Mesclun Salad W Pecans Blue Cheese Cranberry Vinaigrette Recipes

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SALAD OF MESCLUN GREENS WITH DRIED CRANBERRIES, MASCARPONE DUMPLINGS AND CHAMPAGNE VINAIGRETTE



Salad of Mesclun Greens with Dried Cranberries, Mascarpone Dumplings and Champagne Vinaigrette image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 14

1/2 cup goat cheese
1/2 cup mascarpone cheese
1/4 cup chopped chives
4 cups cleaned loosely packed greens (such as romaine, red and green leaf lettuce, radicchio, frissee)
4 cups cleaned loosely packed greens (such as romaine, red and green leaf lettuce, radicchio, frissee)
1/2 cup sun-dried cranberries
1 cup cherry or grape tomatoes, cut in 1/2
1/4 cup Champagne vinegar
1/2 cup Champagne
1 teaspoon vanilla extract
2 tablespoons chopped chives
Salt
Freshly ground black pepper
1 cup grapeseed oil

Steps:

  • For the dumplings and salad:
  • Mix goat cheese, mascarpone and chives in a bowl. Roll into small "dumplings" and set aside at room temperature.
  • For the Champagne Vinaigrette:
  • Make vinaigrette by mixing together vinegar, Champagne, vanilla, chives, salt, and pepper, in a small bowl. Add oil in a slow stream by whisking constantly.
  • Cut or shred greens into 1/2-inch wide pieces. Combine cheese dumplings, greens, cranberries, and tomatoes and toss with enough vinaigrette to coat.

APPLE, PECAN AND BLUE CHEESE SALAD



Apple, Pecan and Blue Cheese Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 10

12 ounces salad greens (spring mix)
1/2 cup dried cherries
1/2 cup pecan halves
6 ounces blue cheese chunks
2 whole apples, cored and sliced very thin
1/4 cup olive oil
1 tablespoon (heaping) Dijon
1 tablespoon maple syrup
1 teaspoon apple cider vinegar (or more to taste)
Salt and freshly ground black pepper

Steps:

  • Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
  • Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
  • Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

CRANBERRY PECAN SALAD



Cranberry Pecan Salad image

Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.

Provided by STACY38

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

1 cup pecan halves
2 tablespoons raspberry vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
1 pinch freshly ground black pepper to taste
6 tablespoons olive oil
6 cups mixed salad greens, rinsed and dried
¾ cup dried cranberries
½ medium red onion, thinly sliced
crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
  • In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
  • In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g

MESCLUN SALAD WITH CRANBERRY VINAIGRETTE



Mesclun Salad with Cranberry Vinaigrette image

This dressing can be made the night before; assemble the salad just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1/4 cup olive oil
1 tablespoon white-wine vinegar
3 tablespoons dried cranberries
1 teaspoon sugar
Coarse salt and freshly ground pepper
4 ounces mesclun lettuce, washed

Steps:

  • In the bowl of a food processor, combine the olive oil, white-wine vinegar, 2 tablespoons dried cranberries, and sugar. Process until the dressing is pink and cranberries are very finely chopped. Season with salt and pepper.
  • Place the lettuce in a medium bowl, add the dressing, and toss to combine. Garnish with remaining dried cranberries, and serve immediately.

BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD



Blue Cheese and Dried Cranberry Tossed Salad image

This is a very tasty salad; a swanky version of a regular everyday salad. The addition of blue cheese and dried cranberries give it something special. Wherever it is brought people always ask for the recipe!

Provided by Michelle

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

4 hearts of romaine lettuce, chopped
½ English cucumber, sliced
¾ cup grape tomatoes, halved
½ cup chopped toasted pecans
½ cup dried cranberries
½ cup crumbled blue cheese
¾ cup balsamic vinaigrette

Steps:

  • Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 19 g, Cholesterol 8.4 mg, Fat 19.9 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 3.8 g, Sodium 519.7 mg, Sugar 9.9 g

MESCLUN SALAD WITH RASPBERRY-WALNUT VINAIGRETTE



Mesclun Salad With Raspberry-Walnut Vinaigrette image

The dressing can be made and the greens washed one day ahead and refrigerated.

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 4

9 or 10 ounces mesclun or other greens
4 tablespoons raspberry vinegar
5 or 6 tablespoons walnut oil
1 teaspoon Dijon mustard

Steps:

  • Wash and dry the greens, and place in refrigerator in a plastic bag.
  • Whisk the vinegar, oil and mustard together; cover and refrigerate.
  • To serve, bring dressing to room temperature. Just before serving, toss the greens with dressing.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 0 grams, TransFat 0 grams

CRANBERRY BLUE CHEESE SALAD



Cranberry Blue Cheese Salad image

For a light, refreshing first course, Lori McLaughlin of Pittsford, New York turns to this fruity salad. Sweet apple, dried cranberries, blue cheese and a vinaigrette dressing give it a subtle punch of flavor.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 9

6 cups torn Bibb or Boston lettuce
6 cups torn red leaf lettuce
1 large apple, chopped
1/2 cup dried cranberries
1/3 cup olive oil
1/4 cup rice vinegar
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 cup crumbled blue cheese

Steps:

  • In a large bowl, combine the lettuces, apple and cranberries. In a small bowl, whisk the oil, vinegar, mustard and garlic. Pour over salad and toss to coat. Sprinkle with blue cheese. Serve immediately.

Nutrition Facts : Calories 111 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

MESCLUN SALAD WITH BANON CHEESE



Mesclun Salad with Banon Cheese image

Traditionally made from cow's or goat's milk and wrapped in chestnut leaves, Banon cheese is named after the town in northern Provence from which it hails. When the leaves are green, the cheese is fresh, mild, and sweet; when the leaves are brown, it is ripe and soft. Either way, it's a great complement to classic mesclun greens. In the spirit of Provence, we encourage you to bypass the ready-made mesclun mix and create your own blend of peppery, sweet, and tender baby lettuces from the array that you can find at the farmers market.

Time 15m

Yield Makes 6 servings

Number Of Ingredients 7

1 tablespoon white-wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 lb loosely packed mixed baby lettuces such as lolla rossa, oak-leaf, or Bibb (16 cups)
3 individual Banon cheeses (9 ounces total) or soft goat cheese, at room temperature
Accompaniment: fougasse or baguette

Steps:

  • Whisk together vinegar, salt, and pepper in a bowl until salt is dissolved, then add oil, whisking until emulsified.
  • Just before serving, toss lettuces with just enough vinaigrette to coat, then divide among plates. Halve cheeses and serve 1 half with each salad.

MESCLUN SALAD WITH TRUFFLE VINAIGRETTE



Mesclun Salad with Truffle Vinaigrette image

Categories     Salad     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Vinegar     Fall     Healthy     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 6

2 teaspoons truffle juice or 1 teaspoon chopped truffles
2 teaspoons Sherry vinegar
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
5 ounces mesclun (6 cups loosely packed)

Steps:

  • Whisk together all ingredients except mesclun in a large bowl until combined. Just before serving, add greens and toss to coat.

CRANBERRY BLUE CHEESE SALAD



Cranberry Blue Cheese Salad image

My favorite summer salad. Great for luncheons. Sometimes I substitute chopped pecans for the sunflower seeds. And I've also used a blue cheese vinaigrette rather than the creamy caesar. It's a very pretty salad and I get rave reviews every time I serve it.

Provided by RedFred in Indiana

Categories     < 15 Mins

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 5

romaine lettuce, chopped (I use one bag of the pre-chopped)
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup creamy caesar salad dressing

Steps:

  • Toss and Serve.

Nutrition Facts : Calories 129.2, Fat 11.9, SaturatedFat 3.3, Cholesterol 8.6, Sodium 262.8, Carbohydrate 2.7, Fiber 1, Sugar 0.7, Protein 3.9

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