Mixed Baby Greens With Creamy Dressing Food

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.

MIXED GREENS WITH YOGURT DRESSING AND DILL

Steps:

• Whisk vinaigrette and yogurt in a large bowl. Add greens, dill, and sesame seeds and toss to coat; season salad with salt and pepper.

MIXED BABY GREENS WITH MUSTARD VINAIGRETTE

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.

MIXED GREENS WITH CREAMY VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Blanch asparagus for 1 minute. Drain and cool under cold running water.
• In a large salad bowl, toss together red leaf, romaine, frise asparagus, and black olives.
• In a medium bowl, whisk together vinegar, salt and pepper, and sour cream. Slowly whisk in the olive oil until completely combined. Pour vinaigrette over the salad, toss to coat, and serve immediately.

BABY GREENS WITH MUSTARD VINAIGRETTE

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 CREAMY DRESSING

Steps:

• Place greens in a salad bowl and cover with plastic wrap. Chill until serving time.
• For dressing, in a jar with a tight-fitting lid, combine remaining ingredients except sour cream. Cover and shake vigorously until well combined.
• Add sour cream. Cover and shake well. Dressing can be chilled, covered, until serving time or used immediately.
• Before serving, drizzle dressing over greens. Toss gently until well coated. Serve immediately.

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.

CREAMED MIXED GREENS

Steps:

• Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens.
• Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes.
• Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche.

BABY GREENS WITH WARM GOAT CHEESE

Steps:

• Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
• Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
• Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
• Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.

ULTIMATE FABULOUS BABY GREENS AND STRAWBERRY SALAD!

Steps:

• Wash and spin greens, chill until crisped.
• Put goat cheese in freezer to firm for about 20 minutes, then pinch into 1/2" "blobs".
• Toss everything together, then add favorite vinaigrette!

BABY GREENS WITH MAPLE DIJON DRESSING

Steps:

• Place ingredients in bowl starting with the first thought to the last.
• Blend together all dressing ingredients. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days. Top salad with Maple Dijon dressing.