Baby Greens With Mustard Vinaigrette Recipes

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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

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 GREENS SALAD WITH LIGHT BALSAMIC VINAIGRETTE



Baby Greens Salad with Light Balsamic Vinaigrette image

Baby Greens Salad with Light Balsamic Vinaigrette is a simple fresh salad that is perfect for lunch or side salad at dinner.

Provided by LindySez

Categories     Salads     Sauces, Dressings & Condiments

Time 10m

Number Of Ingredients 11

8 cups mixed baby greens (washed and dried)
1 cup cherry tomatoes (you may cut into halves if desired)
Fresh chive sprigs (or thinly sliced green onion)
Edible flowers (if desired, optional)
Dressing
1 tablespoon extra virgin olive oil
1 tablespoon water
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 teaspoon finely minced fresh thyme
Salt and freshly ground pepper (to taste (about 1/2 teaspoon salt and 1/4 teaspoon fresh ground black pepper))

Steps:

  • Whisk all the dressing ingredients together in a small bowl. Place greens in a large salad bowl; add dressing and toss. Place into a bowl and top with tomatoes, chives, and edible flowers, if using.

Nutrition Facts : ServingSize 1 g, Calories 104 kcal, Carbohydrate 14 g, Protein 8 g, Fat 4 g, Sodium 131 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 2 g

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE



Green Salad with Creamy Mustard Vinaigrette image

Provided by Ina Garten

Time 10m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature (optional)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 people

Steps:

  • In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Toss the greens with enough dressing to moisten and serve immediately.

BABY GREENS WITH MUSTARD VINAIGRETTE



Baby Greens with Mustard Vinaigrette image

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

4 hard cooked eggs
2 tablespoons honey dijon mustard (or 1 Tbs honey & 2 Tbs mustard)
1/2 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
3 large butter lettuce or 10 ounces mixed greens

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.

MUSTARD VINAIGRETTE



Mustard Vinaigrette image

Provided by Food Network

Number Of Ingredients 5

1 teaspoon or so Dijon mustard
4 tablespoons vegetable oil
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper

Steps:

  • Combine all ingredients.

BABY GREENS WITH MUSTARD VINAIGRETTE



Baby Greens with Mustard Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 rounded teaspoon grainy mustard
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
6 to 8 ounces mixed baby greens, 1 sack
Salt and pepper

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.

CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE



Crab Cakes and Baby Greens with Lemon Vinaigrette image

Categories     Leafy Green     Shellfish     New Year's Eve     Lunch     Crab     Chill     Pan-Fry     Bon Appétit

Yield Serves 10 as first-course

Number Of Ingredients 12

3/4 cup plain dry breadcrumbs
1 pound fresh crabmeat, drained well, picked over
1/4 cup mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce
1 large egg, beaten to blend
1/4 cup vegetable oil
12 cups mixed baby greens
Lemon Vinaigrette
Additional chopped fresh chives

Steps:

  • Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
  • Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
  • Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.

MIXED BABY GREENS WITH MUSTARD VINAIGRETTE



Mixed Baby Greens With Mustard Vinaigrette image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

1/2 small shallot, chopped
1 tablespoon dry mustard
3 tablespoon red wine vinegar
Salt and pepper
2/3 cup extra-virgin olive oil
1 pound mixed baby greens, rinsed and spun dry

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.

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