Cowboy-Style Baby Green Salad Recipe
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This salad only requires lettuce, cheese, balsamic vinegar, and olive oil with a touch of salt and pepper — so easy, yet so tasty. This is definitely a go-to for a large crowd and keeps the menu simple, just like the cowboys out west would like!
You can purchase baby greens at your supermarket or better yet, if you have access to a local farmers' market, select from the many varieties of baby lettuces and greens. I wash my greens under cold running water and then dry them in a salad spinner.
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- 2 heads lettuce
- Pecorino Romano cheese, shaved, to taste
- Extra-virgin olive oil, to taste
- Balsamic vinegar, to taste
- Sea salt, to taste
- Freshly ground black pepper, to taste
Toss your lettuce or greens with the cheese and then drizzle a little extra-virgin olive oil and balsamic vinegar to taste. A little balsamic goes a long way, so less is more. Add a pinch of sea salt and fresh cracked black pepper, and your "pah-dners" might never want to leave the range.
- 1 pound fresh crabmeat, picked over
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced fresh Italian parsley
- 1 5-ounce package mixed baby greens (about 8 cups)
- 1/4 cup extra-virgin olive oil
- In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper.
- Toss greens with 1/4 cup olive oil in large bowl season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.
Strawberry and Baby Greens Salad
This Strawberry and Baby Greens Salad is so easy and yet, so impressive. The combination of ingredients is perfect together.
- For the Salad
- 1 (8 ounce) bag baby lettuces
- 1-pint strawberries, hulled, washed and sliced
- 4 ounces goat cheese, crumbled
- 1/4 cup toasted almond slices
- For the Dressing
- 1/4 cup raspberry or red wine vinegar
- 1 tablespoon Dijon mustard (I find using Dijon mustard helps mellow out the vinegar without the use of sugar)
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh chives
- 3/4 cup extra virgin olive oil
- Salt, to taste
- Pinch of sugar, (optional) if desired
- 1/2 to 1 teaspoon coarsely ground black pepper
Place all the salad ingredients, except the goat cheese, into a large bowl.
In a small bowl combine the vinegar, mustard, salt, and herbs, whisk together until well blended. Slowly start adding the oil while whisking until the oil is completely mixed in (emulsified).
Pour a small amount of the dressing over the salad greens, mix well. Add more as necessary until all the greens are lightly dressed. Put onto plates and divide the goat cheese evenly between each plate. Top with coarse ground black pepper and serve.
Keep unused dressing in the refrigerator for up to 3 days.
Nutritional data is based one serving of the salad with 2 tablespoons dressing and may not be 100% accurate
Everyday leafy green salad
This all-year, all-occasion leafy green salad is like the little black dress or the crisp white shirt. You can dress it up by tossing it with an exquisite aged balsamic vinaigrette and plating it or you can dress it down and serve it family-style in a generous bowl with a more casual mustard vinaigrette. Either way, I like to dot it with colorful yellow or red cherry tomatoes and sometimes a few pine nuts.
The most important ingredient, of course, is the greens themselves. They have to be absolutely fresh. So I vary them throughout the year, picking what’s in season.
In the spring, I get baby greens such as arugula, green and red mustard, pea shoots and tender lettuces from the farmers’ market.
In the summer, I switch to baby romaine and curly oak leaf lettuces, which are both more resistant to the summer heat.
In the fall I serve a mixture of frisée and endives or a medley of baby kale, mizuna and tatsoy, while in the winter, I rely on hydroponic Boston lettuces and watercress.
Whatever the combination, this green salad is on the menu almost every day of the year.
For some, it might be “an apple a day” that keeps the doctor away… but in my case it’s a huge bowl of fresh, delicate, vibrant greens!
Food & wine pairing: Sauvignon Blanc with everyday leafy green salad
Both vinaigrettes have a good amount of acidity. Therefore, I recommend a crisp white wine with balanced acidity, forward citrus notes, round stone fruit flavors and a hint of minerality. Sauvignon Blanc would be the obvious choice, but you could also serve an unoaked Chardonnay, a Vermentino, a Pinot Gris, an Albariño or a Grüner Veltliner.
- 1 pound mixed baby greens such as frisée, baby spinach or arugula, and Lolla Rosa
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon coarse salt
Simple yet delicious. I use baby spinach.
I am an avid cook I prepare a lot of fairly complex recipes and menus. This is so beautifully simple and simply delicious. The true flavors of the baby greens (any combination or just baby spinach or baby arugula) shine through the light glistening of the extra virgin olive oil with just the right amount of flavor-enhancing salt. I have to laugh at the note that this recipe takes under 45 minutes to prepare I would say it is more like 45 seconds!
This was almost too easy. I was tempted to add something, but I didn't. The salad was wonderful!
This is a great recipe for a hot summer's night.
Nutty, sweet, bitter, salty, and smooth. All of that from just a few drops of extra virgin olive oil and a dash of sea salt. Hoodathunkit? It's not just a regular, it's practically an every-nighter!! So simple, and so yummy.
Too simple! Next time I will add grated fresh parmesan cheese. Using a high quality of olive oil is a must. but make sure that the oil has not gone rancid, which it can do over a period of time.
Fantastic! I used baby spinach, kosher salt and top notch ev olive oil, and we all loved it. The one alteration for next time would be to use a little less olive oil.
Maybe I did something wrong, but I found the taste to be bitter (I used mixed baby greens). Had to fix it by adding balsamic vinegar, but that makes it into an ordinary dressing.
Scrumptious. A must-try. I used Lolla Rosa and arugula - kosher salt and the best evo. Dish was simply out-of-this-world.
So simple, and yet I'm not sure Iɽ have ever thought of it! I had just bought a bag of baby spinach when I found this "recipe." I used some kosher salt and great olive oil and a grinding of black pepper and was in heaven! You've got to have good-quality ingredients to begin with here, I think, but this is utter simplicity and fantastic.
- 6 medium beets (red and golden), about 1 1/2 pounds
- 1 cup water
- 8 cups mixed baby salad greens
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon white balsamic vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- ½ cup (2 ounces) crumbled goat cheese
- ¼ cup coarsely chopped walnuts, toasted
Leave root and 1-inch stem on beets scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots rub off skins. Cut beets into wedges cool completely.
Place greens and parsley in a large bowl toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture toss gently. Arrange 1 cup salad on each of 8 plates top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
The Little Green Salad
Sometimes I think of this blog as an ever-expanding cookbook and try to fill in the holes. What’s missing? The other day, as I was throwing together my standard green salad to accompany some leftovers, I realized that my blog is missing a side salad recipe. Every cook needs a little green salad recipe in her repertoire, in the same way as every lady needs a flattering little black dress in her wardrobe. They’re both fundamental building blocks.
This simple green salad is my default. I love the combination of peppery local arugula tossed with lemon vinaigrette, savory grated Parmesan and toasted nuts. I often serve it as is or dress it up with some seasonal ingredients. I thought I’d share a few of those variations to serve as inspiration.
Starting from the top, we have some refreshing sliced cucumber and radish with chopped almonds. Then comes bright cherry tomatoes, avocado and sunflower seeds. Last, I tossed the arugula with fennel and pine nuts for an understated, gourmet little green salad. That idea was inspired by the pages of Martha Stewart Living’s June issue and it might be my favorite of the three. I’d equate it to wearing a little black dress with diamond studs and gold bangles. Classy!
I should confess that when I make this salad for myself, it’s not always so little. Sometimes, especially in the summertime when I’m craving lighter fare, I’ll make a big salad so I’m satisfied with one slice of leftover pizza instead of three.
Either way, I’d say the flavors in this green salad pair well with most main courses, especially if they have an Italian or Mediterranean flair. Pasta, pesto, pizza and bruschetta come to mind. Even though I’m not much of a meat eater, I think it would also go well with fish, chicken or steak. Please let me know what you think of it. I’d be super pleased if this LGS became your new favorite side salad, too.
Baby Greens, Pear, Walnut, and Blue Cheese Salad
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.
How would you rate Baby Greens, Pear, Walnut, and Blue Cheese Salad?
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- For the Salad:
- 1/2 pound white potatoes (scrubbed)
- 1/4 pound fresh green beans (trimmed)
- 4 cups salad greens (either baby greens or larger greens torn into bite-sized pieces)
- 1 large (12-oz.) can tuna (drained)
- 4 hard boiled eggs (peeled and quartered)
- 2/3 cup brine-cured pitted black olives (e.g. Kalamata)
- 10 to 12 cherry tomatoes, cut in half
- For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup aged red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves fresh garlic (peeled)
- 3-4 anchovy fillets
- Kosher salt to taste
- Freshly ground pepper to taste
- 4 small beets (1 ounce each), trimmed, 1/2 cup greens reserved
- 2 cups shelled edamame (1/2 pound)
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 1/2 teaspoons Asian sesame oil
- 1 teaspoon finely grated fresh ginger
- 2 scallions, finely chopped
- 1 tablespoon julienned basil
In a large saucepan, set a steamer basket over 1/2 inch of water and bring to a boil. Add the beets, cover and cook over moderate heat until tender, about 20 minutes. Check the water level in the pan halfway through steaming and add more as needed. Transfer the beets to a plate. Steam the edamame in the same steamer basket until tender, about 5 minutes. Rinse the edamame in cold water to cool, then pat dry with paper towels. Peel and cut the beets into wedges.
In a medium bowl, stir the rice vinegar with the soy sauce, sesame oil and grated ginger. Add the edamame, beets, scallions and beet greens and toss to coat. Sprinkle the basil on top before serving.