Green Salad With Apples Peanuts And Warm Mustard Dressing Recipes

GREEN SALAD WITH MUSTARD VINAIGRETTE

Green Salad with Mustard Vinaigrette image

Provided by Ina Garten

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature*
3/4 teaspoon kosher salt
1/4 teaspoon 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 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.

BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING

Bitter Greens Salad With Lemon-Mustard Dressing image

This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.

Provided by Adam Nagourney

Categories easy, quick, weekday, salads and dressings

Time 5m

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 1/2 teaspoons whole-grain mustard
1 1/2 teaspoons Dijon mustard
3 to 6 tablespoons freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
Salt
black pepper
14 ounces mixed frisée, radicchio and dandelion greens, washed, dried and torn into pieces

Steps:

In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.
Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 1 gram, TransFat 0 grams

GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette image

Categories Fruit Mustard Nut Vegetable Appetizer Side No-Cook Thanksgiving Vegetarian Quick & Easy Apple Walnut Celery Fall Raw Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 large bunch celery with leaves
2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
3/4 cup walnuts, toasted, chopped

Steps:

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

GREEN SALAD WITH MUSTARD VINAIGRETTE

Green Salad with Mustard Vinaigrette image

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

Ingredients

1/4 cup cider vinegar
4 teaspoons grainy mustard
1/2 teaspoon sugar
1 cup vegetable oil
8 cups mixed greens such as mesclun or a mix of romaine and Boston and Bibb lettuces

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

HONEY MUSTARD DRESSED GREENS WITH APPLE AND PEAR

Honey Mustard Dressed Greens with Apple and Pear image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons cider vinegar
Juice of 1 lemon
1 shallot, grated or minced
2 tablespoons honey
1 tablespoon Dijon or whole-grain mustard
1/3 cup EVOO
Kosher salt and freshly ground pepper
4 cups chopped lettuce of choice, such as romaine hearts, spicy arugula or mixed greens
1 small apple, quartered and thinly sliced
1 small pear, quartered and thinly sliced

Steps:

Combine the vinegar and lemon juice with the grated shallot in a mixing bowl. Then add the honey and Dijon and whisk in the EVOO in a slow stream. Season the dressing with salt and pepper. Toss the dressing with the greens and sliced fruit to coat.

CRUNCHY APPLE MIXED GREENS SALAD

Crunchy Apple Mixed Greens Salad image

Whenever our staff celebrates a birthday or a special occasion, "Mary's Apple Salad" is always at the top of the wish list! The ingredients can also be prepared the day before and put together in a flash for our teachers' 20 minute lunch time.-Mary Robertson, Louisville, Kentucky

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings (1 cup each).

Number Of Ingredients 15

Ingredients

2 packages (5 ounces each) spring mix salad greens
2 large apples, chopped
2 cups bagel chips, coarsely crushed
1-1/2 cups honey-roasted peanuts
1 cup (4 ounces) crumbled blue cheese
DRESSING:
1/3 cup sugar
1/3 cup canola oil
1/4 cup cider vinegar
1 tablespoon poppy seeds
1-1/4 teaspoons dried minced onion
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper

Steps:

In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 207 calories, Fat 14g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

GREENS, APPLE AND WALNUT SALAD

Greens, Apple and Walnut Salad image

I created this one night with what I had on hand. Simple and yummy, and a change from the same old tossed salad.

Provided by Messy44

Categories Salad Dressings

Time 15m

Yield 1 large salad

Number Of Ingredients 9

Ingredients

mixed baby greens, of your choice
1 large apple, diced (I use Gala)
1/2 cup dried cranberries
3/4 cup walnuts, toasted and chopped
1/3 cup parmesan cheese, shaved or shredded not grated
1/4 cup walnut oil
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
salt and pepper

Steps:

Mix greens, apple, cranberries, and walnuts in large bowl.
Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top.
Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don't).

Nutrition Facts : Calories 1341.2, Fat 122.1, SaturatedFat 16.2, Cholesterol 29.3, Sodium 682, Carbohydrate 49.6, Fiber 13.6, Sugar 27, Protein 27.5

GREEN SALAD WITH MUSTARD DRESSING

Green Salad with Mustard Dressing image

Welcome spring with this mix of fresh salad greens.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 8

Ingredients

3/4 cup heavy cream
1/4 cup grainy mustard
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 head red romaine lettuce, leaves separated and torn into 2-inch pieces
1 head Boston lettuce, leaves separated and torn into 2-inch pieces
1 cucumber, peeled and thinly sliced
1 bunch watercress, thick stems removed

Steps:

Whisk together cream, mustard, salt, and pepper in a small bowl. Cover; refrigerate dressing 30 minutes.
Toss together romaine lettuce, Boston lettuce, cucumber, and watercress in a large bowl. Drizzle with dressing, and toss. Serve immediately.

PEANUT APPLE SALAD

Peanut Apple Salad image

For a change of pace, I toss together this crisp, colorful dish in place of an ordinary green salad. Folks have commented on the interesting mix of crunchy nuts, apples and veggies and the tangy honey-yogurt dressing. -Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 cup plain or orange yogurt
2 tablespoons honey
1 teaspoon salt
1/8 teaspoon pepper
2 large red apples, chopped
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, finely chopped
2 medium carrots, shredded
1 cup dry roasted peanuts
Lettuce leaves, optional

Steps:

In a bowl, combine the yogurt, honey, salt and pepper. Add the fruit, vegetables and nuts; gently stir to coat. Cover and refrigerate until serving. Serve in a lettuce-lined bowl if desired.

Nutrition Facts :

MIXED GREENS AND APPLE SALAD

Mixed Greens and Apple Salad image

A sweet-tart yogurt dressing complements a delightful combination of salad greens, apple chunks and crumbled feta cheese in this refreshing salad. Our Test Kitchen home economists created the recipe.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

5-1/3 cups mixed salad greens
2 medium apples, cut into 3/4-inch pieces
2 tablespoons crumbled feta cheese
LEMON HONEY SALAD DRESSING:
4 teaspoons lemon juice
2-1/2 teaspoons honey
3/4 teaspoon fat-free reduced-sugar vanilla yogurt
1 teaspoon canola oil
1/4 teaspoon minced fresh garlic
Dash salt
Dash white pepper
Dash ground nutmeg

Steps:

In a large salad bowl, combine the salad greens, apple and feta cheese. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Drizzle over salad; toss to combine.

Nutrition Facts :

DADDY'S APPLE SALAD

Daddy's Apple Salad image

Perfect summer salad with grilled pork! Super easy to make! The raisins and celery are optional.

Provided by Juli Profit

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Time 20m

Yield 5

Number Of Ingredients 11

Ingredients

1 cup creamy salad dressing, e.g. Miracle Whip ™
1 cup peanut butter
½ cup white sugar
½ cup distilled white vinegar
1 cup diced red apple
1 cup diced yellow apple
1 cup halved red grapes
½ cup peanuts
½ cup miniature marshmallows
½ cup raisins
½ cup diced celery

Steps:

In a large bowl, whisk together the salad dressing, peanut butter and sugar until smooth. Add the vinegar, whisking until dressing is creamy. Add additional vinegar to get creamy consistency, if necessary.
Add the apples, grapes, peanuts, marshmallows, raisins and celery to the dressing mixture and toss until evenly coated. Serve immediately.

Nutrition Facts : Calories 726.3 calories, Carbohydrate 69.4 g, Cholesterol 16 mg, Fat 46.4 g, Fiber 6.4 g, Protein 17.3 g, SaturatedFat 8.1 g, Sodium 656.8 mg, Sugar 55.2 g

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING

Green Bean Salad With Hot Mustard Dressing image

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

Ingredients

Kosher salt and black pepper
2 tablespoons Asian hot mustard powder (or Colman's dry mustard powder)
1/4 cup neutral oil, such as safflower or canola
1/4 cup minced shallot
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled ginger
1 1/2 teaspoons granulated sugar
1 teaspoon minced garlic
1/4 cup thinly sliced scallions (from 2 scallions)
2 pounds green beans, trimmed
1/4 cup chopped roasted pecans

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.

GREEN SALAD WITH APPLES, PEANUTS AND WARM MUSTARD DRESSING

Green Salad With Apples, Peanuts and Warm Mustard Dressing image

This is a warm, tangy dressing that is unusual. It is great when paired with the salad. Give it a try

Provided by LaJoy

Categories < 30 Mins

Time 30m

Yield 3-4 salads, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 eggs
2 cups heavy cream (divided)
2/3 cup white vinegar
1 cup sugar
4 tablespoons dry English-style mustard
2 teaspoons salt
1 head lettuce (or use salad mix)
2 apples (I prefer Granny Smith, but use whatever is your favorite)
1 cup dry roasted peanuts

Steps:

Dressing:.
Beat the eggs well.
Add the mustard, sugar and salt and beat well.
Slowly add one cup heavy cream and vinegar.
Pour into heavy saucepan and cook slowly until thickened, approximately 5-15 minutes.
Remove from heat and add the remaining cup of cream.
Whisk to combine.
Salad:.
Tear the Lettuce into bite size pieces.
Cut apples into bite-size slices (you do not need to peel the apples unless you wish)and add to lettuce.
Add the peanuts.
Just before serving warm the dressing and pour enough dressing over the greens to coat the lettuce.
This makes 2 cups and will keep in the refrigerator for quite some time.

Nutrition Facts : Calories 1113.4, Fat 80.3, SaturatedFat 33, Cholesterol 374.5, Sodium 1767.3, Carbohydrate 81.8, Fiber 8.8, Sugar 61.5, Protein 26

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