Warm Vegetable Salad With Mustard Dressing
A vibrant warm vegetable salad with a tangy mustard dressing, perfect for light lunches or as a side dish, featuring fresh seasonal vegetables and bold flavors.
Ingredients
- 3 cups mixed lettuce leaves (red leaf, endive, romaine, Boston, bibb), torn
- 1/2 large red pepper, sliced
- 1/2 large yellow pepper, sliced ⓘ
- 1 to 2 celery ribs, sliced ⓘ
- 2 carrots, sliced ⓘ
- 1 leek, sliced ⓘ
- 1/2 lb. fresh mushrooms, sliced ⓘ
- 2 shallots, thinly sliced
- salt and pepper to taste ⓘ
- 2 Tbsp. unsalted butter ⓘ
- 2 Tbsp. heavy cream ⓘ
- 1 Tbsp. grainy mustard ⓘ
- 1 tsp. Dijon mustard ⓘ
- 1 Tbsp. plus 2 tsp. sherry wine vinegar ⓘ
- 1 Tbsp. water ⓘ
- 1/4 cup salad oil ⓘ
Instructions
- Combine grainy mustard, Dijon mustard, sherry wine vinegar, water, salt, and pepper in a small bowl.
- Whisk in salad oil until the dressing is well blended and set aside.
- Cut red and yellow peppers into strips.
- Slice celery ribs, carrots, leek, and mushrooms into bite-sized pieces.
- Thinly slice shallots.
- In a large skillet, melt unsalted butter over medium heat.
- Add shallots and cook until translucent.
- Add the vegetables to the skillet and cook until tender but still slightly crisp, about 5-7 minutes.
- Stir in heavy cream and cook for another minute to warm through.
- Toss the cooked vegetables with torn lettuce leaves and drizzle with the mustard dressing.
- Serve immediately while warm.
Tips & Substitutions
For added flavor, consider incorporating seasonal vegetables like zucchini or asparagus. If you prefer a lighter dressing, substitute Greek yogurt for the heavy cream. Use vinaigrette instead of mustard dressing for a different taste. For a vegetarian twist, you could also add chickpeas for extra protein. This warm vegetable salad pairs beautifully with Mediterranean recipes, enhancing the overall meal.
Serving Suggestions
This warm vegetable salad is best served immediately, but you can also plate it with grilled chicken or Spiced Cornish Game Hens for a heartier meal. A side of crusty bread or a light soup, like Red Beet Soup, can complement the salad nicely. For a vegetarian option, consider pairing it with a grain like quinoa or bulgur for added nutrition.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat to maintain the vegetables' texture. Avoid microwaving, as it can make the vegetables soggy. Serve with fresh lettuce to refresh the dish before enjoying it again.
Nutrition & Diet Analysis (per serving)
Each serving of Warm Vegetable Salad With Mustard Dressing contains roughly 406 calories, with 2g protein, 11g carbohydrates, and 41g fat. It is an excellent source of vitamin C (134% of the Daily Value) and vitamin A (49% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1999mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of lettuce for this salad?
Absolutely! While mixed lettuce leaves are recommended for their variety, you can use any preferred greens, such as spinach or arugula. Just ensure that the greens are fresh and crisp to maintain the salad's texture and flavor.
How can I make this salad vegan?
To make this salad vegan, simply omit the butter and heavy cream. You can use olive oil instead of butter to cook the vegetables and substitute the cream with a plant-based alternative, such as coconut cream or unsweetened almond milk. The mustard dressing remains suitable as is.
What other vegetables can I add to this salad?
Feel free to experiment with various vegetables! Broccoli, green beans, or snap peas can add great texture and flavor. You can also toss in roasted vegetables for a different depth of taste. The versatility of this recipe allows you to customize it with what you have on hand.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).