MUSTARD GREENS WITH WARM WALNUT VINAIGRETTE
Provided by Sarah Belk
Categories easy, quick, salads and dressings
Time 20m
Yield Four servings
Number Of Ingredients 7
Steps:
- Drop greens into a large pot of boiling, salted water and cook, uncovered, 5 to 10 minutes, or until bitterness is gone but greens still have a mild bite.
- Drain well in a colander or sieve and press with the back of a wooden spoon to release water. Chop greens coarsely and set aside.
- In a small saucepan, heat walnut oil and vegetable oil over low heat until warm but not hot. Whisk in vinegar, salt and pepper. Place greens in a bowl and toss with the warm vinaigrette and the walnuts. Serve immediately.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 2 grams, TransFat 0 grams
MIXED GREENS WITH WALNUT VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 6 sliced garlic cloves in 1/4 cup olive oil over low heat until golden, 8 minutes. Remove from the heat and stir in 3 tablespoons each chopped walnuts and sun-dried tomatoes (not oil-packed); let cool. Stir in 2 tablespoons red wine vinegar and season with salt and pepper. Toss with 1 small head each torn Bibb and red-leaf lettuce.
GREENS WITH MUSTARD VINAIGRETTE
This dressing tastes extra-fresh every time since you make it when you need it.-Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the first five ingredients. Just before serving, place salad greens and tomato in a small bowl; drizzle with vinaigrette.
Nutrition Facts : Calories 138 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
MIXED GREENS WITH WALNUT VINAIGRETTE
Provided by Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the vinegar and mustard. Whisk in the walnut oil, drop by drop. Season the vinaigrette with salt and pepper. If acid is needed, add lemon juice. If more oil needed, add olive oil.
- Tear the greens into large bite-size pieces in a flat bowl. Add the nuts and dill. Just before serving, add only enough dressing to coat lightly when tossed. Toss and serve.
Nutrition Facts : Calories 117, Fat 12 grams, SaturatedFat 1 grams, Sodium 140 milligrams, Carbohydrate 2 grams, Fiber 1.5 grams, Protein 2 grams, Sugar 1 grams
WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE
Provided by Anne Stiles Quatrano
Categories Salad Leafy Green Mustard Side Bake Dinner Salad Dressing Butternut Squash Fall Winter Honey Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F.
- Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
- Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
- Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
- Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
- To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
- Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.
WARM GREEN SALAD WITH WALNUTS
Provided by Bryan Miller
Categories salads and dressings
Time 25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place walnuts on baking sheet and cook in preheated 350-degree oven for 8 to 10 minutes. Make certain they don't burn. Keep warm.
- While walnuts are cooking, make vinaigrette in saucepan over low heat by mixing mustard, oil, vinegar and garlic. Salt and pepper to taste. Keep warm. Place salad greens in warm bowl.
- In saute pan cook salt pork until crispy. Remove pork and add to salad. Discard cooking fat. Scramble 2 eggs in pan and add to salad. Add walnuts, warm vinaigrette and toss well. Adjust seasonings and serve immediately on warm plates.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 243 milligrams, Sugar 0 grams, TransFat 0 grams
WALNUT VINAIGRETTE
Alfred Portale makes this walnut vinaigrette to dress his pear salad at Gotham Bar and Grill in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.
MIXED GREENS WITH SHALLOT VINAIGRETTE
This simple salad highlights the freshness of the vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Place shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add walnut oil. Just before serving, toss with greens, thyme, and tomatoes.
MIXED GREENS WITH WALNUT VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Low Sodium Low/No Sugar Lemon Raw Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 3
Steps:
- In a bowl toss greens with oil, lemon juice, and salt and pepper to taste and divide salad between 2 plates.
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
GARLIC MUSTARD VINAIGRETTE
We are all garlic lovers in my family, so this dressing is a favorite -- but if you don't like garlic, move on!
Provided by Rachell
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix the sugar, salt, red wine vinegar, Dijon mustard, and olive oil until thoroughly mixed and the sugar and salt have dissolved; stir in the garlic.
Nutrition Facts : Calories 103.1 calories, Carbohydrate 2.7 g, Fat 10.1 g, Protein 0.1 g, SaturatedFat 1.4 g, Sodium 384.8 mg, Sugar 1.1 g
WALNUT VINAIGRETTE OVER BABY GREENS WITH ROASTED BEETS
The salad incorporates roasted beets, fennel and shallots, tossed with baby greens (I used a bag of baby greens which is available at more grocers these days) but you can use your favorites, and then topped with this unique vinaigrette and crumbled goat cheese for a classic taste. This is an excellent salad, but I am also a big fan of salads and always trying to come up with something a bit different. Warm salads I am very fond of and are usually a huge hit at dinner parties. Everyone is always expecting a traditional salad ... so I like to come up with unique ideas that my guests won't expect but really enjoy!
Provided by SarasotaCook
Categories Vegetable
Time 1h15m
Yield 4-6 Individual Salads, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Vinaigrette -- In a small measuring cup or jar, baggie, whatever is easiest for you, mix all the ingredients, mix well and set to the side. I like to serve this dressing room temperature. I also don't like to over dress my salad and with the walnut oil it is a stronger dressing, so go lite and dress it according to how you like it.
- Beets and Vegetables -- In a large foil pouch, add the beets (I trim the ends) and drizzle with olive oil, salt and pepper. Also I do the red in one pouch and yellow in another so the colors don't bleed. I do the shallots right on the baking sheet next to the shallots, also drizzled with olive oil, salt and pepper. Now the beets will take about 45-60 minutes depending on the size and the fennel about 20 and the shallots about 15, so I just remove them as they get done.
- After each of the vegetables cool, I then slice the shallots, fennel, cool the beets and remove the skin and slice. Place all the vegetables on a small plate so I can reheat in the microwave for just 1 minute in order to serve them warm over the salad.
- Plate -- Add salt and pepper to the vegetables if needed and reheat on medium heat 1 minute in the microwave - Just to warm up. For the salad, in a medium bowl, add the greens, and the dressing and toss well. Plate a bed of the greens for each person and then top with the warmed roasted beets, fennel and shallots. Top and garnish with the cheese and a few walnuts.
Nutrition Facts : Calories 555.8, Fat 49.4, SaturatedFat 14.8, Cholesterol 42.5, Sodium 1292.2, Carbohydrate 16.1, Fiber 3.5, Sugar 6.2, Protein 15
More about "mustard greens with warm walnut vinaigrette recipes"
RECIPE: WARM WALNUT BROWN BUTTER VINAIGRETTE | KITCHN
From thekitchn.com
WHOLE GRAIN MUSTARD WALNUT VINAIGRETTE RECIPE | BON …
From bonappetit.com
KINKY MUSTARD AKA RECIPE: SAUTEED MUSTARD GREENS …
From thrownchain.com
MUSTARD GREENS AND CHARD WITH LEMON VINAIGRETTE …
From countryliving.com
MIXED GREENS WITH WALNUT VINAIGRETTE - FOOD NETWORK
From foodnetwork.ca
3.1/5 (27)Servings 6
BEST WALNUT MUSTARD VINAIGRETTE RECIPES - FOOD NETWORK
From foodnetwork.ca
3.5/5 (2)Category Healthy,North American,Nuts,Vegetarian
MUSTARD VINAIGRETTE RECIPE - | HOMEMADE VINAIGRETTE
From thegraciouspantry.com
MIXED GREENS WITH TOASTED WALNUTS AND PEAR VINAIGRETTE RECIPE
From robertrothschild.com
MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE RECIPES
From yummly.com
MILK STREET'S RECIPE FOR GREENS WITH WALNUTS, PARMESAN AND …
From wgbh.org
WARM MUSTARD VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
MUSTARD GREENS SALAD WITH CHAMPAGNE VINAIGRETTE - EDIBLE OTTAWA
From edibleottawa.ediblecommunities.com
MUSTARD GREENS WITH A CHAMPAGNE VINAIGRETTE - EDIBLE VANCOUVER
From ediblevancouver.ediblecommunities.com
WINTER GREENS SALAD WITH CREAMY WALNUT VINAIGRETTE
From southernliving.com
RECIPE: MUSTARD GREENS RECIPES - LOW CARB KITTY
From lowcarbkitty.com
WINTER SALAD WITH WARM WALNUT VINAIGRETTE - STEVEN AND CHRIS
From cbc.ca
SPRING GREENS WITH MUSTARD BALSAMIC VINAIGRETTE – VIBRANT …
From everydayhealthyeverydaydelicious.com
BITTER GREENS WITH SWEET MUSTARD VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
WILTED GREENS WITH WARM APPLE VINAIGRETTE RECIPE | EATINGWELL
From eatingwell.com
SALMON & MUSTARD GREENS WITH WARM VINAIGRETTE - MARK'S DAILY …
From marksdailyapple.com
WILTED GREENS SALAD WITH HOT BACON VINAIGRETTE
From mizhelenscountrycottage.com
THE FOOD LAB'S WALNUT VINAIGRETTE RECIPE - SERIOUS EATS
From seriouseats.com
RECIPE: WARM CABBAGE AND BITTER GREENS WITH MUSTARD AND …
From theatlantic.com
WHOLE GRAIN MUSTARD WALNUT VINAIGRETTE | RECIPE | VINAIGRETTE …
From pinterest.ca
WARM MUSTARD VINAIGRETTE | WHOLE SISTERS
From whole-sisters.com
GREEN SALAD WITH TANGY MUSTARD VINAIGRETTE RECIPE - FOOD & WINE
From foodandwine.com
MUSTARD GREENS WITH WARM WALNUT VINAIGRETTE - DINING AND …
From diningandcooking.com
GREENS WITH WALNUTS, PARMESAN AND PANCETTA VINAIGRETTE
From 177milkstreet.com
MIXED GREENS WITH WALNUT VINAIGRETTE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love