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.
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MD.Shafaiyathul Islam
[email protected]This salad is a great way to use up leftover herbs.
Raylene Brunson
[email protected]I love the tangy flavor of the lemon vinaigrette.
Nazir Jelilu
[email protected]This salad is the perfect way to add some healthy greens to your diet.
LaKeith Moody
[email protected]I've made this salad several times and it's always a crowd-pleaser.
Ansar Khan
[email protected]This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Abigael Smit
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it all up.
burhan Ahamed
[email protected]This salad is a great way to use up leftover grilled chicken or fish.
Ibrahim Rashid
[email protected]I love the combination of flavors in this salad. The creamy lemon vinaigrette is the perfect complement to the mixed greens.
Mukhtyar Arman
[email protected]This salad is perfect for a summer picnic or potluck. It's light and refreshing, and the dressing is delicious.
Rohit Kumar
[email protected]I'm not a huge fan of mesclun, but this salad changed my mind. The dressing is so good that it makes the salad irresistible.
Jam mujahid Waran069
[email protected]This recipe is so easy to follow and the results are amazing! The salad is light and refreshing, and the dressing is creamy and flavorful.
Taha Shabbir
[email protected]This salad was a hit at my dinner party! The creamy lemon vinaigrette was the perfect dressing for the mixed greens. I also added some grilled shrimp and avocado, which made it even more delicious.