GREEN SALAD WITH MUSTARD VINAIGRETTE
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.
- Note: If you're worried about raw egg, eliminate it from the recipe.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
VINAIGRETTE FOR GREEN SALAD
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.
WILTED GREENS WITH BACON VINAIGRETTE
Steps:
- Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.
HONEY MUSTARD VINAIGRETTE
Steps:
- Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.
HONEY-GLAZED PORK WITH WILTED GREENS
Our honey vinaigrette adds a splash of sweetness to the greens.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Make glaze: In a small bowl, whisk together 1 teaspoon mustard, 2 tablespoons vinegar, 2 tablespoons honey, garlic, rosemary, and 2 teaspoons oil.
- Place pork tenderloins in a shallow baking dish; pour glaze over pork, turning to coat evenly. Sprinkle with 1/2 teaspoon salt; season with pepper.
- Roast in oven, spooning glaze over pork occasionally, until thickest part of pork reaches 155 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven; let rest until pork reaches 160 degrees, about 10 minutes.
- Meanwhile, make vinaigrette: In a small bowl, combine remaining 2 tablespoons honey, 1 1/2 tablespoons vinegar, and 1 teaspoon mustard. Whisk until honey is dissolved. Slowly whisk in1 tablespoon oil until emulsified. Whisk in any accumulated cooking juices from baking dish, if desired.
- Heat remaining 2 teaspoons oil in a 12-inch saute pan over medium-high heat. Add fennel, escarole, spinach, and a splash of water; cook until greens are slightly wilted, about 1 1/2 minutes.
- Add vinaigrette and remaining 1/4 teaspoon salt to pan, stirring just to coat greens, about 30 seconds. Remove from heat; divide among four serving plates. Slice pork about 1/2 inch thick; arrange alongside greens. Serve immediately.
Nutrition Facts : Calories 417 g, Cholesterol 129 g, Fat 15 g, Fiber 5 g, Protein 45 g, Sodium 578 g
WILTED MUSTARD GREENS
Categories Garlic Leafy Green Sauté Thanksgiving Vegetarian Quick & Easy Low/No Sugar Winter Family Reunion Mustard Greens Boil Gourmet
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
- Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.
WILTED MUSTARD GREENS
This vegetarian-friendly side dish is full of delicious and nutritious greens. Mustard greens are delicious alongside any one of our BBQ mains.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- In a small pan over low heat, combine the oil and garlic and cook until the garlic turns brown and crisp. Do not overcook.
- Add the mustard greens and cook until wilted and tender, about 3 to 5 minutes. Season with salt and pepper and serve.
WILTED MUSTARD GREENS
From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.
Provided by mary winecoff
Categories Greens
Time 45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
- Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.
More about "wilted autumn greens with honey mustard vinaigrette recipes"
WILTED GREENS WITH WARM APPLE VINAIGRETTE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 20 minsServings 6Calories 247 per serving
- Place kale, endive and Brussels sprouts in a large bowl and massage the greens until they are soft, 2 to 3 minutes.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add apples and cook, stirring often, until warm, 2 to 3 minutes. Stir in 1/2 cup vinegar, honey and mustard and cook until slightly reduced, about 1 minute. Pour the mixture over the greens and toss to combine. Add the remaining 2 tablespoons oil and 1 tablespoon vinegar and toss again. Add sunflower seeds, walnuts and cheese and toss again.
MIXED GREEN SALAD WITH HONEY MUSTARD VINAIGRETTE …
From simplyrecipes.com
5/5 (3)Total Time 35 minsCategory Salad, VinaigretteCalories 239 per serving
HONEY MUSTARD VINAIGRETTE - RACHEL COOKS®
From rachelcooks.com
4.4/5 (65)Calories 143 per servingCategory Salad Dressings & Toppings
HONEY-MUSTARD-BRAISED RADISHES AND MUSTARD GREENS …
From foodandwine.com
BEST WILTED MUSTARD GREENS RECIPES
From alicerecipes.com
WINTER GREEN SALAD WITH ORANGE HONEY MUSTARD VINAIGRETTE
From foodiecrush.com
WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE RECIPE - EAT …
From eatyourbooks.com
BITTER GREENS WITH MUSTARD VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
BITTER GREENS WITH SWEET MUSTARD VINAIGRETTE RECIPE - BON APPéTIT
From bonappetit.com
HONEY-MUSTARD VINAIGRETTE - EATINGWELL
From eatingwell.com
WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE RECIPE FOR …
From fertilitychef.com
EPICURIOUS WILTED AUTUMN GREENS WITH HONEY MUSTARD …
From ketofoodist.com
HOW TO COOK WITH KOHLRABI, THAT CURIOUS CRUCIFEROUS VEGETABLE
From washingtonpost.com
WILTED AUTUMN GREENS WITH SYRAH VINAIGRETTE RECIPE
From foodandwine.com
WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE
From pinterest.com
You'll also love