Best 5 Baby Greens With Almond Vinaigrette Recipes
Baby greens with almond vinaigrette are a delicious and healthy salad option that can be enjoyed any time of year. The baby greens are tender and delicate, while the almond vinaigrette adds a nutty and slightly tangy flavor. This salad is also very versatile and can be easily customized to your liking. For example, you can add other vegetables, such as cherry tomatoes or roasted beets, or you can top it with a protein, such as grilled chicken or tofu. No matter how you choose to customize it, baby greens with almond vinaigrette is sure to be a hit!
Check out the recipes below so you can choose the best recipe for yourself!
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.
MIXED BABY GREENS AND AVOCADO W LEMON DIJON VINAIGRETTE DRESSING
Bright flavors! This is a modification of a Barefoot Contessa recipe. Hers called for endive and more avocados, serving one avocado per person. Mine is more of a tossed and assembled salad using baby greens and fewer avocados. It is a highly requested favorite around our home!
Provided by Leopard Apron
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together mustard, lemon juice, olive oil, salt & pepper to make a viniagrette.
- Pour about 3/4 of viniagrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more -- .
Nutrition Facts : Calories 285.9, Fat 28.5, SaturatedFat 4, Sodium 398.3, Carbohydrate 9.5, Fiber 7, Sugar 0.9, Protein 2.3
THREE GREENS AND FRUIT WITH VINAIGRETTE
Use Bosc pears in this crisp green salad. It's great to serve during the cool weather months, and is a beautiful addition to any holiday table!
Provided by MARIA GEE
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
- In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
- In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.7 g, Cholesterol 8.4 mg, Fat 12.5 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 203.9 mg, Sugar 8.5 g
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 WITH MUSTARD VINAIGRETTE
Make and share this Baby Greens with Mustard Vinaigrette recipe from Food.com.
Provided by Tebo3759
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and chop eggs.
- Combine next 5 ingredients and process until smooth with a hand held blender (or shake in a jar).
- Place lettuce in a bowl, add dressing and eggs and toss gently.
- Serve on a plate or salad bowl.
- Garnish with chopped parsley.
Tips:
- To ensure the baby greens are fresh and crisp, choose young leaves that are free of blemishes. Avoid any wilted or yellowed leaves.
- Before dressing the salad, thoroughly rinse the baby greens in cold water and pat them dry with a clean towel. This will help remove any dirt or debris.
- For a more flavorful vinaigrette, use a good quality olive oil and balsamic vinegar. You can also add a touch of honey or Dijon mustard for a little sweetness or tang.
- To evenly coat the baby greens with the vinaigrette, toss them gently in a large bowl or salad spinner.
- Serve the salad immediately or store it in the refrigerator for up to 2 hours. If you're storing the salad, be sure to drain off any excess dressing before serving.
Conclusion:
Baby greens with almond vinaigrette is a simple yet delicious salad that is perfect for a light lunch or dinner. The combination of fresh baby greens, crunchy almonds, and tangy vinaigrette makes for a refreshing and flavorful dish. With just a few simple ingredients, you can easily create a salad that is both healthy and satisfying. So next time you're looking for a quick and easy salad recipe, give this baby greens with almond vinaigrette a try. You won't be disappointed!
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