Best Mimosa Salad Recipes

QUINOA AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE

Steps:

• Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
• Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
• Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
• Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
• Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
• Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
• Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.

MIMOSA SALAD

Steps:

• In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified.
• In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.

MIMOSA SALAD

Steps:

• Arrange Lettuce on a large platter or individual plates.
• Lay the sliced eggs and sliced musrooms decoratively on the lettuce. Sprinkle the parsley throughout the salad.
• In a blender or food processor mix all the ingredients for the dressing blend well.
• Put dressing in a cruet.
• Pour over salad just before serving or let everyone put their own dressing on the salad at the table.

MIMOSA SALAD

Steps:

• Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft but not mushy, 15 to 20 minutes. Drain and grate the potatoes and carrots.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water and cool under cold running water. Peel and halve each egg. Separate egg whites and yolks. Finely grate the egg whites and crumble the egg yolks.
• Place onion in a bowl and cover with boiling water. Place a plate on top and soak to remove some of the bitterness of the onion, about 5 minutes. Drain.
• Remove any bones from salmon, transfer salmon to a bowl, and mash with a fork. Spread an even layer of salmon onto a plate.
• Sprinkle onion in an even layer over salmon; top with a layer grated egg whites. Spread a thin layer of mayonnaise over the egg whites. Sprinkle carrot over egg white layer; top with another layer of mayonnaise.
• Top carrot layer with grated potato and a final thin layer of mayonnaise. Finish with a layer of crumbled egg yolks.

MRS. JOHN F. KENNEDY'S SALAD MIMOSA

Steps:

• Combine oil, vinegar, salt, pepper and garlic in a jar with tight lid. Shake vigorously. Arrange greens in salad bowl, add dressing, and toss thoroughly. Sprinkle with chopped egg.

MIMOSA FRUIT SALAD

Steps:

• Stir boiling water into gelatin mix in large bowl at least 2 minutes until completely dissolved.
• Stir in club soda.
• Refrigerate 1 1/2 hours or until thickened, but not set.
• Stir in oranges and strawberries.
• Pour into 9x5 loaf pan sprayed with cooking spray. Or bundt pan. Or individuals cups.
• Refrigerate 4 hours or until firm. Remove from pan if desired.
• Store in refrigerator.

MIMOSA FRUIT SALAD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in club soda. Refrigerate 1-1/2 hours or until thickened.
• Stir fruit into gelatin; pour into 9x5-inch loaf pan sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold.

QUINOA AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE RECIPE | EPICURIOUS.COM

Steps:

• Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
• Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
• Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
• Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
• Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
• Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
• Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.
• Cooks' notes:
• •Quinoa and eggs can be cooked up to 1 day ahead. Let cool as directed, then chill in separate containers.
• •Herbs can be kept between slightly dampened towels in resealable plastic bags, 1 day ahead.
• •Asparagus and scallion can be cut prepped and kept between slightly dampened towels in resealable plastic bags, 1 day ahead.
• •Vinaigrette (without eggs) can be made up to 3 hours ahead. Stir in grated egg just before dressing salad.

MIMOSA (RUSSIAN TUNA SALAD)

Steps:

• 1. Cover potatoes and carrots with water in a pot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until carrots and potatoes are tender. Drain, cool and then peel them. Set aside.
• 2. In a separate pot, boil the eggs. Drain, let cool and peel them. Separate whites from yolks. Set aside;
• 3. Open cans with tuna fish, drain liquid from the fish, put it in a bowl;
• 4. Rinse and clean green onion, separate whites from green part, finely chop them set aside in separate bowls;
• 5. Get a nice size serving plate.
• 6. Grate potatoes on medium/large slots, arrange them into even layer, season with salt and pepper and add a bit of mayonnaise:
• 7. Place an even layer of tuna on the top and add a bit of mayonnaise on top:
• 8. On small slots grate egg whites, make an even layer, season with salt and add a bit of mayonnaise:
• 9. Next come carrots. Grate boiled carrots on large slots:
• 10. On top of carrot layer grade Mozzarella cheese on large slots, make it even. Add a bit of mayonnaise.
• 11. For the final layer, grate egg yolks on small slots. Try to cover entire plate evenly.
• 12. Make a border on the sides with finely chopped green onions.
• 13. Decorate plate with dill springs.

QUINOA AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE

Steps:

• Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
• Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
• Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
• Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
• Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
• Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
• Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.
• Cooks' notes: •Quinoa and eggs can be cooked up to 1 day ahead. Let cool as directed, then chill in separate containers.
• •Herbs can be kept between slightly dampened towels in resealable plastic bags, 1 day ahead.
• •Asparagus and scallion can be cut prepped and kept between slightly dampened towels in resealable plastic bags, 1 day ahead.
• •Vinaigrette (without eggs) can be made up to 3 hours ahead. Stir in grated egg just before dressing salad.
• add your own note

MIMOSA SALAD

Steps:

• For this salad, it is better to use a deep glass bowl.
• Put canned fish on the bottom without any liquid and mash with a fork.
• Spread mayonnaise on it.
• Then top with finely grated egg whites and again mayonnaise.
• After that goes grated boiled carrot, mayonnaise, finely chopped onion, mayonnaise, grated boiled potatoes, mayonnaise.
• The top is decorated with grated yolks.