Best 6 Mangia Mangia Balsamic Vinaigrette On Baby Greens Recipes
**Mangia Mangia Balsamic Vinaigrette on Baby Greens: A Delightful and Nutritious Salad Sensation**
Indulge in a culinary journey with our Mangia Mangia Balsamic Vinaigrette on Baby Greens, a symphony of flavors that tantalizes your taste buds and nourishes your body. This vibrant salad showcases the perfect balance between sweet, tangy, and earthy notes, making it a refreshing and wholesome choice for any occasion.
At the heart of this dish lies the Mangia Mangia Balsamic Vinaigrette, a flavorful dressing crafted from premium-quality balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, and a touch of garlic and salt. Its rich, velvety texture coats each leaf of baby greens, enhancing their natural sweetness and creating a delightful symphony of flavors.
Accompanying the baby greens are an array of fresh and colorful ingredients, each contributing its unique charm to the salad. Sliced strawberries lend a burst of vibrant red and a touch of natural sweetness, while crumbled goat cheese adds a creamy tang and a delightful textural contrast. Toasted walnuts provide a nutty crunch and a hint of earthiness, while thinly sliced red onions bring a subtle sharpness that balances the sweetness of the other ingredients.
This Mangia Mangia Balsamic Vinaigrette on Baby Greens salad is not only a culinary delight but also a nutritional powerhouse. Baby greens are packed with essential vitamins, minerals, and antioxidants, making them a healthy addition to any diet. Strawberries are rich in vitamin C and fiber, while goat cheese provides calcium, protein, and probiotics. Walnuts are a good source of omega-3 fatty acids, and red onions contain quercetin, a powerful antioxidant.
Together, these ingredients create a salad that is not only delicious but also incredibly good for you. Whether you're looking for a light lunch, a refreshing side dish, or a nutritious snack, this Mangia Mangia Balsamic Vinaigrette on Baby Greens salad is sure to satisfy your cravings while nourishing your body.
MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE
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
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
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
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 GREENS WITH MUSTARD VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.
BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.;
WARM GREENS WITH BALSAMIC VINAIGRETTE
A warm vinaigrette tossed with fresh salad greens and toasted pine nuts makes for a fabulous flavor experience.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.
- In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.
- Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.
Nutrition Facts : Calories 130, Carbohydrate 5 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg
MANGIA MANGIA BALSAMIC VINAIGRETTE ON BABY GREENS
Says Chef Eliot Barton of Mangia Mangia restaurant in Key West, "This is the only dressing available at Mangia Mangia." He recommends using high quality vinegars and olive oils and adds, "The little bit of water reduces acidity but retains the fine flavor of the vinegar. Inexpensive vinegars are already too diluted. Look for vinegars in the range of 6 % acidity." From "The Florida Keys Cookbook"
Provided by kitty.rock
Categories Salad Dressings
Time 10m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- UP TO 3 DAYS AHEAD:.
- Place vinegars, water, oregano, basil, pepper and garlic in a large glass jar.
- Shake to mix well.
- Slowly add olive oils, stirring constantly to mix well.
- Refrigerate until needed - bring to room temperature before serving and shake to mix.
- TO SERVE:.
- Place desired amount of mixed baby greens in a large bowl.
- Add dressing to coat and toss to mix well.
- NOTE:
- You can use this tangy dressing on any mixed green salad. The recipe makes enough dressing for several occasions.
- Try drizzling the vinaigrette on steamed asparagus or toss with julienne zucchini.
Nutrition Facts : Calories 160.3, Fat 18, SaturatedFat 2.5, Sodium 0.5, Carbohydrate 0.3, Fiber 0.1, Protein 0.1
Tips:
- To make the most flavorful vinaigrette, use a high-quality balsamic vinegar. Look for one that is aged for at least 12 years.
- If you don't have any shallots on hand, you can use a small onion instead. Just be sure to mince it very finely.
- For a more robust flavor, add a teaspoon of Dijon mustard to the vinaigrette.
- If you're using a delicate green, such as baby arugula or spinach, toss it with the vinaigrette just before serving. This will prevent the greens from wilting.
- For a more hearty salad, add some grilled chicken, shrimp, or tofu to the baby greens.
Conclusion:
This simple balsamic vinaigrette is a delicious and versatile dressing that can be used on a variety of salads. It's also a great way to use up leftover balsamic vinegar. So next time you're looking for a quick and easy salad dressing, give this recipe a try.
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