MESCLUN SALAD
Categories Leafy Green Mustard Side No-Cook Quick & Easy Lemon Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
- Add greens to dressing and toss to coat. Serve immediately.
STRAWBERRY-MANGO MESCLUN SALAD
A fresh fruit alterative to everyday salad.
Provided by scoopnana
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix.
- In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 34.2 g, Fat 20.2 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 205.3 mg, Sugar 29.3 g
MESCLUN SALAD
Provided by Marian Burros
Categories salads and dressings
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Wash and dry mesclun.
- Whisk the lemon juice, vinegar and oil and mix with greens.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 1 gram
MESCLUN SALAD
Make and share this Mesclun Salad recipe from Food.com.
Provided by mugglenz
Categories Greens
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and drain salad leaves.
- Finely slice red capsicum.
- Shaved carrot.
- Chop spring onion.
- Cut tomatoes into wedges.
- Toss all ingredients with the salad leaves in a bowl.
MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS AND MAPLE DIJON VINAIGRETTE
This is the perfect fall salad for entertaining. The dressing has that savory-sweet flavor combo that everyone loves.
Provided by Jennifer Segal, adapted from The Washington Post
Categories Salads
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
- In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.
Nutrition Facts :
MESCLUN SALAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.
SOUTHERN MESCLUN SALAD
Provided by Sarah Belk
Categories easy, quick, salads and dressings
Time 5m
Yield Four servings
Number Of Ingredients 4
Steps:
- Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
- In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 265 milligrams, Sugar 1 gram
MESCLUN WITH CREAMY LEMON VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.
MESCLUN SALAD
Mesclun comes from the Provencal mesclumo ("a mixture") and means a selection of wild and cultivated baby greens. The best mesclun will come from your own garden, but mesclun ready to eat is often sold in markets around the country, its content changing with the seasons.
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- Whisk together oil and vinegar; season to taste. Toss greens with dressing and serve.
MESCLUN SALAD WITH BALSAMIC DRESSING
Make and share this Mesclun Salad With Balsamic Dressing recipe from Food.com.
Provided by NRG Tribe
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dressing:.
- Mix mustard and vinegar in a bowl.
- Add olive oil in a thin stream, whisking the whole time with a fork.
- Add flax oil and serve immediately or store in the refrigerator.
- Mix greens and pine nuts and dressing.
- Garnish with sliced blue cheese.
Nutrition Facts : Calories 323.6, Fat 34.8, SaturatedFat 6.8, Cholesterol 10.6, Sodium 212.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 3.4
SOUTHERN BROCCOLI SALAD
A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.
Provided by Kay Chun
Categories dinner, lunch, salads and dressings, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil.
- Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
- Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
- In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
- Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.
MESCLUN SALAD
Can be prepared in 45 minutes or less.
Yield Serves 12
Number Of Ingredients 4
Steps:
- In a large bowl toss mesclun with oil and drizzle with vinegar. Season salad with salt and pepper and toss.
MESCLUN SALAD WITH CRANBERRY VINAIGRETTE
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
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.
SOUTHERN MACARONI SALAD
A creamy blend of mayo and veggies sure to please any with a heart for a good ole' Southern tradition. My grandma use to make this macaroni salad all the time at every holiday.
Provided by Terri Hurt
Categories Salad Pasta Salad Macaroni Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
- Meanwhile, place eggs in another pot and cover with water. Bring to a boil; turn off heat and let sit for 10 minutes. Drain.
- Drain cooked macaroni and place back into the pot; add mayonnaise and stir until creamy. Dice boiled eggs and mix into pasta. Fold in tomatoes, celery, radishes, and onion. Transfer to a big bowl and season with salt, pepper, and celery seed.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 39.1 g, Cholesterol 120.2 mg, Fat 21.9 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 3.8 g, Sodium 425.5 mg, Sugar 4.1 g
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