Cafe Green Salad By Melissa Darabian Recipes

CAFE GREEN SALAD BY MELISSA D'ARABIAN

Cafe Green Salad by Melissa D'arabian image

I am really happy she won the Next Food Network Star challenge and really look forward to watching more of her show " Ten Dollar Dinners with Melissa d'Arabian". This is a great recipe that is easy to toss together yet really fresh tasting. Why use bottled dressing when you can do this?

Provided by Sooz Cooks

Categories Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 garlic clove, sliced in 1/2
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 dash soy sauce
salt & freshly ground black pepper
3 tablespoons olive oil
3 cups salad greens (mixed, the darker the better, not iceberg)

Steps:

Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use.
Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency.
Season with salt and pepper, to taste.
Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify.
Lay the salad greens on top of the dressing and toss just before serving.

Nutrition Facts : Calories 103.1, Fat 10.3, SaturatedFat 1.4, Sodium 34.8, Carbohydrate 2.5, Fiber 0.8, Sugar 1, Protein 0.9

GREEN CAFE SALAD

Green Cafe Salad image

Make and share this Green Cafe Salad recipe from Food.com.

Provided by GingerlyJ

Categories < 15 Mins

Time 5m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 garlic clove
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 small splash soy sauce
salt & freshly ground black pepper
3 tablespoons olive oil
3 cups dark mixed salad greens

Steps:

Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving.

Nutrition Facts : Calories 91.5, Fat 10.2, SaturatedFat 1.4, Sodium 14.3, Carbohydrate 0.3, Fiber 0.1, Protein 0.1

GREEN SALAD WITH DIJON VINAIGRETTE

Green Salad with Dijon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix)
1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper

Steps:

In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
Toss the green salad with the vinaigrette and serve.

5-MINUTE INDIVIDUAL POTATO GRATINS BY MELISSA D'ARABIAN

5-Minute Individual Potato Gratins by Melissa D'arabian image

I saw Melissa make these on the Next Food Network Star show and wanted to try these for my family. Quicker baking time with the smaller portions. NOTE: I layered the potatoes, cheese, seasonings and onion several times and cooked it closer to an hour in my oven.

Provided by diner524

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

Pam cooking spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup swiss cheese, grated
2 green onions, finely chopped
salt & freshly ground black pepper
3/4 cup heavy cream

Steps:

Preheat oven to 375 degrees Fahrenheit.
Spray 8 muffin tins with vegetable spray.
Layer potato slices, cheese, and onions into each muffin cup.
Season with salt and pepper.
Top each gratin with 1 or 2 tablespoons of heavy cream.
Cover with foil.
Bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

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