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Salade Verte Viniagrette

Salade Verte Viniagrette recipe image
This Salade Verte Viniagrette is a refreshing and elegant side dish that celebrates the natural flavors of fresh produce. The base of torn mixed greens provides a tender, crisp texture, complemented perfectly by thinly sliced fresh mushrooms that add an earthy depth. The star of the dish is the vibrant vinaigrette, brightened with sharp Dijon mustard and salty, briny capers that cut through the mildness of the greens. It is an incredibly quick assembly, making it ideal for a light lunch, a picnic staple, or a healthy accompaniment to heavier main courses. The balance of acidity and savory notes ensures every bite is satisfying without being heavy, offering a clean, garden-fresh taste that is both simple and sophisticated.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 68.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Salade Verte Viniagrette is a refreshing and elegant side dish that celebrates the natural flavors of fresh produce. The base of torn mixed greens provides a tender, crisp texture, complemented perfectly by thinly sliced fresh mushrooms that add an earthy depth. The star of the dish is the vibrant vinaigrette, brightened with sharp Dijon mustard and salty, briny capers that cut through the mildness of the greens. It is an incredibly quick assembly, making it ideal for a light lunch, a picnic staple, or a healthy accompaniment to heavier main courses. The balance of acidity and savory notes ensures every bite is satisfying without being heavy, offering a clean, garden-fresh taste that is both simple and sophisticated.
Ingredients
  • 2 cup Torn mixed salad greens
  • 1/2 cup Fresh mushroom slices
  • 2 tablespoon Capers
  • 3/4 cup Vinaigrette dressing
  • 2 tablespoon Dijon mustard
Directions
  1. 1
    Wash and thoroughly dry the mixed salad greens; tear into bite-sized pieces if necessary.
  2. 2
    Slice fresh mushrooms thinly and pat them dry with a paper towel to remove excess moisture.
  3. 3
    In a small bowl, whisk together the vinaigrette dressing and Dijon mustard until smooth and emulsified.
  4. 4
    Divide the mixed greens evenly between two salad plates.
  5. 5
    Top each portion of greens with an equal amount of the sliced mushrooms.
  6. 6
    Sprinkle 1 tablespoon of capers over each salad.
  7. 7
    Drizzle the mustard vinaigrette evenly over both salads just before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 68.4kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 192.6mg9%
Total Carbohydrate 10.6g4%
Dietary Fiber 5.9g24%
Sugars 2.2g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure greens are completely dry before dressing to prevent the vinaigrette from sliding off.

You can substitute white button mushrooms with cremini or shiitake for a deeper flavor profile.

If you prefer a milder taste, rinse the capers briefly under cold water to reduce saltiness.

Serve immediately after dressing to maintain the crispness of the greens.

Keywords: salad, greens, vinaigrette, vegan, quick, healthy, mushroom, capers, dijon, side dish, fresh, light, lunch, picnic, vegetarian, easy, crisp, tangy, fresh vegetables, no cook
Read it online: https://www.chefs-mate.com/recipe/salade-verte-viniagrette/