How to Create Delicious Salads Using Baby Greens

Salads make a great meal not only because they are healthy, quick, and easy. They are also incredibly versatile. From a lightly wilted salad of grilled lettuce, a meaty salad filled with healthy protein, or a vegetarian salad of locally grown seasonal vegetables- the possibilities are endless.

Baby greens make an especially delicious salad and are the focus of this article. Baby greens can be found in virtually any supermarket with organic as well as traditional varieties available. In the springtime, check at your local farm stand or farmers market for baby greens when they are at their peak season. When purchasing baby greens you can opt for a container of mixed baby lettuces (Mesclun is the most widely available option), or if you're lucky, you may be able to find a vendor that sells individual types of baby greens. Some varieties to look for are red oak, radicchio, sorrel, mizuna, mache, spinach, endive, escarole, chicory, arugula, mustard greens, and swiss chard. If you find that you are especially fond of baby greens and you have the space, you might consider planting your own. Seeds are widely available and lettuces are fairly easy to grow.

If you're wondering what makes baby greens different from regular greens, you can rely on what was likely your first impression. Simply put, baby greens are young plants. They are harvested when the plants grow to approximately 5 or 6 inches tall. Harvesting greens early in their growing stage allows for a fuller flavor and much more tender leaf. If left unharvested, these plants will grow into full size greens.

Depending on the salad, it can be appropriate for lunch, dinner, or even a brunch. Presentation and contents of the salad dictate whether the salad should be a side dish, light meal, or the main dish. For a side dish, salads can be more sparse and focus on a few key ingredients. A salad served as a side can is typically dressed with a lighter dressing such as a vinaigrette. Sometimes, just a dash of olive oil, vinegar, and a sprinkle of freshly ground coarse salt and pepper will do the trick. Salads that are a standalone meal should be slightly more substantial than that of a side salad. They should include some type of protein such as meat, cheese, beans, nuts, or other legume. Eggs also make a fine addition to a dinner salad and provide a source of protein as well. To fancy up a salad for a dinner party, try making your own dressing. Vinaigrettes are fairly simple and can be made in a matter of minutes.

Since Mesclun and Spinach are the most widely available baby greens the following recipes will focus on those particular types of greens. Feel free to make substitutions depending on what's fresh or available in your locale. Now, onto some of my favorite salad recipes that use baby greens.

Salad #1: Asian Chicken Salad

This is a salad that my family really enjoys and we make quite often. It's healthy, fairly quick, easy to prepare, and we almost always have all of the ingredients in our pantry. It makes an excellent lunch or dinner salad. (This is also a very kid-friendly meal.)

For this salad you will need: Mesclun mix, sweetened dried cranberries (such as Craisins), an 11 ounce can of mandarin orange segments, ½ red onion, a handful of slivered almonds, chicken (boneless, skinless chicken breasts are what we normally use), 1-2 teaspoons soy sauce, 1-2 teaspoons sesame oil, 2-3 cloves garlic, a few teaspoons of sesame seeds, salt and pepper, and a bottle of Asian flavored salad dressing- sesame or ginger varieties work well. (Look for ginger dressing options in the refrigerated section from brands like Marie's or T. Marzetti, or sesame dressings in the grocery section from Annie's or Good Seasons.) These ingredients will make a salad suitable for 2-3 people.

To make the salad: Start by cutting the chicken into 1-inch cubes. Season lightly with salt and pepper. (I use 1 chicken breast per person.) Peel the garlic and either mince it finely or grate using a microplane grater. In a non-stick skillet over medium-high heat, saute the chicken in 1-2 teaspoons of sesame oil for 5-6 minutes or until cooked through and lightly browned. When the chicken is nearly finished, add in 1-2 teaspoons of soy sauce, and the sesame seeds. Stir to coat the chicken. Remove from heat and set aside.

Place the Mesclun mix into a bowl and top with a handful of the sweetened, dried cranberries. Drain the mandarin oranges and add to the mixture. Thinly slice ½ of the red onion and sprinkle on top of the oranges. Top with the desired amount of salad dressing and toss gently. Top with the reserved chicken and garnish with the slivered almonds.

Salad #2: Wilted Baby Greens with Pineapple and Cashews

This is a dish that makes a great salad course for any dinner party. It's easy to prepare but the mixture of textures and flavors creates a wonderful wow factor. Try serve it accompanying a main dish of salmon, shrimp, or grilled chicken.

For this salad you'll need: Mesclun salad mix, coarse salt and freshly ground pepper, a small amount of oil (just enough to lightly coat the lettuce), a handful of cashews, and a fresh pineapple (this is not the time to use canned).

To make the salad: Start by peeling and coring the pineapple. Make sure that the eyes are removed from the outside, and cut into ½ inch chunks. You will not need the entire pineapple unless you're serving a crowd. (If you're only serving a few people and don't want leftover pineapple, check out the chilled area of the produce section. The store may have pre-cut fresh pineapple available for purchase by the pound.)

Next, lightly toast the cashews. Over medium-low heat, place the cashews into a pan and allow them to heat up. Keep them moving and make sure that they don't burn. They should start to give off a pleasant nutty flavor after a few minutes. After toasting for 3-5 minutes, remove from the pan and set aside.

Using a large skillet or saute pan over medium heat, add the pineapple and allow it to grill on each side for 2-3 minutes. Remove, and set aside. While the pineapple cooks, add a small amount of oil to the lettuce (Canola or Grapeseed will work for this) and toss to lightly coat. Season with a pinch of coarse salt, and some freshly ground pepper. Place into the pan after removing the pineapple. Tossing constantly with silicone coated tongs, allow the greens to gently wilt, but not become soggy. Add in the pineapple and cashews then remove to serving plates. Serve immediately.

Note that 5-6 ounces of baby greens will serve 2-3 people. It may look like a lot but when the greens wilt they will loose a lot of volume.

Salad #3: Hearty Baby Spinach Salad with Ham and Blue Cheese Dressing

This is a salad that I don't make often, but I thoroughly enjoy it when I do. It's quite a rich salad and on the not-so-healthy end of the spectrum as far as salads go. Nonetheless it's delicious and makes an incredibly hearty meal. If you're watching fat and calories, this salad might not be for you. If not, full speed ahead.

For this salad you'll need: baby spinach, ham (leftover is okay), frozen peas, hardboiled eggs, and bottled blue cheese salad dressing. Just a note here- if you want to cut back on the fat, Ken's Steakhouse makes a fabulous tasting lower-fat blue cheese dressing.

To make this salad: Thaw out the peas in a bowl on the counter or rinse under warm water until thawed. Cube the ham and the hardboiled eggs. Mix in with the baby spinach and toss gently with blue cheese dressing.

When putting together ingredients for a salad, get creative. Sometimes the best salads are those that are thrown together from ingredients that you have on hand. If you keep a salad simple and incorporate ingredients that you enjoy, you cannot go wrong.