Best Mesclun Salad With Oven Roasted Peppers And Feta Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL



Roasted Pepper Salad with Feta, Pine Nuts & Basil image

Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.

Provided by Jennifer Segal, adapted from Linda Grimes

Categories     Salads

Time 25m

Yield 4

Number Of Ingredients 12

4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 small garlic clove, minced
3 tablespoons chopped fresh basil, divided
½ teaspoon dried oregano
1 teaspoon sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 tablespoons pine nuts
2 ounces (a scant ½ cup) crumbled Feta
⅓ cup pitted kalamata olives

Steps:

  • Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
  • Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
  • Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
  • Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.

Nutrition Facts : Calories 194, Fat 16g, Carbohydrate 11g, Protein 4g, SaturatedFat 4g, Sugar 7g, Fiber 3g, Sodium 673mg, Cholesterol 13mg

MESCLUN SALAD WITH SHALLOT VINAIGRETTE



Mesclun Salad with Shallot Vinaigrette image

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

1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (preferably French) or safflower oil
1 pound mesclun (mixed baby salad greens)

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



Mesclun Salad image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

2 tablespoons butter
1 dash cayenne pepper
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup halved pecans
1 red bell pepper
2 oranges
1 tablespoon olive oil
Fresh pepper
2 cups mesclun greens

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.

SOUTHERN MESCLUN SALAD



Southern Mesclun Salad image

Provided by Sarah Belk

Categories     easy, quick, salads and dressings

Time 5m

Yield Four servings

Number Of Ingredients 4

8 cups mesclun (choose a variety of tender young greens, herbs and flowers like purslane, pokeweed, dandelion, watercress, mustard greens, chickweed, creeping thyme, clover flowers, chicory flowers, chervil and the tiny, inner leaves of bibb lettuce heads
1/2 cup light olive oil
1/4 cup unseasoned Japanese rice wine vinegar (see note)
Salt, freshly ground pepper to taste

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 ROASTED PEPPERS



Mesclun Salad With Roasted Peppers image

Provided by Florence Fabricant

Categories     weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 large sweet red pepper
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper to taste
6 cups mesclun
1 tablespoon finely minced chives

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 CUCUMBER AND FETA



Mesclun Salad With Cucumber and Feta image

Make and share this Mesclun Salad With Cucumber and Feta recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons tomato juice
1 tablespoon rice vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
6 cups gourmet salad greens
1/3 cup thinly sliced peeled English cucumber
2 tablespoons crumbled feta cheese
2 tablespoons thinly sliced green onions

Steps:

  • To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk.
  • To prepare salad, combine the salad greens and remaining ingredients in a large bowl.
  • Drizzle dressing over salad, tossing gently to coat.

Nutrition Facts : Calories 34.4, Fat 2.7, SaturatedFat 1.2, Cholesterol 6.3, Sodium 244.9, Carbohydrate 1.7, Fiber 0.2, Sugar 1.3, Protein 1.2

MESCLUN SALAD



Mesclun Salad image

Can be prepared in 45 minutes or less.

Yield Serves 12

Number Of Ingredients 4

1 pound mesclun (mixed baby greens)*, rinsed and spun dry
1/4 cup extra-virgin olive oil
1 1/2 tablespoons Champagne vinegar* or other wine vinegar
*available at specialty foods shops and some supermarkets

Steps:

  • In a large bowl toss mesclun with oil and drizzle with vinegar. Season salad with salt and pepper and toss.

MESCLUN GREENS WITH CREAMY GARLIC DRESSING AND ROASTED GARLIC CROUTON WITH PARMIGIANO-REGGIANO CHEESE



Mesclun Greens with Creamy Garlic Dressing and Roasted Garlic Crouton with Parmigiano-Reggiano Cheese image

Provided by Emeril Lagasse

Categories     side-dish

Time 20m

Yield 2 side salads

Number Of Ingredients 13

2 cups mesclun greens
1/4 cup Parmigiano-Reggiano Cheese
1/2 cup prepared or homemade mayonnaise
1/4 cup roasted garlic paste
3 tablespoons grated Parmigiano-Reggiano Cheese
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
1 teaspoon salt
1 teaspoon fresh cracked black pepper
3 tablespoons roasted garlic
1 slice of french bread, trimmed, (2 by 4 inches)
Olive oil
Salt and pepper

Steps:

  • Preheat the oven to 375 degrees F. For the dressing: Combine all the ingredients together and blend until smooth. Season with salt and pepper. For croutons: Slice the bread on an angle, resulting in two long triangles. Place on a sheet tray and season with olive oil, salt and pepper, seasoning both sides. Bake until golden brown, about 2 to 3 minutes. Remove and cool. Mound the garlic paste on the entire crouton, spreading evenly. To assemble, toss the greens with the dressing, using just enough to lightly coat and flavor the greens. Mound in the center of the plate. Place the croutons right on top of the greens. Sprinkle with the Parmigiano-Reggiano cheese. Garnish the plate with a couple turns of black pepper.

ROASTED PEPPER & FETA SALAD



Roasted Pepper & Feta Salad image

This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 6

4 bell peppers - red (yellow, and/or orange)
1/4 cup olive oil
1/2 small red onion (diced (about 1/2 cup))
Handful fresh parsley (chopped (about 1/4 cup chopped))
4 ounces crumbled feta cheese (about 3/4 cup)
1 teaspoon lemon zest

Steps:

  • Preheat oven to 375 degrees.
  • Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
  • Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
  • Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.

MESCLUN SALAD



Mesclun Salad image

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

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons olive oil
5 ounces mesclun (8 cups)

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



Mesclun Salad image

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

6 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
Salt and freshly ground black pepper
6 handfuls mesclun

Steps:

  • Whisk together oil and vinegar; season to taste. Toss greens with dressing and serve.

Related Topics