Spring Greens Salad With Dijon Vinaigrette Recipes

MIXED GREEN SALAD WITH DIJON VINAIGRETTE

Mixed Green Salad with Dijon Vinaigrette image

Dress up a bag of lettuce, and you have a side salad for six in no time.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 teaspoon sugar
3 tablespoons olive oil
Dash salt and pepper
1 bag (5 oz) spring lettuce mix
1 cup grape tomatoes, each cut in half lengthwise
1 cup sliced (1/8 inch) seeded peeled cucumber
1 cup sliced (1/8 inch) halved red onion

Steps:

In small bowl, mix mustard, vinegar and sugar with wire whisk. Gradually add oil, beating constantly until well blended. Season to taste with salt and pepper.
In large salad bowl, place salad ingredients. Pour vinaigrette over salad; toss gently to mix.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 2 g, TransFat 0 g

SPRING GREENS SALAD WITH DIJON VINAIGRETTE

Spring Greens Salad with Dijon Vinaigrette image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

Ingredients

1 teaspoon smooth or whole-grain Dijon mustard
2 tablespoons fresh lemon juice (from 1 lemon)
6 tablespoons best-quality extra-virgin olive oil
1/2 teaspoon minced garlic
Coarse salt and freshly ground pepper
4 cups packed mixed baby greens such as mustard, kale, swiss chard, spinach, baby arugula, mache, and purslane
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh chervil leaves
2 tablespoons finely sliced fresh chives

Steps:

Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper.
Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.

GREEN SALAD WITH DIJON VINAIGRETTE

Green Salad with Dijon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix)
1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper

Steps:

In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
Toss the green salad with the vinaigrette and serve.

VINAIGRETTE FOR GREEN SALAD

Vinaigrette For Green Salad image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and 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 mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

GREEN SPRING SALAD

Green Spring Salad image

Asparagus plays a starring role in this refreshing spring salad. Its tender-sweet stalks pair well with crunchy sugar snaps and a tangy lemon vinaigrette. Add a few handfuls of fresh baby spinach if you're feeding a crowd. From Chatelaine Magazine.

Provided by Katzen

Categories < 30 Mins

Time 17m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons lemon juice, freshly squeezed (30 mL)
1 teaspoon Dijon mustard (5 mL)
1 teaspoon maple syrup (5 mL)
1/2 teaspoon salt (2 mL)
3 tablespoons olive oil (45 mL)
2 bunches asparagus, thin, about 1 lb (500 g)
1 lb sugar snap peas (500 g) or 1 lb snow peas (500 g)
1/4 cup pine nuts, toasted (50 mL) (optional)
1/4 cup radicchio, shredded (50 mL) (optional)

Steps:

Partially fill a large frying pan with water. Bring to a boil over high heat. Fill a bowl with ice water. In a small bowl, whisk lemon juice with Dijon, maple syrup and salt. Slowly whisk in oil. Snap off and discard tough ends of asparagus. Peel tough strings from sugar snaps or snow peas.
When water boils, carefully slip in asparagus. Boil until tender-crisp, 2 to 3 minute Using tongs, remove asparagus from boiling water and plunge into ice water. Then carefully slip sugar snaps or snow peas into boiling water. Cook, uncovered, until tender-crisp, about 1 minute Drain, then plunge into a bowl of ice water.
When cool, drain asparagus and snow peas well. Pat dry with paper towels. Place in a large bowl or arrange on a platter. Drizzle with dressing and sprinkle with pine nuts and radicchio. If making ahead, prepare dressing. Cook, then cool asparagus and sugar snaps. Wrap and refrigerate separately overnight. Toss veggies with dressing, then sprinkle with pine nuts and radicchio.

Nutrition Facts : Calories 94.6, Fat 5.5, SaturatedFat 0.8, Sodium 169.9, Carbohydrate 10.3, Fiber 4.2, Sugar 3, Protein 4

SPRING GREENS WITH MOLASSES VINAIGRETTE

Spring Greens with Molasses Vinaigrette image

Molasses vinaigrette provides a wonderful addition to this spring green salad that's ready in just 15 minutes - perfect for side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon coarse-grained mustard
1 clove garlic, finely chopped
3/4 teaspoon kosher (coarse) salt
1/2 teaspoon pepper
1 bag (5 oz) mixed spring greens
1/4 red onion, thinly sliced
1 cup croutons, if desired

Steps:

In small bowl, mix oil, vinegar, molasses, mustard, garlic, salt and pepper with whisk.
In large bowl, toss greens with desired amount of dressing. Top with onion and croutons. Serve with remaining dressing.

Nutrition Facts : Calories 120, Carbohydrate 6 g, Fat 2, Fiber 1/2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg

SPRING GREENS WITH SHERRY VINAIGRETTE

Spring Greens with Sherry Vinaigrette image

Categories Salad Leafy Green Side No-Cook Quick & Easy Arugula Spring Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup Sherry wine vinegar
2 teaspoons Dijon mustard
2 teaspoons brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons bacon drippings reserved from Bacon-Wrapped Baked Eggs with Polenta
4 cups mâche (about 2 ounces)
4 cups arugula (about 2 ounces)
1/2 cup thinly sliced green onions

Steps:

Whisk vinegar, mustard, and brown sugar in small bowl. Whisk in olive oil and bacon drippings. Season dressing to taste with salt and pepper.
Mix mâche, arugula, and green onions in large bowl; toss with dressing.

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