Mesclun salad is a vibrant and flavorful dish made from a blend of young, tender salad greens. It's often served as a starter or side dish, and can be enjoyed on its own or topped with various ingredients such as grilled chicken, roasted vegetables, or a tangy dressing. Mesclun salads are a great way to add a pop of color and freshness to any meal. This article features a collection of mouthwatering mesclun salad recipes, each offering a unique combination of flavors and textures. From classic vinaigrette-based salads to hearty grain bowls and refreshing fruit salads, there's a recipe here to suit every taste. Whether you're looking for a quick and easy weekday lunch or a stunning salad to serve at your next dinner party, these mesclun salad recipes are sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
STRAWBERRY-MANGO MESCLUN SALAD
A fresh fruit alterative to everyday salad.
Provided by scoopnana
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix.
- In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 34.2 g, Fat 20.2 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 205.3 mg, Sugar 29.3 g
MESCLUN SALAD WITH LEMON VINAIGRETTE
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
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
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
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 SHALLOT VINAIGRETTE
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
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.
MESCLUN SALAD WITH GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON
Categories Salad Leafy Green Broil Goat Cheese Fig Bacon Summer Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.
- Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.
- Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.
- Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.
- Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.
GORGONZOLA-PEAR MESCLUN SALAD
This pretty salad is a tasty way to get your greens. To change it up, swap apples for pears and pecans for walnuts. -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 204 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 247mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein.
GRILLED CHICKEN WITH SHREDDED MESCLUN SALAD
Categories Salad Chicken Leafy Green Tomato Lime Basil Summer Grill/Barbecue Shallot Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Prepare chicken and salad:
- Whisk together lime juice, honey, red pepper flakes, and 3/4 teaspoon salt in a large bowl and add oil in a slow stream, whisking.
- Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.
- Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken. Put remaining lime vinaigrette in a small airtight container and reserve for lettuce wraps (recipe follows).
- Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
- When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.
- Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.
- To cook chicken using a gas grill:
- Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
- Sear chicken on lightly oiled grill rack, covered with lid, turning frequently, until well browned, about 6 minutes total.
- Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes.
- Toss grilled chicken with lime vinaigrette:
- Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.
- Assemble salad:
- Toss together mesclun, basil, tomato mixture, and salt to taste. Drizzle some lime vinaigrette from bowl over chicken and serve with mesclun salad.
MESCLUN AND MANGO SALAD WITH GINGER CARROT DRESSING
Very simple to make. Great on a hot day and when you want something refreshing. The dressing adds an Asian twist.
Provided by JENNIFER HARMAN
Categories Salad Green Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
- In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 11.2 g, Fat 7.8 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 18.6 mg, Sugar 8.2 g
MESCLUN SALAD
Make and share this Mesclun Salad recipe from Food.com.
Provided by mugglenz
Categories Greens
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and drain salad leaves.
- Finely slice red capsicum.
- Shaved carrot.
- Chop spring onion.
- Cut tomatoes into wedges.
- Toss all ingredients with the salad leaves in a bowl.
MESCLUN AND CHERRY SALAD WITH WARM GOAT CHEESE
Provided by Lori Longbotham
Categories Appetizer Bake Vegetarian High Fiber Graduation Father's Day Goat Cheese Cherry Spring Summer Shower Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.
- Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.
- Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.
- Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.
MESCLUN SALAD
Provided by Marian Burros
Categories salads and dressings
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Wash and dry mesclun.
- Whisk the lemon juice, vinegar and oil and mix with greens.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 1 gram
MESCLUN SALAD WITH VEGGIES, GOAT CHEESE, AND CRISPY GARLIC
Provided by Rebecca Minkoff
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- In a small sauté pan over moderate heat, melt the butter until it begins to bubble slightly. Add the garlic and sauté, stirring occasionally, until golden brown and slightly crisp, about 2 minutes. Pour the garlic and butter into a small bowl and let cool. Do not clean the pan.
- In a small bowl or measuring cup, combine the shallots, lemon juice, olive oil, and Dijon mustard. Whisk to combine then season to taste with fine sea salt and freshly ground black pepper.
- Return the small sauté pan to the stove over low heat and toast the pine nuts, stirring occasionally, until aromatic and light golden brown, about 3 minutes. Transfer to a plate and let cool.
- In a large bowl, layer the mesclun, pepper, beets, tomatoes, cranberries, and pine nuts. Add the dill, dried onion flakes, and fried garlic, including the butter from the bowl. Shake the dressing thoroughly then drizzle it over the salad and toss to combine. Season to taste with salt and pepper, crumble goat cheese over top, and serve.
SALAD OF SPRING MESCLUN, BLOSSOMS, AND WILD GREENS, WITH LOVAGE-ALLIUM DRESSING
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens.
MESCLUN SALAD WITH STILTON, GRAPES, AND APPLE
Categories Salad Cheese Fruit Leafy Green Side Vegetarian Quick & Easy Blue Cheese Apple Almond Fall Healthy Grape Lettuce Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Make vinaigrette:
- In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste. Preheat oven to 350°F.
- In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Halve grapes. Core apple and cut into 16 wedges. Add mesclun to vinaigrette and toss to coat well.
- Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.
MESCLUN SALAD WITH SHALLOTS AND BLUE CHEESE
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
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
WARM PORCINI SALAD WITH MESCLUN AND BLACK-TRUFFLE VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the vinaigrette, whisk together the vinegars, mustard and truffle juice in a small bowl. Slowly whisk in the truffle oil. (You should obtain an emulsified vinaigrette thick enough to coat the back of a spoon; if too thick, whisk in more truffle juice or water.) Season to taste with salt and pepper.
- To make the salad, clean dirt from the mushrooms and, depending on their size, either slice them or cut into julienne. Set aside.
- In a skillet over medium heat, melt the butter and cook until it just begins to turn brown. Add the mushrooms and cook, stirring, only until thoroughly warm and slightly tender. Add the shallots and remove from heat. Transfer the mushrooms to a mixing bowl and toss with half the vinaigrette and half the chives. Season with salt and pepper.
- In another bowl, toss the greens with the remaining vinaigrette and chives. Divide among 4 plates and top with mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 422 milligrams, Sugar 3 grams, TransFat 0 grams
MESCLUN SALAD WITH STILTON AND TOASTED WALNUTS
Provided by Food Network
Number Of Ingredients 8
Steps:
- Whisk together vinegar, shallots, salt and pepper. In a slow stream add the oils. Set aside. Toss together greens, walnuts and dressing. Serve with Stilton cheese.;
Tips:
- Choose fresh, tender greens: Look for mesclun mixes that contain a variety of colors and textures, such as red and green lettuces, arugula, mache, and radicchio.
- Wash the greens thoroughly: Rinse the mesclun mix under cold water and pat it dry to remove any dirt or debris.
- Use a light dressing: A simple vinaigrette or lemon-herb dressing is a good choice for mesclun salad. Avoid using heavy dressings, which can overwhelm the delicate flavors of the greens.
- Add other ingredients to your salad: Mesclun salad is a versatile dish that can be customized to your liking. Some popular additions include cherry tomatoes, sliced cucumbers, crumbled feta cheese, or roasted nuts.
- Serve immediately: Mesclun salad is best served fresh, so it's a good idea to make it just before serving.
Conclusion:
Mesclun salad is a delicious and healthy dish that is perfect for any occasion. It's easy to make and can be customized to your liking. With its variety of flavors and textures, mesclun salad is a surefire crowd-pleaser.
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