Mesclunsalad Recipes

STRAWBERRY-MANGO MESCLUN SALAD

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.

MESCLUN SALAD

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.

MESCLUN SALAD

Steps:

• Wash and dry mesclun.
• Whisk the lemon juice, vinegar and oil and mix with greens.

HEALTHY MESCLUN SALAD

Steps:

• Blend everything together in a medium mixing bowl
• Toss with dressing and serve.

MESCLUN SALAD

Steps:

• Wash and drain salad leaves.
• Finely slice red capsicum.
• Shaved carrot.
• Chop spring onion.
• Cut tomatoes into wedges.
• Toss all ingredients with the salad leaves in a bowl.

MESCLUN SALAD WITH LEMON VINAIGRETTE

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.

MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS AND MAPLE DIJON VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
• In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.
• Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.

MESCLUN SALAD

Steps:

• In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

MESCLUN SALAD

Steps:

• Core and chop fruit and blend all ingredients together.
• Serve immediately.
• Note that leftovers will not keep well for this salad. You can buy pre-mixed and prewashed mesclun salad greens (often called "spring mix" or "wild green mix") or mix your own varieties. Select a mix of both mild (e.g. romaine, red leaf lettuce, spinach, mizuna, tatsoi, frisse, endive) and spicier varieties (e.g. radicchio, baby beet greens, baby mustard greens, arugula, chicory).

GORGONZOLA-PEAR MESCLUN SALAD

Steps:

• Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.

MESCLUN SALAD

Steps:

• Whisk together oil and vinegar; season to taste. Toss greens with dressing and serve.