Baby Greens with Mediterranean Vinaigrette Recipe

Name: Baby Greens with Mediterranean Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon mustard seeds, black; 1/4 teaspoon coriander ground; ⅛ teaspoon cumin ground; 1/2 cup carrot juice; 2 tablespoons golden raisins seedless; 2 tablespoons red wine vinegar; 4 each cilantro sprigs, fresh; 1 tablespoon yogurt, plain nonfat; 1 teaspoon honey; 1 1/2 teaspoons red pepper flakes; 1/4 teaspoon salt; 1 x black pepper freshly ground to taste; 1/4 cup olive oil; 1 1/2 cups whole wheat bread cubed; 1 tablespoon olive oil; 1/2 small garlic cloves; 1 pinch salt; 4 cups baby spinach baby beet greens or baby chard; 1/4 cup cranberries, dried; 1/4 cup cheddar cheese shredded, prefer smoked

Servings: persons

1/2 teaspoon mustard seeds, black
1/4 teaspoon coriander ground
⅛ teaspoon cumin ground
1/2 cup carrot juice
2 tablespoons golden raisins seedless
2 tablespoons red wine vinegar
4 each cilantro sprigs, fresh
1 tablespoon yogurt, plain nonfat
1 teaspoon honey
1 1/2 teaspoons red pepper flakes
1/4 teaspoon salt
1 x black pepper freshly ground to taste
1/4 cup olive oil
1 1/2 cups whole wheat bread cubed
1 tablespoon olive oil
1/2 small garlic cloves
1 pinch salt
4 cups baby spinach baby beet greens or baby chard
1/4 cup cranberries, dried
1/4 cup cheddar cheese shredded, prefer smoked

1
For the vinaigrette:
2
Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes.
3
Stir in carrot juice and simmer over medium heat until reduced by half, about 3 minutes.
4
Put raisins in a blender and add the hot juice.
5
Let stand for 5 minutes to plump the raisins.
6
Then put in vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt and pepper and blend until combined.
7
Pour in 1/4 cup oil and blend until smooth, about 1 minute.
8
For the croutons:
9
Preheat oven to 375F.
10
Toss bread and 1 tablespoon oil in a medium bowl until well combined.
11
Spread in a single layer on a large baking sheet.
12
Bake, stirring once, until golden and crisp, about 14 minutes.
13
For the salad:
14
Season a salad bowl by rubbing with garlic.
15
Chop the garlic and add to the bowl along with greens.
16
Pour 1/4 cup of the vinaigrette over the greens.
17
(Cover and refrigerate the remaining 1/2 cup vinaigrette for up to 3 days.)
18
Sprinkle the salad with cranberries, cheese and the croutons, toss and serve.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 teaspoon mustard seeds, black, 1/4 teaspoon coriander ground, ⅛ teaspoon cumin ground, 1/2 cup carrot juice, and more.

Yes, Baby Greens with Mediterranean Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baby Greens with Mediterranean Vinaigrette

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