Baby Greens Salad With Light Balsamic Vinaigrette Recipes

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MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE



Mixed Baby Greens with Balsamic Vinaigrette image

Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 6

Number Of Ingredients 9

1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 ounces) mixed baby greens or Italian-blend salad greens
1 avocado, pitted, peeled and sliced
1/3 cup pistachio nuts
1/4 cup dried cranberries

Steps:

  • In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
  • In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg

BABY GREENS SALAD WITH QUAIL EGG AND MAPLE WHITE BALSAMIC VINAIGRETTE



Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1/8 cup white balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon maple syrup (add 1 teaspoon more if you like a sweeter taste)
1 shallot clove, very finely minced
1 tablespoon very finely minced fresh rosemary
3/4 cup olive oil, preferably extra-virgin
Salt and pepper
3 ripe tomatoes, cut into wedges
1 English cucumber, peeled and sliced
1 carrot, peeled and sliced thin, or shredded with a vegetable peeler
1 pound baby greens (such as frissee, arugula, romaine hearts), rinsed and dried with a salad spinner or paper towels
Salt and pepper
1 (15-ounce) can pre-cooked quail eggs*

Steps:

  • Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender. Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify. Remove vinaigrette to a container and season with salt and pepper.
  • In a large bowl, toss tomatoes, cucumber and carrots with salad dressing. Toss with baby greens just before serving and garnish with quail eggs cut into halves. Season with salt and pepper.

BABY GREEN SALAD



Baby Green Salad image

Make and share this Baby Green Salad recipe from Food.com.

Provided by Chef mariajane

Categories     < 15 Mins

Time 5m

Yield 2 serving(s)

Number Of Ingredients 10

6 cups baby greens
1/4 red onion, sliced thinly
1/4 cup blue cheese, crumbled
1/4 cup pecans, toasted
1 (310 ml) jar orange jelly (I prefer Smuckers no Sugar Added Orange Spread)
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
3/4 teaspoon fresh ground pepper
1/2 cup olive oil
1/2-3/4 cup water

Steps:

  • Combine salad greens, onions and desired amount of vinaigrette in a medium sized bowl. Arrange on serving platter and garnish with blue cheese and pecans. Serve immediately.
  • ORANGE VINAIGRETTE: Combine first 4 ingredients in medium-sized bowl. Gradually whisk in olive oil, then 1/2 cup water. Continue whisking until smoothly blended. Add additional 1/4 cup water if a thinner consistency is desired.

BABY GREENS SALAD WITH CRANBERRY BALSAMIC VINAIGRETTE



Baby Greens Salad With Cranberry Balsamic Vinaigrette image

This is a lovely salad for a holiday brunch or dinner party! The dressing is so yummy!! I've subbed a mild blue cheese for the goat cheese, and both are equally tasty. From Mary Ann Vitale, owner of La Taverna Restaurant in La Jolla CA.

Provided by BecR2400

Categories     Greens

Time 21m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup balsamic vinegar
1 cup whole berry cranberry sauce
1 shallot, finely chopped
1 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
1/2 cup chopped walnuts
10 cups baby greens
8 ounces goat cheese, crumbled
1/2 cup dried cranberries

Steps:

  • In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.
  • Preheat the oven to 400 degrees F.
  • Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.
  • To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.
  • Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.

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