Say "baby," and you think: New. Fresh. Young. Full of promise.

The same goes for baby greens and vegetables, which deliver a full package of robust flavors in a tender, tiny form.

Sophisticated American palates left pale iceberg and ho-hum lettuces behind with the discovery of blends — a chorus of color and taste.

One way to brighten up the salad experience is with baby greens. A collection whole leaf early-harvest versions of favorite lettuces and greens are a nice fit for our endless appetite for snazzy, fresh flavors, optimum nutrition and, of course, the ultimate in ready-to-eat convenience.

Carefully selected greens can change the color flavor and experience of any simple salad. With flavors from bold and bright to sassy and sensational, baby greens herald a whole new era in salad eating.

An array of flavors from peppery, tangy and assertive to sweet, mellow and subtle makes for a mingling of harmonious tastes. Richly flavorful baby spinach leaves, spicy wild arugula, colorful red-vein baby spinach, peppery tatsoi, crisp baby romaine, buttery baby tango, tart young radicchio and mellow baby oak, leaf lettuce and Salanova — a European specialty butter lettuce — are all harvested when they're tender, bursting with flavor and loaded with nutritional benefits.

Baby lettuces and greens are carefully harvested when they're at the peak of taste, tenderness and color. Because they are gently picked when young, flavors and colors are both lively and intense instead of becoming more muted as the plants mature.Nutrition experts remind us to eat several servings of colorful produce daily, and these baby blends fit that direction perfectly, offering super nutrition, including vitamins A, C, B and K, lutein, folic acid, iron and other important minerals.To match the sparkling flavors of these whole leaf baby blends, discerning consumers are choosing quality bottled dressings or making their own, pairing different types of vinegar or citrus juices with a variety of oils and other savory additions that compliment this new wave of salad creation.WHO TOSSED THE SALAD?Greens must be dry so dressing will stick.Use a bowl at least twice the size of the amount of greens.Whisk dressing (or shake in a covered jar). Drizzle greens, tossing gently; adding a bit at a time. Serve immediately.OIL MEETS VINEGARMake vinaigrette up to a day before using. Serve creamy vinaigrettes immediately. Classic vinaigrettes call for one part vinegar (acid) to 3 parts oil, adjusting for personal taste and added flavor accents.In a small bowl whisk together acid (citrus juice or vinegar) salt and other seasonings (sugar, mustard, shallot, onion, black or red pepper, herbs). Slowly add oil, whisking to blend. Salt to taste.OR, in a jar with a tight-fitting lid, shake together acid, salt and other seasonings; remove lid, add oil, tighten lid and shake vigorously.JUST THE FAT FACTS, MA'AMOlive oil lets you enjoy the benefits of mono-unsaturated fats without fat phobia. A recent study in the American Journal of Clinical Nutrition reported absorption of important nutrients, including carotenoids from salads, was significantly increased by using a full-fat dressing.

A mix of lettuces like crunchy baby romaine, mellow baby leaf, ruby baby oak, sweet baby tango and the mellow baby butter Salanova makes a sweet and tender salad, with a contrasting crunch. A white wine vinaigrette pairs well with the sweet flavors. Add crumbled blue cheese or toasted walnuts for an extra crunch.2 tablespoons white wine vinegar½ teaspoon salt¼ teaspoon ground black pepper1 teaspoon Dijon-style mustard2 teaspoons minced shallot6 tablespoons olive oil

A spicy blend of baby spinach, peppery arugula, colorful red-vein spinach and tart tatsoi pairs well with assertive flavorful dressings.¼ cup sesame oil¼ cup olive oil3 tablespoons lime juice2 tablespoons rice vinegar1 tablespoon soy sauce1 teaspoon sugar¼ teaspoon cayenne

A simple salad of flavorful baby spinach melds with a bold nut oil, such as walnut, or a classic vinaigrette with mustard. Savory bacon complements spinach's rich flavor, so crumble and add some to this salad.2 tablespoons red wine vinegar¾ teaspoon salt½ teaspoon ground black pepper¼ cup walnut oil

Adding baby spinach to a mix of baby lettuces creates a perfectly balanced salad. Dress with a classic vinaigrette made with red wine vinegar. Add toasted pecans and chopped chives as accents.2 tablespoons red wine vinegar½ teaspoon salt¼ teaspoon ground black pepper1 teaspoon Dijon-style mustard2 teaspoons minced shallot6 tablespoons olive oil

A standard mix of baby lettuce blends includes crisp baby romaine, flavorful baby spinach, sweet baby tango and a sprinkling of zesty young radicchio. The radicchio in this blend calls for a creamy dressing to meet and mute its assertiveness. Accent with crumbled feta or goat cheese and toasted croutons. To create a creamy dressing, whisk in cream and oil at the same time.2 tablespoons white wine vinegar1 small shallot, minced¼ teaspoon salt¼ teaspoon ground black pepper½ teaspoon Dijon-style mustard¼ cup extra virgin olive oil2 tablespoons heavy cream

A mix of baby lettuces combined with garden fresh veggies like sweet carrots, sweet crunchy pea pods and broccoli florets creates variety, crunch and extra nutrition. These fresh tastes pair well with the flavors of a lemon-herb vinaigrette or your favorite creamy vinaigrette. Make it a meal by topping with grilled chicken or shrimp.¼ cup fresh lemon juice¾ teaspoon salt½ teaspoon ground black pepper1 teaspoon Dijon-style mustard6 tablespoons olive oil