Wilted Autumn Greens With Honey Mustard Vinaigrette Recipes

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WILTED GREENS WITH BACON VINAIGRETTE



Wilted Greens with Bacon Vinaigrette image

Provided by Sunny Anderson

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 5

4 hearts romaine, chopped
4 slices bacon
2 tablespoons sugar
1/4 cup vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.

GREEN SALAD WITH MUSTARD VINAIGRETTE



Green Salad with Mustard Vinaigrette image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature*
3/4 teaspoon kosher salt
1/4 teaspoon 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 vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Toss the greens with enough dressing to moisten and serve.
  • Note: If you're worried about raw egg, eliminate it from the recipe.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE



Wilted Autumn Greens with Honey Mustard Vinaigrette image

Provided by Anne Stiles Quatrano

Categories     Salad     Leafy Green     Mustard     Side     Bake     Dinner     Salad Dressing     Butternut Squash     Fall     Winter     Honey     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

1 medium African or small butternut squash
2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup)
1 tablespoon olive oil
1/2 cup (about 12) chestnuts
10 shallots, peeled
1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn
1/3 pound (about 2 heads) tatsoi, torn
1/3 pound (about 2 bunches) mustard greens, torn
For the Vinaigrette
8 ounces bacon, diced
2 tablespoons Dijon mustard
2 tablespoons local honey
1/4 cup Champagne vinegar
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground pepper
1/3 cup canola oil

Steps:

  • Preheat the oven to 400°F.
  • Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
  • Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
  • Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
  • Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
  • To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
  • Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.

WILTED MUSTARD GREENS



Wilted Mustard Greens image

This vegetarian-friendly side dish is full of delicious and nutritious greens. Mustard greens are delicious alongside any one of our BBQ mains.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 pound mustard greens, washed, rinsed, trimmed, and stems removed
Kosher salt and freshly ground black pepper

Steps:

  • In a small pan over low heat, combine the oil and garlic and cook until the garlic turns brown and crisp. Do not overcook.
  • Add the mustard greens and cook until wilted and tender, about 3 to 5 minutes. Season with salt and pepper and serve.

GREENS WITH MUSTARD VINAIGRETTE



Greens with Mustard Vinaigrette image

This dressing tastes extra-fresh every time since you make it when you need it.-Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 7

1 tablespoon olive oil
2 teaspoons apple juice
1 teaspoon red wine vinegar
1/2 to 1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1 cup torn mixed salad greens
Tomato wedges

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.

Nutrition Facts : Calories 138 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

AUTUMN GREENS WITH CIDER VINAIGRETTE



Autumn Greens with Cider Vinaigrette image

The cider and cider vinegar add an unusual and unexpected tang to the vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1 shallot, minced
1 tablespoon apple cider
2 tablespoons apple-cider vinegar
1/4 cup walnut oil
Salt and freshly ground pepper
5 cups mixed greens, such as Belgian endive, Swiss chard, watercress, and romaine

Steps:

  • In a small bowl, whisk together shallot, cider, and vinegar. Whisk in the walnut oil, and season to taste with salt and pepper. Toss with the greens and divide among four plates. Serve immediately.

MUSTARD GREENS WITH WARM WALNUT VINAIGRETTE



Mustard Greens With Warm Walnut Vinaigrette image

Provided by Sarah Belk

Categories     easy, quick, salads and dressings

Time 20m

Yield Four servings

Number Of Ingredients 7

1 pound fresh mustard greens (or substitute collards or turnip greens), washed and drained
2 tablespoons walnut oil
1 teaspoon vegetable oil
2 teaspoons red wine vinegar
Pinch salt
Freshly ground pepper, to taste
1/2 cup chopped walnuts, lightly toasted

Steps:

  • Drop greens into a large pot of boiling, salted water and cook, uncovered, 5 to 10 minutes, or until bitterness is gone but greens still have a mild bite.
  • Drain well in a colander or sieve and press with the back of a wooden spoon to release water. Chop greens coarsely and set aside.
  • In a small saucepan, heat walnut oil and vegetable oil over low heat until warm but not hot. Whisk in vinegar, salt and pepper. Place greens in a bowl and toss with the warm vinaigrette and the walnuts. Serve immediately.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 2 grams, TransFat 0 grams

SALAD GREENS WITH HONEY MUSTARD DRESSING



Salad Greens with Honey Mustard Dressing image

This delicious dressing has just the right balance of sweetness and acidity. It clings well to the lettuce, and goat cheese is just the right choice for this refreshing salad.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

2 cups spring mix salad greens
1/4 cup crumbled goat cheese
2 slices red onion, separated into rings
DRESSING:
4 teaspoons honey
1 tablespoon finely chopped shallot
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a serving bowl, combine the salad greens, cheese and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 169 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 264mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.

WILTED MUSTARD GREENS



Wilted Mustard Greens image

From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.

Provided by mary winecoff

Categories     Greens

Time 45m

Yield 12 serving(s)

Number Of Ingredients 4

4 lbs mustard greens, stems and coarse ribs discarded
2 large garlic cloves, minced
3 tablespoons unsalted butter
salt and pepper

Steps:

  • Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
  • Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.

HONEY-GLAZED PORK TENDERLOIN WITH WILTED GREENS



Honey-Glazed Pork Tenderloin with Wilted Greens image

Make and share this Honey-Glazed Pork Tenderloin with Wilted Greens recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon dijon-style mustard
2 tablespoons olive oil
1 clove garlic, finely chopped
1 teaspoon coarsely chopped fresh rosemary
2 pork tenderloin
salt and pepper
1 large escarole, washed,leaves torn into 2 inch pieces (endive, arugula or chicory may be substituted)

Steps:

  • Preheat the oven to 375F.
  • In a small bowl, whisk together the vinegar, honey, mustard and 1 tablespoon of the oil.
  • Add the garlic and rosemary; set aside.
  • Trim the tenderloins' silver skin and any excess fat.
  • Pat the pork dry with paper towels and season with salt and pepper.
  • In an ovenproof skillet over medium-high heat, heat the remaining 1 tablespoon oil for 2 to 3 minutes.
  • Sear the pork on all sides until brown.
  • Spoon some of the vinaigrette over the pork, transfer to the oven and roast, basting occasionally with the remaining vinaigrette, for 15 to 20 minutes, until a meat thermometer inserted in the middle of the tenderloin registers 160 degrees.
  • Reserving the skillet and its drippings, transfer the tenderloins to a plate and set aside to rest, uncovered, for about 5 minutes before cutting the pork into 1/2-inch-thick slices.
  • Meanwhile, place the reserved skillet and its drippings over medium-high heat, add the escarole and a splash of water and cook, stirring until the escarole is wilted, bright green and tender, 2 to 3 minutes.
  • Season to taste.
  • Serve alongside the pork.

Nutrition Facts : Calories 114.7, Fat 7, SaturatedFat 1, Sodium 28.9, Carbohydrate 13.2, Fiber 4, Sugar 8.9, Protein 1.7

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