You are here: Seasoned Cooking » All Issues » February 2009 Issue » This Article » Page 1
February 2009 Issue
Salad Greens
by J. Sinclair
Table of Contents | Single-page view

Related Sites

Diet, Nutrition, and Energy

Supplements, vitamins, and herbs. Get the information and the products to help you live better.

Cook in a Book

Want to publish your own recipe book or put together that collection of family recipes? Send us your favourite recipes and we will produce a profes...

CookenPro Home Page

Recipe software that allows a cook or chef to import/export, sort, view, search, print, web publish and nutritionally analyze recipes. Keep nice p...

Shake Off the Sugar

Helping you stay on a healthy low carbohydrate diet, using low glycemic carbs, increased fiber, healthy fats, and adding to your knowledge of nutri...

Spinney Kitchen

We are a family run, business based in rural North Lincolnshire, Selling a wide range of Olive Oils, vinegars, herbs, spices and teas as well as pr...
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

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.