Winter Salad with Baby Greens and Broccolini recipe

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Ingredients

1 teaspoon salt
4 broccolini stalks, bottoms trimmed
2 teaspoons olive oil
1 pinch red pepper flakes
1 clove garlic, minced
1 ½ cups baby greens mix (such as spinach, chard, kale, and arugula)
2 teaspoons lemon vinaigrette, or to taste
coarse sea salt to taste

Nutrition Info

70.8 calories
carbohydrate: 4.1 g
cholesterol: : -
fat: 5.7 g
fiber: 1 g
protein: 1.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1382.7 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of water to a boil, add 1 teaspoon salt. Reduce heat and add broccolini stalks, simmer until broccolini turns bright green, about 1 minute. Transfer broccolini to a bowl of ice water, drain when cool. Chop broccolini into 1-inch pieces.

  2. Return pot to stove, heat olive oil and red pepper flakes over medium heat. Add broccolini, cook until warmed through. Stir in garlic, cook until fragrant but not brown, 30 seconds to 1 minute. Remove pot from heat.

  3. Stir baby greens, vinaigrette, and sea salt into broccolini mixture, toss just until greens are warmed through but not wilted, 1 to 2 minutes.

Recipe Yield

2 servings

Recipe Note

Baby broccoli and baby greens make a quick and delicious warm salad that's perfect with a winter meal. You could add chilled cooked beets to this, or even wedges of hard-boiled egg for a lunch salad.

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