Mixed Baby Greens with Spicy Asian Citrus Vinaigrette

Mixed Baby Greens with Spicy Asian Citrus Vinaigrette Recipe - Authentic Flavors of Asia

Region / culture: Asia | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Mixed Baby Greens with Spicy Asian Citrus Vinaigrette is a refreshing and flavorful salad that combines a variety of fresh greens with a zesty and tangy dressing. This dish is perfect for a light and healthy meal or as a side dish to complement a main course.

History

This recipe draws inspiration from traditional Asian flavors, combining citrus fruits like lime, orange, and grapefruit with savory soy sauce and spicy chile paste. The combination of these ingredients creates a unique and delicious vinaigrette that pairs perfectly with the fresh mixed baby greens.

Ingredients

1 tbsp rice vinegar
3 tbsp soy sauce
2 tbsp water
1 tbsp fresh lime juice
2 tbsp fresh orange juice
0.25 cup fresh grapefruit juice
1 tsp minced ginger root
1 tsp chopped garlic
0.5 tsp chile paste with garlic
0.25 cup chopped fresh cilantro
8 cups mixed salad greens

How to prepare

In a blender or food processor, blend together 0.25 cup rice vinegar, 2 tbsp soy sauce, 0.25 cup water, 2 tbsp lime juice, 2 tbsp orange juice, 2 tbsp grapefruit juice, 1 tsp ginger, 1 clove garlic, 1 tsp chile paste, and 0.25 cup cilantro until smooth.
Toss the desired amount of vinaigrette with mixed baby salad greens.

Variations

Add sliced almonds or sesame seeds for added crunch.
Top the salad with grilled shrimp or salmon for a protein boost.
Substitute the mixed baby greens with arugula or spinach for a different flavor profile.

Cooking Tips & Tricks

Be sure to blend the vinaigrette ingredients until smooth to ensure a well-mixed and flavorful dressing.

- Adjust the amount of chile paste to suit your spice preference.

- Use a variety of mixed baby greens for a colorful and diverse salad.

Serving Suggestions

Serve the Mixed Baby Greens with Spicy Asian Citrus Vinaigrette as a side dish with grilled chicken or tofu for a complete and satisfying meal.

Cooking Techniques

Blending the vinaigrette ingredients until smooth is key to achieving a well-mixed and flavorful dressing.

Ingredient Substitutions

Substitute lemon juice for lime juice if desired.

- Use tamari or coconut aminos as a gluten-free alternative to soy sauce.

Make Ahead Tips

The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. Toss with the mixed baby greens just before serving.

Presentation Ideas

Serve the salad in a large bowl or on individual plates, garnished with additional cilantro leaves for a pop of color.

Pairing Recommendations

Pair this salad with a crisp white wine or a light and refreshing beer to complement the citrusy flavors.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to two days. The vinaigrette may separate, so be sure to shake or stir before serving.

Nutrition Information

Calories per serving

Calories: 50 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 1g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

This salad is rich in vitamins A and C, as well as iron and calcium.

Alergens

This recipe contains soy and gluten.

Summary

This salad is low in calories and fat, making it a healthy and nutritious option for a light meal or side dish.

Summary

Mixed Baby Greens with Spicy Asian Citrus Vinaigrette is a delicious and healthy salad that is perfect for a light meal or side dish. The zesty and tangy dressing pairs perfectly with the fresh mixed baby greens, creating a flavorful and refreshing dish. Enjoy this salad on its own or as a complement to your favorite main course.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. I was at a cooking class hosted by a friend of mine who had just returned from a trip to Asia. She had learned how to make this delicious salad from a local chef and couldn't wait to share it with us.

As she demonstrated how to make the Mixed Baby Greens with Spicy Asian Citrus Vinaigrette, I was mesmerized by the vibrant colors and fragrant aromas that filled the room. The combination of fresh baby greens, crunchy vegetables, and tangy vinaigrette was unlike anything I had ever tasted before.

I watched intently as my friend whisked together soy sauce, rice vinegar, honey, and a hint of chili paste to create the spicy citrus vinaigrette. The sweet and savory flavors mingled together perfectly, creating a symphony of taste in my mouth.

After tossing the baby greens with the vinaigrette and topping them with sliced almonds and crispy wonton strips, my friend passed around plates for us to try. As I took my first bite, I was transported to a bustling street market in Asia, surrounded by the sights and sounds of a vibrant culture.

I knew immediately that I had to learn how to make this recipe for myself. I asked my friend for a copy of the recipe and she happily obliged, sharing her notes and tips for perfecting the dish.

When I got home, I gathered all the ingredients I needed and set to work in my own kitchen. I carefully measured out each component of the vinaigrette, making sure to balance the flavors just right. I tossed the baby greens with the dressing and added my own twist by including some fresh herbs from my garden.

As I sat down to enjoy my creation, I marveled at how a simple salad could evoke such powerful memories and emotions. The spicy kick of the vinaigrette paired perfectly with the crisp texture of the greens, creating a harmonious balance that left me craving more.

Over the years, I have made this Mixed Baby Greens with Spicy Asian Citrus Vinaigrette recipe countless times, each time adding my own touch and flair to make it my own. I have shared it with friends and family, who have all been blown away by the unique flavors and textures of this dish.

I have come to realize that recipes are more than just a list of ingredients and instructions – they are a snapshot of a moment in time, a reflection of the experiences and memories that shape us. And this recipe, with its origins in a faraway land, has become a cherished part of my own culinary journey.

As I continue to explore new cuisines and flavors, I will always hold a special place in my heart for the Mixed Baby Greens with Spicy Asian Citrus Vinaigrette. It is a reminder of the power of food to transport us to distant lands and connect us to the world around us. And for that, I am forever grateful.