Baby Greens With Maple Dijon Dressing Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a small baking sheet and bake until brown and toasty-smelling, about 10 minutes.
• Meanwhile, put the bacon in a medium skillet over medium heat and cook, turning once, until crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Put 1 teaspoon of the bacon drippings in a medium bowl. When the bacon is cool, crumble and set aside.
• Whisk together the bacon drippings, olive oil, vinegar, maple syrup, mustard and salt and pepper.
• Toss the greens with the goat cheese, pecans and bacon in a large serving bowl. Drizzle with the dressing, toss to coat, season with more pepper and serve.

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.

Steps:

• Blend together all 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.

Steps:

• Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
• Toss the mixed greens with the vinaigrette and serve.

Steps:

• Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
• Add salt and pepper to taste.
• If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
• Layer chilled salad plates with the baby greens and top with thinly sliced pears.
• Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
• Enjoy!

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.

Steps:

• Peel and chop eggs.
• Combine next 5 ingredients and process until smooth with a hand held blender (or shake in a jar).
• Place lettuce in a bowl, add dressing and eggs and toss gently.
• Serve on a plate or salad bowl.
• Garnish with chopped parsley.

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator. Shake before serving.

Steps:

• Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.

Steps:

• In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
• Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
• Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

Steps:

• Be sure to wash the fruits and vegetables and dry on paper towels before cutting.
• In a large bowl, mix your salad greens.
• Sprinkle the carrot, red onion, apple and mandarin orange pieces over the top (they can be mixed in if desired).
• Sprinkle your salad with the pecans and sesame seeds.
• For the dressing, in a shaker bottle, add the maple syrup, Dijon mustard, brown sugar and Balsamic Vinegar.
• Shake well.
• Pour desired amount over your salad.
• * Top with chicken pieces if desired.