Tangerine Mixed Baby Greens Salad Food

BABY GREENS AND BERRY SALAD

Steps:

• 1.In a small bowl, beat the sour cream, apple juice concentrate, poppy seeds, onion and salt with wire whisk until blended.
• 2.Divide the salad greens among 6 salad plates. Top each evenly with the berries.
• 3.Drizzle with the dressing and sprinkle with almonds before serving.

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.

GREEN SALAD WITH TANGERINES AND POMEGRANATE SEEDS

Steps:

• Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking.
• In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt.
• Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.

MIXED BABY GREENS SALAD WITH MANDARIN ORANGES

Steps:

• Combine greens, oranges and cucumber in a salad bowl. In a small bowl, combine vinegar and sugar. Whisk in vegetable oil and sesame oil. Pour dressing over salad. Add sesame seeds, salt and pepper and toss.

BABY GREENS WITH GOAT CHEESE, BEETS AND CANDIED PECANS

Steps:

• Make vinaigrette by whisking olive oil, balsamic and honey until smooth.
• In a large bowl toss greens with vinaigrette and mix well.
• Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. (* You can buy cooked beets or cook them yourself. I boiled the beets in water until soft, but they can be roasted in the oven as well, see notes above.)

BABY GREENS SALAD WITH STRAWBERRIES AND BLUE CHEESE

Steps:

• Make the dressing.
• Whirl the 3 to 5 strawberries in a blender with a dash of balsamic vinegar until puréed (or mash by hand).
• In a small bowl, whisk the 2 tablespoons balsamic vinegar, olive oil and sugar until well blended. Whisk in pureed berries.
• Place greens in salad bowl. Add desired amount of dressing and toss.
• Add almond slices and Blue cheese and lightly toss.
• Serve immediately.

GREEN SALAD WITH TANGERINES & POMEGRANATE SEEDS

Steps:

• Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking.
• In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt.
• Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.

MIXED GREEN AND MANDARIN ORANGE SALAD

Steps:

• Drain mandarin oranges, reserving oranges in a large bowl and juice in a medium bowl.
• To the mandarin juice, add olive oil, vinegar, dijon mustard and pepper. Whisk until blended.
• In the large bowl, add lettuce, spinach and cabbage to the reserved oranges.
• Pour dressing over all and toss well to combine.
• Serve immediately.

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.

GREEK SUMMER SALAD: STRAWBERRIES AND FETA ON MIXED BABY GREENS

Steps:

• Wash & rinse your salad greens, pat dry with paper towels to ensure most of the water has been removed from the leaves. Set aside.
• In a large serving bowl, whisk together the first 7 VINAIGRETTE ingredients. Continue whisking while adding a slow and steady stream of extra-virgin olive oil, followed by the mild/light olive oil. Whisk until you get a creamy, emulsified mixture. (Makes about 1 cup. Refrigerate in an airtight container for up to 2 weeks.).
• Add the salad greens, tarragon, strawberries, and olives to the bowl; gently toss to coat all your salad leaves with the vinaigrette.
• Equally divide your salad and place on chilled plates; top with the walnuts, feta, and lemon zest. Do like the Greeks, serve with crusty Italian or French bread to mop up the leftover vinaigrette and strawberry juices.

MIXED GREENS SALAD WITH ORANGE VINAIGRETTE

Steps:

• Make the dressing by blending the orange juice, vinegar, oil, honey, garlic, salt and pepper in a blender until very smooth. Place the greens, blueberries and citrus segments in a large salad bowl. Add dressing to taste and toss until evenly coated. (You will have extra dressing.) Garnish with the nuts and serve immediately.

TOASTED WALNUT SALAD WITH MANDARIN ORANGES AND GORGONZOLA CHEESE

Steps:

• Melt butter in a sauce pan.
• Stir in walnut pieces and coat with butter.
• Stir for 4 minutes and remove from pan and set aside.
• Allow to cool to room temperature.
• Toss greens, mandarin orange segments and crumbled cheese.
• Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.