Baby Mixed Greens

Lemon-Tamari Vinaigrette | Mustard Vinaigrette | Asian-Flavored Vinaigrette | Balsamic Vinaigrette

Storage

Store pre-washed and spun greens in a ziplock bag or plastic container lined with a dry paper towel in the refrigerator for up to 1 week. Excess moisture causes rot: cut greens perish more quickly if stored wet in a plastic bag. 

Washing Greens

Fill a large bowl or dishpan with cold water.  Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom.  Lift greens out of basin and into a salad spinner or colander.  Spin greens to dry or drain as best you can and dry on towels.  

Recipes

Salad Dressings

Lemon-Tamari Vinaigrette

• 2 Tbsp fresh squeezed lemon juice
• 2 Tbsp red wine vinegar
• 1Tbsp tamari or regular soy sauce
• Salt & pepper to taste
• ¼ cup good quality extra virgin olive oil

Mix together all ingredients except oil in a small bowl.  Whisk in olive oil until an emulsion forms. This makes a great everyday dressing.

Mustard Vinaigrette

• 3 Tbsp red wine vinegar
• 1Tbsp Dijon mustard
• 1 tsp high quality balsamic vinegar (optional)
• 1 Tbsp finely sliced shallot (optional)
• Salt & pepper to taste
• ¼ cup good quality extra virgin olive oil

Mix together all ingredients except oil in a small bowl.  Whisk in olive oil until an emulsion forms.  This dressing goes well with bitter greens, frisée, cabbage, beets, potatoes, etc.

Asian-Flavored Vinaigrette 

• 3 Tbsp Rice Vinegar
• 1 tsp umeboshi plum vinegar (optional)
• 1Tbsp tamari or regular soy sauce
• 1 Tbsp sugar
• 1 Tbsp finely slice scallion (optional)
• 1 tsp sesame oil
• 2 Tbsp neutral oil such as canola, sunflower or peanut

Mix together all ingredients except canola oil in a small bowl.  Whisk in oil until an emulsion forms.  This dressing goes well in salads with bok choy, cabbage, radishes, sweet turnips, spicy greens, etc.

Balsamic Vinaigrette

For this dressing you want to use an every day, inexpensive balsamic.

• 2 Tbsp Balsamic vinegar
• 2 Tbsp red wine vinegar
• Salt & pepper to taste
• ¼ cup good quality extra virgin olive oil

Mix together all ingredients except oil in a small bowl.  Whisk in olive oil until an emulsion forms.  This dressing goes well with bitter greens, arugula, baby greens, frisée, cherry tomatoes, etc.