GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.
DIJON AND LEMON MARINATED NEW YORK STRIP STEAK WITH MESCLUN MIX SALAD
Elevate your steak with a simple marinade that can be used for a salad dressing too! This recipe for New York strip is approachable and foolproof for those who are intimidated by cooking steak.
Provided by Jordan Andino
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Combine the Dijon, juice of 1 lemon, thyme, garlic powder, 1/2 teaspoon pepper and 2 tablespoons of the vegetable oil in a small bowl; whisk until combined and homogenous.
- Remove 2 tablespoons of the marinade and rub all over the steak for 1 minute. Let sit for 10 minutes at room temperature.
- Meanwhile, whisk the juice of the remaining 1/2 lemon and the honey into the remaining marinade until the honey is blended. Season with salt. While whisking slowly, add the olive oil. Whisk constantly for 2 minutes; set aside to dress the salad later.
- Heat a large ovenproof saute pan over high heat for 2 minutes 30 seconds. Season the steak all over with 1 teaspoon salt.
- Add the remaining 2 tablespoons vegetable oil to the hot pan, then add the steak. Cook until crusty and browned, about 1 minute on each of the 4 long sides of the steak.
- Place in the oven for 3 minutes. Remove the steak from the pan and let rest for 2 minutes before serving.
- Meanwhile, toss the mixed greens with the dressing. Slice the steak and serve alongside the salad.
MESCLUN SALAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
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.
STRAWBERRY-MANGO MESCLUN SALAD
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
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 LEMON VINAIGRETTE
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
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.
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
MESCLUN SALAD
Make and share this Mesclun Salad recipe from Food.com.
Provided by mugglenz
Categories Greens
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
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 SHALLOT VINAIGRETTE
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
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.
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