Homemade Mesclun With Sweet Vinaigrette

By Marian Burros

Total Time
10 minutes
Rating
4(7)
Comments
Read comments

Featured in: PLAIN AND SIMPLE; A Polenta for Today And for Tomorrow

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2 servings
  • 4ounces mesclun
  • Enough basil to yield 1 tablespoon chopped
  • Enough chervil to yield 1 tablespoon chopped
  • Enough fennel tops to yield 1 tablespoon chopped
  • 6 or 8arugula leaves
  • 1teaspoon olive oil
  • 1teaspoon balsamic vinegar
  • 1teaspoon honey mustard
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

36 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 48 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Wash and dry mesclun.

  2. Step 2

    Wash, dry and chop the basil, chervil and fennel. Wash arugula, and tear leaves into bite-size pieces.

  3. Step 3

    Whisk oil, vinegar and mustard in serving bowl; stir in greens, and mix well.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
7 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
CKINBK

This is not nearly enough dressing for 4 oz of greens, which is almost a boxful. I would go for at least 1T of vinegar and oil!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.