Tri Mustard Salad Recipes
SALAD WITH THREE-MUSTARD VINAIGRETTE
Three different kinds of mustard give this dressing its signature flavor. Mix your salad first and pour the vinaigrette over each individual portion.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Mix veggies, then add a little dressing to each individual portion.
TRICOLORE SALAD WITH ORANGES
Provided by Ina Garten
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
- In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
- In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.
TRADESMEN'S TRI-SEAFOOD SALAD WITH BASIL PARMESAN VINAIGRETTE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 6 dinner salads, 10 lunch salads, or 20 side dishes
Number Of Ingredients 22
Steps:
- Prepare the vinaigrette, just before use. Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Set aside until needed.
- In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives. Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes. Taste and adjust dressing as needed. Do not feel compelled to use all of the dressing. You want enough to complement the ingredients of the salad without overcoming their flavors. (You can always serve dressing on the side, or add more to the salad if you wish. The pasta will absorb some of the vinaigrette.)
- Transfer to serving bowls or serve family style. Garnish with basil sprigs and shaved Parmesan.
TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE
Provided by Food Network
Time 26m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
- For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.
TRI COLORE SALAD
Steps:
- Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.
TRI-MUSTARD SALAD
This is a fresh vegetable salad with a trio of mustards.
Provided by CHRISTYJ
Categories Salad Vegetable Salad Recipes
Time 3h20m
Yield 7
Number Of Ingredients 10
Steps:
- Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
- Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 9.6 g, Fat 9.2 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 123.5 mg, Sugar 4.5 g
TRI-BEAN SALAD WITH VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield Serves 10-12 as a side dish
Number Of Ingredients 15
Steps:
- In a large bowl whisk together mustard and vinegar. Whisk in olive oil. Stir in salt, pepper, and cayenne. Add scallions, peppers, onion, beans and parsley and cilantro and mix well. Refrigerate for 30 minutes and serve.
TRI-MUSTARD SALAD
This is a fresh vegetable salad with a trio of mustards.
Provided by CHRISTYJ
Categories Vegetable Salads
Time 3h20m
Yield 7
Number Of Ingredients 10
Steps:
- Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
- Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 9.6 g, Fat 9.2 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 123.5 mg, Sugar 4.5 g
TRI COLORE SALAD
This salad by Bobby Flay represents the three colors of the Italian Flag. Very simple to make and the flavors pair well with traditonal Italian dishes.
Provided by Susie D
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
- Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
- Top with shavings of Parmesan.
TRICOLOR SALAD
Steps:
- Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.
TRI-MUSTARD SALAD
This is a fresh vegetable salad with a trio of mustards.
Provided by CHRISTYJ
Categories Vegetable Salads
Time 3h20m
Yield 7
Number Of Ingredients 10
Steps:
- Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
- Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 9.6 g, Fat 9.2 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 123.5 mg, Sugar 4.5 g
TRI-MUSTARD SALAD
This is a fresh vegetable salad with a trio of mustards.
Provided by CHRISTYJ
Categories Vegetable Salads
Time 3h20m
Yield 7
Number Of Ingredients 10
Steps:
- Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
- Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 9.6 g, Fat 9.2 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 123.5 mg, Sugar 4.5 g
THREE POTATO SALAD
This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
MAPLE MUSTARD MEATBALLS
These easy to make meatballs are baked in a sweet and tangy maple syrup and mustard sauce. Serve over rice, noodles, or mashed potatoes for a stress-free weekday meal. A great option for potlucks too!
Provided by France C
Categories Meatballs
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine ground pork, ground beef, oats, milk, egg, salt, garlic powder, and pepper in a large bowl. Shape into 24 meatballs, about 1 1/2 inches in diameter.
- Heat oil in a large skillet over medium heat. Cook meatballs until evenly browned, about 8 to 10 minutes. Place meatballs into an 8x8-inch casserole dish and scatter onion over top.
- Combine maple syrup, mustard, ketchup, hot pepper sauce, and salt for sauce in a medium bowl. Pour over meatballs and toss to coat.
- Bake in the preheated oven until set and cooked through, about 30 minutes, stirring halfway through.
Nutrition Facts : Calories 563.6 calories, Carbohydrate 44.3 g, Cholesterol 136.8 mg, Fat 33.1 g, Fiber 1.4 g, Protein 22.8 g, SaturatedFat 11.8 g, Sodium 851.2 mg
TRI-COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE
This looks very good--I'm always looking for new good salad recipes and this one comes from Kathleen Daeleman's show Cooking Thin. (Prep time includes sitting time).
Provided by spatchcock
Categories Vegetable
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- For the Mustard Vinaigrette: In a small bowl whisk together all ingredients.
- Taste and adjust seasonings with salt and pepper.
- For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls.
- Pour 1/3 of the dressing over each vegetable.
- Toss to combine.
- Season, to taste, with salt and pepper if needed.
- Let stand for at least 1 hour or up to 4 hours.
- Serve on platter in separate mounds.
Nutrition Facts : Calories 124.2, Fat 7.2, SaturatedFat 1, Sodium 93.1, Carbohydrate 14.1, Fiber 4.1, Sugar 7.4, Protein 2.6
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