MESCLUN SALAD
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
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.
KAREN'S SPRING MIX SALAD
This is a delicious and easy salad that my mother-in-law makes.
Provided by Michelle
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
- In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 9.2 g, Cholesterol 12.5 mg, Fat 21.3 g, Fiber 4.9 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 1448 mg, Sugar 1.2 g
WINTER SPRING MIX SALAD (MESCLUN)
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
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
SIMPLE SPRING MIX SALAD
A simple and delicious spring mix salad made with baby greens, tomatoes, cucumber, dried cherries, sunflower seeds and creamy goat cheese, drizzled with a maple balsamic dressing.
Provided by Laney Schwartz
Yield 4
Number Of Ingredients 12
Steps:
- Add the greens, tomatoes, cucumbers, dried cherries and sunflower seeds into a large bowl or platter. Toss lightly with desired amount of dressing then top with crumbled goat cheese.
MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS AND MAPLE DIJON VINAIGRETTE
This is the perfect fall salad for entertaining. The dressing has that savory-sweet flavor combo that everyone loves.
Provided by Jennifer Segal, adapted from The Washington Post
Categories Salads
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts :
PERFECT WINTER SALAD
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
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.
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