Salads Eat Local; Eat Fresh; Eat Healthy
Mixed Green Salads
Almost any combination of greens can be used in a classic mixed green salad. Use at least two different kinds of fresh greens but three or four is even better.
Make fun combinations by picking one from this group; Simpson, Boston or Iceberg lettuce.
Add a few others like Romaine, Escarole, Chicory, Endive, Watercress. Bibb Lettuce, Kale, or Spinach (the list is endless).
Always wash the greens very carefully, use them when they’re crisp and cold.
Dry them with paper towel just before you’re ready to serve, and then tear the leaves (don’t cut them) into bite-sized pieces.
Add dressing also just before serving green salads. Always toss lightly and make sure that everything is well coated.
Tomatoes are not served with the classic Mixed Green Salad.
Now here are some super duper nummilicious recipes for salads that the whole family will enjoy…
Onion Cucumber Salad
- 2 onions
- 2 cucumbers
- 1/2 cup cider vinegar
- 1/4 cup water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Peel the onions and cucumbers; cut into paper-thin slices. Cover with salted ice water.
Cover and chill for 3-4 hours.
Drain; add the vinegar, water, sugar, salt and pepper. Serves 4-6.
Italian Onion Salad
- 4 Large red Italian or sweet Spanish onions
- 2 teaspoons salt
- 1/2 cup olive oil
- 3 tablespoons wine vinegar
- 8 anchovy fillets
- 1/4 cup pitted black olives (Italian or Greek)
Peel the onions and slice paper thin. Cover with ice water; add the salt and a few ice cubes.
Let stand 30 minutes.
Drain the onions and dry.
Put the onions in a salad bowl; sprinkle with a mixture of the oil and vinegar.
Arrange the anchovies and olives on top. Serves 6-8.
- 1/3 cup cider vinegar
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 2 tablespoons brown sugar
- 4 cups chopped cabbage
- 4 peppers (green & red), chopped
- 2 tablespoons finely chopped onion
Mix together the vinegar, oil, salt, pepper, mustard seeds, celery seeds and brown sugar.
Toss together the cabbage, peppers and onion. Add the dressing and mix thoroughly.
Chill for 3 hours before serving. Serves 6-8.
- 2 pounds of asparagus
- ¼ cup vegetable oil
- 2 tablespoons soy sauce
- ½ teaspoon sugar
- 1/8 teaspoon Tabasco
Cut all the white part of the asparagus away. Cut the green part diagonally into 1-inch pieces. Cover with boiling water, then drain well immediately. Chill.
Mix together the oil, soy sauce, sugar and Tabasco.
Toss with the asparagus just before serving. Serves 4-6.
Great places to get fresh veggies for your salads…