Winter Spring Mix Salad Mesclun Recipes

MESCLUN SALAD

Mesclun Salad image

Categories Leafy Green Mustard Side No-Cook Quick & Easy Lemon Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons olive oil
5 ounces mesclun (8 cups)

Steps:

Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
Add greens to dressing and toss to coat. Serve immediately.

WINTER SPRING MIX SALAD (MESCLUN)

Winter Spring Mix Salad (Mesclun) image

I came up with this recipe when I wanted a healthy and warm dish with a different texture and taste other than spinach. It has a very simple taste to it, but the ingredients and flavors all meld together nicely. I used all organic ingredients; including the chicken (but you could omit the chicken or even substitute shrimp and add pine nuts). It has a very good taste and is a nice change from ordinary spinach and chicken dishes.

Provided by jennifer in new jer

Categories Winter

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup very good light olive oil
1/2 teaspoon fine sea salt
1 clove garlic, mashed
1/2 teaspoon fresh ground black pepper
2 chicken breasts, sliced thin and then cut up
1 (8 ounce) bag of mescalune salad greens
1 cup feta cheese (fresh motzerella or goat cheese would also work well)
1/2 cup soft sun-dried tomato, chopped

Steps:

heat olive oil and garlic in large sauce or frying pan until garlic is golden; not dark brown.
add chicken and cover; cook on medium-low until chicken is cooked through but not dry (about 20 min).
wash mesclun mix well (unless you have bought prewashed) and add mesclun mix and sundried tomatoes and cover; cooking on low for about 10 minutes, keeping an eye to be sure greens don't get wilty.
they will be done when they are soft but not wilted (you really just want them warmed).
toss in cheese and cook an additional 5 minutes.
serve alone or over a bed of linguine.

Nutrition Facts : Calories 741.5, Fat 57, SaturatedFat 18.9, Cholesterol 159.6, Sodium 1825.3, Carbohydrate 14.6, Fiber 3.3, Sugar 9.1, Protein 44.5

SALAD OF SPRING MESCLUN, BLOSSOMS, AND WILD GREENS, WITH LOVAGE-ALLIUM DRESSING

Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30

Ingredients

Green and red leaf lettuce
Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc).
Fresh lovage leaves
Fresh oregano leaves
Fresh sage leaves
Fresh thyme leaves
Fresh marjoram leaves
Young dandelion leaves
Young fireweed and/or river beauty (epilobium species) shoots
Snips yarrow
Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!)
Snipped chives
3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute)
A dash lemon oil, if available (can be omitted)
A few dashes good quality apple cider vinegar
3/4 cup lighter variety balsamic vinegar
3/4 cup water
A dash umeboshi plum vinegar
1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon finely chopped chives
1 tablespoon finely chopped lovage leaves
Dash ground celery seed
Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard
Dash red pepper
Dash ground fenugreek
Pinch nigella seeds (can be skipped if unavailable)
Small pinch nutmeg
Small pinch turmeric
A very tiny hint cinnamon

Steps:

Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens.

SALAD OF SPRING MESCLUN, BLOSSOMS, AND WILD GREENS, WITH LOVAGE-ALLIUM DRESSING

Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30

Ingredients

Green and red leaf lettuce
Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc).
Fresh lovage leaves
Fresh oregano leaves
Fresh sage leaves
Fresh thyme leaves
Fresh marjoram leaves
Young dandelion leaves
Young fireweed and/or river beauty (epilobium species) shoots
Snips yarrow
Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!)
Snipped chives
3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute)
A dash lemon oil, if available (can be omitted)
A few dashes good quality apple cider vinegar
3/4 cup lighter variety balsamic vinegar
3/4 cup water
A dash umeboshi plum vinegar
1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon finely chopped chives
1 tablespoon finely chopped lovage leaves
Dash ground celery seed
Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard
Dash red pepper
Dash ground fenugreek
Pinch nigella seeds (can be skipped if unavailable)
Small pinch nutmeg
Small pinch turmeric
A very tiny hint cinnamon

Steps:

Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens.

STRAWBERRY-MANGO MESCLUN SALAD

Strawberry-Mango Mesclun Salad image

A fresh fruit alterative to everyday salad.

Provided by scoopnana

Categories Salad Fruit Salad Recipes Strawberry Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 10

Ingredients

½ cup sugar
¾ cup canola oil
1 teaspoon salt
¼ cup balsamic vinegar
8 cups mixed salad greens
2 cups sweetened dried cranberries
½ pound fresh strawberries, quartered
1 mango - peeled, seeded, and cubed
½ cup chopped onion
1 cup slivered almonds

Steps:

Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix.
In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 34.2 g, Fat 20.2 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 205.3 mg, Sugar 29.3 g

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Mesclun Salad with Shallot Vinaigrette image

Categories Salad Leafy Green Side No-Cook Quick & Easy Salad Dressing Vinegar Healthy Shallot Lettuce Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (preferably French) or safflower oil
1 pound mesclun (mixed baby salad greens)

Steps:

Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

PERFECT WINTER SALAD

Perfect Winter Salad image

This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. -DeNae Shewmake, Burnsville, Minnesota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1/4 cup reduced-fat mayonnaise
1/4 cup maple syrup
3 tablespoons white wine vinegar
2 tablespoons minced shallot
2 teaspoons sugar
1/2 cup canola oil
2 packages (5 ounces each) spring mix salad greens
2 medium tart apples, thinly sliced
1 cup dried cherries
1 cup pecan halves
1/4 cup thinly sliced red onion

Steps:

In a small bowl, mix first 5 ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving., To serve, place remaining ingredients in a large bowl; toss with dressing.

Nutrition Facts : Calories 235 calories, Fat 18g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 47mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.

MESCLUN SALAD WITH LEMON VINAIGRETTE

Mesclun Salad with Lemon Vinaigrette image

Try serving this refreshing salad alongside our Lasagna with Sausage and Kale for a meal that everyone will love.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
Coarse salt and ground pepper
1 pound mesclun

Steps:

In a large bowl, whisk together lemon zest and juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper. Add mesclun; toss to coat. Season again with salt and pepper.

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