Wild Mango And Mustard Seed Salad Recipes

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MUSTARD SEED POTATO SALAD



Mustard Seed Potato Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Number Of Ingredients 10

2 pounds fingerling potatoes (you can also use red bliss or other heirloom potatoes)
1 tablespoon roasted garlic (1 head rubbed with olive oil then baked at 350 degrees for 45 minutes)
2 1/2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 tablespoon yellow mustard seeds
Salt and pepper
2 medium red onions, sliced thin
1/3 cup fresh chopped herbs (parsley, tarragon, and thyme)
2 bunches watercress

Steps:

  • Clean and slice potatoes into bite sized rounds and boil until fork tender. Squeeze out the pulp from the head of garlic. Make vinaigrette by whisking garlic, mustard and vinegar in a bowl and then slowly whisking in olive oil, season with salt and pepper and add mustard seeds at the end. While potatoes are still warm and drained, toss with vinaigrette. Just before serving add onions, herbs and watercress.

WILD MANGO AND MUSTARD SEED SALAD



Wild Mango and Mustard Seed Salad image

Ambya Kusal - adapted from a recipe in "Indian in 6" by Monisha Bharadwaj. Enjoy the contrast of the bright-colored mango and black mustard seeds.

Provided by FLKeysJen

Categories     Mango

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

4 small ripe mangoes or 1 large ripe mango
1/2 tablespoon peanut oil
1 teaspoon black mustard seeds
4 curry leaves or 4 basil leaves, thinly sliced
2 dried red chilies, stalks pinched off and seeds shaken out or 1/2 teaspoon red chili pepper flakes

Steps:

  • Peel the mangoes, remove the pits and cube the flesh.
  • Heat the oil in a wok or small saucepan and fry the mustard seeds until they pop.
  • Reduce the heat and add the curry leaves and the chiles.
  • Pour this oil with the spices into the mangoes. Mix lightly. Let the salad cool and serve at room temperature.

Nutrition Facts : Calories 375.5, Fat 6, SaturatedFat 1.1, Sodium 9.6, Carbohydrate 84.8, Fiber 9.4, Sugar 75.9, Protein 5.5

WILTED MUSTARD GREENS SALAD WITH BACON



Wilted Mustard Greens Salad with Bacon image

Categories     Salad     Quick & Easy     Bacon     Summer     Mustard Greens     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/2 pound mustard greens, stems and center ribs cut out and discarded and the leaves cut crosswise into 1/2-inch-wide strips
3 tablespoons olive oil
1 1/2 teaspoons mustard seeds
1 small onion, chopped fine
1 1/2 tablespoons balsamic vinegar
2 slices of bacon, cooked until crisp and crumbled

Steps:

  • Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, add the onion, and cook the mixture, stirring, until the onion is softened. Remove the skillet from the heat, stir in the vinegar, and bring the mixture to a boil. Drizzle the dressing immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste and toss the salad well.

MANGO AND TOMATO SALAD



Mango and Tomato Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons rice-wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon freshly squeezed lime juice
2 tablespoons vegetable oil
Coarse salt and freshly ground pepper
1 mango, peeled, pit removed, and thinly sliced lengthwise
1 medium vine-ripened tomato, halved and thinly sliced crosswise
4 fresh basil leaves, very thinly sliced crosswise

Steps:

  • In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow and steady stream until combined. Season with salt and pepper; set aside.
  • Arrange mango and tomato slices on a platter in an alternating pattern. Drizzle with reserved dressing. Serve garnished with basil.

MANGO MADNESS SALAD



Mango Madness Salad image

The ingredients list may seem odd, but somehow they go together wonderfully and create a beautiful looking and delicious fruit salad that is truly refreshing.

Provided by Joyce A.

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 5

5 mango, peeled and diced
6 fresh strawberries, sliced
½ cup blackberries
¼ cup chopped cilantro
½ lime, juiced

Steps:

  • Combine mangos, strawberries, and blackberries in a bowl. Toss with cilantro and lime. Refrigerate for 1 hour.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 16 g, Fat 0.3 g, Fiber 2.1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.3 mg, Sugar 13.4 g

WILD RICE AND MANGO SALAD



Wild Rice and Mango Salad image

This is such a colourful salad that would go well with any grilled meats or fish. I made this up with a wild rice/brown rice combination and used a mix of red and orange peppers. I cut the sesame oil down as the mangos are quite moist. Currants would look wonderful in this salad. This does not take into account chilling time.

Provided by Abby Girl

Categories     Low Protein

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup wild rice, cooked
1/2 cup brown rice, cooked
2 mangoes, ripe
1/2 cup red pepper, diced
1/2 cup red onion, diced
1/2 cup cucumber, diced
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons sesame oil (or up to 4 T)
1 garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon salt

Steps:

  • Cook the rice according to directions.
  • Add the chopped peppers, red onion and cucumber.
  • Vinaigrette: Combine the lemon juice, honey, sesame oil, garlic, chili flakes. Add to the rice/vegetable mixture and chill.

Nutrition Facts : Calories 203.2, Fat 5.4, SaturatedFat 0.8, Sodium 393.3, Carbohydrate 37.8, Fiber 3, Sugar 14.9, Protein 3.5

WINTER SALAD WITH TOASTED MUSTARD SEED VINAIGRETTE



Winter Salad with Toasted Mustard Seed Vinaigrette image

Time 30m

Yield Makes 16 servings

Number Of Ingredients 10

2 large fennel bulbs (sometimes called anise)
1/4 cup mustard seeds
1/4 cup cider vinegar
2 tablespoons Dijon mustard
3/4 cup olive oil
1 shallot, finely chopped
2 large heads romaine (4 lb), torn into bite-size pieces
2 large heads frisée (French curly endive; 1 lb), torn into bite-size pieces
6 Belgian endives, cut crosswise into 1/2-inch-wide slices
2 cups fresh flat-leaf parsley

Steps:

  • Trim fennel stalks flush with bulbs and discard stalks. Quarter bulbs lengthwise and cut out most of cores, leaving enough to keep pieces intact. Cut quarters lengthwise into thin slices.
  • Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes. Transfer to a plate to cool.
  • Whisk together vinegar, Dijon mustard, and salt and pepper to taste, then add oil in a slow stream, whisking until emulsified. Stir in shallot and mustard seeds.
  • Toss together fennel, romaine, frisée, endives, and parsley in a large bowl. Serve with dressing on side.

MANGO BARLEY SALAD



Mango Barley Salad image

I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. -Dan Wellberg, Elk River, Minnesota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1-3/4 cups water
1 cup quick-cooking barley
2 medium limes
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped red onion
1 medium mango, peeled and chopped
1/4 cup minced fresh cilantro

Steps:

  • In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes., Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended., In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 185 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

STRAWBERRY MANGO SALAD



Strawberry Mango Salad image

Delight your taste buds with this delightful salad with tropical flavors! The strawberry yogurt dressing is divine.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 8

1 container (6 oz) Greek Fat Free strawberry yogurt
1/2 cup fresh strawberries
1/4 teaspoon poppy seed
6 cups bite-size pieces mixed salad greens
1 1/2 cups halved or sliced fresh strawberries
1 cup mango chunks
1/4 cup thinly sliced red onion, separated into rings
1/2 cup pecan halves, toasted

Steps:

  • In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
  • On 4 salad plates, arrange salad greens, strawberries, mango and red onion. Pour dressing over salads; sprinkle with pecans.

Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 15 g, TransFat 0 g

STRAWBERRY MANGO SALAD



Strawberry Mango Salad image

I combined some different ideas from several recipes to come up with the ingredients for this salad. In deference to a dear friend's craving, the recipe had to include balsamic vinegar in the dressing. It was a satisfying hit.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

2 cups spring mix salad greens
1/2 cup chopped peeled mango
1/2 cup sliced fresh strawberries
2 tablespoons dried cranberries
3 tablespoons olive oil
4 teaspoons sugar
1 tablespoon balsamic vinegar
Dash salt
2 tablespoons slivered almonds, toasted

Steps:

  • In a serving bowl, combine the salad greens, mango, strawberries and cranberries. In a small bowl, whisk the oil, sugar, vinegar and salt. Pour over salad; toss to coat. Sprinkle with almonds.

Nutrition Facts : Calories 323 calories, Fat 24g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein.

MUSTARD POTATO SALAD RECIPE



Mustard Potato Salad Recipe image

Provided by Katie Clark

Categories     Salad

Time 20m

Number Of Ingredients 11

3 lbs yukon gold potatoes
6 eggs
1 cup mayo
1 tablespoon mustard
1 tablespoon finely diced dill pickles or relish
1 tablespoon apple cider vinegar
1 tablespoon white sugar
1 teaspoon celery seed
1 teaspoon sea salt
1 teaspoon black pepper
4 minutes

Steps:

  • Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
  • Wash potatoes and quarter.
  • Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
  • Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
  • Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
  • Refrigerate and serve cold. Top with a sliced hard-boiled egg.

Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

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