Mesclun Salad Recipes

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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



Mesclun Salad image

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.

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons olive oil
5 ounces mesclun (8 cups)

MESCLUN SALAD

Provided by Marian Burros

Categories     salads and dressings

Time 5m

Yield 2 servings

Number Of Ingredients 4



Mesclun Salad image

Steps:

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

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 1 gram

4 ounces mesclun or other assorted greens
1 teaspoon lemon juice
1 teaspoon red wine vinegar
2 teaspoons olive oil

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



Strawberry-Mango Mesclun Salad image

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

½ cup sugar
¾ cup canola oil
1 teaspoon salt
¼ cup balsamic vinegar
8 cups mixed salad greens
2 cups sweetened dried cranberries
½ pound fresh strawberries, quartered
1 mango - peeled, seeded, and cubed
½ cup chopped onion
1 cup slivered almonds

MESCLUN SALAD

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10



Mesclun Salad image

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.

2 tablespoons butter
1 dash cayenne pepper
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup halved pecans
1 red bell pepper
2 oranges
1 tablespoon olive oil
Fresh pepper
2 cups mesclun greens

MESCLUN WITH CREAMY LEMON VINAIGRETTE

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9



Mesclun with Creamy Lemon Vinaigrette image

Steps:

  • Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

8 cups assorted baby greens, such as escarole, radicchio, endive and mache
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 lemon, zested and juiced
Pinch cayenne pepper
1/3 cup extra-virgin olive oil
1/2 cup sour cream
Salt and pepper

MESCLUN SALAD

Categories     Salad     Leafy Green     Side     No-Cook     Quick & Easy     Low Cal     Vinegar     Healthy     Lettuce     Gourmet

Yield Serves 6

Number Of Ingredients 3



Mesclun Salad image

Steps:

  • In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar. Season the salad with salt and pepper and toss it well.

8 cups (about 1/2 pound) mesclun (mixed baby greens), rinsed and spun dry
2 1/2 tablespoons extra-virgin olive oil, or to taste
2 teaspoons Sherry vinegar (available at specialty foods shops and some supermarkets) or other wine vinegar

MESCLUN SALAD WITH BANON CHEESE

Traditionally made from cow's or goat's milk and wrapped in chestnut leaves, Banon cheese is named after the town in northern Provence from which it hails. When the leaves are green, the cheese is fresh, mild, and sweet; when the leaves are brown, it is ripe and soft. Either way, it's a great complement to classic mesclun greens. In the spirit of Provence, we encourage you to bypass the ready-made mesclun mix and create your own blend of peppery, sweet, and tender baby lettuces from the array that you can find at the farmers market.

Time 15m

Yield Makes 6 servings

Number Of Ingredients 7



Mesclun Salad with Banon Cheese image

Steps:

  • Whisk together vinegar, salt, and pepper in a bowl until salt is dissolved, then add oil, whisking until emulsified.
  • Just before serving, toss lettuces with just enough vinaigrette to coat, then divide among plates. Halve cheeses and serve 1 half with each salad.

1 tablespoon white-wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 lb loosely packed mixed baby lettuces such as lolla rossa, oak-leaf, or Bibb (16 cups)
3 individual Banon cheeses (9 ounces total) or soft goat cheese, at room temperature
Accompaniment: fougasse or baguette

GORGONZOLA-PEAR MESCLUN SALAD

This pretty salad is a tasty way to get your greens. To change it up, swap apples for pears and pecans for walnuts. -Joylyn Trickel, Helendale, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 6



Gorgonzola-Pear Mesclun Salad image

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.

Nutrition Facts : Calories 204 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 247mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein.

2 large pears, sliced
1 tablespoon lemon juice
6 cups spring mix salad greens
1 cup crumbled Gorgonzola cheese
1 cup chopped walnuts, toasted
1/2 cup raspberry vinaigrette

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



Mesclun Salad with Lemon Vinaigrette image

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.

1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
Coarse salt and ground pepper
1 pound mesclun

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



Mesclun Salad with Shallot Vinaigrette image

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.

1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (preferably French) or safflower oil
1 pound mesclun (mixed baby salad greens)

PEAR, GORGONZOLA AND MESCLUN SALAD

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 15m

Yield 12 servings

Number Of Ingredients 5



Pear, Gorgonzola And Mesclun Salad image

Steps:

  • Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed.
  • Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
  • To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve immediately.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 8 grams

4 large pears, about 2 pounds
4 tablespoon lemon juice
6 ounces Gorgonzola or other creamy blue cheese
12 cups mixed greens, washed, dried and torn into bite-size pieces
1 to 1 1/2 cups any vinaigrette

MESCLUN SALAD WITH SHALLOTS AND BLUE CHEESE

The shallots and blue cheese give this mesclun salad a festive touch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 8



Mesclun Salad with Shallots and Blue Cheese image

Steps:

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss shallots with 1 tablespoon oil; season with salt and pepper. Roast, tossing occasionally, until browned and tender, 25 to 30 minutes. Let cool slightly; set aside. In a large serving bowl, whisk together remaining 2 tablespoons oil, vinegar, and Dijon; season dressing with salt and pepper.
  • Just before serving, add greens and shallots to dressing; toss, and top with cheese and hazelnuts.

Nutrition Facts : Calories 197 g, Fat 14 g, Fiber 2 g, Protein 6 g

1 pound shallots (about 10), peeled and quartered lengthwise
3 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
10 ounces mesclun or mixed greens
1 cup crumbled Gorgonzola cheese (4 ounces)
1/2 cup blanched hazelnuts

SOUTHERN MESCLUN SALAD

Provided by Sarah Belk

Categories     easy, quick, salads and dressings

Time 5m

Yield Four servings

Number Of Ingredients 4



Southern Mesclun Salad image

Steps:

  • Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
  • In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 265 milligrams, Sugar 1 gram

8 cups mesclun (choose a variety of tender young greens, herbs and flowers like purslane, pokeweed, dandelion, watercress, mustard greens, chickweed, creeping thyme, clover flowers, chicory flowers, chervil and the tiny, inner leaves of bibb lettuce heads
1/2 cup light olive oil
1/4 cup unseasoned Japanese rice wine vinegar (see note)
Salt, freshly ground pepper to taste

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



Mesclun Salad image

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.

150 g mesclun
1/2 red capsicum
1 carrot
1 spring onion
2 tomatoes

MESCLUN SALAD

Mesclun comes from the Provencal mesclumo ("a mixture") and means a selection of wild and cultivated baby greens. The best mesclun will come from your own garden, but mesclun ready to eat is often sold in markets around the country, its content changing with the seasons.

Provided by Martha Stewart

Number Of Ingredients 4



Mesclun Salad image

Steps:

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

6 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
Salt and freshly ground black pepper
6 handfuls mesclun

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