Best 7 Baby Green Salad Recipes

In the world of culinary delights, baby green salad stands out as a refreshing and versatile dish, enjoyed by food enthusiasts of all ages. This vibrant salad offers a symphony of flavors and textures, featuring tender baby greens, crisp vegetables, and a variety of dressings that cater to diverse palates. Whether you're a seasoned chef or a home cook seeking a quick and healthy meal, this article will guide you through the art of crafting the perfect baby green salad, ensuring a delightful dining experience every time.

Let's cook with our recipes!

MIXED BABY GREENS SALAD WITH MANDARIN ORANGES

Mixed Baby Greens Salad with Mandarin Oranges image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 bag mixed baby greens, 10 ounces
1 can mandarin oranges, drained
1/4 English or European seedless cucumber, thinly sliced
2 tablespoons rice wine or white vinegar, eyeball it
2 teaspoons sugar
3 tablespoons vegetable oil, eyeball it
1 teaspoon toasted sesame oil
Sesame seeds, for garnish, 2 tablespoons
Salt and freshly ground black pepper

Steps:

Combine greens, oranges and cucumber in a salad bowl. In a small bowl, combine vinegar and sugar. Whisk in vegetable oil and sesame oil. Pour dressing over salad. Add sesame seeds, salt and pepper and toss.

BABY SALAD GREENS WITH SWEET POTATO CROUTONS AND STILTON

Baby Salad Greens with Sweet Potato Croutons and Stilton image

Sweet potatoes contrast beautifully here with the pungent Stilton. Other cheeses I like for this salad are goat cheese and feta.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice
1 tablespoon extra virgin olive oil
1 6-ounce bag baby salad greens
1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives
2 ounces Stilton or blue cheese, crumbled or cut into small pieces (about 1/2 cup)
1 tablespoon fresh lime juice
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1/4 cup buttermilk

Steps:

Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.
In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels.
Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk.
Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 390 milligrams, Sugar 4 grams, TransFat 0 grams

LEMONY CRAB SALAD WITH BABY GREENS

Lemony Crab Salad with Baby Greens image

Categories Salad Citrus Leafy Green Shellfish Appetizer No-Cook Quick & Easy Low/No Sugar Seafood Crab Spring Shower Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 pound fresh crabmeat, picked over
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh Italian parsley
1 5-ounce package mixed baby greens (about 8 cups)
1/4 cup extra-virgin olive oil

Steps:

In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper.
Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.

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

Ingredients

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 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

Ingredients

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.

ROASTED ROOT AND BABY GREEN SALAD

Roasted Root and Baby Green Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 each baby beets, roasted and split in half
4 each baby golden beets, roasted and split in half
4 each cipolini onions, roasted and peeled
4 each large baby carrots, roasted and split in half
4 each American red radishes, roasted and split in half
2 tablespoons beet syrup
2 tablespoons aged balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste
8 cups small mixed salad greens

Steps:

Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and the vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad to the center of the 4 plates.

BABY BELLA AND GREEN BEAN SALAD

Baby Bella and Green Bean Salad image

This is a recipe I got from the River Valley Ranch mushroom growers who sell mushrooms at my farmer's market every Sunday from June till October. I love this recipe, it goes great as a side dish to just about anything I barbecue during the summer.

Provided by Hey Jude

Categories Vegetable

Time 32m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh green beans, trimmed, cut in half
3 garlic cloves, minced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon coarse salt (I used kosher salt)
fresh ground black pepper, to taste
1/4 cup olive oil
4 green onions, chopped
1/2 lb baby portabella mushrooms, thinly sliced
2 tablespoons chopped fresh parsley

Steps:

Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes. Drain beans; set aside to cool.
Whisk together the garlic, vinegar, mustard, salt and pepper to taste in a small bowl; slowly whisk in the olive oil, adding in a steady stream, until smooth.
Combine the reserved beans, green onions, mushrooms and parsley in a large bowl. Pour dressing over vegetables; toss lightly.
Chill 30 minutes before serving.

Nutrition Facts : Calories 90.3, Fat 7, SaturatedFat 1, Sodium 173.5, Carbohydrate 6.6, Fiber 2.7, Sugar 1.6, Protein 2

Tips:

Choose fresh, crisp greens: The best baby green salads start with fresh, crisp greens. Look for greens that are brightly colored and free of blemishes.
Wash your greens thoroughly: Before you assemble your salad, be sure to wash your greens thoroughly to remove any dirt or debris. You can do this by rinsing them under cold water or by using a salad spinner.
Dry your greens thoroughly: After washing your greens, be sure to dry them thoroughly to prevent your salad from becoming watery. You can do this by patting them dry with a paper towel or by using a salad spinner.
Use a variety of greens: Don't be afraid to use a variety of greens in your salad. This will add flavor and texture to your dish. Some popular greens to use include baby spinach, arugula, kale, and romaine lettuce.
Add other healthy ingredients: In addition to greens, you can also add other healthy ingredients to your salad, such as fruits, vegetables, nuts, and seeds. This will make your salad more nutritious and satisfying.
Dress your salad lightly: When it comes to dressing your salad, less is more. A light vinaigrette or a drizzle of olive oil is all you need to enhance the flavors of your salad without overpowering them.

Conclusion:

Baby green salads are a healthy and delicious way to get your daily dose of fruits and vegetables. They are also a great way to use up leftover greens. With so many different variations to choose from, there's sure to be a baby green salad that everyone will enjoy. So next time you're looking for a light and refreshing meal, give one of these recipes a try.