Best 12 Mesclun Salad With Lemon Vinaigrette Recipes
Mesclun salad, a delectable blend of tender baby greens, is a refreshing and versatile dish that can be enjoyed as a light lunch, a flavorful side salad, or even as an elegant starter. Its delicate leaves, often a mix of lettuces, arugula, mache, and other tender greens, provide a delightful textural contrast to the tangy lemon vinaigrette, a dressing that brightens the salad with its citrusy flavor. The perfect mesclun salad strikes a balance between the subtle bitterness of the greens and the acidity of the vinaigrette, resulting in a harmonious and invigorating dish.
Let's cook with our recipes!
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 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
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 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.
HERBACEOUS SALAD WITH LEMON VINAIGRETTE
Shredded zucchini, green onions, and parsley are tossed with a lemon vinaigrette for a fabulous summer salad.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 2
Number Of Ingredients 11
Steps:
- Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.
- Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
- Rinse zucchini lightly with cold water; drain well.
- Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
- Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.
- Garnish with lemon zest and additional green onions, if desired.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 14.7 g, Fat 38 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 4365.5 mg, Sugar 6.3 g
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
SUMMER SALAD WITH LEMON VINAIGRETTE
This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemon vinaigrette dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. -Julie Kirkpatrick, Billlings, Montana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings (1 cup each).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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.
LEMON VINAIGRETTE
This easy lemon vinaigrette, from "Martha Stewart's Cooking School," works as a dressing for most salads.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color. Serve immediately.
MESCLUN SALAD WITH SHALLOT VINAIGRETTE
Loved this salad. Perfect and light. This was originally from Gormet Magazine, but there were a few additions a friend added that made this so special.
Provided by Valerie in Florida
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together shallot, mustard and vinegar.
- Add oil in a slow stream, whicking until emulsified, and season with salt and pepper.
- Just before serving, toss salad greens with just enough dressing to coat.
- Add toasted pine nuts and mossarella balls.
- Enjoy !
Nutrition Facts : Calories 310.5, Fat 30.2, SaturatedFat 6.6, Cholesterol 22.4, Sodium 221.5, Carbohydrate 3.7, Fiber 0.4, Sugar 0.7, Protein 7.8
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
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
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- Wash your greens thoroughly before using them.
- Use a light hand when dressing the salad, you can always add more dressing later if needed.
- If you don't have lemon juice, you can use white wine vinegar or champagne vinegar instead.
- Feel free to add other ingredients to your salad, such as crumbled cheese, chopped nuts, or dried fruit.
Conclusion:
Mesclun salad with lemon vinaigrette is a delicious, healthy, and refreshing dish that is perfect for any occasion. It's easy to make and can be tailored to your own personal preferences. So next time you're looking for a light and flavorful salad, give this recipe a try. You won't be disappointed!
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