Green Salad With Mustard Dressing Recipes

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE

Green Salad with Creamy 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 (see Note)
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 immediately.
Note: If you're worried about raw egg, just omit it.

GREEN SALAD WITH MUSTARD VINAIGRETTE

Green Salad with Mustard Vinaigrette image

Provided by Ina Garten

Categories appetizer

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.

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.

MUSTARD GREEN AND POMEGRANATE SALAD

Mustard Green and Pomegranate Salad image

I love this salad with mustard greens. It is also good topped with crumbled bacon and a sliced chicken breast for a complete meal.

Provided by seasonaljess

Categories Salad Green Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

1 bunch mustard greens, stemmed and chopped
6 medium radishes, sliced
4 medium green onions, thinly sliced, or more to taste
½ cup pomegranate seeds
5 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar

Steps:

Toss mustard greens, radishes, and green onions together in a large bowl. Top with pomegranate seeds.
Whisk olive oil, vinegar, lemon juice, and sugar together with a fork or whisk and pour over salad.

Nutrition Facts : Calories 195 calories, Carbohydrate 10.4 g, Fat 17.1 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 23.5 mg, Sugar 5.2 g

MIXED GREEN SALAD AND MUSTARD VINAIGRETTE

Mixed Green Salad and Mustard Vinaigrette image

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

Ingredients

6 cups mixed salad greens, torn into pieces
1/2 cup cucumber, chopped
1/2 cup cherry tomatoes, halved
1 large garlic clove, minced
1 tablespoon .dijon mustard
1 tablespoon fresh parsley, chopped
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon italian seasoning
3 tablespoons wine vinegar (red or white)
3/4 cup crisco vegetable oil

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

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING

Green Salad with Radishes and Creamy Mustard Dressing image

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories Salad Leafy Green Mustard Appetizer Side Vegetarian Quick & Easy Lunch Salad Dressing Radish Healthy Low Cholesterol Anniversary Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

For the dressing:
3 large eggs
2 teaspoons Dijon mustard
2 teaspoons red-wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3/4 cup extra-virgin olive oil
For the salad:
8 cups small whole leaves of romaine, little gems, or iceberg lettuce (or, for the bitter tolerant/enthusiast, escarole, radicchio or frisée), washed and spun dry
6 red radishes (or 2 peeled watermelon radishes), rinsed and thinly sliced

Steps:

For the dressing:
In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
For the salad:
Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

MIXED GREENS WITH HONEY MUSTARD DRESSING

Mixed Greens with Honey Mustard Dressing image

The dressing for this salad is one of my favorites. It's a good balance of ingredients and coats the greens well.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings (3/4 cup dressing).

Number Of Ingredients 8

Ingredients

4 cups spring mix salad greens
1/4 cup julienned carrot
1/4 cup grape tomatoes
DRESSING:
1/2 cup reduced-fat plain yogurt
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons honey

Steps:

In a serving bowl, combine the salad greens, carrot and tomatoes. In a small bowl, whisk the dressing ingredients. Serve with salad. Refrigerate leftover dressing.

Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

MIXED GREENS WITH MUSTARD DRESSING

Mixed Greens with Mustard Dressing image

Provided by Marlena Spieler

Categories Salad Leafy Green Mustard Side Vegetarian Quick & Easy Low Cal High Fiber Healthy Low Cholesterol Endive Radicchio Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons white wine vinegar
2 tablespoons whole grain dijon mustard
2 tablespoons minced shallot
1 garlic clove, minced
1/4 cup extra-virgin olive oil
6 cups frisée, torn into bite-size pieces
2 cups torn radicchio leaves
2 large heads of Belgian endive, cut crosswise into 1/2-inch strips
2 tablespoons chopped fresh chives
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh tarragon leaves

Steps:

Whisk vinegar, mustard, shallot, and garlic in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Toss frisée and all remaining ingredients in large bowl. Add dressing; toss to coat. Season with salt and pepper.

SALAD WITH ANCHOVY-MUSTARD VINAIGRETTE

Salad With Anchovy-Mustard Vinaigrette image

Anchovies add a salty depth of flavor to this bright, garlicky salad dressing. Here it's tossed with radicchio and arugula, but it will work on any full-flavored salad greens. Try it on frisée, spinach or raw baby kale. If you want to make this in a blender, double the quantities so the dressing emulsifies properly. Leftovers will keep in the refrigerator for up to three days.

Provided by Melissa Clark

Categories quick, salads and dressings

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 garlic cloves, finely chopped
Kosher salt and black pepper, as needed
6 anchovy fillets, finely chopped
1 tablespoon Dijon mustard
4 teaspoons fresh lemon juice, more to taste
1/2 cup extra-virgin olive oil
2 quarts cleaned arugula
1 small head radicchio, trimmed and thinly sliced

Steps:

To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice. Slowly whisk in oil until combined. Season with salt and pepper and more lemon if desired.
In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves. Serve immediately.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 139 milligrams, Sugar 1 gram, TransFat 0 grams

SALAD GREENS WITH HONEY MUSTARD DRESSING

Salad Greens with Honey Mustard Dressing image

This delicious dressing has just the right balance of sweetness and acidity. It clings well to the lettuce, and goat cheese is just the right choice for this refreshing salad.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 cups spring mix salad greens
1/4 cup crumbled goat cheese
2 slices red onion, separated into rings
DRESSING:
4 teaspoons honey
1 tablespoon finely chopped shallot
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In a serving bowl, combine the salad greens, cheese and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 169 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 264mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.

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 SALAD WITH CRANBERRY VINAIGRETTE

Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

SALAD GREENS WITH HONEY-MUSTARD DRESSING

Salad Greens With Honey-Mustard Dressing image

I have never been a fan of any honey mustard dressing I have tasted in a bottle. This made-from-scratch version is divine! Besides making a wonderful stand-alone salad, this is also great topped with chunks or slices of Recipe #145068. This recipe is from Cuisine at Home magazine.

Provided by SharleneW

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon shallot, minced
1 tablespoon apple cider vinegar
1/2 lemon, juice of
salt and pepper
8 cups romaine lettuce or 8 cups lettuce
1/2 cup red onion, thinly sliced
4 ounces mild goat cheese, crumbled

Steps:

For the dressing, combine all ingredients until blended.
Toss dressing with greens, onion, and goat cheese (you won't need all the dressing).
Serve with extra dressing on the side.

Nutrition Facts : Calories 286.7, Fat 19.4, SaturatedFat 7.3, Cholesterol 22.4, Sodium 287.1, Carbohydrate 23, Fiber 1.4, Sugar 20.1, Protein 8

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