Baby Greens With Mustard Vinaigrette Recipe

Light, bright, and bursting with flavor! This easy Baby Greens salad with a tangy mustard vinaigrette is the perfect starter or side dish. Ready in just 35 minutes, it's a delightful combination of fresh greens and a zesty homemade dressing. Optional bacon bits add a smoky, savory touch for an extra delicious upgrade.

Prep Time 20 mins
Cook Time 35 mins
Calories 254.3 kcal
Protein 12g
Rating 5.0 (12 Reviews)
Baby Greens With Mustard Vinaigrette 88

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baby Greens With Mustard Vinaigrette

  • 2 large eggs
  • Honey Dijon Mustard
  • White Pepper
  • 1 teaspoon salt
  • Red Wine Vinegar
  • 4 tablespoons extra virgin olive oil
  • Butter Lettuce

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How to Make Baby Greens With Mustard Vinaigrette

  1. Cook 2 large eggs until hard-boiled. Peel and chop once cool.
  2. In a blender, combine 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 4 tablespoons olive oil, 1 tablespoon honey, and 1 teaspoon salt. Blend until smooth and creamy.
  3. Gently toss 5 ounces of baby greens with the vinaigrette in a large bowl.
  4. Add the chopped hard-boiled eggs and 2 tablespoons of crispy bacon bits (optional). Toss gently to combine.
  5. Serve immediately on a chilled plate or salad bowl. Garnish with 1 tablespoon of fresh, chopped parsley.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

1g

Fat

21g

Carbs

0g

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