Mixed Greens With Mustard Dressing Recipes

MIXED GREENS WITH HONEY MUSTARD DRESSING

Steps:

• In a serving bowl, combine the salad greens, carrot and tomatoes. In a small bowl, whisk the dressing ingredients. Serve with salad. Refrigerate leftover dressing.

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.

MIXED BABY GREENS WITH MUSTARD VINAIGRETTE

Steps:

• In a bowl, combine the shallot, mustard, vinegar and season with salt and pepper. While whisking, drizzle in the olive oil.
• Pour vinaigrette over the greens, tosses and serve immediately.

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.

MIXED GREENS WITH HONEY MUSTARD DRESSING

Steps:

• Make dressing
• In a bowl whisk together dressing ingredients with salt and pepper to taste. Dressing may be made 1 day ahead and chilled, covered.
• In a bowl toss together greens and dressing.

BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING

Steps:

• In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
• While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.
• Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.

SALAD GREENS WITH HONEY MUSTARD DRESSING

Steps:

• In a serving bowl, combine the salad greens, cheese and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

MIXED GREENS AND FRUIT WITH MUSTARD DRESSING

Steps:

• Whisk first 3 ingredients in small bowl until blended. Mix in chives. Season dressing to taste with salt and pepper. (Can be prepared 2 hours head. Let stand at room temperature.)
• Combine lettuces, cucumber, jicama, bell pepper, grapes and mushrooms in large bowl. Add dressing and toss to blend. Season with salt and pepper.

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING

Steps:

• For the dressing:
• In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
• Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
• For the salad:
• Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

VINAIGRETTE FOR MIXED GREENS

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.

MIXED GREENS WITH SHERRY-MUSTARD DRESSING

Steps:

• Whisk shallots, vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• Combine mixed greens and spinach in large bowl. Toss with enough dressing to coat. Season with salt and pepper.