Best Winter Spring Mix Salad Mesclun Recipes

Mesclun Salad image

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.

Winter Spring Mix Salad (Mesclun) image

Provided by jennifer in new jer

Categories Winter

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 cup very good light olive oil
1/2 teaspoon fine sea salt
1 clove garlic, mashed
1/2 teaspoon fresh ground black pepper
2 chicken breasts, sliced thin and then cut up
1 (8 ounce) bag of mescalune salad greens
1 cup feta cheese (fresh motzerella or goat cheese would also work well)
1/2 cup soft sun-dried tomato, chopped

Steps:

heat olive oil and garlic in large sauce or frying pan until garlic is golden; not dark brown.
add chicken and cover; cook on medium-low until chicken is cooked through but not dry (about 20 min).
wash mesclun mix well (unless you have bought prewashed) and add mesclun mix and sundried tomatoes and cover; cooking on low for about 10 minutes, keeping an eye to be sure greens don't get wilty.
they will be done when they are soft but not wilted (you really just want them warmed).
toss in cheese and cook an additional 5 minutes.
serve alone or over a bed of linguine.

Nutrition Facts : Calories 741.5, Fat 57, SaturatedFat 18.9, Cholesterol 159.6, Sodium 1825.3, Carbohydrate 14.6, Fiber 3.3, Sugar 9.1, Protein 44.5

Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30

Green and red leaf lettuce
Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc).
Fresh lovage leaves
Fresh oregano leaves
Fresh sage leaves
Fresh thyme leaves
Fresh marjoram leaves
Young dandelion leaves
Young fireweed and/or river beauty (epilobium species) shoots
Snips yarrow
Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!)
Snipped chives
3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute)
A dash lemon oil, if available (can be omitted)
A few dashes good quality apple cider vinegar
3/4 cup lighter variety balsamic vinegar
3/4 cup water
A dash umeboshi plum vinegar
1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon finely chopped chives
1 tablespoon finely chopped lovage leaves
Dash ground celery seed
Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard
Dash red pepper
Dash ground fenugreek
Pinch nigella seeds (can be skipped if unavailable)
Small pinch nutmeg
Small pinch turmeric
A very tiny hint cinnamon

Steps:

Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens.