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February 2009 Issue
Salad Greens
by J. Sinclair
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February seems like an odd time to spend time thinking about salad greens and that's exactly why now is the time to consider options and explore a little with side salads and greens that you might want to work into your spring and summer rotation.

When it comes to making a salad, try creating your own mix by tossing together at least three varieties. Here’s a basic formula:

  • Use a mild lettuce or green, like Boston, bibb or endive
  • Another should be a crisp lettuce or green, like romaine or cabbage
  • The third kind should be tart, peppery, or bitter greens, like arugula or radicchio
After your foundation of greens is mixed, you can add other goodies like carrots, cucumbers, and tomatoes. Or you can venture into the more exciting world of salad-toppers, including edamame, beets, hearts of palm, sunflower seeds, toasted pine nuts, artichoke hearts, and more.

 

Raspberry-Mango Mesclun Salad

  • 1/2 cup sugar
  • 3/4 cup canola oil
  • 1 teaspoon salt
  • 1/4 cup balsamic vinegar
  • 8 cups mixed salad greens
  • 2 cups sweetened dried cranberries
  • 1/2 pound fresh raspberries
  • 1 mango - peeled, seeded and cubed
  • 1/2 cup chopped onion
  • 1 cup slivered almonds
Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal the jar, and shake vigorously to mix.

In a large bowl, mix the salad greens, sweetened dried cranberries, raspberries, mango, and onion. To serve, toss with the dressing and sprinkle with the almonds.

  • Yields: 12 servings
  • Preparation Time: 15 minutes
 



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