Tri Mustard Salad Recipes

INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES

Insalata Tricolore: Italian Salad with 3 Lettuces image

A wonderful, simple, leafy salad with three lettuces, lemon dressing and parmesan cheese. A great side salad with virtually any meal and the perfect salad for an Italian meal.

Provided by Lisa

Categories Salad

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons dijon mustard
1 small garlic clove, finely minced (1/4 teaspoon)
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
8 cups arugula
2-3 heads endive, ends trimmed, cut into 1/4-inch slices crosswise
1 large head radicchio, cut in half, triangular core removed, cut into large, (1-inch) dice. (see instructions in the notes below)
Thin shavings of fresh Parmesan cheese, using your vegetable peeler or 3-4 tablespoons of finely-grated fresh parmesan cheese. (I recommend Parmigiano Reggiano)

Steps:

Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.

Nutrition Facts : Calories 112 calories, Sugar 0.9 g, Sodium 140 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 4.5 g, Protein 2.3 g, Cholesterol 0 mg

SALAD WITH THREE-MUSTARD VINAIGRETTE

Salad with Three-Mustard Vinaigrette image

Three different kinds of mustard give this dressing its signature flavor. Mix your salad first and pour the vinaigrette over each individual portion.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

Boston lettuce
1 red onion
Sliced cucumber
(Whatever vegetables sound good, maybe not the cucumber)
1/2 tablespoon each of whole-grain, maple, and Dijon mustard
A little honey
Some lemon juice
2 tablespoons olive oil
Salt and pepper
(Maybe a fresh herb minced as well)

Steps:

Mix veggies, then add a little dressing to each individual portion.

TRI COLORE SALAD

Tri Colore Salad image

Provided by Bobby Flay

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 spears endive, washed, dried, and coarsely chopped
1 small head radicchio, washed, dried, and coarsely chopped
About 1/3 pound baby arugula, washed, dried, and thinly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
Shaved Parmesan

Steps:

Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.

TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE

Tri colored Vegetable Salad with Mustard Vinaigrette image

Provided by Food Network

Time 26m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 clove garlic, minced
1 shallot, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
3 tablespoons olive oil
Coarse grained salt and cracked black pepper
1 pound green beans, ends trimmed, blanched to al dente
4 large carrots, peeled and shredded
4 small beets, peeled and shredded

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.

TRICOLOR SALAD

Tricolor Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 endive, thinly sliced crosswise
1/2 head radicchio, cut in half and thinly sliced
2 cups loosley packed arugula

Steps:

Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

TRI-COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE

Tri-Colored Vegetable Salad with Mustard Vinaigrette image

This looks very good--I'm always looking for new good salad recipes and this one comes from Kathleen Daeleman's show Cooking Thin. (Prep time includes sitting time).

Provided by spatchcock

Categories Vegetable

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 clove garlic, minced
1 shallot, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
3 tablespoons olive oil
coarse grained salt
cracked black pepper
1 lb green beans, ends trimmed,blanched to al dente
4 large carrots, peeled and shredded
4 small beets, peeled and shredded

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.

Nutrition Facts : Calories 124.2, Fat 7.2, SaturatedFat 1, Sodium 93.1, Carbohydrate 14.1, Fiber 4.1, Sugar 7.4, Protein 2.6

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