Mangia Mangia Balsamic Vinaigrette On Baby Greens Recipes

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE

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.

SWEET AND TANGY SAUTEED COLLARD GREENS

Steps:

• Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
• Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

WARM GREENS WITH BALSAMIC VINAIGRETTE

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.

BABY GREENS SALAD WITH CRANBERRY BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.
• Preheat the oven to 400 degrees F.
• Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.
• To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.
• Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.

BABY GREENS SALAD WITH QUAIL EGG AND MAPLE WHITE BALSAMIC VINAIGRETTE

Steps:

• Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender. Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify. Remove vinaigrette to a container and season with salt and pepper.
• In a large bowl, toss tomatoes, cucumber and carrots with salad dressing. Toss with baby greens just before serving and garnish with quail eggs cut into halves. Season with salt and pepper.

BABY GREENS WITH BALSAMIC-ROASTED TURNIPS AND WALNUTS

Steps:

• Heat the oven to 425 degrees. Line a baking sheet with parchment. In a large bowl whisk together balsamic vinegar with sugar and 2 tablespoons olive oil. Toss with turnips until turnips are thoroughly coated. Season to taste with salt and pepper. Transfer to parchment-covered baking sheet, dousing turnips with any liquid left in bowl. Spread turnips in an even layer and place in oven. Roast 10 minutes, then use tongs to flip wedges over and roast for another 10 to 15 minutes, until tender and nicely colored. Remove from heat.
• In a small bowl or measuring cup whisk together sherry vinegar, mustard, garlic and salt to taste. Whisk in remaining olive oil and walnut oil. If any liquid remains on baking sheet, tip into dressing.
• Combine greens, walnuts, blue cheese and fresh herbs in a salad bowl. Turnips can be tossed with greens or spooned on top or on the side. Toss greens mixture with dressing and turnips if tossing turnips with salad, and serve.

MANGIA MANGIA BALSAMIC VINAIGRETTE ON BABY GREENS

Steps:

• UP TO 3 DAYS AHEAD:.
• Place vinegars, water, oregano, basil, pepper and garlic in a large glass jar.
• Shake to mix well.
• Slowly add olive oils, stirring constantly to mix well.
• Refrigerate until needed - bring to room temperature before serving and shake to mix.
• TO SERVE:.
• Place desired amount of mixed baby greens in a large bowl.
• Add dressing to coat and toss to mix well.
• NOTE:
• You can use this tangy dressing on any mixed green salad. The recipe makes enough dressing for several occasions.
• Try drizzling the vinaigrette on steamed asparagus or toss with julienne zucchini.