Best Baby Green Salad Recipes

GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT (

Steps:

• In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
• While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
• Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
• Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.

BABY GREEN SALAD

Steps:

• Combine salad greens, onions and desired amount of vinaigrette in a medium sized bowl. Arrange on serving platter and garnish with blue cheese and pecans. Serve immediately.
• ORANGE VINAIGRETTE: Combine first 4 ingredients in medium-sized bowl. Gradually whisk in olive oil, then 1/2 cup water. Continue whisking until smoothly blended. Add additional 1/4 cup water if a thinner consistency is desired.

GREEN BEAN & BABY YUKON GOLD WARM POTATO SALAD

Steps:

• Halve or quarter potatoes depending on size.
• Steam Potatoes for about 15 minutes until tender.
• Steam green beans until crisp-tender (4-5 minutes).
• Shock green beans in ice water to stop cooking process.
• Whisk Mustard, dressing, herbs and shallot in small bowl.
• In large bowl toss potatoes, green beans and dressing.
• Top with bacon crumbles (if using).
• Serve & enjoy.

GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT

Steps:

• In a large saucepan, bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain into a colander and let dry on paper towels. While potatoes are boiling, bring a small pot of water to a boil. Cook green beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water to stop cooking. Set aside on a small plate. Light an outdoor grill or stovetop grill pan. Cut cooked potatoes in half or, if they are tiny, leave whole. Spray cut side with olive oil, and grill cut side down until grill marks appear. While potatoes are grilling, prepare the dressing. Mix garlic, meustard, vinegar, parsley, and mint in a small bowl. Slowly whisk in the olive oil. When potatoes are grilled and still hot, toss them in the olive oil mixture and season with salt and pepper to taste. Add green beans and the olives and tomatoes if desired. Serve at room temperature.

GREEN LENTIL SALAD WITH BABY SPINACH AND GOAT CHEESE

Steps:

• 1. Rinse the lentils then add them to a small pot with the bay leave and thyme. Cover with water by a few inches and bring to a boil. Season with a pinch of salt, then turn down heat and simmer until tender but not overcooked, about 30 minutes. 2. In the meantime, combine the shallot, mustard, and vinegar in a bowl or small glass jar. Season with a little salt and pepper, then allow to sit for a few minutes to soften the shallot. Add the oil in a slow stream, whisking to create a vinaigrette (or cover the jar and shake until emulsified). 3. When the lentils are cooked, drain and return to the pot. Toss immediately with the vinaigrette. Add the baby spinach just before turning out into plates, so it only just begins to wilt. Top with the goat cheese and freshly ground black pepper and serve warm.

BABY BELLA AND GREEN BEAN SALAD

Steps:

• Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes. Drain beans; set aside to cool.
• Whisk together the garlic, vinegar, mustard, salt and pepper to taste in a small bowl; slowly whisk in the olive oil, adding in a steady stream, until smooth.
• Combine the reserved beans, green onions, mushrooms and parsley in a large bowl. Pour dressing over vegetables; toss lightly.
• Chill 30 minutes before serving.

ROASTED ROOT AND BABY GREEN SALAD

Steps:

• Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad in the center of the 4 plates.