MUSTARD SEED POTATO SALAD
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
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
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
Categories Salad Quick & Easy Bacon Summer Mustard Greens Gourmet
Yield Serves 2
Number Of Ingredients 6
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
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
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
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
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
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
Time 30m
Yield Makes 16 servings
Number Of Ingredients 10
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
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
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
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
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
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
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
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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