New this month
Get the Allrecipes magazine

Winter Salad with Baby Greens and Broccolini

 made it  |  0 reviews   |   photos

"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."
Added to shopping list. Go to shopping list.


13 m servings 71 cals
Original recipe yields 2 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Notes:
  • I used a pre-bagged mixture of baby greens: spinach, chard, arugula, and kale. But if that's not available, use baby spinach and arugula. This recipe won't work for mature greens.
  • Any type of vinaigrette will work for this recipe.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 71 calories; 5.7 g fat; 4.1 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 1383 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0