Best 5 Mixed Baby Greens With Balsamic Vinaigrette Recipes
**Mixed Baby Greens with Balsamic Vinaigrette: A Refreshing and Nutritious Salad Delight**
Indulge in the vibrant flavors and health benefits of Mixed Baby Greens with Balsamic Vinaigrette, a delightful salad that combines the best of fresh, tender baby greens with a tangy, aromatic dressing. This culinary creation is not only a feast for the taste buds but also a powerhouse of essential nutrients, vitamins, and antioxidants. Discover a symphony of textures and flavors as you savor each bite, while reaping the goodness of nature's finest. From the peppery bite of arugula to the mild sweetness of spinach, this salad offers a delightful journey through a medley of flavors. With a simple yet flavorful balsamic vinaigrette dressing, each leaf is coated in a delicate glaze that enhances its natural taste. Whether served as a light lunch, a refreshing side dish, or an appetizer to whet your appetite, Mixed Baby Greens with Balsamic Vinaigrette promises a satisfying and wholesome experience.
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
GREENS WITH BALSAMIC VINAIGRETTE
Even when there are just two at the table, Sandy Hunt, Racine, Wisconsin, sees to it that her salads are well-dressed for dinner. "I keep a bottle of this light dressing in the fridge," she says.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad.
Nutrition Facts : Calories 49 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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.
VINAIGRETTE FOR GREEN SALAD
Steps:
- In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE
Make and share this Classic Mixed Green Salad With Balsamic Vinaigrette recipe from Food.com.
Provided by Galley Wench
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- to Make Vinaigrette:.
- In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
- In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
- In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
- Serve immediately on chilled salad plates.
Nutrition Facts : Calories 427.2, Fat 41.3, SaturatedFat 5.7, Sodium 353.7, Carbohydrate 14.3, Fiber 4.7, Sugar 7.4, Protein 3.3
Tips:
- For the best flavor, use fresh, young baby greens. Avoid any that are wilted or bruised.
- To make the balsamic vinaigrette, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- Toss the baby greens with the balsamic vinaigrette until evenly coated.
- Top with crumbled goat cheese, toasted walnuts, and dried cranberries for a delicious and nutritious salad.
- You can also add other toppings of your choice, such as grilled chicken, bacon, or avocado.
- This salad is best served immediately, but it can be stored in the refrigerator for up to 2 days.
Conclusion:
Mixed baby greens with balsamic vinaigrette is a delicious, healthy, and easy-to-make salad that is perfect for any occasion. With its fresh, vibrant flavors and variety of textures, this salad is sure to please everyone at your table. So next time you're looking for a light and refreshing salad, give this one a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
