Spring Greens With Maple And Mustard Dressing Recipes

SWEET GREENS WITH MAPLE VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a small baking sheet and bake until brown and toasty-smelling, about 10 minutes.
• Meanwhile, put the bacon in a medium skillet over medium heat and cook, turning once, until crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Put 1 teaspoon of the bacon drippings in a medium bowl. When the bacon is cool, crumble and set aside.
• Whisk together the bacon drippings, olive oil, vinegar, maple syrup, mustard and salt and pepper.
• Toss the greens with the goat cheese, pecans and bacon in a large serving bowl. Drizzle with the dressing, toss to coat, season with more pepper and serve.

SPRING GREENS SALAD WITH TRADITIONAL RANCH DRESSING

Steps:

• For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
• For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.

GREENS WITH MUSTARD VINAIGRETTE

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.

PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE

Steps:

• In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
• Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
• Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

SPRING GREENS WITH MOLASSES VINAIGRETTE

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.

MIXED GREENS WITH SHERRY-MUSTARD DRESSING

Steps:

• Whisk shallots, vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• Combine mixed greens and spinach in large bowl. Toss with enough dressing to coat. Season with salt and pepper.

MIXED GREENS AND FRUIT WITH MUSTARD DRESSING

Steps:

• Whisk first 3 ingredients in small bowl until blended. Mix in chives. Season dressing to taste with salt and pepper. (Can be prepared 2 hours head. Let stand at room temperature.)
• Combine lettuces, cucumber, jicama, bell pepper, grapes and mushrooms in large bowl. Add dressing and toss to blend. Season with salt and pepper.

BABY GREENS WITH MAPLE DIJON DRESSING

Steps:

• Place ingredients in bowl starting with the first thought to the last.
• Blend together all dressing ingredients. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days. Top salad with Maple Dijon dressing.

MIXED GREENS WITH HONEY MUSTARD DRESSING

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.

SPRING GREENS WITH BEETS AND GOAT CHEESE

Steps:

• In a small bowl toss together the pecans, 1 tablespoon balsamic vinegar and water; add to a warmed heavy skillet and heat until nuts are toasted, about 4 minutes.
• Sprinkle the toasted pecans with sugar and continue to cook and stir for 2 to 4 minutes or until sugar melts; spread on foil lined pan to cool.
• In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated.
• In a large salad bowl add the salad greens, beets and goat cheese, sprinkle with cooled pecans, drizzle with salad dressing, toss lightly and serve on chilled salad plates.
• Any remaining dressing keeps well for a few days in the refirgerator.