Mixed Salad With Mustard Vinaigrette Recipes

THE ULTIMATE SALAD MIX WITH CARROT, CUCUMBER, AND BALSAMIC VINAIGRETTE

Steps:

• Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days.
• To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
• For the vinaigrette: whisk vinegar, mustard, olive oil, garlic, salt and pepper.

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 GREEN SALAD AND MUSTARD VINAIGRETTE

Steps:

• Place salad ingredients in serving bowl. Set aside.
• In a jar, combine all dressing ingredients except oil; shake well. Add oil; shake well. Toss dressing to taste with salad greens. Serve immediately.
• Refrigerate any unused dressing.

TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
• For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.

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 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.

MIXED SALAD VINAIGRETTE

Steps:

• Make sure you have enough different greens to provide a salad of varied texture and color. Wash and dry greens thoroughly in a salad spinner. Tear the leaves with your hands; if the leaves are small, use them whole.
• In a large salad bowl, place mustard, vinegar, garlic, salt and pepper. Blend well.
• Add the oil in a steady stream, whisking with a wire whisk until well blended. Since vinegar varies greatly in strength, taste to see if the vinaigrette has enough punch. Add more vinegar if necessary.
• Add the greens, toss well with the vinaigrette and serve with the tuna.