**Mixed Salad with Mustard Vinaigrette: A Medley of Freshness and Flavor**
Indulge in a symphony of flavors and textures with our Mixed Salad with Mustard Vinaigrette. This delightful dish combines crisp greens, vibrant vegetables, and a tangy mustard dressing for a refreshing and satisfying meal. Whether you're a vegetarian seeking a wholesome lunch option or a meat-lover looking for a light and flavorful side dish, this salad is sure to tantalize your taste buds. Discover the perfect balance of sweet, sour, and savory in every bite as you explore the culinary journey that awaits you.
**Recipes Included:**
1. **Classic Mixed Salad:** Experience the simplicity and elegance of a classic mixed salad, featuring crisp lettuce, juicy tomatoes, crunchy cucumbers, and a sprinkle of red onions.
2. **Arugula and Spinach Salad:** Elevate your salad game with a blend of peppery arugula and tender spinach, tossed with sweet strawberries, crunchy walnuts, and crumbled feta cheese.
3. **Quinoa and Roasted Vegetable Salad:** Pack a protein punch with this hearty salad, combining protein-rich quinoa, roasted broccoli, sweet potatoes, and red peppers, drizzled with a tangy mustard vinaigrette.
4. **Kale and Brussels Sprouts Salad:** Embrace the bold flavors of kale and Brussels sprouts in this unique salad, enhanced with tart cranberries, toasted almonds, and a tangy mustard dressing.
5. **Chicken and Avocado Salad:** Treat yourself to a satisfying and protein-packed meal with this chicken and avocado salad, featuring grilled chicken, creamy avocado, crispy bacon, and a drizzle of mustard vinaigrette.
6. **Salmon and Spinach Salad:** Enjoy the health benefits of salmon and spinach in this light and flavorful salad, complemented by fresh lemon zest and a zesty mustard dressing.
7. **Mustard Vinaigrette:** Elevate your salads with our versatile and tangy mustard vinaigrette, crafted with Dijon mustard, olive oil, honey, and a hint of lemon juice.
GREEN SALAD WITH MUSTARD VINAIGRETTE
Steps:
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Toss the greens with enough dressing to moisten and serve.
- Note: If you're worried about raw egg, eliminate it from the recipe.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
MIXED GREEN SALAD WITH DIJON VINAIGRETTE
Dress up a bag of lettuce, and you have a side salad for six in no time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 2 g, TransFat 0 g
MIXED SALAD WITH MUSTARD VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the vinegar, mustard, oil, salt and pepper and set aside.
- Chop the romaine lettuce and place in a large bowl. Cut the tomatoes into wedges and the red onion into thin slices and add to the bowl. Just before serving, toss the salad with the mustard vinaigrette.
MUSTARD VINAIGRETTE
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 40m
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams
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
MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE
This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.-Gretchen Farr, Port Orford, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.
Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 224mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.
MIXED VEGETABLE SALAD
Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 5g fiber), Protein 5g protein.
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.
MIXED SALAD VINAIGRETTE
Provided by Pierre Franey
Categories salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Make sure you have enough different greens to provide a salad of varied texture and color. Wash and dry greens thoroughly in a salad spinner. Tear the leaves with your hands; if the leaves are small, use them whole.
- In a large salad bowl, place mustard, vinegar, garlic, salt and pepper. Blend well.
- Add the oil in a steady stream, whisking with a wire whisk until well blended. Since vinegar varies greatly in strength, taste to see if the vinaigrette has enough punch. Add more vinegar if necessary.
- Add the greens, toss well with the vinaigrette and serve with the tuna.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 19 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 1 gram, TransFat 0 grams
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
Tips:
- Fresh and Colorful Ingredients: Use a variety of fresh, colorful vegetables to create a visually appealing salad. Aim for a mix of textures and flavors, such as crunchy cucumber, sweet cherry tomatoes, and juicy bell peppers.
- Mustard Vinaigrette: The mustard vinaigrette is the key to this salad's flavor. Make sure to use a good quality mustard that has a bold, tangy taste. Dijon mustard is a classic choice, but you can also try whole grain mustard or honey mustard for a different flavor profile.
- Toss the Salad Gently: When you're tossing the salad, be gentle to avoid bruising the vegetables. Use tongs or your hands to toss the salad, rather than a spoon, which can damage the vegetables.
- Serve Immediately: Mixed salad with mustard vinaigrette is best served immediately after it's made. The dressing will start to wilt the vegetables if it sits for too long.
Conclusion:
Mixed salad with mustard vinaigrette is a refreshing, flavorful, and healthy side dish that can be enjoyed for lunch or dinner. It's a great way to get your daily dose of vegetables and is also a good source of vitamins and minerals. With its vibrant colors and tangy dressing, this salad is sure to be a hit at your next gathering.
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