Best 2 Spring Greens With Maple And Mustard Dressing Recipes

Indulge in a symphony of flavors with our delectable Spring Greens with Maple and Mustard Dressing. This vibrant dish celebrates the freshness of spring greens, artfully tossed in a tangy and subtly sweet dressing that tantalizes your taste buds. The harmonious blend of maple syrup and mustard lends a perfect balance of sweet and tangy notes, while the addition of fresh herbs and a hint of lemon zest elevates the dish to a new level of culinary delight.

Accompanying this delightful main course, discover a treasure trove of complementary recipes that will complete your culinary journey. From the refreshing and aromatic Green Goddess Dressing to the creamy and versatile Tahini Dressing, these recipes offer a diverse range of flavors and textures to complement the spring greens. Explore the zesty Lemon Vinaigrette, perfect for a light and tangy touch, or venture into the bold and herbaceous world of the Chive Blossom Vinaigrette. Experiment with the creamy and flavorful Avocado Dressing, or embrace the nutty and aromatic Brown Butter Vinaigrette. With each recipe, you'll embark on a culinary adventure that promises to leave you craving more.

Here are our top 2 tried and tested recipes!

VINAIGRETTE FOR GREEN SALAD

Vinaigrette For Green Salad image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

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.

SPRING GREENS WITH MAPLE AND MUSTARD DRESSING

Spring Greens With Maple and Mustard Dressing image

I found this dressing in the MOOSEWOOD RESTAURANT CELEBRATES cookbook. This dressing is well suited for green salads that incorporate dried or fresh fruit.

Provided by wood stove stoker

Categories Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces mixed spring greens
3 crisp pears, cored and thinly sliced
1/2 red onion, thinly sliced
1/2 cup toasted walnuts
3/4 cup crumbled blue cheese
1/4 cup dried cherries
3 tablespoons pure maple syrup
1 1/2 tablespoons Dijon mustard
6 tablespoons apple cider vinegar
1 1/2 tablespoons olive oil
salt and pepper

Steps:

In a large bowl toss together all salad ingredients. Reserve some of the pears, walnuts, blue cheese, and cherries to garnish salad before serving. (This is one suggestion for the salad, but the possible combinations are endless).
In a small bowl mix together all dressing ingredients. Pour over salad and toss. (Note: Do not over-dress salad. Start by pouring ½ of the dressing over salad, toss, and if necessary add more to give the greens a light coating of dressing.).
Serve in one large bowl or on individual plates. Garnish with reserved pears, walnuts, blue cheese, and cherries.

Nutrition Facts : Calories 255.2, Fat 14.9, SaturatedFat 4.2, Cholesterol 12.7, Sodium 281.7, Carbohydrate 27.4, Fiber 4.5, Sugar 18.1, Protein 5.8

Tips:

Choose fresh, young spring greens: Look for greens that are vibrantly colored and tender to the touch. Avoid any greens that are wilted or have brown spots.
Wash the greens thoroughly: Before using, rinse the greens several times in cold water to remove any dirt or debris. You can also soak them in a bowl of cold water for a few minutes to help remove any grit.
Dry the greens thoroughly: After washing, use a salad spinner or pat the greens dry with a clean kitchen towel. This will help prevent the dressing from becoming diluted.
Make the dressing ahead of time: The maple-mustard dressing can be made up to 3 days in advance and stored in the refrigerator. This makes it a great option for busy weeknights.
Use a variety of spring greens: Don't be afraid to mix and match different types of spring greens in this salad. Some popular options include baby spinach, arugula, watercress, and pea shoots.
Add other vegetables or proteins: For a more substantial salad, add some cooked chicken, tofu, or grilled vegetables. You can also add some chopped nuts or seeds for extra crunch.

Conclusion:

This spring greens salad with maple-mustard dressing is a delicious and healthy way to enjoy the bounty of the season. The dressing is a perfect balance of sweet and tangy, and it pairs perfectly with the fresh, tender greens. This salad is a great option for a light lunch or dinner, and it can also be served as a side dish.