Quinoa and black beans join forces with roasted corn, fresh tomatoes, and a tangy lime dressing to create a salad that's both nutritious and delicious.
- **Kale and Brussels Sprout Salad:** Embrace the power of cruciferous vegetables in this robust and flavorful salad. Featuring hearty kale, roasted Brussels sprouts, and a tangy mustard-herb vinaigrette, this salad is a celebration of earthy flavors and textures.
GREEN SALAD WITH HERB VINAIGRETTE
My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.
Nutrition Facts : Calories 197 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
GREEN SALAD WITH MUSTARD VINAIGRETTE
Provided by Ian Knauer
Categories Leafy Green Mustard Appetizer Side Christmas Thanksgiving Vegetarian Quick & Easy Dinner Vinegar Healthy Christmas Eve Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Whisk together vinegar, mustard, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
- Add lettuce and toss to coat.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
GREEN SALAD WITH MUSTARD-HERB VINAIGRETTE
Steps:
- Whisk together vinegar, mustard, and broth in a large bowl, then add oil in a stream, whisking until emulsified. Season with salt and pepper and whisk in mixed herbs.
- Add lettuce and toss with vinaigrette.
GREEN SALAD VINAIGRETTE
Steps:
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.
GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
MUSTARD AND HERB VINAIGRETTE
The prominent ingredients here--mustard, fresh herbs, and white wine vinegar--are ideal candidates for all sorts of vinaigrette experimentation.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Combine mustard, garlic, and vinegar. Slowly whisk in olive oil. Mix in herbs. Season with salt and pepper.
Tips:
- Fresh ingredients: Use the freshest greens and herbs you can find for the best flavor.
- Variety of greens: Don't be afraid to mix and match different types of greens, such as romaine, arugula, spinach, and kale.
- Wash your greens thoroughly: This will help remove any dirt or debris.
- Dry your greens thoroughly: This will help prevent the salad from becoming watery.
- Use a light hand with the dressing: You don't want to overpower the delicate flavors of the greens.
- Serve immediately: Salad is best when served fresh.
Conclusion:
This green salad with mustard-herb vinaigrette is a delicious and healthy dish that is perfect for any occasion. It is packed with nutrients and antioxidants, and it is a great way to get your daily dose of fruits and vegetables. The mustard-herb vinaigrette is a tangy and flavorful dressing that complements the greens perfectly. This salad is sure to be a hit at your next party or potluck.
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