Best 6 Baby Greens With Mustard Vinaigrette Recipes
Baby greens, often referred to as microgreens or salad greens, are young, tender greens that have gained popularity in recent years due to their delicate texture, unique flavors, and high nutritional content. These miniature leaves, harvested when seedlings are just a few weeks old, boast an array of colors, shapes, and textures, adding visual appeal and a burst of flavor to any dish. Whether served as a refreshing salad, incorporated into sandwiches or wraps, or used as a garnish, baby greens offer a versatile and delicious addition to your culinary repertoire. One classic preparation that showcases the delicate nature of baby greens is the baby greens with mustard vinaigrette. This simple yet elegant dish combines the subtle flavors of the greens with a tangy and aromatic mustard vinaigrette, creating a harmonious balance of flavors that will tantalize your taste buds.
Let's cook with our recipes!
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.
BABY GREENS WITH ALMOND VINAIGRETTE
Steps:
- Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces. Set aside.
- Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute. Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool.
- In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top.
- In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.
- Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool.
- When the almonds are cool, transfer to a blender along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days.
MIXED BABY GREENS WITH MUSTARD VINAIGRETTE
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a bowl, combine the shallot, mustard, vinegar and season with salt and pepper. While whisking, drizzle in the olive oil.
- Pour vinaigrette over the greens, tosses and serve immediately.
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.;
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
GREENS WITH MUSTARD VINAIGRETTE
This dressing tastes extra-fresh every time since you make it when you need it.-Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the first five ingredients. Just before serving, place salad greens and tomato in a small bowl; drizzle with vinaigrette.
Nutrition Facts : Calories 138 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- For the best flavor, use fresh, young greens. Look for leaves that are tender and brightly colored.
- If you can't find baby greens, you can use regular greens, but be sure to remove the tough stems.
- To make the mustard vinaigrette, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl until well combined.
- To assemble the salad, simply toss the greens with the vinaigrette and serve. You can also add other toppings, such as crumbled bacon, grated cheese, or chopped nuts.
- Mustard vinaigrette is a versatile dressing that can be used on other salads, such as spinach salad or beet salad.
Conclusion:
Baby greens with mustard vinaigrette is a simple but delicious salad that is perfect for a light lunch or dinner. The combination of the tender greens, tangy vinaigrette, and sweet honey mustard dressing is sure to please everyone at the table.
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #salads #side-dishes #eggs-dairy #vegetables #easy #dinner-party #eggs #dietary
You'll also love