Best 17 Mesclun Salad With Clementines Recipes
Mesclun salad is a refreshing and flavorful salad made with a variety of tender greens, such as lettuce, arugula, mache, and endive. Clementines, a type of sweet and juicy mandarin orange, add a citrusy burst of flavor and color to the salad. This combination of greens and citrus, along with a tangy vinaigrette dressing, creates a tantalizing dish that is perfect for a light lunch, a side dish, or as part of a larger meal.
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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
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.
MESCLUN SALAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
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.
MESCLUN WITH CREAMY LEMON VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
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
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.
SOUTHERN MESCLUN SALAD
Provided by Sarah Belk
Categories easy, quick, salads and dressings
Time 5m
Yield Four servings
Number Of Ingredients 4
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
MESCLUN SALAD WITH RASPBERRY-WALNUT VINAIGRETTE
The dressing can be made and the greens washed one day ahead and refrigerated.
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Wash and dry the greens, and place in refrigerator in a plastic bag.
- Whisk the vinegar, oil and mustard together; cover and refrigerate.
- To serve, bring dressing to room temperature. Just before serving, toss the greens with dressing.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 0 grams, TransFat 0 grams
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
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.
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
Steps:
- Whisk together oil and vinegar; season to taste. Toss greens with dressing and serve.
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
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.
MESCLUN SALAD
Can be prepared in 45 minutes or less.
Yield Serves 12
Number Of Ingredients 4
Steps:
- In a large bowl toss mesclun with oil and drizzle with vinegar. Season salad with salt and pepper and toss.
MESCLUN SALAD WITH TRUFFLE VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Vinegar Fall Healthy Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 6
Steps:
- Whisk together all ingredients except mesclun in a large bowl until combined. Just before serving, add greens and toss to coat.
MESCLUN SALAD
Categories Salad Leafy Green Side No-Cook Quick & Easy Low Cal Vinegar Healthy Lettuce Gourmet
Yield Serves 6
Number Of Ingredients 3
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.
MESCLUN SALAD WITH CRANBERRY VINAIGRETTE
This dressing can be made the night before; assemble the salad just before serving.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, combine the olive oil, white-wine vinegar, 2 tablespoons dried cranberries, and sugar. Process until the dressing is pink and cranberries are very finely chopped. Season with salt and pepper.
- Place the lettuce in a medium bowl, add the dressing, and toss to combine. Garnish with remaining dried cranberries, and serve immediately.
MESCLUN SALAD
Provided by Marian Burros
Categories salads and dressings
Time 5m
Yield 2 servings
Number Of Ingredients 4
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
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
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
MESCLUN SALAD WITH ROASTED PEPPERS
Provided by Florence Fabricant
Categories weekday, salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a long fork, hold the pepper over an open flame and turn it slowly to char the skin all over. This can also be done under a broiler or on a grill. Put the charred pepper in a pastic or paper bag and seal the bag for five minutes. Remove the pepper from the bag and scrape off all the charred skin. Remove the core, seeds and ribs from the inside of the pepper and cut the pepper in strips. Toss in a dish with two tablespoons of the oil.
- Beat the remaining oil with the vinegar and cheese. Season with pepper.
- Put the mesclun in a salad bowl and toss with the peppers and the cheese dressing. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 115 milligrams, Sugar 2 grams
MESCLUN SALAD WITH BALSAMIC DRESSING
Make and share this Mesclun Salad With Balsamic Dressing recipe from Food.com.
Provided by NRG Tribe
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dressing:.
- Mix mustard and vinegar in a bowl.
- Add olive oil in a thin stream, whisking the whole time with a fork.
- Add flax oil and serve immediately or store in the refrigerator.
- Mix greens and pine nuts and dressing.
- Garnish with sliced blue cheese.
Nutrition Facts : Calories 323.6, Fat 34.8, SaturatedFat 6.8, Cholesterol 10.6, Sodium 212.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 3.4
Tips:
- To make the vinaigrette, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until well combined.
- For the mesclun salad, combine the mesclun greens, clementines, red onion, almonds, and goat cheese in a large bowl.
- Drizzle the vinaigrette over the salad and toss to coat. Serve immediately.
- For a vegan version of the salad, omit the goat cheese.
- For a sweeter salad, use more honey in the vinaigrette.
- For a spicier salad, add a pinch of cayenne pepper to the vinaigrette.
- This salad is best served fresh. Leftovers can be stored in the refrigerator for up to 2 days.
Conclusion:
This mesclun salad with clementines is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be customized to your liking. The combination of sweet clementines, tangy red onion, crunchy almonds, and creamy goat cheese is sure to please everyone at your table.
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