Greens With Mustard Vinaigrette Recipes

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VINAIGRETTE FOR GREEN SALAD



Vinaigrette For Green Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and 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 mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE



Green Salad with Creamy Mustard Vinaigrette image

Provided by Ina Garten

Time 10m

Yield 6 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 (optional)
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 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 immediately.

GREEN BEANS WITH MUSTARD VINAIGRETTE



Green Beans with Mustard Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
2 pounds green beans, trimmed
3 tablespoons white wine vinegar
1/2 teaspoon sugar
2 shallots, thinly sliced
3 tablespoons dijon mustard
1/3 cup extra-virgin olive oil
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
  • Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
  • Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

MIXED BABY GREENS WITH MUSTARD VINAIGRETTE



Mixed Baby Greens With Mustard Vinaigrette image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

1/2 small shallot, chopped
1 tablespoon dry mustard
3 tablespoon red wine vinegar
Salt and pepper
2/3 cup extra-virgin olive oil
1 pound mixed baby greens, rinsed and spun dry

Steps:

  • In a bowl, combine the shallot, mustard, vinegar and season with salt and pepper. While whisking, drizzle in the olive oil.
  • Pour vinaigrette over the greens, tosses and serve immediately.

BABY GREENS WITH MUSTARD VINAIGRETTE



Baby Greens with Mustard Vinaigrette image

Make and share this Baby Greens with Mustard Vinaigrette recipe from Food.com.

Provided by Tebo3759

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 hard cooked eggs
2 tablespoons honey dijon mustard (or 1 Tbs honey & 2 Tbs mustard)
1/2 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
3 large butter lettuce or 10 ounces mixed greens

Steps:

  • Peel and chop eggs.
  • Combine next 5 ingredients and process until smooth with a hand held blender (or shake in a jar).
  • Place lettuce in a bowl, add dressing and eggs and toss gently.
  • Serve on a plate or salad bowl.
  • Garnish with chopped parsley.

MIXED GREEN SALAD AND MUSTARD VINAIGRETTE



Mixed Green Salad and Mustard Vinaigrette image

A flavorful mustard vinaigrette dresses up mixed greens for a simple summer salad! In a jar with a tight fitting lid, combine minced garlic, Dijon mustard, fresh parsley, red or white wine vinegar and other spices. Shake well. Add vegetable oil and shake again. Drizzle dressing over salad greens and toss.

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 cups mixed salad greens, torn into pieces
1/2 cup cucumber, chopped
1/2 cup cherry tomatoes, halved
1 large garlic clove, minced
1 tablespoon .dijon mustard
1 tablespoon fresh parsley, chopped
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon italian seasoning
3 tablespoons wine vinegar (red or white)
3/4 cup crisco vegetable oil

Steps:

  • Place salad ingredients in serving bowl. Set aside.
  • In a jar, combine all dressing ingredients except oil; shake well. Add oil; shake well. Toss dressing to taste with salad greens. Serve immediately.
  • Refrigerate any unused dressing.

Nutrition Facts : Calories 375.5, Fat 41.1, SaturatedFat 5.3, Sodium 334.7, Carbohydrate 3.1, Fiber 0.5, Sugar 1.9, Protein 0.5

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

GREEN SALAD WITH MUSTARD VINAIGRETTE



Green Salad with Mustard Vinaigrette image

Provided by Ian Knauer

Categories     Leafy Green     Mustard     Appetizer     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Dinner     Vinegar     Healthy     Christmas Eve     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

1/4 cup cider vinegar
4 teaspoons grainy mustard
1/2 teaspoon sugar
1 cup vegetable oil
8 cups mixed greens such as mesclun or a mix of romaine and Boston and Bibb lettuces

Steps:

  • Whisk together vinegar, mustard, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
  • Add lettuce and toss to coat.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

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.

BABY GREENS WITH MUSTARD VINAIGRETTE



Baby Greens with Mustard Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 rounded teaspoon grainy mustard
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
6 to 8 ounces mixed baby greens, 1 sack
Salt and pepper

Steps:

  • Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.

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