mixed greens with creamy mustard vinaigrette

It’s salad week at Marin mama cooks.  Yes, I’m calling it salad week because I’m posting 2 salad recipes for you all.  Aren’t you happy?  After 2 weeks of posting nothing but sweets, I figured we could all use a salad or two right?  Today I’m sharing with you all a classic salad dressing that John and I love. I used to make this salad dressing all of the time before I discovered kale that is. Mixed greens was our go-to salad and this creamy mustard vinaigrette was our go-to dressing.  I made this salad up for dinner parties, topped it with grilled chicken for an easy weeknight dinner, you name it.  I had kind of  forgotten about this salad and dressing till John brought it to my attention.  John asked me to PLEASE make up this salad as he was getting tired of eating kale salads every night.  Honestly, I don’t think I will ever tire of my lacinato kale salad as well as my kale salad with ricotta salata. I could honestly eat those two salads every night, but I know not everyone in my family feels and loves kale the way I do, so I have to think about them and add some variety to our dinner menu.

For those of you that want a tasty and easy to whip up salad dressing, this is it.  The dressing is straight from Ina Garten so you know it’s good!  My foodie friend Amanda tried this and LOVED it, so I feel confident that you will as well.

mixed greens with creamy mustard vinaigrette:

recipe from Barefoot Contessa Family Style
serves 6 to 8 (makes enough dressing for 2 big salads)

• mixed greens and other greens such as arugula, spinach and romaine lettuce – I like to use a combination of mixed greens, romaine lettuce that has been sliced up thin, as well as extra arugula
• 1 avocado, cubed
• 1 red pepper, diced
• 1 ripe tomato
• 3 tablespoons champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon (about 1 large clove or 2 small cloves) minced fresh garlic
• 1 tablespoon mayonnaise
• 1/4 teaspoon kosher salt – the original recipe called for 3/4 teaspoons salt, so feel free to add more if you want.
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

In a small bowl or glass mason jar, whisk together the Champagne vinegar, Dijon mustard, minced garlic, mayonnaise, salt, and pepper.

While whisking, slowly add in the olive oil until the vinaigrette is emulsified.

Use the dressing now or cover and store it in the refrigerator.  This dressing will last 2 days.  Make sure to shake or whisk it well before using.

Let’s prep for salad.  Get out a large salad bowl and toss in your mixed greens.  Thinly slice and add in the romaine lettuce.  I prefer to chop up my romaine lettuce rather than tear it up because to me it’s just easier, and the leaves are more uniform in size.

Dice up the red pepper and avocado and chop up the tomato.  Feel free to add some thinly sliced red onion, radishes as well as cucumber.  Really, make this your own salad and toss in whatever greens and veggies you want!

This dressing will last 2 days.  Make sure to shake or whisk it well before using.

Stay tuned for Thursday when I will post the recipe for this kale salad with pear, sliced almonds and gouda.

mixed greens with creamy mustard vinaigrette

 

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Ingredients

• mixed greens and other greens such as arugula, spinach and romaine lettuce - I like to use a combination of mixed greens, romaine lettuce that has been sliced up thin, as well as extra arugula.
• 1 avocado, cubed
• 1 red pepper, diced
• 1 ripe tomato
• 3 tablespoons champagne vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon (about 1 large clove or 2 small cloves) minced fresh garlic
• 1 tablespoon mayonnaise
• ¼ teaspoon kosher salt - the original recipe called for ¾ teaspoons salt, so feel free to add more if you want.
• ¼ teaspoon freshly ground black pepper
• ½ cup extra-virgin olive oil

Instructions

1. In a small bowl or glass mason jar, whisk together the Champagne vinegar, Dijon mustard, minced garlic, mayonnaise, salt, and pepper.
2. While whisking, slowly add in the olive oil until the vinaigrette is emulsified.
3. Use the dressing now or cover and store it in the refrigerator. This dressing will last 2 days. Make sure to shake or whisk it well before using.
4. Let's prep for salad. Get out a large salad bowl and toss in your mixed greens. Thinly slice and add in the romaine lettuce. I prefer to chop up my romaine lettuce rather than tear it up because to me it's just easier, and the leaves are more uniform in size.
5. Dice up the red pepper and avocado and chop up the tomato. Feel free to add some thinly sliced red onion, radishes as well as cucumber. Really, make this your own salad and toss in whatever greens and veggies you want!
6. This dressing will last 2 days. Make sure to shake or whisk it well before using.

Nutrition Information

Serving size: serves 6 to 8

3.5.3251